Charcoal

[Nash]

Hey everybody. Quick questions about charcoal grilling. I've always run a propane bbq and just got a weber charcoal kettle as a gift yesterday. Hoping people can weigh in on what's a better fule source. Briquettes or lump charcoal???? Can you do long cooks with lump charcoal??

[fast murray]

I like regular old Kingsford briquettes in my weber kettle. Lump has it's place but for me its not in a kettle grill.

[rana]

Originally Posted by Nash

Hey everybody. Quick questions about charcoal grilling. I've always run a propane bbq and just got a weber charcoal kettle as a gift yesterday. Hoping people can weigh in on what's a better fule source. Briquettes or lump charcoal???? Can you do long cooks with lump charcoal??

For flavor.. lump charcoal, but it also depends on what kind. Most of the stuff you can buy at the grocery and such is mixed hardwoods so pay attention to what's actually inside. Lowe's and some walmarts carry "Cowboy" brand that is pretty delicious. "Cowboy" is mixed hardwood, but "Vaquero" is 100% mesquite, and the "Stubb's" is an oak, hickory, and apple wood blend. I really love the "Vaquero".

You CAN do long cooks with lump. You have to just keep feeding it in a little at a time. It won't burn nearly as long as briquettes, but it burns much hotter to get an amazing sear that briquettes can't touch.

[rana]

As a side note, if you want to get real fancy it's pretty simple to make your own blends. Dig a shallow trench, toss in your wood (lengthwise and offset with other wood), cover it with corrugated steel, cover that with a good layer of dirt, light the ends then let it smoulder for a few days until there is just a light wisp of smoke coming out.

After that it's just a matter of going in and breaking it up with a small sledge. Voila!! A year supply!

[dannyabear]

Regular Kingsford is the best........Watch Lowes and Home depot a couple days before major holidays (like the 4th of July) they will have 2-20# bags on sale for right at $10.00 & tax. That is the best deal ever, I usually buy 100# at a time.

[davel1971]

just get regular Kingsford, not matchlight. Use a charcoal chimney to get it going. When cooking things that take longer than burgers and dogs, such as larger chicken pieces, put the charcoal in a pile in the center or one side and don't put the food directly oner the coals

[rana]

You know what's in a Kingsford charcoal briquettes, right? Wood char (softwoods like pine, spruce, etc.), Mineral char, Mineral carbon, Limestone, Starch, Borax, Sodium nitrate, and Sawdust.

BLECKkkkkkkk!

[aceinspp]

I do as Danny does but they now changed to 2 18# bag for $ 10 but still a good deal.. I also purchase the Webber lighter cubes, work great and cheaper than buying the Charcoal lighter fluid and no fluid taste. Later RJD

[GypsiesAtHeart2016]

I also use the Kingsford when it's on holiday sale at Lowe's. The lump charcoal is good but a lot more. I'll mix my Kingsford with mesquite or hickory wood chunks. Move them off to the side and squirt them with a water spray bottle to get them smoking. Also use the chimney & fire starter cubes. Whatever you choose it will taste better!

[mark0224]

Will say Kingsford and Sam's usually has a good price let it get a good shade of gray before putting meat on and there will be no lighter fluid taste.

The Kingsford Company was formed by Henry Ford and E.G. Kingsford during the early 1920s. Charcoal was developed from Ford Motor Company's factory waste wood scrap. The Kingsford Company was formed when E.G. Kingsford, a relative of Ford's, brokered the site selection for Ford's new charcoal manufacturing plant. The company, originally called Ford Charcoal, was renamed in E.G.’s honor.

[Papa GLS]

Regular Kingsford here & charcoal chimney; no lighter fluid.

[dannyabear]

Yep, I forgot to mention a charcoal 'chimney' to light the coals with; haven't bought lighter fluid in years, better smell and taste without the fluid.

[Papa GLS]

Found a collapsable charcoal chimney at my local RV supply store. Kingsford brand & folds into a compact size for easier storage; just fold it up & put it back into the box it came in. Plus it works very well too.

[Filthy Beast]

I had almost stopped using charcoal until the lump charcoal became readily available. It might just be me but I think the Kingsford has a taste to it that I do not like. I was used to cooking with oak when I lived in Wisconsin but that is not real available here in NM.

[oxcamper]

Royal Oak or Green Egg wood charcoal is the only way to go.

[Nash]

Thanks to everyone that shared advise. Sounds like kingsford is a crowd faveorite. Prior to posting I got a bag of lump. Just cooked dinner Italian sausages and corn on the cob. Turned out great. Thanks again.

[rana]

Originally Posted by Filthy Beast

It might just be me but I think the Kingsford has a taste to it that I do not like.

It's not just you. I does taste kind of "funky". I'm not sure if its the borax or the limestone, but it's especially noticeable with fish.

Lump for me!

[rana]

Originally Posted by Nash

Just cooked dinner Italian sausages and corn on the cob. Turned out great.

I've actually never grilled corn on the cob before, but sounds delicious. Do you blanch it first or any kind of special prep? About how long does something like that take and how much heat do you put on?

[DaveandSue]

I put my corn on the grill husk and all.Turn about 15 minutes and cook for about thirty on a medium hot grill.Pull off and put the steaks on for about fifteen minutes with one turn.MMMMMMMMMMMMM good.

[rana]

Originally Posted by DaveandSue

I put my corn on the grill husk and all.Turn about 15 minutes and cook for about thirty on a medium hot grill.Pull off and put the steaks on for about fifteen minutes with one turn.MMMMMMMMMMMMM good.

That DOES sound good! Grilled corn, peppers n steak. So just like that.. no soaking or de-silking or anything. I think I can manage that.

I was heading down the hill tomorrow to do a water and produce run anyway. I'll give'r a go.

Thanks for sharing, Dave!