IF you trust Wikipedia. Some of the ingredients kind of surprise me. I would never have believed pine and spruce.
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? Kingsford quality
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Club Member
- Apr 2018
- 1642
- the LOU
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Cookers:
22" Blackstone Griddle, with stand & hood
CharGriller Portable Firebox - so modified you'll BLOL
Kitchenaid #810 Charcoal Grill - highly modified
Weber BI-code Black Performer w/Igniter
Weber DE-code Red Limited - 'Lucille'
Accessories:
Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
BBQ Dragon kettle shelves - 2
Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
Fyre Dragon Kettle Ribbin' Ring
Fyre Dragon Kettle 2-Zone Smokin' Sheet
OneGrill Rotisserie for the Kitchenaid
Smokenator
Smoking Tubes: 2x12" & 1x6"
SnS
Weber Gourmet Grill w/Griddle, Pizza Stone & Wok
My Helpers:
Anova 900W Sous Vide Cooker w/Radios
Instant Pot 6Q Duo
Nesco Tabletop Roaster
& the PIT!
Kingsford, KBB has a great rep, and is a de facto baseline standard, but...
I've become a fan of local no-name sustainable briquettes. One of the three major grocers in the LOU carries just such.
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The "flavor" coming from Kingsford is usually caused by letting the fire go almost out and having to start a lot of charcoal that is not lit while the meat is on. Tending a charcoal fire is more tedious than wood burners because of the extra chemicals in the charcoal. I use Borax in my homade laundry detergent but do not like the idea of having it in my smoker in the form of charcoal cooking. I have a rare condition of 1000 more taste buds per square inch on my tongue so I can taste just about any chemical in anything I eat. I can not eat boxed mashed potatoes because they taste like Chlorox. I have used Kingsford for years and years. Always been good unless the coals went way down. I have always prefer Royal Oak but never find it.
Having said that I have switched to pure charcoal now and am much happier with the results, much less ash, when the fire does get away from me because I am out of the "BBQ office", I just add more pure charcoal and never have a bad result on taste.
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Lock Stock and Barrel Thanks for the tidbit about letting the coals burn down too much before adding unlit coals.
That's good to know and it makes sense, when you really think about it.
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KBB works fine for most things. In my PK360 when doing low and slow I have to use a less ash charcoal briq so the ash doesn’t block airflow and I can run for 12-15 hours unattended. Pretty much use KBB for everything else, though I get their pro briqs when on sale.
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@ Polarbear777 I’m the same way. KBB just has so much ash it clogs my SnS on long cooks. I’ve started using weber and B&B with good results. I still use KBB in my PBC though.
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I liked Stubbs and used dozens of bags but no longer available so I’m still searching for an alternative.
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I liked Stubbs and used dozens of bags but no longer available so I’m still searching for an alternative.
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