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Post by Don Thompson on Jul 9, 2009 22:20:13 GMT -5
This spring I stocked up on the Kingsford Competition charcoal offer.
The Smokenator will actually burn for 6 hours if dome temp is kept between 230-240 deg F. I recommend when you are actually doing a cook, at about hour 4.5 put about 15 coals into the baffle cavity. This assures that if you need to go longer than 6 hours you can without any interuption.
I have found that if you are using the Kingsford Competition you will have to replenish the baffle cavity at about hour 3! You will have to spend the time to put at least 30 briquettes into the baffle cavity.
Don
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Post by gbriones on Jul 15, 2009 4:39:26 GMT -5
I have used Kingsford Competition and yes it costs a dollar more but it lasts longer so it might be a savings over all! Do not go cheap on the charcoal you will pay for it with the time needed to tend the unit to get the temperature your meat needs. Gabe
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gaug3
Junior Member
Posts: 8
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Post by gaug3 on Jul 15, 2009 7:49:51 GMT -5
The Smokenator will actually burn for 6 hours if dome temp is kept between 230-240 deg F. I recommend when you are actually doing a cook, at about hour 4.5 put about 15 coals into the baffle cavity. This assures that if you need to go longer than 6 hours you can without any interuption.Don Are you talking about different coals? I have found that if you are using the Kingsford Competition you will have to replenish the baffle cavity at about hour 3! You will have to spend the time to put at least 30 briquettes into the baffle cavity. So, are you saying that you should add 30 every 3 hours if you are using KC? |
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Post by Don Thompson on Jul 17, 2009 21:04:41 GMT -5
Gaug3,
Sorry I wasn't clear. When I used Kingsford Regular, I found a full baffle will last at least 6 hours at 230-240 Degrees F at the dome. They seem to be fairly consistent. I was saying that it is prudent to replenish the coals in the baffle, at hour 4.5. If not then at hour 6 you will probably not have any coals to ignite the new coals.
I was trying then to explain that with the Kingsford Charcoal when keeping the dome at 230-240 degrees that I had to replenish the briquettes at hour 3! I was then saying you will probably have to add up to 30 coals to fill up the baffle. My Smokenator Baffle was pretty empty.
Don
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Post by Don Thompson on Jul 17, 2009 21:08:33 GMT -5
Gabe. Are you finding the Kingsford Competition lasts longer? If so that is interesting. Could you report on your actual experinece? IE how full is the baffle at hour 3? Or lets say after a cook, keeping track of how many you started with and include how many you added during the cook. Close the cooker down at the end of the cook and weigh them. Maybe they adjusted the mix.. Which I doubt but  ? |
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Post by sacbbqchamp on Jul 20, 2009 1:31:57 GMT -5
I really like the Kingsford Competition briquettes. They definitely burn hotter and leave significantly less ash. Today I smoked 5.5 lbs of tri-tip for 3.5 hours and probably had about an hour left of fuel that would have maintained temperature. I did not add any additional coals today, but normally if I was cooking a brisket or pork shoulder that was going to be on for 10-12 hours, I add 8-10 coals every 1.5 hours starting after the 3rd hour. I think outside temp makes a difference also as to how often you need to replenish your coals. It was 106 here today.
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Post by jpn1967 on Jul 22, 2009 14:26:27 GMT -5
Hi,
I am living Finland, Europe and as known Kningsford is not supplying creat product here. Anyone knows how to get these great product in Europe, even via web sale.
BR, J-P
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Post by smokely on Jul 24, 2009 14:16:49 GMT -5
I have a question:
When you refuel at hour 4.5, are you piling the new charcoal on top of the burning coals or do you set the burning coals aside and reset according to the minion method?
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Post by morreythomas on Jul 27, 2009 9:23:05 GMT -5
I have always used Kingsford standard charcoal. I buy it at Sam's Club in the twin packs so the cost is reasonable. I have seen lump or natural charcoal being introduced into the marketplace strongly. Is this lump charcoal of any advantage if used specifically in the Smokenator?
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Post by bbqbubs on Jul 27, 2009 12:24:36 GMT -5
I have always used Kingsford standard charcoal. I buy it at Sam's Club in the twin packs so the cost is reasonable. I have seen lump or natural charcoal being introduced into the marketplace strongly. Is this lump charcoal of any advantage if used specifically in the Smokenator? I really enjoyed the Kingsford Competition charcoal as well, unfortunately i hate to say this, but i never tried it while using my sn'nator. |
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Post by bigsteve on Jul 27, 2009 19:31:04 GMT -5
I have a question: When you refuel at hour 4.5, are you piling the new charcoal on top of the burning coals or do you set the burning coals aside and reset according to the minion method? I add cold unlit charcoal to the burning ones. As it lights, it gives off that unpleasant, acrid smell that you notice when you light your first batch. Now, I do not taste that on any meat I've cooked on any smoker. But there are some who can taste it. If you can taste it, I'm sure it's not pleasant. So, I guess try it both ways (with something cheap I suppose) and see what you think. |
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Post by delapaco on Jul 28, 2009 14:29:40 GMT -5
Hi, I am living Finland, Europe and as known Kningsford is not supplying creat product here. Anyone knows how to get these great product in Europe, even via web sale. BR, J-P Jpln. I reside in your neighbouring country, and we neither have Kingsford, or any other top performing brand. This is a bit entertaining, or sad, but understandable, since europeans do not BBQ in general. Ribs in Sweden is generally refered to as something you buy as a take home fast food from the supermarket, when you are to busy to cook. But down to your question. I don't believe it matters _that_ much. Buy the more expensive brand of briquettes you can get your hands on and smoke away. Other factors matter far more is my belief. Importing charcoal seems like over doing it a tiny bit ... |
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Post by bbqbubs on Aug 5, 2009 23:58:50 GMT -5
Hi, I am living Finland, Europe and as known Kningsford is not supplying creat product here. Anyone knows how to get these great product in Europe, even via web sale. BR, J-P Jpln. I reside in your neighbouring country, and we neither have Kingsford, or any other top performing brand. This is a bit entertaining, or sad, but understandable, since europeans do not BBQ in general. Ribs in Sweden is generally refered to as something you buy as a take home fast food from the supermarket, when you are to busy to cook. But down to your question. I don't believe it matters _that_ much. Buy the more expensive brand of briquettes you can get your hands on and smoke away. Other factors matter far more is my belief. Importing charcoal seems like over doing it a tiny bit ... I wouldnt think its over doing it by any means. Charcoal is the flavor of the meat. I would try to order it over seas as im sure u can. |
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Post by stuartottawa on May 3, 2011 1:22:44 GMT -5
I just ordered my smokenator on the weekend (it shipped today!) and I've been doing allot of reading on fuel types. I have no personal experience with the Wicked Good Charcoal brand, but I found this review that has some great info and testing results. Looks like the reduced ash build up from it might make it a good choice. I'm lucky enough to have a distributor of it in my city, so I'm going to try it on my first cook and would be happy to post my results here if people are interested. I'm not promoting this product, just wanted to share the information. www.nakedwhiz.com/productreviews/kingsfordcompetition/kingsfordcompetition.htm |
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Post by athomas772 on Jun 28, 2012 16:22:09 GMT -5
Gentlemen, I am new to this forum and should be receiving my smokenator any day. I have been reading the forum discussing the various types of Kingsford Charcoal being recommended. I refer to the Regular Charcoal versus the Competition Charcoal. After reading several posts it appears to me that the Competition Charcoal burns hotter and faster than the Regular Charcoal which requires you to more frequently add charcoal briquet's to the process. However, I believe the Competition Charcoal has less ash.
If we are looking for the smokenator to smoke "slow and low" how can it be an advantage to use the Competition Charcoal other than less ash? It would appear to me that the Regular Charcoal requires less work by not requiring frequent effort of adding charcoal.
With the above in mind, help me as a newbee to the Smokenator understand how the Competition Charcoal is preferred over the Regular Charcoal. I will purchase either one but trying to understand the rationale for either.
Thanks,
Bob
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