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Charcoal Sale


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When I learned about the petroleum byproducts used to make briquetes, I changed to natural hardwood and start it with a chimney and scrap newspaper.

What are your thoughts on this?

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When I learned about the petroleum byproducts used to make briquetes, I changed to natural hardwood and start it with a chimney and scrap newspaper.

What are your thoughts on this?

I'm a natural charcoal guy, first for the flavor it puts off and the fact that you have less ash. Another bonus is that when you close your vents, the fire dies and you can re-use the left over charcoal.

For lighting I mostly use a small MAP Pro torch, and in my big cookers I go with a weed burner.

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When I learned about the petroleum byproducts used to make briquetes, I changed to natural hardwood and start it with a chimney and scrap newspaper.

What are your thoughts on this?

I whole-heartedly agree. No Kingsford allowed in my grill unless I am in a bind and thats all I can get. If I do have to use briquettes, I prefer Royal Oak if possible.

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When I learned about the petroleum byproducts used to make briquetes, I changed to natural hardwood and start it with a chimney and scrap newspaper. What are your thoughts on this?

It dawned on me I didn't answer your question.... I moved right into lump charcoal. Here is the official ingredient list for Kingsford Charcoal Briquets from a company press release, including the purpose of each ingredient in parentheses. The explanation after each ingredient comes from the Virtual Weber site.

Regular Kingsford does not have petroleum (unless you consider coal), but some of the brands like Matchlight to have some starting aids. The best advice is to not use any kind of lighter fluid, and if you do make sure the charcoal burns long enough to burn it off.

Anyway here is the list of fillers:

Wood char (Heat source)

This is simply the wood by-products burned down into charcoal—almost pure carbon.

Mineral char (Heat source)

This is a geologically young form of coal with a soft, brown texture. It helps Kingsford burn hotter and longer than a plain charcoal briquette.

Mineral carbon (Heat source)

This is anthracite coal, the old, hard, black stuff once commonly used for home heating. It helps Kingsford burn hotter and longer than a plain charcoal briquette.

Limestone (Uniform visual ashing)

Limestone creates the pretty, white coating of ash you see after lighting the briquettes.

Starch (Binder)

Starch is used to hold briquettes together, and is found in corn, wheat, potatoes, and rice.

Borax (Press release)

Borax is used in small amounts to help briquettes release from the molds.

Sodium nitrate (Ignition aid)

This is the same stuff used to cure meat. According to Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh, sodium nitrate gives off oxygen when heated, helping the briquettes to light faster.

Sawdust (Ignition aid)

Sawdust burns quickly, helping the briquettes to light faster.

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never paid any attention to the ingrediants. thanks for that information. i do use Kingsford almost all the time. i do have a large bag of mesquite lump that i got from sam's awhile back. i add a piece or two at times to the Kingford. the first time i used the mesquite lump it was all i used for chicken one time. man was that a strong mesquite taste grin!!!!. so i have learned to blend it in. good luck.

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never paid any attention to the ingrediants. thanks for that information. i do use Kingsford almost all the time. i do have a large bag of mesquite lump that i got from sam's awhile back. i add a piece or two at times to the Kingford. the first time i used the mesquite lump it was all i used for chicken one time. man was that a strong mesquite taste grin!!!!. so i have learned to blend it in. good luck.

Right, mesquite lump is stronger than other lump charcoal... but still does not compare to using real mesquite wood in your coals. I use it on long cooks with heavy meats because I want to hit it a little harder. Unless it's burned down to a bed of coals I would not use it on something delicate like fish.

Speaking of blending, a lot of lump burners will add a few briquettes to the fire. The small amounts of nitrates that are released early on in the cook can help with smoke ring formation in things like brisket.

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I use coal and lighter fluid. The lighter fluid burns off and IMHO there shouldn't be a concern unless you add the meat before the flame goes out. It is 1/2 hour at least before I add food. Also depending on what I am cooking the newspaper jobs don't hold enough coals for direct or indirect heat but I cook for large crowds at work. Anyways here are some pics from todays BBQ at work. We had beef tenderloin and shrimp.

full-8808-19128-imag0512.jpg

full-8808-19127-imag0514.jpg

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Well Chaff, I think that loin looks fantastic!!

There are some alternate starting liquids out there one is a gel and has the name "green" in the name, and other folks will use a Scott towel and alcohol. There are also white starter cubes sold by Weber. All that said, I think your attention to timing (letting the fluid burn off) is very good advice.... some cooks can't wait to slap the meat on the cooker.

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