I've been reading that the Competition burns hotter but lasts shorter. What I am wondering, is how much? If doing a low/slow cook, would simply doing a narrower but longer fuse work out to about the same total number of coals for temp & time?
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Founding Member
- Jul 2014
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- West Chester, PA
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Gas Grill: NXR Tabletop/Portable Propane
Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5"
Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
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Tips on using Kingford Competition?
Since I'm running low on my Labor Day purchase of Kingsford Blue, I decided to buy some Competition that is on sale at Costco (2x18 lbs for $15). I bought the limit of 3 bundles or 108 lbs.
I've been reading that the Competition burns hotter but lasts shorter. What I am wondering, is how much? If doing a low/slow cook, would simply doing a narrower but longer fuse work out to about the same total number of coals for temp & time?Tags: None
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
TB, I've used both, and not seen that big a difference. Usually, esp iin winter, I use Stubbs, which also burns slightly hotter and faster than Kingsford. Here is a link for a test between blue and competition: http://www.patiodaddiobbq.com/2011/0...mpetition.html You can google kingsford vs. xxxxxxxx and get some of these comparisons. With your location, absent a really long cook, the temp differential may just somewhat offset the cold ambient temp. Just watch your Maverick and adjust your airflow, but I doubt you'll see much of a difference, again, unless it is a VERY long cook, in which case you may need to add some fuel.
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Kingsford Competition in my PBC burns hotter at first and then longer. By longer I mean that the PBC is still hot to the touch 8 to 10 hours after I'm done with my cook, while the Original coals have cooled off by then. I use Competition for chickens and turkeys and Original for everything else.
Kathryn
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My wife bought the the competition coals on a similar deal at Costco last year. It seemed to burn a bit hotter than the blue but it also seemed to burn faster and by that I mean the coals burned themselves out more quickly which is fine for shorter cooks but is somewhat problematic for longer cooks. Having said that, a whole slew of other factors could have contributed to to what I perceived as a faster burn.
It looks like Rich provided some more scientific information. I recommend starting there. I know I am going to check it out. Going back to my personal experiences...I found the differences to be subtle. You shouldn't have to tinker much with your techniques if you are accustomed to using blue.
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Well, I feel validated. The test that was performed in the link that Rich provided confirmed my personal experiences. It burns hotter and faster. When I grill at home I typically use lump charcoal. I like it because it burns hotter than blue and it's a bit cleaner. I always use it when doing cooks that are 90 minutes or shorter. For low and slow I've always used blue. Based upon the test in Rich's link the competition briquettes would be a suitable substitute for lump for less than 90 minute cooks, but for low and slow blue appears to be the better charcoal because it maintains heat for a longer period of time.
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Founding Member
- Jul 2014
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- West Chester, PA
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Gas Grill: NXR Tabletop/Portable Propane
Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5"
Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD
Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
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Don't mean to hijack this post. But those of you who have used both, any difference in flavor between the two?
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Founding Member
- Jul 2014
- 961
- West Chester, PA
-
Gas Grill: NXR Tabletop/Portable Propane
Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5"
Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD
Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
I've done a few cooks with the Competition now and haven't noticed much difference other than the Competition lighting quicker.
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