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    Briquettes vs lump charcoal

    I double checked the "ingredients" list on the Royal Oak lump charcoal I bought and it says American oak with a food grade vegetable based binder. I'll start them in the chimney and check the smell before exposing the naked meat to the aroma. Thank you, everyone!
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    Briquettes vs lump charcoal

    I have a probe thermometer. I'll stick it between middle ribs and set it for 195f. Thanks all for sharing information so freely :)
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    Briquettes vs lump charcoal

    I bought myself a Char-Griller Texas Trio. It's a propane and charcoal grill, and has an offset smoker. My wife and kiddo have been enjoying me using all of those, but tomorrow is the real test with the ribs. As I just explained to kiddo, I want nice, tasty ribs, not burned yuck, after 6 or so...
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    Briquettes vs lump charcoal

    thanks, JC. I asked about the UK connection because you said "petrol" instead of "gasoline" :emoji_sunglasses:
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    Briquettes vs lump charcoal

    JC, I have Kingsford briquettes and Royal Oak lump. I am going to smoke spare ribs tomorrow and worried about heat management during the 3 hours smoking. It sounds like I don't need to worry about that with the lump, I can just lob more on the fire? Going by your handle you have a connection to...
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    Briquettes vs lump charcoal

    Just so I can make sure I'm grokking this: lump charcoal, once lit, is good to go immediately for smoking, grilling, or even using the lit surface of the lump charcoal as the grill surface?!!?
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    Briquettes vs lump charcoal

    If I have understood "project fire" by Steven Raichlen correctly, the biggest difference between briquettes and lump charcoal is that you don't have to wait for the lump to ash over, you can start as soon as they are alight, and top up as needed on the go. Have I made some horrible mistake in...
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    smoked chicken leg quarters

    wish me luck for the weekend... I have 2 racks of spare ribs just crying out for some pecan smoke...
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    smoked chicken leg quarters

    my son's explanation: it takes place inside a planetoid. The dark hole is the hole the Space Pirates blew in the planetoid to gain entry. Bad guys pew purple, good guys pew green, and one of the good guys has a flamethrower, hence the red :emoji_laughing: I love his imagination!
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    smoked chicken leg quarters

    SmokinAL, that's a good idea - there was *some* crispy skin, but a quick blast over high heat would have given me more crispiness. And thanks all for the kind words about my son's drawings. He has a wonderful imagination :)
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    smoked chicken leg quarters

    Smoked over mesquite. Front ones basted with Alabama white BBQ sauce. Back ones with Sweet Baby Ray's. The white BBQ sauce ones kept making my brain go "bacon". For some reason, the interaction of the mesquite smoke and the white sauce makes the legs taste like they were wrapped in bacon. This...
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    First ever bacon explosion/ "fatty"

    honestly, it looks awful! But I don't judge books by their covers, or food by its colour - the flavour completely justifies the time taken. Now all I need to do is remember a *whole* chimney of charcoal :emoji_laughing:
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    First ever bacon explosion/ "fatty"

    Took over 2 hours because I didn't put in enough charcoal. Had to finish over propane. ... worth every freaking minute. No BBQ sauce, just a basic rub, charcoal, and mesquite. 10/10, doing it again!
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    Hello from alabama

    howdy, CC! Greetings from the Magic City!
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    howdy from Alabama

    thank you again, everyone, for the warm welcome. I will be buying my new Char-Grill 3 in 1 griller/smoker early next month (August 2020) and am already planning many tests for it :emoji_smiley:
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    Dijon mustard pulled pork

    has anyone used a British style mustard rub?
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    howdy from Alabama

    thank you all for the warm welcome!
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    howdy from Alabama

    Hi everyone. I live in Birmingham, AL having moved here from Scotland 15 (!!!) years ago. I will say one definite rule - people outside the US generally, and the Southeast specifically, don't know what BBQ is :emoji_laughing: I'm a stay at home dad, homeschooling our 7 year old son. I am an...
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