http://www.cooksillustrated.com/howt...code=L9GN2AA00

or

http://xrl.in/2odb
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Janet Wilder wrote:
> http://www.cooksillustrated.com/howt...code=L9GN2AA00
>
>
> or
>
> http://xrl.in/2odb
yea, probably right, but i also read that pound for pound is the
accurate way to compare the two. but as we all know lump is pure and
briquettes do have bituminous coal as well as other impurities. i like
lump but end up always using kingsford.
piedmont

"Nunya Bidnits" > wrote in message
...
> In news > piedmont > typed:
>> Janet Wilder wrote:
>>>
> http://www.cooksillustrated.com/howt...code=L9GN2AA00
>>>
>>>
>>> or
>>>
>>> http://xrl.in/2odb
>> yea, probably right, but i also read that pound for pound is the
>> accurate way to compare the two. but as we all know lump is pure and
>> briquettes do have bituminous coal as well as other impurities. i like
>> lump but end up always using kingsford.
>> piedmont
>
> I know about the impurities in the charcoal, but depending on what brand
> of
> lump you buy you never know what's in that either. It could be wood from
> an
> old outhouse. ;-)
>
>
I've been trying out Trader Jose's hardwood briquettes. I like them. They
get hot fast and burn fairly long, not as long as Kingsford Bituminous, or
is it Anthrocyte?. The price is right, $.39/lb. The latest "hardwood"
Kingsford at Costco is a couple pennies shy of $50/lb. You should go to Home
Depot. The old stuff is still available at $.375/lb.

Ed

In article >,
says...
>
> http://www.cooksillustrated.com/howt...code=L9GN2AA00

You know, I feel like some kind of Philistine admitting this here, but I
pretty much use briquettes exclusively in my WSM because I've found that
I can't get enough lump in there to keep it going over night. And (now
that I'm confessing) I often use the dreaded Kingsford.

Yep. My name is "John" and I am a Kingsford user.

I don't have much choice: in my market I've got about 3 brands of
briquettes and one brand of lump (Royal Oak). That's it. And I figured
that well, if it's good enough for the good folks at the Virtual Bullet
site, it's probably OK to use.

On 11-Jul-2009, "Theron" > wrote:

> "Nunya Bidnits" > wrote in message
>
> ...
> > In news > > piedmont > typed:
> >> Janet Wilder wrote:

.. . .

> I've been trying out Trader Jose's hardwood briquettes. I like them. They
>
> get hot fast and burn fairly long, not as long as Kingsford Bituminous,
> or
> is it Anthrocyte?. The price is right, $.39/lb. The latest "hardwood"
> Kingsford at Costco is a couple pennies shy of $50/lb. You should go to
> Home
> Depot. The old stuff is still available at $.375/lb.
>
> Ed

That charcoal that you're getting now from Trader Joe's is from Original
Charcoal company. It is hardwood charcoal briquettes bound with Yucca
starch. They claim it is otherwise pure. That's what I'm currently using,
but
I'm down to my last four bags. The origin is Paraguay. Their
warehouse is in Charlotte, NC by the way for anyone who is in the area
and wants to get some cheap. > ) 28¢/lb
FOB Charlotte. Talk to Eric.

--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.
Magaret Thatcher, 5 Feb 1976)

On Sat, 11 Jul 2009 09:23:22 -0700, hophead > wrote:

>In article >,
says...
>>
>> http://www.cooksillustrated.com/howt...code=L9GN2AA00
>
>You know, I feel like some kind of Philistine admitting this here, but I
>pretty much use briquettes exclusively in my WSM because I've found that
>I can't get enough lump in there to keep it going over night. And (now
>that I'm confessing) I often use the dreaded Kingsford.
>
>Yep. My name is "John" and I am a Kingsford user.
>
>I don't have much choice: in my market I've got about 3 brands of
>briquettes and one brand of lump (Royal Oak). That's it. And I figured
>that well, if it's good enough for the good folks at the Virtual Bullet
>site, it's probably OK to use.


I don't see any problem with you using what you wish, though my choice
is Royal Oak. I have a Weber Genesis and a small cast-iron Lodge grill
(kinda like a hibachi, but Denny doesn't call it that & since he gave
it to me I consider his wishes).


Desideria

hophead wrote:

> Yep. My name is "John" and I am a Kingsford user.

ROTFL!! John, don't sweat it. I tend to believe with charcoal there is basic
incremental quality with which one CAN make distinctions. But for the most
part, using Kingsford is not worth getting into a blood-rage about. Others
may have their own feelings, but this is a list (the higher number the
better) of what I think makes a difference in the result of my bbq.

1. Pre-burned wood and lump.
2. Non-additive hardwood charcoal briquettes
3. Kingsford briquettes
4. Off-brand briquettes
5. Raw wood
6. The 'Match Light' type briquettes
7. Cow patties
8. Diesel fuel
9. Skunk carcasses
10. Adolph Hitler*

* My guesstimate based on first-hand accounts that Hitler smelled like a
sulphorous, gangrenous, fermenting pile of oozing lesions and raw durian
while he was burning.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

In article >, davebugg2
@yahoo.com says...

> 1. Pre-burned wood and lump.
> 2. Non-additive hardwood charcoal briquettes
> 3. Kingsford briquettes
> 4. Off-brand briquettes
> 5. Raw wood
> 6. The 'Match Light' type briquettes
> 7. Cow patties
> 8. Diesel fuel
> 9. Skunk carcasses
> 10. Adolph Hitler*

LOL! Thanks for the list and the encouragement. If I can every locate a
supply of #2 on your list I'd be thrilled to try it. Now if I'm doing
something that doesn't take as long as a big brisket or butt (say ribs
or poultry) I'm quite happy using Royal Oak lump.

But I live in definite non-bbq country (north of the 49th) and it's a
bit difficult to find much beyond Kingsford, Royal Oak and a smattering
of off- brands.

Of course I can find Cowboy lump, but after much reading I figured that
might just be #11 on some folk's list.

Nunya Bidnits wrote:
> In news > piedmont > typed:
>> Janet Wilder wrote:
> http://www.cooksillustrated.com/howt...code=L9GN2AA00
>>>
>>> or
>>>
>>> http://xrl.in/2odb
>> yea, probably right, but i also read that pound for pound is the
>> accurate way to compare the two. but as we all know lump is pure and
>> briquettes do have bituminous coal as well as other impurities. i like
>> lump but end up always using kingsford.
>> piedmont
>
> I know about the impurities in the charcoal, but depending on what brand of
> lump you buy you never know what's in that either. It could be wood from an
> old outhouse. ;-)
>

"ummmmmm! old out house!, homer simpson"

piedmont

Brick wrote:
SNIP
>
> That charcoal that you're getting now from Trader Joe's is from Original
> Charcoal company. It is hardwood charcoal briquettes bound with Yucca
> starch. They claim it is otherwise pure. That's what I'm currently using,
> but
> I'm down to my last four bags. The origin is Paraguay. Their
> warehouse is in Charlotte, NC by the way for anyone who is in the area
> and wants to get some cheap. > ) 28¢/lb
> FOB Charlotte. Talk to Eric.
>

Hey Brick,

I knew you were good for sump'n,(lol) I'm 20 minutes from downtown
Charlotte and gotta check this out!

thanks! piedmont

"Dave Bugg" > wrote in message
...
> hophead wrote:
>
>> Yep. My name is "John" and I am a Kingsford user.
>
> ROTFL!! John, don't sweat it. I tend to believe with charcoal there is
> basic incremental quality with which one CAN make distinctions. But for
> the most part, using Kingsford is not worth getting into a blood-rage
> about. Others may have their own feelings, but this is a list (the higher
> number the better) of what I think makes a difference in the result of my
> bbq.
>
> 1. Pre-burned wood and lump.
> 2. Non-additive hardwood charcoal briquettes
> 3. Kingsford briquettes
> 4. Off-brand briquettes
> 5. Raw wood
> 6. The 'Match Light' type briquettes
> 7. Cow patties
> 8. Diesel fuel
> 9. Skunk carcasses
> 10. Adolph Hitler*
>
> * My guesstimate based on first-hand accounts that Hitler smelled like a
> sulphorous, gangrenous, fermenting pile of oozing lesions and raw durian
> while he was burning.
>
> --
> Dave
>
>
Where do you put Obama in your lineup?
Sorry to be OT; I can't resist this.

Ed

On 12-Jul-2009, piedmont > wrote:

> Brick wrote:

.. . .

>
> Hey Brick,
>
> I knew you were good for sump'n,(lol) I'm 20 minutes from downtown
> Charlotte and gotta check this out!
>
> thanks! piedmont

Try it Mike, I'm sure you'll like it. I just finished (Well last friday)
cooking a bone in pork loin and four racks of beef back ribs with
some of it. I did this run with no smoke at al ala BobInGa. No
smoke at all. No ring, no smoke taste. Nathalie says she prefers
it that way. Who says it always has to taste like smoke?

I had to add fuel two or three times, but not more then about a
half chimney each time. The fresh fuel didn't affect the meat that
I could tell.

--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.
Magaret Thatcher, 5 Feb 1976)

"Ed Theron" > wrote in message
...
>
> "Dave Bugg" > wrote in message
> ...
>> hophead wrote:
>>
>>> Yep. My name is "John" and I am a Kingsford user.
>>
>> ROTFL!! John, don't sweat it. I tend to believe with charcoal there is
>> basic incremental quality with which one CAN make distinctions. But for
>> the most part, using Kingsford is not worth getting into a blood-rage
>> about. Others may have their own feelings, but this is a list (the higher
>> number the better) of what I think makes a difference in the result of my
>> bbq.
>>
>> 1. Pre-burned wood and lump.
>> 2. Non-additive hardwood charcoal briquettes
>> 3. Kingsford briquettes
>> 4. Off-brand briquettes
>> 5. Raw wood
>> 6. The 'Match Light' type briquettes
>> 7. Cow patties
>> 8. Diesel fuel
>> 9. Skunk carcasses
>> 10. Adolph Hitler*
>>
>> * My guesstimate based on first-hand accounts that Hitler smelled like a
>> sulphorous, gangrenous, fermenting pile of oozing lesions and raw durian
>> while he was burning.
>>
>> --
>> Dave
>>
>>
> Where do you put Obama in your lineup?
> Sorry to be OT; I can't resist this.
>
> Ed
>
>
The above comment was inappropriate. I apologize to all.

Ed

On Jul 11, 3:49*pm, hophead > wrote:

> But I live in definite non-bbq country (north of the 49th) and it's a
> bit difficult to find much beyond Kingsford, Royal Oak and a smattering
> of off- brands.
>
> Of course I can find Cowboy lump, but after much reading I figured that
> might just be #11 on some folk's list.

Are you near a RONA? They carry Maple Leaf lump. It's good stuff.

Cam

In article <4a714226-b775-48c9-b392-0185d5382781
@q35g2000vbi.googlegroups.com>, says...
>
> Are you near a RONA? They carry Maple Leaf lump. It's good stuff.

There are a couple nearby so I'll take a look. Thanks!

"Brick" > wrote in message
ster.com...
>
> On 12-Jul-2009, piedmont > wrote:
>
>> Brick wrote:
snip
> Try it Mike, I'm sure you'll like it. I just finished (Well last friday)
> cooking a bone in pork loin and four racks of beef back ribs with
> some of it. I did this run with no smoke at al ala BobInGa. No
> smoke at all. No ring, no smoke taste. Nathalie says she prefers
> it that way. Who says it always has to taste like smoke?
>
> I had to add fuel two or three times, but not more then about a
> half chimney each time. The fresh fuel didn't affect the meat that
> I could tell.
>
> --
snip


Brick, Did you cook it indirect? I can't remember what kind of cooker your
using, is it a WSM with a drip pan?

piedmont

On 15-Jul-2009, "piedmont" > wrote:

> "Brick" > wrote in message
> ster.com...
> >
> > On 12-Jul-2009, piedmont > wrote:
> >
> >> Brick wrote:
> snip
> > Try it Mike, I'm sure you'll like it. I just finished (Well last
> > friday)
> > cooking a bone in pork loin and four racks of beef back ribs with
> > some of it. I did this run with no smoke at al ala BobInGa. No
> > smoke at all. No ring, no smoke taste. Nathalie says she prefers
> > it that way. Who says it always has to taste like smoke?
> >
> > I had to add fuel two or three times, but not more then about a
> > half chimney each time. The fresh fuel didn't affect the meat that
> > I could tell.
> >
> > --
> snip
>
>
> Brick, Did you cook it indirect? I can't remember what kind of cooker
> your
> using, is it a WSM with a drip pan?
>
> piedmont

Well Mike, of course you were there and tasted a touch of the real
thing. So I just had to try it for myself. I confess, I had fallen in the
trough of smoke ring and specific wood smoke, etc. So how about
cooking with fire and getting no smoke taste at all. Can it be done?
Yes. Is it desirable? Yes. My folks grew up cooking with wood and
or coal. Their main aim was to reduce/eliminate the smoke taste. Now
here we are promoting it.,

I cook on/in a New Braunfels Silver Offset Smoker. The cooking
area is about 16 X 28. I also have a vertical 18" smoker with two
cooking grates, water pan, etc. Think WSM except the vertical is
gas fired and virtually unused because the NB is much more
convenient and has a larger cooking area.

In the NB Silver, I can use smoke and get a marvelous smoke flavor
and penetrating smoke ring, Truth be known, I don't care that much
for the taste of smoke. I made this last run with "Original Charcoal
Co" "Rancher" briquettes and nothing else. The "Rancher briquettes
are specified to be hardwood only bound with Yucca starch. My
nose detects no other elements as it burns.

Result; no smoke ring, no smoke taste. real meat taste (Needs a
little more salt) I like it. (Pork Loin Rib Roast, Beef Back Ribs)
--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.
Magaret Thatcher, 5 Feb 1976)

Brick wrote:
> In the NB Silver, I can use smoke and get a marvelous smoke flavor
> and penetrating smoke ring, Truth be known, I don't care that much
> for the taste of smoke. I made this last run with "Original Charcoal
> Co" "Rancher" briquettes and nothing else. The "Rancher briquettes
> are specified to be hardwood only bound with Yucca starch. My
> nose detects no other elements as it burns.
>
> Result; no smoke ring, no smoke taste. real meat taste (Needs a
> little more salt) I like it. (Pork Loin Rib Roast, Beef Back Ribs)


I *really* like using the "Rancher" briquettes, but I haven't been able to
get them here since Home Depot quit carrying them. I guess I could make the
trek to Bellingham if Trader Joe's has them, but I've found the local
fireplace/hot tub shop to be a very reliable source of Big Green Egg
charcoal year round. I'm lazy, so it's easy for me to go get a big bag of it
instead of hunting around at every freekin' store to find who-has-what-brand
every time I need to load up on charcoal.



--Brett

On 16-Jul-2009, "vex" > wrote:

> Brick wrote:
> > In the NB Silver, I can use smoke and get a marvelous smoke flavor
> > and penetrating smoke ring, Truth be known, I don't care that much
> > for the taste of smoke. I made this last run with "Original Charcoal
> > Co" "Rancher" briquettes and nothing else. The "Rancher briquettes
> > are specified to be hardwood only bound with Yucca starch. My
> > nose detects no other elements as it burns.
> >
> > Result; no smoke ring, no smoke taste. real meat taste (Needs a
> > little more salt) I like it. (Pork Loin Rib Roast, Beef Back Ribs)
>
>
> I *really* like using the "Rancher" briquettes, but I haven't been able
> to
> get them here since Home Depot quit carrying them. I guess I could make
> the
> trek to Bellingham if Trader Joe's has them, but I've found the local
> fireplace/hot tub shop to be a very reliable source of Big Green Egg
> charcoal year round. I'm lazy, so it's easy for me to go get a big bag of
> it
> instead of hunting around at every freekin' store to find
> who-has-what-brand
> every time I need to load up on charcoal.
>
>
>
> --Brett

Different strokes for different folks. I can get all the lump I want
including
BGE at the Outdoor Kitchen Store.(About 12 miles from home). But,
it's pricey. I remember about $17/bag for BGE. There's a Trader Joe's
a little further in the other direction. And there's a Costco around some-
place. I just can't be away from the house for very long.

--
Brick (Socialist governments traditionally do make a financial mess.
They always run out of other people's money.
Magaret Thatcher, 5 Feb 1976)

"Brick" > wrote in message
ster.com...
snip
> Result; no smoke ring, no smoke taste. real meat taste (Needs a
> little more salt) I like it. (Pork Loin Rib Roast, Beef Back Ribs)
> --
> Brick

I picked up in your post about the cooking technique which Bob prefers, and
wanted to add that he'll cook with coals placed in direct line of sight,
placed around the meat, or, directly under meat, or, a combination of which
will impart a bit of flavor,

Quote from Bob's website,

http://bobinga.com/searchb/searchb.htm

"How would this pig be cooked?
While much meat was cooked over a fire, pigs were not suited to this
because of their fat content and the resulting flare-ups that would have
occurred. Instead, the hardwood was burned down to coals. The wood used
likely varied according to locale and availability, although oak and
hickory were quite abundant. The coals were then placed either around the
pig, directly underneath or a combination of both. This also would have
likely varied between pitmaster and local custom. The faint smoke emitted
by the coals would have left no smoke ring in the pig. The result would
have been a much cleaner taste than is generally considered optimal by
today's standards. In fact, modern barbecue would likely be considered
tainted or flawed by those who inspired it.

We now determine that the pig should be cooked with hardwood that has been
burned to coals. And furthermore that the coals must be placed in a manner
so that they have a direct line of light to the pig. Today's off-set
smokers, regardless of price, are not designed to produce true barbecue."

piedmont

I am not one hundred percent about this but costco might have a pick up
service you could se, call and see if you can order on line or by fax and
just pick it up, Lee
"Brick" > wrote in message
ster.com...
>
> On 16-Jul-2009, "vex" > wrote:
>
>> Brick wrote:
>> > In the NB Silver, I can use smoke and get a marvelous smoke flavor
>> > and penetrating smoke ring, Truth be known, I don't care that much
>> > for the taste of smoke. I made this last run with "Original Charcoal
>> > Co" "Rancher" briquettes and nothing else. The "Rancher briquettes
>> > are specified to be hardwood only bound with Yucca starch. My
>> > nose detects no other elements as it burns.
>> >
>> > Result; no smoke ring, no smoke taste. real meat taste (Needs a
>> > little more salt) I like it. (Pork Loin Rib Roast, Beef Back Ribs)
>>
>>
>> I *really* like using the "Rancher" briquettes, but I haven't been able
>> to
>> get them here since Home Depot quit carrying them. I guess I could make
>> the
>> trek to Bellingham if Trader Joe's has them, but I've found the local
>> fireplace/hot tub shop to be a very reliable source of Big Green Egg
>> charcoal year round. I'm lazy, so it's easy for me to go get a big bag of
>> it
>> instead of hunting around at every freekin' store to find
>> who-has-what-brand
>> every time I need to load up on charcoal.
>>
>>
>>
>> --Brett
>
> Different strokes for different folks. I can get all the lump I want
> including
> BGE at the Outdoor Kitchen Store.(About 12 miles from home). But,
> it's pricey. I remember about $17/bag for BGE. There's a Trader Joe's
> a little further in the other direction. And there's a Costco around some-
> place. I just can't be away from the house for very long.
>
> --
> Brick (Socialist governments traditionally do make a financial mess.
> They always run out of other people's money.
> Magaret Thatcher, 5 Feb 1976)

too funny, am i glad i wasn't drinking anything, Lee
"Dave Bugg" > wrote in message
...
> hophead wrote:
>
>> Yep. My name is "John" and I am a Kingsford user.
>
> ROTFL!! John, don't sweat it. I tend to believe with charcoal there is
> basic incremental quality with which one CAN make distinctions. But for
> the most part, using Kingsford is not worth getting into a blood-rage
> about. Others may have their own feelings, but this is a list (the higher
> number the better) of what I think makes a difference in the result of my
> bbq.
>
> 1. Pre-burned wood and lump.
> 2. Non-additive hardwood charcoal briquettes
> 3. Kingsford briquettes
> 4. Off-brand briquettes
> 5. Raw wood
> 6. The 'Match Light' type briquettes
> 7. Cow patties
> 8. Diesel fuel
> 9. Skunk carcasses
> 10. Adolph Hitler*
>
> * My guesstimate based on first-hand accounts that Hitler smelled like a
> sulphorous, gangrenous, fermenting pile of oozing lesions and raw durian
> while he was burning.
>
> --
> Dave
> What is best in life? "To crush your enemies, see them driven before
> you, and to hear the lamentation of the women." -- Conan
>