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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Kamado Extruded Coconut Charcoal.
I tried this charcoal last night to roast some corn and grill some
skinless chicken breasts. I like it. I posted a couple of nick shots of it from last night on a.b.f. I stood 18 pieces on end in two layers in my chimney and put it over the side burner of my gas grill. The extruded charcoal got going in about the same time as it takes to get Royal Oak to the same point. I dumped it into the fire ring of the WSM over the leftover Royal Oak from the last burn. It was hot enough to start the corn immediately. By the time the corn was done, the coals were hot enough to brown the chicken on the top grill of the WSM. The total time it was lit was about an hour. There is still a substantial amount of charcoal left as there was about 1/8-1/4" of ash over the remainder of the extrusion. The ash is a very light brown. If I were to start with an empty fire ring, I could put close to 120 chunks of this charcoal in the fire ring. The top of the charcoal would be an inch above the top of the ring. That would be close to 19# of charcoal. I imagine that would last a _very_ long time at 250. Another plus for this product is the space savings. Each 16.5# box is 1/2 cubic foot. A 8.8# bag of lump is about 3/4 cubic foot. I was able to put 15 boxes (250#) into the back of my wagon without putting the seat down and there was room for about 20 more. Matthew -- Thermodynamics and/or Golf for dummies: There is a game You can't win You can't break even You can't get out of the game |
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Matthew L. Martin wrote:
> If I were to start with an empty fire ring, I could put close to 120 > chunks of this charcoal in the fire ring. The top of the charcoal would > be an inch above the top of the ring. That would be close to 19# of > charcoal. I imagine that would last a _very_ long time at 250. in *MY* experience, it's easier to control your temps if it is just dumped in, not arranged and stacked neatly. I've tried both ways. I kept my #1 and #5 going for *almost* 3 days straight after Hurry-Kane Charley came through just dumping in more lump when it got low. The neighborhood was cooking on the almost constantly, since power was out. I used less than 2 boxes. > > Another plus for this product is the space savings. Each 16.5# box is > 1/2 cubic foot. A 8.8# bag of lump is about 3/4 cubic foot. I was able > to put 15 boxes (250#) into the back of my wagon without putting the > seat down and there was room for about 20 more. 120 boxes (2000# on the bill of laden) physically fit in my brother's Isuzu pick up. If I'd needed to drive more than 15 miles, it would have been a chore, and probably would have ruined the tires. > > Matthew > BOB |
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Matthew L. Martin wrote:
> If I were to start with an empty fire ring, I could put close to 120 > chunks of this charcoal in the fire ring. The top of the charcoal would > be an inch above the top of the ring. That would be close to 19# of > charcoal. I imagine that would last a _very_ long time at 250. in *MY* experience, it's easier to control your temps if it is just dumped in, not arranged and stacked neatly. I've tried both ways. I kept my #1 and #5 going for *almost* 3 days straight after Hurry-Kane Charley came through just dumping in more lump when it got low. The neighborhood was cooking on the almost constantly, since power was out. I used less than 2 boxes. > > Another plus for this product is the space savings. Each 16.5# box is > 1/2 cubic foot. A 8.8# bag of lump is about 3/4 cubic foot. I was able > to put 15 boxes (250#) into the back of my wagon without putting the > seat down and there was room for about 20 more. 120 boxes (2000# on the bill of laden) physically fit in my brother's Isuzu pick up. If I'd needed to drive more than 15 miles, it would have been a chore, and probably would have ruined the tires. > > Matthew > BOB |
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Duwop wrote:
> BOB wrote: >> dumped in, not arranged and stacked neatly. I've tried both ways. I >> kept my #1 and #5 going for *almost* 3 days straight after Hurry-Kane >> Charley came through just dumping in more lump when it got low. The >> neighborhood was cooking on the almost constantly, since power was >> out. I used less than 2 boxes. >> > > That was damn nice of you, your neighbors wont soon forget this kindness. > Let's see how many go and buy one themselves now. I'd hit up Kamado for a > sales referral fee if I were you there Bob. > > > D > -- > Really it wasn't much on my part. But to see and smell the food (well, most of it) was payment enough. I really doubt that there will be any takers...these people would rather buy an new gasser every few years. I don't know why their gasses weren't available, though. Maybe there's hope. Kamado has always treated me very well (knocking on wood). BOB |
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