Uttz
Hey fellow Tennessean & a Merry Christmas and Happy New Year to you as well!
yes, my neighbor across the street wants most of them as we’re both planning to move (closer to family on both counts) and he wants to stock up beforehand. I do have probably 10-30 left, but I’d have to check first. I’ll send you an IM to discuss pickup as I’d rather not discuss where exactly I live publicly.
Thank you very much for spreading the word! It’s greatly appreciated, any support for a local small business is always welcome.
HEX LOGS are made to a much higher standard than what’s stocked in the big box stores (Kingsford, Royal Oak, house brands). Coconut shell is a very dense wood and makes excellent charcoal. You can expect it to burn 3-4x longer, hotter and its clean enough to use in a kamado (low ash). It marries the consistency of briquettes with the performance of lump, which is why I often refer to it as "lumpbriquettes". So it would work great in an OK Joe.
However, drum smokers have ample room for charcoal & can handle ash that would completely snuff a kamado. Using it exclusively would be overkill in my opinion, besides the cost. The best use would be to add 2-4 pieces when you want to get temps really high for crisping poultry skin, maintaining temps when you’ve got lots of meat in the smoker, or a long overnight cook on a brisket and want peace of mind that the charcoal will last.
Like I said to BFlynn it’s another "tool in the toolbox" so to speak. And I say this from direct experience, I own a pit barrel and I’ve had trouble keeping temps when I had two big cuts of meat on there & getting temps high enough when doing wings.
I look at HEX LOGS as performing best when used as 1) a supplementary tool 2) the only charcoal when using a kamado or long overnight cooks with limits to charcoal capacity like my PK Classic or a small Weber Kettle 3) getting those searing hot temps for steaks or 4) when you’re grilling for a crowd and need the charcoal to stay hot for a long time.
While it’s still ultimately just charcoal, so don’t overthink it, it IS charcoal held to a standard that any serious Pitmaster will appreciate.
Hope that answers all your questions.
Hey fellow Tennessean & a Merry Christmas and Happy New Year to you as well!
yes, my neighbor across the street wants most of them as we’re both planning to move (closer to family on both counts) and he wants to stock up beforehand. I do have probably 10-30 left, but I’d have to check first. I’ll send you an IM to discuss pickup as I’d rather not discuss where exactly I live publicly.
Thank you very much for spreading the word! It’s greatly appreciated, any support for a local small business is always welcome.
HEX LOGS are made to a much higher standard than what’s stocked in the big box stores (Kingsford, Royal Oak, house brands). Coconut shell is a very dense wood and makes excellent charcoal. You can expect it to burn 3-4x longer, hotter and its clean enough to use in a kamado (low ash). It marries the consistency of briquettes with the performance of lump, which is why I often refer to it as "lumpbriquettes". So it would work great in an OK Joe.
However, drum smokers have ample room for charcoal & can handle ash that would completely snuff a kamado. Using it exclusively would be overkill in my opinion, besides the cost. The best use would be to add 2-4 pieces when you want to get temps really high for crisping poultry skin, maintaining temps when you’ve got lots of meat in the smoker, or a long overnight cook on a brisket and want peace of mind that the charcoal will last.
Like I said to BFlynn it’s another "tool in the toolbox" so to speak. And I say this from direct experience, I own a pit barrel and I’ve had trouble keeping temps when I had two big cuts of meat on there & getting temps high enough when doing wings.
I look at HEX LOGS as performing best when used as 1) a supplementary tool 2) the only charcoal when using a kamado or long overnight cooks with limits to charcoal capacity like my PK Classic or a small Weber Kettle 3) getting those searing hot temps for steaks or 4) when you’re grilling for a crowd and need the charcoal to stay hot for a long time.
While it’s still ultimately just charcoal, so don’t overthink it, it IS charcoal held to a standard that any serious Pitmaster will appreciate.
Hope that answers all your questions.
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