Royal Oak Lump for everything.
Related Forum Threads
- First time using a Charcoal Smoker, couldn't get the temp. past 150 Last post on 11/3/10 at 8:18pm in Charcoal Smokers
- Briquettes vs. Lump Last post on 9/30/10 at 7:51am in Charcoal Smokers
- Home Depot Kingsford blue bag sale! Last post on 9/3/10 at 2:33pm in General Discussion
- Where to find lump charcoal? Last post on 1/17/11 at 11:04pm in Charcoal Smokers
- kingsford hickory charcoal Last post on 6/26/10 at 2:00pm in Charcoal Smokers
I got this because smoking on my Weber kettle gets a little crowded. In stock form, this thing would probably be pretty useless. I was able to mod it with very little extra money because I...
after my seasoning run and 1st smoking session, I had to alter the unit..closed firebox to chamber up some and added a 3/16 plate deflector on top of it so heat and smoke ran more directly into...
Smoker is everything you need as a novice or pro. I converted my smoker to natural gas. Extremely easy conversion explained by the company on their website. Bought the #51 drill bit at Ace Hardware...
I was on a waiting list to get my Timberline 1300. Now having owned it 6 weeks, It has become a $2000 paperweight that occupies space on my deck. Avoid this grill, Traeger likes to tout their world...
I bought a couple of bags, on sale, for about $3.99 a bag, for use on the 4th of July. Unfortunately, as I bought it to take over to my brother's house, as part of my contribution to the effort,...
What kind of charcoal does everyone use - Page 2
SmokingMeatForums.com Top Picks
Kingsford charwood Lump and K blue bag as well
I like the lump in the UDS, as stated above there is very little ash vs burn time.
I used Ozark Oak for years...Was buying 25-50 bags at a time from a friend through Affiliated Grocery..but they went belly up...and I can't find a local supplier, plus I think they have cut back on production due to the economy. It was/is a very uniform clean burning charcoal.....
This is actually two questions wrapped up into one ... two variables, one problem.
When I bought my ECB last week, I bought a bag of the Kingsford charcoal briquettes with hickory in them. I also bought a small bag of the regular Kingsford to use while curing the smoker. For curing the smoker, I just filled the charcoal pan with the plain charcoal, added lighter fluid (yeah, I know...I'll be getting a chimney lighter when I get next month's disability deposit), and lit it, waiting 30 minutes before closing the vent and covering it with the lid. The coals burned well, and looked like they were ready to burn on for many more hours. I did not use the water pan, per the instructions. The ECB's excuse for a thermometer was well into the HOT zone ... not good.
When I did my first (after a few years dealing with cancer, including chemo, triple brain surgery, and radiation wiped most of my smoker knowledge right out of my brain) barbecue (beef spareribs and a roasting chicken), I used a lot less charcoal, thinking that would help
with the temperature. I DID get 225 deg. F on the first pass, but did not realize, at the time, that it was the water pan keeping the temps
down. After the coals were nice and gray, I added more dry coals (fire looked TOO low) to bring it up to about half. The fire kept it at
about 225F for about 4 hours, then the temps started to drop. I added more charcoal, but there was no fire left to light it.
So here are the questions:
1) Does using more or less charcoal affect the temperature? Or is it just the water pan keeping the temps down in the perfect 220--225F range?
2) Does using more or les charcoal affect how fast it burns down? Or was that more related to the TYPE of charcoal (i.e., plain vs mix of charcoal and hickory)?
3) Should I even use the charcoal/hickory mix anymore? Or should I just save that for the hamburgers? :-)
- What kind of charcoal does everyone use
SmokingMeatForums.com Top Picks
- › Slicer sale Cabela's 1 minute ago
- › 1st Whole Turkey Smoke and Used Injected Marinade with QView!!! 7 minutes ago
- › First time ABTs 8 minutes ago
- › Quick Surf & Turf (with Visitors) 10 minutes ago
- › How easily should pellets burn in AMNPS? 18 minutes ago
- › Using half-cured wood? 19 minutes ago
- › Bad Byron's Butt Rub 20 minutes ago
- › UMAi dry bag Ribeye- dry aged 45 days Final <Pic heavy> 28 minutes ago
- › First sausage experiment... 32 minutes ago
- › Canadian Bacon Dry Cured (Step by Step) 37 minutes ago
- › Brinkmann Smoke N Pit Pitmaster Deluxe Charcoal/Wood Smoker and Grill by Skinnyj
- › OKLAHOMA JOE'S LONGHORN SMOKER by alteredstates
- › Camp Chef SMV24S 24" Smoke Vault - SMV24S by jond36
- › Traeger Industries, Inc. Timberline 850 by Utah Smoker
- › Kingsford 30520 Competition Briquets, 11.1-Pound Bag by SenseiRogue
- › Masterbuilt 30" 20070312 with Window by jdkimbro
- › Traeger Texas Pellet Grill by albell
- › Masterbuilt Model 20070210 30" Electric Smokehouse by SmokeScience
- › Char-Griller Competition Pro 8125 by Crankbolt
- › Outdoor Leisure 34168G Smoke Hollow Propane-Gas Smoker by raider2119
- › Why in Thailand has many coconut shell.
- › Top 2 Traeger Grill in 2017
- › From Bon Appétit - Breaking down and...
- › My First Smoked Brisket
- › The "UNCURED" Fallacy
- › Fassett's Quality Foods
- › CURING and SMOKING - The Basics
- › Hamburger, ground beef, minced beef
- › A great foldable smoker, one of a kind
- › Dr. Baker's Famous Chicken BBQ