Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Which charcoal?
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Old 04-04-2011, 04:48 PM   #61
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I keep it simple. I use Kingsford original. I have a cord of Pecan I cut up to use for smoke.


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Old 04-04-2011, 06:43 PM   #62
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I use Wegmans Lump (not sure who they subcontract through) or Cowboy if I can't get the Wegmans. I have been using the Weber Applewood chunks lately. Nice smoke flavor, not over powering. I don't have a place to store anymore wood.


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Old 04-06-2011, 01:21 AM   #63
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According to the Naked Whiz website, Wegman's is made by Royal Oak.
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Old 04-11-2011, 02:31 PM   #64
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On Data's recommendation I tried the Stubb's yesterday and was very impressed. I did a cut up (brined) fryer and a St. Louis rack. Six+ hours of 250 degree burn time and she was still humming when I finished. I'm guessing another two hours from just the initial load of coals. Very clean aroma and flavor while burning. I used apple wood from one of my trees and everything came out nicely.
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Old 04-11-2011, 02:42 PM   #65
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The stubbs is on sale for 50% off at a lot of lowes this week. It doesn't seem to be all of the stores though.
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Old 07-04-2011, 03:21 PM   #66
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i've used both kingsford and royal oak before. royal oak is little cheaper of the two, but i think kingsford heats up a little quicker.
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Old 07-04-2011, 03:29 PM   #67
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I use Kingsford Charwood Or Straight Kingsford, and it has never let me down, yes it does make a lot of ash, but i have a garden so the ash is put to good use!
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Old 07-04-2011, 09:45 PM   #68
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I've been able to get 20# bags of Mali lump from one of our food distributors for around $15 I think. The stuff barely ashes and burns for a long time.
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Old 07-04-2011, 11:09 PM   #69
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i have a couple bags of kingsford I had from before my egg hatched. I use it when doing dogs or burgers and the ash afterwards is a lot more than what the Wegman's lump produces. After 2 cooks I have to rake out the bottom as the air flow is cut down.


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