Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Which charcoal?
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Old 03-17-2011, 06:43 PM   #1
cuinrearview
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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?


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Old 03-17-2011, 07:06 PM   #2
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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.


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Old 03-17-2011, 07:30 PM   #3
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Good information here: http://www.nakedwhiz.com/lump.htm
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Old 03-17-2011, 07:42 PM   #4
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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.
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Old 03-17-2011, 07:47 PM   #5
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I usually use Kingsford briqs when smoking, but like to use lump hardwood when grilling.
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Old 03-17-2011, 07:52 PM   #6
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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.

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Old 03-17-2011, 07:55 PM   #7
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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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Old 03-17-2011, 08:06 PM   #8
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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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Old 03-18-2011, 07:16 AM   #9
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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.
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Old 03-18-2011, 11:31 AM   #10
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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.


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