Saw these flavored briquettes at Home Depot.
curious if anyone has ever used them
First time I've ever seen them. I'm skeptical about them imparting flavor to the food...
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Yeah, in my opinion (admittedly, not having actually cooked with it) it is snake oil. Smoke is smoke. Once something is burned do you really think those onion/garlic flavors will be in the smoke, much less noticeable on your food? I can't say scientifically this is a crock until I actually cook with it side by side traditional charcoal and do an A/B test, but I can make an educated hypothesis. If someone wants onion & garlic flavor they're better off spending $1 on some powder and seasoning their meat.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I don’t have any experience with the product. My thought is that you will be able to smell it while cooking, but you won’t be able to taste it while eating.
I bought some of the Kingsford "hardwood" bricks. Supposedly one bag was hickory, one was oak, and another was I forgot what.
Anyhow, all charcoal is made of hardwood. And the process that turns wood into charcoal involves heating it up in the absence of oxygen so it can't burn, but rather it chars. I bought the stuff because it was on sale, and sale price is always better than not sale price. But to me it was just charcoal. I tossed some wood chunks in the embers for smoke.
I would guess there would be very little flavor imparted to the food. And I would guess the overlap between people who buy these briquettes and the people who buy lighter fluid is quite high.
Doesn’t look like a "normal" briquette! Personally, I have purchased but not used yet. I wanted to look at them. I think they could be called flavor bombs to be used along with your usual charcoal. Maybe ice will be gone tomorrow and I can give them a try.
I'm waiting for CandySueQ to deliver a professional option after trying them! I suspect using a couple for a bit of smoke only to generate flavor might work, but cooking with a chimney full will be a disappointment.
Doesn’t look like a "normal" briquette! Personally, I have purchased but not used yet. I wanted to look at them. I think they could be called flavor bombs to be used along with your usual charcoal. Maybe ice will be gone tomorrow and I can give them a try.
I assumed th e way to use them would be the same as wood chunks....a few tossed on top of charcoal. Just seems to be a gimmick to me.
if I want those flavors on my feed, it seems logical to put those flavors directly on the food...
Let us know how it goes...
I tried this - the basil/herb one - last week for shits and giggs, I couldn't taste a difference. Gimmicky to me, like putting beer or a flavored liquid in the water pan of a smoker.
My friend, Chad, called this morning singing the praises of Cumin Chili flavor boosters on burgers! Since I said I’d review here, here it is. I took a small trimmed and tied rib eye steak out of the freezer and scorched it on the Weber Jumbo Joe. No seasoning, just two briquettes over a bed of hot coals.
Put the steak on right after. These things smoke up a storm!
Delicious meal! Looking forward to trying the basil flavor.
Here in Texas H‑E‑B has a few flavored charcoals, I like the onion flavored one for burgers when I can find it on sale. One thing I’ve noticed is it tends to go out in the WSM before it has completely burned.
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