I was wanting a burger cooked direct over the Kingsford briquettes I recently purchased. Haven't cooked anything over briquettes in over 30 years. BamaPat wanted hers cooked diner style on a flat top. What to do?
Why both of course. Used the half moon steel, that thing comes in handy.
Have to say I really couldn't tell the difference between the Kingsford Professional Competition briquettes and lump charcoal that I usually use. They did come up to temp quicker than lump. Didn't have the flavor of briquettes that I remember, probably because they don't have the additives of the cheaper briquettes and no lighter fluid was used.