Charcoal “S” Basket

[Alphonse]

Dewes, try some B&B or other all natural briquettes sans saw dust, wax, limestone binder, etc.. All natural briquettes should be ground lump formed with a bit of corn starch or other binder.

[Dewesq55]

You always get more white smoke with charcoal than with a hot wood fire. Weird smoke isn't all that bad. What you don't want is gray or black smoke. I burn lump charcoal using a stoking fan fairly often when I want to tightly control temperature. The flavor isn't the same as a log fire, but it isn't bad, either. It's mostly just different. I haven't tried to burn briquettes in several years because I had all sorts of issues with them. I find lump, in general, burns hotter and cleaner than briquettes.

[Alphonse]

Here's a thread that I put up several months back on a test I did on my LSG 20 x 42 using good charcoal.
https://pitmaster.amazingribs.com/fo...r-my-lsg-20x42

As an outcome of this test I did, I now do what I call hybrid cooks when the mood strikes me. I cook with wood for two or three hours deriving the full benefit of the wood/smoke and then I swap to charcoal (lump or briquettes) deriving the benefit of not having to hover over the pit and manage the fire.

[Troutman]

I think you’re spot on Steve. That’s why you have one, for the interaction. It’s why I sold mine, I didn’t want the bother, although I do miss the results sometimes.

[JakeT]

Lol. I’ve come full circle I guess. Weber kettle, COS, Rectec Pellet Smoker, KBQ...EOS...now I’m looking for convenience again. I honestly feel this was a wake up call that convenience is nice and all but...it’s also a sacrifice. 100% wood cooking is the way to go. For me anyway.

[Steve B]

JakeT There’s probably your number one issue.
Starving the fire. I had the same problem when I first got mine.
Temps went too high and I over compensated just like you did. And I had the same results.

Remember and always cherish the time you spend with your pit. It’s a work in progress for ever. You can never know enough. 👍👍

[Steve B]

No worries. Anything I can do help. I’m here. 👊

[JakeT]

Thanks for the input, I’ll definitely give it a few more attempts. I can’t dismiss a technique based off one experience. That’s just simply irresponsible...scientifically speaking. I think B&B will be next on the charcoal candidates.

[JakeT]

I’ll definitely give it another shot but I not optimistic. The other problem is that I set it for 225 but the temp ran away to 330 at one point. I had the intake air vent fully closed and it was only about 75 degrees today.

[Sweaty Paul]

And he is a great consultant (speaking from prior experience - despite the fact I have yet to jump into the offset world).

[smokin fool]

Agree with the above, I had a cook that has come up less than likeable and I'm finger pointing at KBB.
Maybe I'm crazy but there's a funk that comes off KBB IMHO.

[Mr. Bones]

This^^^

Always available fer consultation, should ya wish...

[Alphonse]

Avoid the KBB and use some all natural briquettes or lump. I prefer B&B briquettes.

[Joetee]

My opinion is kingsford always smells bad to me. Try an all natural fuel.

[bbqLuv]

FireBoard fan, cookers trying to catch up to Pellet Grills.