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
Bout the version built for cabelas called Masterbuilt Sportsman Elite. Listen, it's supposed to be a smoker, but really, it's grill, no, an oven, that's it. I've used it several times now in order...
Just purchased this unit a few weeks ago have only used it 3 time and just the love the way to cooks. Real easy to keep temps and the smoke box is huge.
This is my first smoker and I've had some great success with it already. It was pretty easy to get some good results even on my first runs. I switched from chips to chunks for the wood and it...
Wanted a decent electric smoker that was almost setup, start and let it do its job with miminal intervention! Is it perfect no but as I live in Scotland weather is a challenge at times so had a...
Simply the best. The Bentley of all grills and it's the only ceramic grill made in the USA. The 400XL will smoke two 20 pound turkeys.
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
- › Beef Short Ribs (sous chefs first short rib cook) 38 seconds ago
- › Potato sausage 1 minute ago
- › Cold smoke generators 3 minutes ago
- › First whole packer 3 minutes ago
- › Goose Mortadella 12 minutes ago
- › Last Minute Ribs 17 minutes ago
- › Carolina gold wings 18 minutes ago
- › Cedar smokehouse build 21 minutes ago
- › New Dyna-Glo vertical offset smoker 30 minutes ago
- › Another New member with a 60 gallon build 44 minutes ago
- › Masterbuilt XL 44 propane smoker by Travelbilly
- › Helotes Salado Smoker by ShutterlyExpose
- › Grill Pro 31846 Propane Smoker by samwise
- › Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker by ScotTex
- › Primo Oval XL Ceramic Grill by ZombieKitty
- › DGO1176BDC-D Vertical Offset Charcoal Smoker by Tragusa113
- › Pit Boss Grills 71820 Wood Pellet Grill by AB Canuck
- › Pit Boss 71700FB Pellet Grill with Flame Broiler, 700 sq. in. by BDawg
- › Traeger Industries, Inc. Timberline 850 by Submariner
- › Traeger Junior Pellet Grill by ednosnaws
- › 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
- › CURING INFORMATION BY NEPAS
- › Goodly Vacuum Sealer