Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: amshepar on September 28, 2015, 10:33:25 AM
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Recently I've been using Royal Oak Briquettes. I find the taste to be slightly more mild than cooking with Kingsford. I think there is a time and place for both charcoals. I like the Royal Oak for chicken specifically. I think the more intense Kingsford is good for red meats.
I'm finding the burn with Royal Oak to be less consistent though. When I go check on the basket of coals the next day after cooking there are still quite a few coals with Royal Oak that have not been used, or have greater than 50% of the useful life left. This is probably for 15-20% of the charcoal in an entire basket.
I'm curious if anybody else ever has this issue. It doesn't bother me really, but I would not want to do a brisket or whole turkey with Royal Oak if I'm going to have this issue. Also, is all Royal Oak the same? I noticed that the bag at Walmart is different than the other grocery store by me that has Royal Oak.
Are there any other brands of charcoal worth trying or ordering? I only ever see Kingsford and Royal Oak on the shelves, besides the grocery store brand.
Thanks for any input on this.
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I think Noah recommends Kingsford. Looks like folks use everything, including lump . I have used stubbs with no problem. Just give it a try and see what you think.
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I've only used Kingsford. Always had good results. But, as jjjonz points out folks have used a variety - you may find something that works very well for you.
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I've never used anything but Kingsford. I normally use the standard Blue (recommended by PBC), but I've also used their Competition Charcoal which burns a little hotter for chicken.
I recently picked up some Kingsford Hickory to try to add a little smoke flavor without wood chunks. Temp and burn is solid, and it does impart a mild hickory flavor to my food. If you look at the briquettes, they are infused with bits of wood, or what I'd call hickory splinters...
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I have used Royal Oak and good old Kingsford.........haven't tried the Stubbs yet but I should....everyone seems to like it..........
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Kingsford only for me.
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I use Stubbs for everything other than a long cook like a turkey or brisket. Supposed to be all natural binders
Sent from my Nexus 5 using Tapatalk
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I've only used Kingsford Blue and the All Natural for chicken only cooks, never had any issues. I like Stubbs the best, but I think they stopped producing the big bags and buy the smalls ones isn't cost effective for me.
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Only used Kingsford in my PBC
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I bought a bag of Stubbs and will be using it tonight. I will try and photo document everything I'm seeing as well as flavor of the meat. I'm cooking some chicken breasts and ribeyes tonight. The chicken I've done in both Kingsford and Royal Oak before. Same rubs (Savor Chicken, Savor BBQ, Savor Mo Rockin).
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Kingsford for me also although, I have used Kingsford Hickory with good results also.
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I've only used Kingsford Blue and the All Natural for chicken only cooks, never had any issues. I like Stubbs the best, but I think they stopped producing the big bags and buy the smalls ones isn't cost effective for me.
I bought a couple 15lb bags of Stub's recently because they were $2 cheaper than Kingsford blue. Plus they had a little more charcoal in them.
I decided to try them and do a side by side comparison. There was no noticeable difference in burn time. So its Stub's for me right now....
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I use Stubbs in my PBC with no issues or cook difference other than I swear it gives my food a better taste than Kingsford.
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I've only used Kingsford Blue and the All Natural for chicken only cooks, never had any issues. I like Stubbs the best, but I think they stopped producing the big bags and buy the smalls ones isn't cost effective for me.
I bought a couple 15lb bags of Stub's recently because they were $2 cheaper than Kingsford blue. Plus they had a little more charcoal in them.
I decided to try them and do a side by side comparison. There was no noticeable difference in burn time. So its Stub's for me right now....
Where was this? I could only find the big bags on amazon, HD stopped carrying it and only have Kingsford and Royal Oak.
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I have always found Stubbs to be more expensive than KBB.
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I've only used Kingsford Blue and the All Natural for chicken only cooks, never had any issues. I like Stubbs the best, but I think they stopped producing the big bags and buy the smalls ones isn't cost effective for me.
I bought a couple 15lb bags of Stub's recently because they were $2 cheaper than Kingsford blue. Plus they had a little more charcoal in them.
I decided to try them and do a side by side comparison. There was no noticeable difference in burn time. So its Stub's for me right now....
Where was this? I could only find the big bags on amazon, HD stopped carrying it and only have Kingsford and Royal Oak.
its at Walmart and I looked again today. Stubbs is still cheaper by $2. I always found it higher too but maybe they have decided to be more compeitive...
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The Lowe's in Dallas has the 15.9lb bag of Stubbs for under $10. I think the flavor has been far superior to Kingsford Blue and Royal Oak. I've done about a 1/2 dozen cooks now with it. Cook times are identical. Flavor tastes completely natural, intense charcoal flavor without being overbearing.
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The Lowe's in Dallas has the 15.9lb bag of Stubbs for under $10. I think the flavor has been far superior to Kingsford Blue and Royal Oak. I've done about a 1/2 dozen cooks now with it. Cook times are identical. Flavor tastes completely natural, intense charcoal flavor without being overbearing.
You say the flavor is superior. How so? Grease fog taste different? Something else?
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KB has chemicals as a binder and additives creating effectively an artificial smoke taste. Yes there is plenty of real smoke flavor in KB because it is still predominately wood charcoal but the burning of artificial ingredients onto your meat is going to create flavor too.
Stubbs does not have this because it is purely wood derived charcoal and corn starch as a binder. The grease fog flavor tastes more like a pure charcoal taste.
For most people, this taste difference is not going to be a big deal. And both brands create fantastic food.
I myself, try to eliminate as many artificial ingredients from my diet. I was a KB user on the PBC for over a year of owning the PBC. I was afraid to try others because Noah's instructions have been full proof for me. But after learning about Stubbs and Royal Oak being all natural, and trying both, Stubbs is now my new go to charcoal.
I liken it to ice cream. I used to LOVE Blue Bell Ice Cream. Even before their recall I quit eating it because it is predominantly artificial ingredients used to create color, taste, and texture. Switching to an all natural ice cream has a more subtle yet rich taste. It may not taste as sweet, but you don't need it to be as sweet because the sweetness is all natural. The artificial flavor from Blue Bell creates a taste so sweet it tricks your brain into wanting more than you should have. A creamier natural ice cream (due to better milk/cream and pure cane sugar) feels more indulgent causing you to want less.
So to me, it makes me wonder if the chemicals used create an artificial smoke taste that makes a person addicted to the KB charcoal.
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KB has chemicals as a binder and additives creating effectively an artificial smoke taste. Yes there is plenty of real smoke flavor in KB because it is still predominately wood charcoal but the burning of artificial ingredients onto your meat is going to create flavor too.
Stubbs does not have this because it is purely wood derived charcoal and corn starch as a binder. The grease fog flavor tastes more like a pure charcoal taste.
For most people, this taste difference is not going to be a big deal. And both brands create fantastic food.
I myself, try to eliminate as many artificial ingredients from my diet. I was a KB user on the PBC for over a year of owning the PBC. I was afraid to try others because Noah's instructions have been full proof for me. But after learning about Stubbs and Royal Oak being all natural, and trying both, Stubbs is now my new go to charcoal.
I liken it to ice cream. I used to LOVE Blue Bell Ice Cream. Even before their recall I quit eating it because it is predominantly artificial ingredients used to create color, taste, and texture. Switching to an all natural ice cream has a more subtle yet rich taste. It may not taste as sweet, but you don't need it to be as sweet because the sweetness is all natural. The artificial flavor from Blue Bell creates a taste so sweet it tricks your brain into wanting more than you should have. A creamier natural ice cream (due to better milk/cream and pure cane sugar) feels more indulgent causing you to want less.
So to me, it makes me wonder if the chemicals used create an artificial smoke taste that makes a person addicted to the KB charcoal.
Excellent info. Thanks!
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Hello all this is great info
I have been using only kingsford blue in pbc. I do have some Stubbs left over and was wondering if I could use the lighter fluid method to start?
Think I could use same times for starting as with KBB ?
Thanks again
Chris
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I stock up on KBB when it's on sale in the double packs, but my favorite charcoal has been the Trader Joe's brand(They only sell it in summer). I've heard good things about B&B(supposedly 10-12 hours in a PBC), but I can't find any. All the stores on their website, near me, don't stock it.
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Hello all this is great info
I have been using only kingsford blue in pbc. I do have some Stubbs left over and was wondering if I could use the lighter fluid method to start?
Think I could use same times for starting as with KBB ?
Thanks again
Chris
I use the lighter fluid method only. No change for in times or prep for me. I let it go for 20 minutes with a full basket and they are ready.
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KB has chemicals as a binder and additives creating effectively an artificial smoke taste. Yes there is plenty of real smoke flavor in KB because it is still predominately wood charcoal but the burning of artificial ingredients onto your meat is going to create flavor too.
Stubbs does not have this because it is purely wood derived charcoal and corn starch as a binder. The grease fog flavor tastes more like a pure charcoal taste.
For most people, this taste difference is not going to be a big deal. And both brands create fantastic food.
I myself, try to eliminate as many artificial ingredients from my diet. I was a KB user on the PBC for over a year of owning the PBC. I was afraid to try others because Noah's instructions have been full proof for me. But after learning about Stubbs and Royal Oak being all natural, and trying both, Stubbs is now my new go to charcoal.
I liken it to ice cream. I used to LOVE Blue Bell Ice Cream. Even before their recall I quit eating it because it is predominantly artificial ingredients used to create color, taste, and texture. Switching to an all natural ice cream has a more subtle yet rich taste. It may not taste as sweet, but you don't need it to be as sweet because the sweetness is all natural. The artificial flavor from Blue Bell creates a taste so sweet it tricks your brain into wanting more than you should have. A creamier natural ice cream (due to better milk/cream and pure cane sugar) feels more indulgent causing you to want less.
So to me, it makes me wonder if the chemicals used create an artificial smoke taste that makes a person addicted to the KB charcoal.
Now ;D...First - I want you to know that this question is not to "take you to task" - nor is it meant to make you feel you must defend your comment, or that I intend it to be argumentative. Absolutely not - I am only curious. Like you - I try to eliminate "artificial" in my diet as I reasonably can....So:
Do you think that the ingredients in lighter fluid are more natural than the borax binder in KBB? And - for the record I use a little KBB, but - mostly Prefer the natural hardwood lump charcoals as well. Sometimes I will mix the 2 kinds to moderate temps and burn times - or to use up partial bags of either.
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I've been using Kingsford Competition briquettes for quite awhile and have had no issues. I like the fact that it's all natural, but far more uniform than natural lump charcoal.
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KB has chemicals as a binder and additives creating effectively an artificial smoke taste. Yes there is plenty of real smoke flavor in KB because it is still predominately wood charcoal but the burning of artificial ingredients onto your meat is going to create flavor too.
Stubbs does not have this because it is purely wood derived charcoal and corn starch as a binder. The grease fog flavor tastes more like a pure charcoal taste.
For most people, this taste difference is not going to be a big deal. And both brands create fantastic food.
I myself, try to eliminate as many artificial ingredients from my diet. I was a KB user on the PBC for over a year of owning the PBC. I was afraid to try others because Noah's instructions have been full proof for me. But after learning about Stubbs and Royal Oak being all natural, and trying both, Stubbs is now my new go to charcoal.
I liken it to ice cream. I used to LOVE Blue Bell Ice Cream. Even before their recall I quit eating it because it is predominantly artificial ingredients used to create color, taste, and texture. Switching to an all natural ice cream has a more subtle yet rich taste. It may not taste as sweet, but you don't need it to be as sweet because the sweetness is all natural. The artificial flavor from Blue Bell creates a taste so sweet it tricks your brain into wanting more than you should have. A creamier natural ice cream (due to better milk/cream and pure cane sugar) feels more indulgent causing you to want less.
So to me, it makes me wonder if the chemicals used create an artificial smoke taste that makes a person addicted to the KB charcoal.
Now ;D...First - I want you to know that this question is not to "take you to task" - nor is it meant to make you feel you must defend your comment, or that I intend it to be argumentative. Absolutely not - I am only curious. Like you - I try to eliminate "artificial" in my diet as I reasonably can....So:
Do you think that the ingredients in lighter fluid are more natural than the borax binder in KBB? And - for the record I use a little KBB, but - mostly Prefer the natural hardwood lump charcoals as well. Sometimes I will mix the 2 kinds to moderate temps and burn times - or to use up partial bags of either.
You are propbably right but I assume there to be less total chemicals in the amount of lighter fluid I use vs. 8lbs of briquettes. And if eliminating as much as possible I'm at least eliminating one of the two chemically derived products. I'm by no means perfect, as I've been known to take back an oreo or two, and some skittles on occasion, both of which are basically pure chemicals. But 95% of the time or more I try not to use artificial ingredients.
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Loved this thread - i have been thinking about experimenting in my PBC with different charcoal - still relatively new to the world of smoking so i stuck to Noah's recommendations - will definitely be using some of the suggestions here!
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After switching to Stubbs I haven't looked back. It really makes a difference IMO.