cuinrearview

Recipes 

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?

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Looking forward to brewing some beer

kgraber

Recipes 

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.

Mike M

Recipes 

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

morgantm

Recipes 

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.

cricky101

Recipes 

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

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"A witty saying proves nothing." - Voltaire

Misplaced_Canuck

Recipes 

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

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hamiltont

Recipes 

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!!!

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

dataz722

Recipes 

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.

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milesvdustin

Recipes 

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.

roylee

Recipes 

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.