Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: HighOnSmoke on December 19, 2015, 05:59:40 PM
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Today I am testing some new Black Diamond lump charcoal that I ordered from Ace Hardware. It claims to be
organic, cleaner burning, less sparks and reusable. First thing I noticed when I opened the box was that the
charcoal was inside a heavy plastic bag. The manufacturer says that is to help keep any moisture out of the
charcoal. The chunks I pulled out of the bag were fairly even in size. When I lit the charcoal with a Weber cube
there were hardly any sparks and very light smoke.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Babyback%20Ribs%20and%20Lump%20Charcoal%20Test/BB%20Ribs%20121915-1_zpstjcughyu.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Babyback%20Ribs%20and%20Lump%20Charcoal%20Test/BB%20Ribs%20121915-1_zpstjcughyu.jpg.html)
I prepped the ribs with some CYM and seasoned them with Big Dick’s Rib rub. Put in the refrigerator for about
4 hours.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Babyback%20Ribs%20and%20Lump%20Charcoal%20Test/BB%20Ribs%20121915-2_zpswaucy9gm.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Babyback%20Ribs%20and%20Lump%20Charcoal%20Test/BB%20Ribs%20121915-2_zpswaucy9gm.jpg.html)
I put the ribs on when my temp hit 200 degrees. I am using the Slow n Sear today with the Black Diamond lump
charcoal. Bottom vent is set at ¼ open and top vent ½. I am burning peach wood today.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Babyback%20Ribs%20and%20Lump%20Charcoal%20Test/BB%20Ribs%20121915-3_zps8ohgb1zr.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Babyback%20Ribs%20and%20Lump%20Charcoal%20Test/BB%20Ribs%20121915-3_zps8ohgb1zr.jpg.html)
After 2 hours I wrapped the ribs with a mixture of brown sugar, wild blueberry sugar, honey and blue bottle
margarine. Here they are after 1:45 in the foil.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Babyback%20Ribs%20and%20Lump%20Charcoal%20Test/BB%20Ribs%20121915-4_zpssr5pyhpf.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Babyback%20Ribs%20and%20Lump%20Charcoal%20Test/BB%20Ribs%20121915-4_zpssr5pyhpf.jpg.html)
Another hour uncovered and the ribs are done. Total cook time was 4 hours, 45 minutes.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Babyback%20Ribs%20and%20Lump%20Charcoal%20Test/BB%20Ribs%20121915-5_zpscqldi6ik.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Babyback%20Ribs%20and%20Lump%20Charcoal%20Test/BB%20Ribs%20121915-5_zpscqldi6ik.jpg.html)
All sliced and ready to eat. Sorry no plated shots tonight. But I got to tell you that the ribs were great. We really
like that rib rub from Big Dick’s. This was also the first time that I used the wild blueberry sugar that my wife
bought at the Salt Table in Savannah. It took some of the sweetness away from the brown sugar and honey and
it added just a hint of tartness to the ribs. I will be buying some more of this.
(http://i1131.photobucket.com/albums/m550/Michael_Coffman/PORK%20CATEGORY/Babyback%20Ribs%20and%20Lump%20Charcoal%20Test/BB%20Ribs%20121915-6_zpsrfm7ed1e.jpg) (http://s1131.photobucket.com/user/Michael_Coffman/media/PORK%20CATEGORY/Babyback%20Ribs%20and%20Lump%20Charcoal%20Test/BB%20Ribs%20121915-6_zpsrfm7ed1e.jpg.html)
On to the charcoal test. So far, and this was the first test, it performed remarkably better than I thought it would for
a low n slow 5 hour cook. Temperatures stayed fairly steady between 235 and 250 throughout the cook. I only used
one full Weber chimney for the cook. I still have probably enough charcoal left to fire it up again for a quick burger or
steak cook. It does burn a lot hotter than Kingsford Blue but I expected that. What I didn’t expect was the lack of
sparks and smoke from this charcoal. The only time it really smoked was when a chunk of the peach wood caught fire.
There was also a definite lack of smell that I normally get when I burn other brands of lump charcoal. I will be doing
some more tests in the next few weeks to see if I want to invest more money in this charcoal.
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Looks very interesting - I'll be watching... thanks for the tip
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Those ribs look great Mike, done the way I like them!!! Don
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I like everything about this cook 8) 8)
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Another tremendous cook buddy! Those ribs look wonderful! 8)
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Another tremendous cook buddy! Those ribs look wonderful! 8)
AGREED~
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Looks excellent
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Nice looking bones.
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OK, I'm placing my order now for Christmas ;) ;) ;) ;) ;)
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Excellent review on the new charcoal.
REALLY good story of how you cooked the ribs. Looks like they turned out mighty good.
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Excellent review on the new charcoal.
REALLY good story of how you cooked the ribs. Looks like they turned out mighty good.
What he said was what I was thinking.
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Really good looking ribs, Mike. Might to look into that sugar.
As far as usage, you said that you had enough left over for a few burgers. Is that about the same as you would have expected with a similar load of KBB?
BD
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Really good looking ribs, Mike. Might to look into that sugar.
As far as usage, you said that you had enough left over for a few burgers. Is that about the same as you would have expected with a similar load of KBB?
BD
I am going to test that out next. I normally will use about a chimney and a half of KBB in the Slow n Sear. I only used 1 chimney of the lump. I am not sure if that is a
fair comparison. I may just use both of my Webers and test a chimney of KBB in one and the other 1 chimney of the lump and go for about 3 hours and then see. Any different ideas
on a good comparison test?
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Nice looking ribs partner. Glad you like the rub.
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Ribs look great!
How does the cost compare to regular lump?
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Ribs look great!
How does the cost compare to regular lump?
It's a little more expensive Mike. I bought the medium box which is equal to 22 pounds of lump and it cost me $22.00. If it lasts and works
like it is advertised than I think I will end up saving money in the long run.
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Ribs look great!
How does the cost compare to regular lump?
It's a little more expensive Mike. I bought the medium box which is equal to 22 pounds of lump and it cost me $22.00. If it lasts and works
like it is advertised than I think I will end up saving money in the long run.
Ok cool! Unlike Tee most of us have to watch our finances.
I hear he is currently making money angels on his living room floor with hundred dollar bills :P
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Ribs look great!
How does the cost compare to regular lump?
It's a little more expensive Mike. I bought the medium box which is equal to 22 pounds of lump and it cost me $22.00. If it lasts and works
like it is advertised than I think I will end up saving money in the long run.
Ok cool! Unlike Tee most of us have to watch our finances.
I hear he is currently making money angels on his living room floor with hundred dollar bills :P
I shouldn't spoil the surprise but every member might find one of these money angels under their tree! ;)
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Really good looking ribs, Mike. Might to look into that sugar.
As far as usage, you said that you had enough left over for a few burgers. Is that about the same as you would have expected with a similar load of KBB?
BD
I am going to test that out next. I normally will use about a chimney and a half of KBB in the Slow n Sear. I only used 1 chimney of the lump. I am not sure if that is a
fair comparison. I may just use both of my Webers and test a chimney of KBB in one and the other 1 chimney of the lump and go for about 3 hours and then see. Any different ideas
on a good comparison test?
I'm curious about their claim that you can use the coals five times. It sounds like they're saying that you can load it up like you normally would and then have four more cooks using the leftovers. (Their website shows starting with burgers, then steak, fish, kabobs and and up with some hot dogs.)
I'd be curious to see how filling one Weber basket with KBB and the other with Black Diamond and see how they run in the same kettle at the same time.
The medium box, which is the one I think you bought, is advertised to be the equivalent to 33 lbs. of briquettes. That's about the same as the two bag deal from Kingsford. Ace shows that for $22, which is just a little more than the regular price for KBB.
So, it seems to balance pretty much out.
BD
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Really good looking ribs, Mike. Might to look into that sugar.
As far as usage, you said that you had enough left over for a few burgers. Is that about the same as you would have expected with a similar load of KBB?
BD
I am going to test that out next. I normally will use about a chimney and a half of KBB in the Slow n Sear. I only used 1 chimney of the lump. I am not sure if that is a
fair comparison. I may just use both of my Webers and test a chimney of KBB in one and the other 1 chimney of the lump and go for about 3 hours and then see. Any different ideas
on a good comparison test?
I'm curious about their claim that you can use the coals five times. It sounds like they're saying that you can load it up like you normally would and then have four more cooks using the leftovers. (Their website shows starting with burgers, then steak, fish, kabobs and and up with some hot dogs.)
I'd be curious to see how filling one Weber basket with KBB and the other with Black Diamond and see how they run in the same kettle at the same time.
The medium box, which is the one I think you bought, is advertised to be the equivalent to 33 lbs. of briquettes. That's about the same as the two bag deal from Kingsford. Ace shows that for $22, which is just a little more than the regular price for KBB.
So, it seems to balance pretty much out.
BD
I will give that a try this week BD.
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I will give that a try this week BD.
Can't wait to see the results.
BD
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Nice Ribs Mike, looks extremely tastey! :)
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Mike they look moist and I love the colour on the ribs .