Kingsford Blue Bag for all of my charcoal grills. Hasty Bake Lump Charcoal whenever I want to use lump (typically I think lump is a bad idea but this stuff is a cut above the rest). B&B pellets for the pellet smoker.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Kingsford blue. I've tried "them all". I know that's embellishing a bit but I have bought or mail ordered nearly all kinds of charcoal from Wicked Good to Stubbs to Royal Oak, and on & on. I've tried lump, I've tried briqs, I have a bag of Coffee Coals on my counter yet to try. These brands are ALL good products....but expensive for what you get royal Oak would have to be the best deal next to Kford. The only product that wasn't worth the bag they came in was a store brand of charcoal I picked up once. I was convinced it was just Kford in a different bag (like many generic products are). Wrong.
For all factors weighed together in the equation- consistency vs. price vs. availability, I go back to Kingsford blue. If you can score the holiday sales of two 20lb bags for ~$10 it's just unbeatable IMO.
I would use lump for grilling steaks or chops but never an all day low & slow.
Thoroughly impressed by your stock piling. I've been tempted the last few times at Home Depot. They have been having 2 for $10 sale on and off most of the summer.
Grill and Barbecue Cookbooks
Meathead by Meathead Goldwyn
The Cooks Illustrated Guide to Cooking and Barbecue
Weber's Smoke by Jamie Purviance
Charcoal: New Ways to Cook with Fire by Josiah Citrin
I use the Kingsford blue bags. It's available almost everywhere, and a very good price during the summer sales. I prefer briquettes over lump because they don't pop and spit charcoal out of the chimney starter or grill.
I've used Kingsford blue for the most part, but for the past few years I've been using hardwood logs thanks to a neighbor with some land with a lot of trees on it in Utah. He brings me back a load once or twice a year in exchange for my using some of it to cook some meat for him every so often. His wife will season it and then he brings it over for me to smoke.
When I say logs, I mean 5" to 8" in diameter and about a foot in length. (Don't even think about splitting one of those with a hand axe, ain't gonna happen.) It gets pretty crowded in the COS firebox, but I've learned to deal with it. I put down about a half-chimney of Kingsford blue, put a log on that, and then rotate the log about 90 degrees every 10 - 15 min until it is combusting. Once going, it will last anywhere from 2 - 4 hours and put out a very steady heat with no open flame to speak of.
The only tricky part is when it gets about 2/3rds of the way through and has turned to charcoal. That's when I have to really close off the damper to keep it from spiking on me.
I use a mix of lump and kford briq for most bbq. I do like to use lump for steaks. I like the hotter burn and fell it gives a better sear. As far as smoking I use pecan split logs.For the simple reason I have easy access to it and it seems to have a better taste.
I do one of two things briquettes or gas. Usually use gas for thicker cuts (boston butts, brisket, etc.).
When I use briquettes it's usually either Kingsford Competiton or Stubbs, both have worked out well for me. Just keep adding coals and chips/chunks as needed on top of the pile
When I use gas, I put a small firebox over the lit burner on the far end, line it with smoker chips, and put some lit briquettes on top and then more smoker chips, and then I just keep adding a few briquettes and smoker chips as needed. It works pretty well IMO.
I've been tempted the last few times at Home Depot. They have been having 2 for $10 sale on and off most of the summer.
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