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Kingsford Aftertaste?

post #1 of 11
Thread Starter 

Using Kingsford in a smokenator makes life much, much easier. It provides a significantly longer burn, rock solid temperatures, and is cleaner to handle.

If working with RO, you need to fill the entire chamber each hour.

Can someone explain how I can identify the Kingsford minion method aftertaste many talk about? Because I haven't experienced it yet.

post #2 of 11

I use it all the time & never have an after taste.

post #3 of 11

If you taste it, you will know it. 


Good luck and good smoking.

post #4 of 11

I don't have very good luck with the minion method myself...coal smoke gets pretty heavy. I just tried it again about 2 weeks ago in my gourmet...same thing. Fire burns nice and evenly for temp control, but the smoke from the briqs heating up just before they burn is killin' my flavor and aromas. Someday I might get it right.


If I burn with all preheated briqs, I'm good to go for flavor...no complaints from me which are directly related to kingsford briqs, though...that's all I've used for almost 3 years with my charcoal smokers and grills. It's more readily available and less expensive than other brands in the twin packs, so I go for what I can get consistency with.



post #5 of 11

I can relate to Eric's post.  I like things heated up or even pre-burned.


Having said that, many others here seem to be doing well.


Good luck and good smoking.

post #6 of 11

Man I wish I could use charcoal right now but am stuck on the watt burner until further notice. police2.gif

post #7 of 11

As I get older, my charcoal and offset days seem to be numbered.  I just don't have the energy or the body I used to have for those long smokes.  I'm thinking that a watt burner or a gasser might be in my future.  Thanks to Todd for the AMNS.


Good luck and good smoking.

post #8 of 11

I rarely use anythng other than Kingsford Blue and I often employ the minion method. I don't know if its my unrefined pallet or what but I've never experienced an aftertaste nor have I had any complaints. And my wife will tell you like it is haha.

post #9 of 11

I believe the problem stems from putting your meat on too early. With my WSM I fill the ring with approx. 20 lbs. of unlit Kingsfor Blue Bag, then dump a half chimney of fully lit in a pile on top. Then I wait for 10 minutes, put the main body and the lid on, wait another 5-10 minutes for the lid therm to come up to 200°, dump 8 quarts of hot water in the water pan, wait another 5-10 or so minutes for the temp to come back up to 200°, then put the meat on.


So all total I give my smoker 20-30 minutes minimum to get the minion lit, and to start heating and burning off all the ignition smoke. It is that stary up (or ignition) smoke that can give you an off taste - especially if your charcoal is damp in even the slightest way.


With charcoal the best thing to do is store it in the garage away from the door, and let it heat up a bit before putting the meat on. If you have to add charcoal in the middle of a smoke fill a chimney and let it get about  half lit before you dump it into your firebox. This is also to eliminate that ignition smoke.

post #10 of 11

Johnny is on it.  The problem with Kingsford Blue is that it is all coal dust with very little wood.  It needs to be cooked down before it can be used.


Good luck and good smoking.

post #11 of 11

Ive never had a problem with the minion method or aftertaste.

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