That is one way. But I’ve found if I wait I get a hotter start and I’m already at peak. If only half are lit you get cold spots then hot spots and steaks show it. But for smokers I agree that the way to go. Thanks for the suggestion
Nice to see new videos again. I loved the video. I would love to see a video featuring Frontier Charcoal Briquettes. It's not something I am seeing a lot of reviews for. I've tried a few different kinds out and like it.
Glad to see another video. I know you been busy cause I see it on FB. I will keep my eyes open for some. “Everyone says charcoal is charcoal”, yea that’s the truth, but you and I, well we know better don’t we. Personally I like B&B Competition coals myself. Thanks for the review.
Had a chance to try cooking with it to try out the flavor it might add to the protein? It’s been my experience these super hard wood charcoals do not add much flavor to the cook. Great video BTW and I definitely give it a try to satisfy my charcoal envy!
For me, I think no flavor is ok. Especially for long cooks. Then I can add pecan and cherry to put on the bark I want. I’ll try to do some short cooks soon
There was dust, and the pieces were tiny. But it made for even heat. I’ve had some lump charcoal’s with pieces, the size of a bowling ball you could barely get them down on the charcoal starter and that makes for hot spots and cold spots where there’s just voids because there’s no charcoal.
