I am just a regular guy who started down this road as an easy way to keep track of what I was learning. One day, my wife suggested that I start a RU-vid channel and.. as they say, the rest is history.
The science of food really interests me. For so long cooking really was something I took for granted. I was ok at it, or so I thought. Then I moved to Memphis, and discovered a whole new world. The World of SMOKE!
Here in the south, we use smoke as an ingredient, like many in other places use ketchup. We smoke EVERYTHING!
I hope you enjoy my videos, because I really love making them. It is because I say almost everyday "I learned something new today..." And with RU-vid, video, cameras, sound, lighting, and so many other things, I have found something the I may never master, but continue to learn until the day I die. And I could not be happier.
Smoke doesn't mean it's hotter, just that it's burning 'dirtier' with less efficient combustion. Just like smoke coming out of your truck's tail pipe - not a good sign.
So, tubular briquettes? Got it, lump is still better, lump ingredients (for anything but Royal Oak ‘lump’) carbonized wood chunks, nothing else Briquettes/tubes? Compressed sawdust and binders, and other unknown garbage. Lump for me, thanks.
You are the one talking about science and repeatable experiment...i know nobody will weight their charcoal in a competition. But for science purpose that would have been great.
Agreed. It is a point I am trying to make. But I found out later there are people who physically count their charcoal briquettes. I may need to do a reshoot! Thanks for watching
Outstanding! I am a Tenn. Native raised in Chicago. Duck Fat rocks! Found an American made Smoker Smokin Brothers from Missouri. Grilla Grills per their own Web Site are made overseas....nope. It's amazing how people can talk themselves into anything.😢 Gods Blessings 🙏
I have used the Briquettes and the Char-Logs. I stopped using the lump because I was always too many different size pieces in my bags, and I would get scrap or something almost like a paper or straw texture in my bags. I'm in Memphis too. Sometimes you just have to smoke in that heat
Spring has finally sprung here in maine and im ready to get my webber out for some charcoal grilling, i always come back and watch these cause it scratches the itch! cook on!!!
Came across this video because I’ve been looking for these types of results. My plan is though for my tent stove. So I can sleep longer before having to feed the stove. Either would be good for me. But B&B is clearly the winner
Kingsford was bothering my wife's asthma just from me going in and out of the back door while they were lighting in the chimney. Nothing else has been a problem.
I'm not making this up... I put in a bag of Embers in my brand new Gravity 800. It smoked so bad, fire truck pulled into my neighborhood. Luckily, smoke settled down and they just drove by. I came to youtube looking for review of this charcoal, sure enough, similar experience here. Wow. I need to stay away from this charcoal or else my neighbors are going to hate me 😬
When I can find B&B 20 pound bag of lump for $15 shipped, I'm in. Just ordered the hickory. I love the Oak. I don't compete and never will. When I put food on the table the family likes, I win.
How is the taste of the different Charcoal ? Isn’t that what is going to win you the Competition ! Just curious . I’ve been using the Kingsford Competition briquettes for years now . I even used them in my Kamado grill , but it made too much ash . I’m going to try and see which is the best tasting lump charcoal for the Kamado grills . But for my BBQ grill I really like the Kingsford . I’m using Royal Oak lump charcoal for the Kamado . Priced better than some of those names you said . Has a nice smoky flavor . 😋
I’m my kamado I only use lump. And chem aftertaste can get in the clay innerds. For the most part there is only a subtle difference in taste. Smoke tastes like smoke until it’s had time to really set in. Like 5 hours to tell any difference to my taste buds.
I get cowboy because its cheep at Walmart, but I have to use a lot to get my char-broil barrel smoker over 225, with it getting winter like here in utah we are doing bbq for thanksgiving (i no like turkey) what burns hot or what do you recommend for ribs to hold 275?
At home, any charcoal for heat, then some hardwood chunks of your choice for flavor. We use pecan. Then when I pull the ribs at color, wrap, they go in the oven. Pretty much no more smoke goes into meat after like 140*. You can add a hint of smoke at the end when setting the glaze
One time I bought a bag of expert grill briquettes from Walmart. Obviously made by Royal oak with the ridge design, even though the bag doesn't say royal oak. Looked identical to the embers. Anyway, I think it was even worse if you can believe it. A full chimney didn't even produce enough heat to cook a few burgers properly. And the coals crumbled to ash in no time, like 30 minutes they were done. And it was a ton of ash, way more than Kingsford. It's like those briquettes were mostly sand. Spend another dollar for a bag of Kingsford it's way better.
That is really surprised me about the Royal Oak Embers. I have always had great luck with the lump charcoal in the red bag and basically this Embers seems to be the reject thats left over. Thank you for the video. Also really was crazy how much black smoke came off the product.
why does the Kingsford win? I use Kingsford - but - there are times and dishes that require longer cooking times and less heat and yeah, you can exploit venting. Then there is indirect heating options. Each charcoal has its merits.
Very true. But, I assume that a charcoals ability to produce heat is a reflection of its quality. For instance if one briquette produces 100 units of heat an hour vs another that can only produce 70 units per hour, wouldn’t it stand to reason that the 100 has more energy stored within?
This was just what I needed to see. I just bought a master build portable smoker/grill. It has a very small internal firebox. The better performance from B&B will give me extended cook time off the same fuel. Thanks for the video.
Same! I just got my MB Portable and noticed I needed diff briquettes. I was using Kingsford Professional and couldn't get temps higher than 400. I'm going to Ace to get BnB
