Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Bigfish8 on February 13, 2016, 09:16:28 AM
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I have a Grill Dome Kamado Grill and I seem to remember the company recommends against use of charcoal briquettes. I have owned the grill for approximately 10 years, maybe longer, and have only used lump charcoal. Well, all I ever hear from wifey is that she does not like the smoke flavor from the lump charcoal. She always and I mean always wants me to use the Weber to grill. So, I would like to know if anyone typically uses Kingsford in their Kamado Grill?
Ken
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Qualifier:
I do not currently own a Kamado, or ceramic cooker.
However - we are talking about the nature of the charcoal itself. That would be the same - whatever cooker that you use it it, I believe....
Lump will burn hotter, and thus - cleaner than briquettes. Cleaner in the sense of less intense smoke, and a different - lighter flavor when compared to briquettes. Lump generally burns hotter, and not quite as long. This is because of a lower overall density allowing for better oxygen access to the cell structure of the parent wood which is now charcoal. So, the total BTU availability being equal to given volumes of lump vs briquettes - the lump will burn hotter, but not as long.
A good quality briquette - such as Kingsford should give you consistent results with the caveat that it must be kept in dry conditions as any fuel source should. Lump will vary a little. Notice I said WILL.....That is because lump is straight from the tree, minimally processed. So, natural variations in the individual trees, and their growth conditions ( soil conditions, available moisture, nutrients averrable to the tree..etc...see above re: wood density/cell structure) will yield different densities in the wood itself.
Briquettes - being an engineered product - has this taken into account, so the formulations for the briquettes can be altered in order to make the performance of the end product more consistent from bag to bag. Again this is with the understanding that the product is kept in the same dry conditions .....You should expect a longer burn at a lower max temp from briquettes in general.
Which on works best? Which one do you have a taste for? THAT is the correct one for you. Some people like red cars, others could not bear to own one....and both are right ;D.
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I use KBB (with chunks) regularly in my Vision. For long/slow cooks like butt and brisket, I find that I can get a far more consistent and predictable temp (and flame height) out of briquettes than lump. Of course there is more ash, but I clean out the ash after every cook and have never had so much that it impacts the cook itself. As for flavor, well that is subjective. Lots of people hate the taste of KBB, but I like it as long as you burn it clean.
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YES. My wife also does not like the taste of lump charcoal. I use kingsford with my egg or kamado joe. The kamado companies don't want you to use kingsford because it won't get really hot. Burn away partner. No lighter fluid with your kamado. Chimney or weber starter cubes.
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Briquettes offer steady reliable heat. Lump "typically" has 3 giant stumps in the bag and a bunch of kibble...............IMHO........... 8)
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Briquettes offer steady reliable heat. Lump "typically" has 3 giant stumps in the bag and a bunch of kibble...............IMHO........... 8)
And costs a lot more
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Briquettes offer steady reliable heat. Lump "typically" has 3 giant stumps in the bag and a bunch of kibble...............IMHO........... 8)
And costs a lot more
Yup, I can get 40 lb bags of mesquite lump for 12.99.....inside is a carbonized tree stump and 20 lbs of broken kibble >:(
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Have always used lump in my ceramics whether the Primo oval, Visions or the Charbroiler Kingcooker. I agree that lump can be inconsistent and sometimes the bags have a lot of smaller pieces but that is to be expected with lump. I especially prefer pork ribs over lump, there's no reason why you couldn't use Kingsford in a Kamado its personal preference. :) BTW today's cook is over lump and at 10 degrees here in the Midwest the lump has performed just fine in the Visions.
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I'm just a backyard jack and I use an Akorn kamado cooker in which I use KBB. Every now and then - if I have any - I'll use a little lump to get it started.
just sayin'...
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One of the brands that has pretty consistent lump sizing - is Big Green Egg. Not cheap - but clean, and almost always small fist size pieces.
There is another one I have heard of lately...I think High On Smoke ordered some, and I know that Troy at Fire Butler loves it. And...I will bet the Barn Goddess knows about it. REALLY light - and CLEAN burning...Contact any of those folks and ask them to chime in on the conversation..... ;)
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The ash production & limited area to drop into is the reason most kamado 's recommend lump.
My Akorn has a large ash pan & works great with lump or briquittes.
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Qualifier:
I do not currently own a Kamado, or ceramic cooker.
However - we are talking about the nature of the charcoal itself. That would be the same - whatever cooker that you use it it, I believe....
Lump will burn hotter, and thus - cleaner than briquettes. Cleaner in the sense of less intense smoke, and a different - lighter flavor when compared to briquettes. Lump generally burns hotter, and not quite as long. This is because of a lower overall density allowing for better oxygen access to the cell structure of the parent wood which is now charcoal. So, the total BTU availability being equal to given volumes of lump vs briquettes - the lump will burn hotter, but not as long.
A good quality briquette - such as Kingsford should give you consistent results with the caveat that it must be kept in dry conditions as any fuel source should. Lump will vary a little. Notice I said WILL.....That is because lump is straight from the tree, minimally processed. So, natural variations in the individual trees, and their growth conditions ( soil conditions, available moisture, nutrients averrable to the tree..etc...see above re: wood density/cell structure) will yield different densities in the wood itself.
Briquettes - being an engineered product - has this taken into account, so the formulations for the briquettes can be altered in order to make the performance of the end product more consistent from bag to bag. Again this is with the understanding that the product is kept in the same dry conditions .....You should expect a longer burn at a lower max temp from briquettes in general.
Which on works best? Which one do you have a taste for? THAT is the correct one for you. Some people like red cars, others could not bear to own one....and both are right ;D.
Tee you just did a number on my Adult Onset ADD and made my head hurt. ;D Lots of good information and good advice there.
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I have "heard" that BGE lump is manufactured by Royal Oak.
I have also "heard" that there are two kinds of Royal Oak out there......USA and South America...........