David Parrish have you done a long low and slow with these - 14 hours +? I cook on a BGE and have never had trouble going 20 hours. I would think because the pieces are relative small over time there may be a risk of air flow restriction duE to ash build up. But, I am open Toa better alternative to lump.
I've done low and slow, but not for 14 hours. It would be a good experiment for someone to try!
So the Lump Briquettes are like the Competition briquettes in terms of heat (plus some mesquite)--do they produce the crazy amount of ash that the Competition and KBB produce? Don't get me wrong, I use KBB in my PBC but for low'n slow on the kettle (with Smokenator or G'rilla Que), I will use less ash producing charcoal at times like Royal Oak briquettes (not my favourite), Maple Leaf briquettes or QUE coconut charcoal. If the the Lump Briquettes produce less ash, I'm happy to try it out.
So the Lump Briquettes are like the Competition briquettes in terms of heat (plus some mesquite)--do they produce the crazy amount of ash that the Competition and KBB produce? Don't get me wrong, I use KBB in my PBC but for low'n slow on the kettle (with Smokenator or G'rilla Que), I will use less ash producing charcoal at times like Royal Oak briquettes (not my favourite), Maple Leaf briquettes or QUE coconut charcoal. If the the Lump Briquettes produce less ash, I'm happy to try it out.
I would say ash is similar to the Kingsford Professional.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I use the KK Coconut Charcoal and it's the best thing sine pop tops on beer cans! Rob's, aka 5698k, review below sums up the KK Coconut Charcoal perfectly. I highly recommend it.
I use it regularly, and I love it. It's more dense than any charcoal I've used, and the most consistent. I use it for lo/slos mostly, but I don't ever get my grill much hotter than 800° dome, and that is no problem. It has very little flavor, so it doesn't compete with what ever wood you choose, or is great for the smoke sensitive palate. It gets very brittle once burned, but can be re used as long as the pieces maintain integrity. Once burned, it's nothing but fine ash, and not much of that. It's expensive, but for consistency, and low smoke flavor, nothing comes close.
Potkettleblack - the KK Coconut Charcoal comes neatly packed in boxes. There is no waste; no smalls, no fines. It's like everything KK ... uncompromised excellence.
- I thought I'd post some pics here of the KK Coconut lump to help folks understand why this is a premium lump.
Here is the basic box. It contains 20# of Coconut Charcoal.
Here is an end-on view of the box. The reason I show this view is I want everyone to notice that all the edges/seams are taped shut. This is important as will become evident in the next picture.
Here is a picture of that box slit open. Notice that everything is wrapped in plastic and the plastic is neatly folded. Couple this with the taped edges and seams above and it ensures that the Coconut Charcoal arrives as dry as is possible. Just in case there is some condensation in the box during shipping there is a white paper towel sitting on top of the charcoal to adsorb any condensate rather than letting it drip on the product.
Here is a picture of the Coconut Charcoal that you find under the plastic wrapping and the paper towel. Notice there are no cracked or broken pieces of Coconut Lump.
And here is an end-on picture of the KK Coconut Charcoal.
This is a picture of the charcoal basket that fits in TheBeast, a KK BB 32". It takes about 30# of Coconut Charcoal (one and a half boxes) to fill this basket.
As 5698k mentions above, this is dense charcoal. It burn a very long time and really produces the least ash I've ever seen.
I highly recommend KK Coconut Charcoal. This is plain coconut charcoal. Since my initial order, Dennis Linkletter, owner of KK, now has developed a Coffee Coconut Charcoal that imparts a nice coffee flavor to the cook. It comes packed just like the regular Coconut Charcoal above.
Off topic but my best cooking buddy sent me a link to the AR review of The Beast today, suggesting I should get one. I replied that I would if he would promise to come over and help me tote it around the house and up the stairs to the deck.
Do those nimble feet walk through grass and climb stairs?
All seriousness aside, The Beast is one awesome cooker! But I have the Weber SCGC to cook on and I'm renovating my kitchen so it's not in the budget this year. Maybe next year....
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
CeramicChef So I am thinking that this order will more than fill my KAB to the brim. Would you recommend I load the Keg fully, just as I would with regular lump? Should I then follow the same lighting and shutdown procedures as with normal lump? My only reservation to that would be, cracking the remaining pieces when I shake out the basket. These sticks seem to be brittle, heavier than regular lump but still brittle like lump. And at this price, I don't want to waste any. Thanks!
I've found that due to the density of Coconut Charcoal it's a bit harder to light. Lighting Coconut char with my MAPP torch takes about 45 seconds. You don't want to shake your KAB with leftover Coconut Char in it. Just a gentler stir and you're good to go.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
5698k Do you use more smoking wood to compensate for the lack of flavor in the Charcoal? Maybe the smoking wood is more pronounced because the Charcoal is neutral, and thus I should just use the same amount of wood as I always do? (Clearly just thinking out loud here brother.)
I've found that because Cocnut Char has a neutral flavor, you're not fighting to overcome, the amount of smoke wood I use is about a little less than normal. YMMV.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Let me start off by saying I believe lump charcoal is better than briquette charcoal like Kingsford Blue Bag when it comes to cooking in a Kamado. Lump produces less ash and generally has less bad smoke during the lighting and warming up process. That said, I am wondering if there is a new sheriff in town. I present to you Kingsford Lump Briquettes. Sounds like a contradiction, right? I tell you though, I've been using these for a couple of months now and have to say I really, really like them. They burn hot and fast when you give them a lot of air and they can burn low and slow consistently for a long time time when you restrict the airflow. They're a no brainer in a kettle, but after using them in my BGE a few times I'm beginning to wonder if this is a fuel I can use that works great in both kettles and Kamados. It's been laced with Mesquite chips. They give a light smoke flavor during low and slow cooks and very little or no flavor during high heat sears. Overall, the wood chunks you use for smoke will be far more powerful than any smoke created by the Mesquite in the briquettes. If you've used this charcoal I'd love to hear from you. If you haven't, I'd love for you to give it a try (Kamados especially but other cookers would be great too) and let me know what you think of it.
Well, first thing I noticed is that this is much more expensive than the KBB. $10.99/bag, and the bag is smaller. The look is not impressive. It just seems like Kingsford took a lot of mesquite crumbs and pressed them into the briquettes during manufacturing. First go was half a chimney in the vortex on my 22" Performer. Pros: It lights up fast, and burns hot!! I timed it. Ready in 7 minutes. A LOT less nasty smoke while lighting. I had to go out and check to see if it was burning! Cons: burns out much more quickly than KBB. At least on a fast cook. I disagree with Pit Boss on the flavor. I don't think it is mild at all. It is very strong; almost rendered my chicken breasts inedible. Very bitter taste. Second go was half of the lump briquettes and half KBB. Much better!! Milder flavor, still burned hot to get the fire up to 350 quickly. Didn't burn out as quickly as the lump briquettes by themselves. Conclusion: Overall I am not terribly impressed with this as a standalone fuel. I really liked it mixed with KBB 50/50. That is the only way I will use it. YMMV.
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Last edited by Thunder77; July 28, 2016, 08:40 PM.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
I use Kingsford Professional exclusively in the Hasty-Bake. It's fantastic for searing steaks .... I measured the grill temp at 845F once with the firebox cranked to the top, vents wide open and hood open. That's reaching steakhouse grill temps.
I also use Professional in the Hasty-Bake for long, low and slow cooks, ribs or pork butts. I can load up the firebox with 80 briquettes, add 20 lit to it in a minion method, and get about 8 hours at 235F or so. Which is darn good on the Hasty-Bake, it's a leaky rig, to say the least.
Since I always have some around, I will give it a try on the next pork butt I cook and see what happens. I've been leary, since I burn it so hot on the Hasty-Bake.
I figure, if I can't keep the temp down, it's not a huge issue with a pork butt. Can cook it at 275-300 and it just gets done faster, doesn't really hurt it otherwise.
I disagree with Pit Boss on the flavor. I don't think it is mild at all. It is very strong; almost rendered my chicken breasts inedible. Very bitter taste.
Tell us more about that cook. I'm guessing there's a procedure you can tweak that will greatly improve the result. I've made all kinds of great food using this charcoal.
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
David Parrish, nothing unusual about the cook. Three breast halves pounded to about 3/4" thick, salt and pepper, and garlic powder. Cooked to 162 IT and pulled. Weber Performer 22 with a half chimney of the KLB. Fully ashed over, and grill temperature 350 in the indirect zone. Fully ashed over coals. I did not have any white smoke at all. One piece of chicken did get flame-kissed for about a second.
If you've used this charcoal I'd love to hear from you. If you haven't, I'd love for you to give it a try (Kamados especially but other cookers would be great too) and let me know what you think of it.
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