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Post by ksu1971 on Jun 29, 2012 9:26:13 GMT -5
Bob:
It has been my experience that the added cost of the Kingsford Competition coals is not worth it to me. I use the Kingsford Blue. I don't see a drastic difference between the two with my experience being the Blue last a little longer. There was more ash build up but not enough to worry about.
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paulw
Junior Member
Posts: 13
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Post by paulw on Aug 17, 2012 22:58:11 GMT -5
In my view, regular Kingston works fine, although the competition versions's lower ash is nice. Regarding the question about using lump charcoal, that seems to me like a purist thing that applies more to grilling. If I were grilling a prime, dry aged steak, I'd use lump charcoal instead of briquettes. If I were getting used to a new Smokenator for long smokes, I'd want to use briquettes of a nice, uniform size instead of a hodgepodge of lump chunks; I think it would be a lot easier, and I also think the quality of the wood chunks you use for smoke will affect the taste of the meat more than whether you use lump charcoal or briquettes on a long smoke (the first time I used my Smokenator, I had some hickory that smelled unbelievably good, and permeated the house from outside with that wondrous aroma, but I've never again had that experience with any other hickory I've purchased). A few people say they can taste it when briquettes ignite from scratch inside a grill or smoker, but I can't.
Now that I think of it, it's probably good that I don't have such fragrant smells coming out of my kettle. I follow the Eleventh Commandment: "Thou shalt begin thy day with a butt rub and a long smoke." And I follow it best on Sunday. And for some reason, I most typically do it on the one Sunday of the month when people in my church fast for most of the day. So when I go to church smelling of hickory and pork, it can be hard on other people sitting nearby.
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Post by lsutiger on Dec 31, 2012 10:35:58 GMT -5
I just smoked ribs for 6 hours yesterday. 3-2-1 method. Was the best I have cooked so far. I am fairly new with the "nader". I added some charcoal after hour 2 and dome temp in 240 range. The Kingsford charcoal just seems to burn pretty fast. I do check every hour temp, water, ect...and if the charcoal looks a little low I add. I don't mind as long as I keep getting the results I got yesterday.
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Post by djl777 on Jul 15, 2013 18:55:35 GMT -5
Post is a little old, BUT...Concerning the "Competition" vs. Regular, I find the flavor produced by the Competition to be better, cleaner if you will. It does burn hotter, but that's not why I use it. The other Kingsford type I enjoy is the "Mesquite" briquettes. Excellent flavor, this too burns noticeably hotter than the regular, but lasts longer than the Competition. I don't mind a little more work for a better flavor, IMO.
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