- 6 Posts. Joined 4/2009
- Location: hamilton,ont
- Points: 10
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I have smoked ribs, beer can chicken, pork butts, chicken breasts, all have turned out great. I just turn it on set the temp and forget it.
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I started using Coconut Charcoal last year. When using for smoking I have learned you need less charcoal compared to typical lump charcoal.
I also like it for Grilling Steaks as you get a higher temp, I toss typically toss on some wood for added flavor.
I buy it at a local grocery store, 20LB bag for $9.
coconut charcoal is what most Philipinos use based on my experience over there. Lots use fresh husks, some can afford to buy it once its been converted to charcoal. its great for grilling and smoking both.
I'll have to check the local middle eastern grocery store to see if they stock it.
I have seen coconut charcoal on this website: http://charcoal.vn/product/grill-coconut-shell-charcoal/
Also, I buy sample to test. The charcoal is really good. Low smoke. Long time burning. Natural.
I am buying coconut charcoal from Vinacharcoal (http://charcoal.vn/), 2 containers per month.
- coconut charcoal
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