Home Forums Hunting & Shooting Hunter's Campfire Favorite charcoal for grilling?

Cowboy or royal oak lump charcoal. Bge is great too,but I moved and lost my dealer connection.

B&B

#genius

Strickland - fastest lighting, up to cooking temp in minutes!

Charcoal brickettes were invented by Henry Ford, and Thomas Edison.

Ford sold it to a distance cousin, named Kingsford.

Mixture of Kingsfotd briquettes and royal oak lump. Ratios dependent on what I have on hand at the time.

Is it me, or does Kingsford tend to burn much more quickly than it used to? Are they making the bricks smaller, with larger indents?

It's not just you. I don't know what's going on, but the Kingsford I have gotten in the past couple of years just doesn't seem to perform like it used to.

Kingsford or Royal Oak…I avoid off-brand briquettes that are very likely to use coal dust as a binder. I use hickory or mesquite chunks or whatever else I might have for smoke. I have used lump charcoal, but for the small amount my Weber kettle uses and the need to control somewhat carefully, I find briquettes most useful, especially for extended smoking burns like pork shoulders or big roasts.

I have always use Kingsford. Never saw a reason to change? Maybe it's possible that I'm missing out.

Royal Oak lump and or briquettes, depending on the what/how

Tried using some Royal Oak I had left over from last fall when BBQing last week and couldn't keep the stuff lit and never did get any real heat out of it. Got so pissed off I found a half bag of Kingsford in the garage and put that on top of the Royal Oak and lit it off. Got hot very quickly- even quicker than normal I thought- and cooked my Pork Loin roast perfectly.

I remember needing some charcoal last summer and buying the Royal Oak because it was on sale at Home depot but that is the last time . Kingsford for me from now on. If it burns a bit too fast for you, just get it going and when you are ready to start cooking a long cook like a roast or something put fresh charcoal on top of the hot coals and it will extend the cook for a couple hours if you maintain your draft.

One thing I did to help me with my grilling was to buy one of those temp gauges for charcoal grills on Amazon and install it in the lid of my Weber. Makes it easy to check and maintain your temps for cooking. My son gave me a ThermoPro heat probe set for keeping track of my meat temps and it works perfectly. No more dried out roast, turkey breast, or other meats...

Kingsford sh.it the bed, briquettes are much less dense than the past and burn up quick.

Been using B&B briquettes for two seasons now, night and day difference. ACE carries it in store around here but its sold elsewhere.

Been happy with the B&B lump as well.

I don’t grill very often so have not developed a preference for what I use for general sort of grilling.

But my wife will sometimes want steaks grilled directly on the coals and it seems that charcoal choice makes a big difference for that. We prefer the black bag stuff from Fogo in that application.

Nakedwhiz.com

http://www.nakedwhiz.com/nwindex.htm

Royal Oak for me.

I'll pile on Kingsford here and agree. Doesn't last like it used to.

The kind that comes in a paper sack.

Yep, that would be first choice. Second would be HEB mesquite charcoal.

Anybody remember this stuff?:



Ole Diz charcoal (Dizzy Dean)

It has been many years, but I got a bag of some of that and I believe it was fireproof.