What Charcoal Grill/Smoker should Smoke Get?

[LostArrow]

Of course, since the patio is clear and I have to fill it up. What to fill it up with?  This is a smaller offset with a 16x36 smoking chamber. I think I can get away with Kingsford and add mini splits...........

What to use for heat?

Kingsford  or   Lump

I'm unable to tell the difference in food cooked over charcoal or lump!
( it might be Im 60)
I find Kingsford to be cheap, consistent , & when I need I can get a longer unattended burn.

[veryolddog]

When I start the fire in the offset, I usually put a bed of lump down and sprinkle about 10 to 15 coals of Kingsford on top. I light the Lump with the blow torch because it starts faster and burns hotter and that gets the Kingsford rolling. As soon as I see things turning white, then the wood splits go on the coals. Then, I pretty much stick with wood.

If I want to accelerate the burn, I close the lid to the firebox, and leave the side door wide open. That is the way I saw them do it in Lockhart with those huge brick pits.



I hope that you have enough room on your patio to keep this much wood ready to go for your cooks, Smoke.

[smokeasaurus]

Smoochy would be up all night guarding it 

[pz]

I'm unable to tell the difference in food cooked over charcoal or lump!
( it might be Im 60)

  60 here as well - must be the hallmark of the sixth decade

[teesquare]

I think the taste aspect of charcoal is pretty much the same - with all charcoals.

But the burn temps seem hotter on good lump vs briquettes...On the other hand, consistency of predictable burn temp and time favors the briquettes over the lump.

Why? Lump - being a more "natural state" product - has more variables, i.e. - type of wood, shape, density differences, etc.

[smokeasaurus]

The biggest drawback of using Kingsford in an off-set for long cooks is the high ash it produces. If go that route, I will probably have to rake out some of the sand during the cook.

If only Eric carried lump charcoal.....

[smokeasaurus]

I just had a brilliant idea   (Yeah, I get one every once in a great while).

I ordered the off-set with a flat pot warmer on the fire-box. So, I can set my mini-splits up there to keep warm. But then I said to myself 

"Self, ya got the electric smoker. Just turn that sucker on and keep your mini-splits in there all nice and snug as a bug in a rug"


Brilliant......just plain brilliant...

[smokeasaurus]

 nah, just a 750 watt heating element and the smoker set to 250, shouldnt be too bad on the bill......

[Pappymn]

nah, just a 750 watt heating element and the smoker set to 250, shouldnt be too bad on the bill......

Curious. What does warming do to the wood?

[smokeasaurus]

If the wood is hot enough when it his the lit coals, it will burst into flames instead of smoldering.

[teesquare]

something to be said for Cooper's technique of making charcoal out of their post oak before they cook with it
they are the only Texas BBQ joint I know of that does this.

Tim, did you notice a difference in the flavor of their brisket?


Absolutely...It was an NICE mild - but defynetly "present" charcoal tase with a hint of wood smoke.  I will tell you how good it was: The Mrs. ordered about $500 worth of BBQ - to be overnited back to our office in Hendersonville NC for the entire staff to have lunch....And...she is NOT a big BBQ person.....