Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Which charcoal?
Reply
 
LinkBack Thread Tools
Old 03-17-2011, 07:43 PM   #1
cuinrearview
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Delton, MI
Posts: 1,174
Liked 6 Times on 5 Posts

Default Which charcoal?

I've been smoking with cheap charcoal so far and it seems to me like I have to refuel quite a bit and some white smoke is emitted when I do. I know that there's "premium" charcoal and lumps and what not. What I'm wondering is: is it worth it? What do you use and why?

__________________

Looking forward to brewing some beer

cuinrearview is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2011, 08:06 PM   #2
kgraber
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Houston, Tx
Posts: 119
Default

I've been smoking for about 8 years now and have tried all different kinds and I keep going back to standard Kingsford. Works great and lasts.

__________________
kgraber is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2011, 08:30 PM   #3
Mike M
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: , Delaware
Posts: 545
Liked 16 Times on 12 Posts
Likes Given: 37

Default

Good information here: http://www.nakedwhiz.com/lump.htm

__________________
Mike M is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2011, 08:42 PM   #4
morgantm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Durham, NC
Posts: 19
Default

I like True-Que available at Home Depots around the Southeast US. Works great in my Big Steel Keg. Royal Oak is pretty good too.

Or I use the Kingsford Competition briqs, get it bulk at Costco. It ashes a lot more than lump but starts faster, I use it when I'm just grilling more than smoking.

__________________
morgantm is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2011, 08:47 PM   #5
cricky101
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: St. Paul, MN
Posts: 296
Liked 6 Times on 6 Posts
Likes Given: 8

Default

I usually use Kingsford briqs when smoking, but like to use lump hardwood when grilling.

__________________

-------------------
"A witty saying proves nothing." - Voltaire

cricky101 is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2011, 08:52 PM   #6
Misplaced_Canuck
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
Misplaced_Canuck's Avatar
Recipes 
 
Join Date: Jan 2011
Location: NE Columbia SC - Formerly, Montreal Canada
Posts: 2,773
Liked 135 Times on 109 Posts
Likes Given: 42

Default

I've had a lot of problems using Kingsford. The "long lasting" part is what kills me: It takes forever to get the smoker to the right temperature. Even the regular non-long-lasting is too slow.

I've gone back to using the wal-mart brand. It's less dense, burns a bit quicker, but gets my smoker going much quicker too. Sometimes a bit too hot.

I probably should mix Kingsford + wal-mart brand together.

M_C

__________________
Quote:
Originally Posted by Misplaced_Canuck
Carbonic bite? Is that like the bubonic plague?
Quote:
Originally Posted by ebstauffer
Needless to say after more than a few drams my mental efficiency matched my mashing efficiency.
Misplaced_Canuck is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2011, 08:55 PM   #7
hamiltont
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Somewhere in the middle of Nebraska
Posts: 867
Liked 13 Times on 13 Posts
Likes Given: 4

Default

I've been using Royal Oak Steakhouse Lump lately with excellent results. It's pretty reasonable at Menards. I've also had good luck with Kingsford Competition. Cheers!!!

__________________

If Homebrew & BBQ aren't the answer, then you're askin' the wrong questions... Cheers!!!

hamiltont is offline
 
Reply With Quote Quick reply to this message
Old 03-17-2011, 09:06 PM   #8
dataz722
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
dataz722's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Middletown, De
Posts: 36,033
Liked 3001 Times on 2955 Posts
Likes Given: 28

Default

I have tried tons or different brands of both lump and briquettes and the only thing I ever use anymore is Stubbs Briqs. The only place I have ever found them is Lowes and it is $9 for I think a 16lb bag. They are great. Little ash, long burn time, and all natural so you don't get any of that nasty taste or smell that you get from most briqs.

I used to use lump for grilling and briqs in my UDS but now I use the stubbs for everything.

__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong
dataz722 is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2011, 08:16 AM   #9
milesvdustin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: Pensacola, Florida
Posts: 631
Liked 11 Times on 11 Posts
Likes Given: 23

Default

Red oak lump ftw. That's all I use in my egg for grilling, bbq ribs, butts, shoulders and making pizza at high temps. Every passionate grill person needs an egg.

__________________
milesvdustin is offline
 
Reply With Quote Quick reply to this message
Old 03-18-2011, 12:31 PM   #10
roylee
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Posts: 98
Liked 2 Times on 2 Posts

Default

We like to make our own. Have several apple trees that need regular pruning and uniform sized branches make excellent lump charcoal, as do fist-sized hunks of oak. Takes a kiln (modified 55 gal barrell, etc) and some time, but the charcoal is worth it. Several web sites have detailed instructions.

__________________
roylee is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools




Newest Threads

LATEST SPONSOR DEALS