Food Smokers and Smoking Tips/Tricks/Techniques

Coal to start then wood, that's what @scottalot does. What type of rig you have? Kettle grill, bullet smoker, etc? If we knew that we could give you useful advice.

 

I just have the Char-griller from Lowes with the added side smoker/fire box we bought additionally.

 

I try to never let it ever go out unless I am done. Eventually you will learn your setup and watching the temps will tell you a lot also. I don't use wood for grilling except for smoke. Wood doesn't last me long around here it goes in the fireplace in the winter especially after seeing the gas bill in January and February LOL.

So I just throw new charcoal on the existing coals when they get down if need be. If you go that route recommend that you spend

$21 New Star Foodservice 34721 One-Piece Cast Aluminum Flat Bottom Bar Ice Flour Utility Scoop, 24-Ounce, Silver

$8 and get an ice scoop they work great lit or unlit charcoal.

 

I was going to say look at scottalot's wood but that sounds sort of creepy.

 

I see your issues...

 

Time never seems to be my friend.

 

seems like Ive been running for the last two weeks...always something on my plate and typically not food

 

I was going to buy 10 twin packs for a total of 20 bags...but figured this would be good until the next sale. I'm not on Scooters level so won't be burning through it too fast.

 

Your absolutely right. I've been wanting to try this brand for a some time now and you won't find it in the state of California.

 

I hear you man, it's been that way for over a month for me. Isn't letting up either. I am running up to the point where I'm going to be going on vacation but that's not going to be relaxing either lol.

 

Just placed an order for some more Lumber Jack pellet's. Won't be here for this weekend but at least they will be here for next week.

 

So basically a reverse sear. Thanks.

 

https://en.wikipedia.org/wiki/Borax

 

Hey hey now. At this point they all know they have options. I've beaten the Stubb's drum to death on this thread. Everybody gonna like what they like.

But I agree with you

 

It is just a shame that kingsford took what at one time was a decent product invented by henry ford and just totally ruined it for their bottom line figures...

i say "was a decent product" very light heartily as even in its OG formula there was tar in it...

 

I'm here for an education...

 

So basically kingsford is not an "all natural product", they have multiple ingredients in their briquet charcoal product.



Pulled from:
http://www.smokingmeatforums.com/t/61191/so-kingford-briquettes-have-borax
Kingsford briquettes have to go…
"Time to throw out those Kingsford Briquettes we have all been using for years. They are not the same Kingsford Briquettes Henry Ford designed years ago. These days there are all sorts of nasty things in Kingsford Briquettes. Some have asked what all the fuss is with Kingsford briquettes, and what makes them so despised these days? My answer, Ingredients. According to Kingsford, wood char, mineral char and mineral carbon are all used as a heat source. Limestone is used for uniform ashing and starch is used as a binder. Borax, Yes Borax! is used to help release the briquettes from the press, and sodium nitrate and sawdust are used to aid in ignition. A lot of experienced BBQ folks out there seem to voice concern about the borax, limestone. A search on most of the BBQ forums will verify these complaints and concerns. I personally grew up on Kingsford as I am sure many many Americans have. It doesn’t take a brain surgeon to determine that it’s probably not a good idea to ingest food that has been subjected to Burning Borax."

 

some more info: http://www.npr.org/sections/thesalt...the-great-charcoal-debate-briquettes-vs-lumps

http://www.seriouseats.com/2008/05/grilling-smackdown-lump-charcoal-vs-briquette.html

http://www.smokedbbqsource.com/lump-charcoal-vs-briquettes/

 

So...basically, if I want a briquette that is as natural as lump, I need Stubbs.

 

Works for me. YMMV.