Bought a bag of Weber lump charcoal but the pieces were so small that most fell right through to the bottom of the chimney before I could even light them. Same issue when I just put them straight onto the BBQ - they fall right through the grate. Any advice?
Trying to get my weber grill to 550 degrees for a 10 min pizza cook... what should i use to get that temp? I also preheat my pizza stone in the oven.. but my oven only goes up to 500 degrees
Same here! I never knew about it until I bought a Kamado and I’m now wondering why I haven’t heard about it sooner. It must be due to advertising and tradition.
Lump cooks way better and faster. Beware of the extra heat bc it sure cooks fast!! A problem if you’re a novice who doesn’t know how to hustle those tongs..your meat will burn to a char. If anything and you’re just discovering lump, it will make you a better cook on the grill in establishing that initial sear and learning where the hottest part of the grill is.👏🔥
That's really weird to heard. I am on the opposite side. I am from Brazil and no ones knows of Briquettes. Looks like "fake" wood to me and taste less. Lump is the thing to go. Too bad (i don't know why ) charcoal in general is SO expensive in Canada (Were i live now). :(
hey man . I use a weber premium kettle for smoking. When i use briquettes in the charcoal basket, after about half hr once they start ashing and crumbling the ashes fall to the bottom and start blocking the air vents and i get massive temperature drops which sucks . how do i go about this?
I’m from South Carolina and I lived in England for 3 years . My accent did make it much easier to talk to the girls over there.😉 They always told me I was oversexed over paid and over here
Much appreciated. I don’t know much of anything but everything I’ve been making somehow turns out great so far. I just love the extra flavor from the charcoal and wood smoke chips
I encourage everyone around me to use lump or wood (if available) for fuel instead of propane and briquettes. Once you get used to the process and solidify your methods, your experience and results are well worth the time.
Good video and explanation. I've settled on lump for most of my cooking. For things that are going to be longer than two hours, such as brisket, I am using briquettes with wood chunks for smoking. Lump charcoal burns out too quickly for brisket. Love it for other things, such as burgers, hot dogs, chicken and boneless pork strips, as well as skewers. I've also gone to zone cooking, which lets me control the cook a bit more. RU-vid has been great for offering a variety of instruction and advice.
Coach. New to the grilling/bbq game. I have zero success with lump. I cannot get it to completely burn and after the initial heating, the temp just dies. Help.
I prefer natural lump for most tasks, even low'n'slow. I've never noticed off flavors from adding cold lumps the way I do with briquettes, the smoke tastes like wood instead of wax, and the cleanup is way easier, with a small pile of fine white ash left instead of the big piles of "wet sand" left after briquettes.
I found that using Kingsford Professional Competition Briquets (specifically) gave me an undesired almost plastics/chemical taste when I used them to sear steaks after an indirect cook. All the coals wear completely ashed over as well (throughout the whole cook :ribeyes:). I put the meat down for a final sear and it flamed up really good. It looked cool but the taste was just toxic. That never happens when I use something like Royal Oak, or FOGO premium lump. It's just one of those things you live and learn. If I want an aggressive sear I'll use lump no doubt. If I'm running my WSM smoker I'll use Kingsford Blue. But something about that Kingsford Professional is off. I dont know if you ever used that, but every time I use it for hot and fast with a fatty piece of meat it just comes out with an off chemical flavor. 🤘🍻🍻
BaileyPawsPlays hmm I have used professional but it’s been a while and I wasn’t using it for seating I was running a hit and fast smoke. That being said I have friends who use it for steak searing all the time and love it. Definitely though if you’re getting something you don’t like in it move on to brands that you find burn cleaner 👍
That's because briquets are made with wood waste. The binded with chemicals. Nothing about them is natural. Just like there nothing natural about vegetable oil. It's waste from the cattle feed industry.
Thank you for not saying ‘before we start don’t forget to give the video a like and hit that subscribe button’ Ugh, youtubers that say that shit in eeeeevery video 🤦🏻♂️
i agree. I tried lump for the first time. I need 45 mins to do my bone in thighs and the lumps was gone in 15 mins. The briquettes are a win win for me so much mor control. Like you said, steaks, burgers, anything quick lumps fine. Enjoyed the vid
Very nicely done! I did a video last year comparing name brand charcoal to store brand. I can see you've already put into use some Steve from Not Another Cooking Show's techniques! I like it!
Roundhouse Ranch BBQ thanks man, name brand vs store brand is very important, but for this one I just went on the assumption that we have good quality examples of both types
I wish I would have known this when I started grilling a long time ago. I've been grilling with briquettes and I can never get that perfect searing effect without burning or overcooking the steak. lol
Stay Positive yeah when you’re chasing the perfect cook there’s more to it than just tossing a steak on a grill lol. For me I like to make sure my grate temp is around 500 to 600 degrees. That’s where I get a grate seat but I don’t burn it. Then on top of that be checking the internal temps often to make sure you don’t over cook it 👍
@@Cookoutcoach . I've noticed that my briquettes top at around 500+F. I normally preheat the grill, cook the steaks for about 2-2.5 minutes per side on direct heat, then another couple of minutes per side on indirect heat. The steaks come out good but for the most part the searing effect seems to elude my steaks. I use a Weber grill. Do you have any recommendations other than using different charcoal? Thanks!
The only problem I have with lump is as much as a 1/4 of the bag is too small to sit in the starter chimney or the grill. The small pieces fall through.
JAT002 I’ve had that happen too and all I can say is that it’s not that way for all brands, right now my favorite lump charcoal is the hickory B&B lump. But I totally know what you’re talking about and thanks for watching 👍
Last time I looked I couldn't find the small bag of briquettes so I got lump. Some pieces were the size of my foot but a lot of them are small enough to fall through the grate and clog up my bottom vent. I'll get briquettes next time, even if it has to be match light.
1. Were those snowflakes when u were filming? Where was it? In Alaska? :) 2. My main (and i'm a bbq dummy) problem is how much charcoal should I use? I now have a bigger grill (got a bit greedy) and last time I tried the coals (i used lumps) got hot, i had 2 wait until the temperature dropped to 370 (yeah, a bit high). But then while we were putting meat on the grates the temperature dropped to 200 and then to 170... I nearly spoiled everything (had to actually complete the process in the oven). 3. Do you have any 'tutorial' on how to grill on plain wood? I had an oak cut in my backyard and have a lot of firewood.
There's a difference between bar-b-que and grilling. Bar-b-que : low temp for long times such as for ribs and brisket. Grilling: High heat for quick cooking. Such as steak, burgers and hot dogs.
Charcoal is such a personal subject. Some people only like briquettes, some people only like lump and then some people like both. I think the smell of kingsford lighting in a grill brings back childhood memories for me. I used to use it exclusively. I tried a few lump charcoals over the years and didn't really like cooking with them. Then Weber came out with their charcoal and I switched to that exclusively until I ran out of my 26 bag stockpile I got when they are on clearance. Since then I tried lump again and ended up using Rockwood Lump for 95% of my cooking. I'll occasionally try something else, but I find that must lump charcoals on the market ignite a lot dirtier than Rockwood does. My girlfriends nose can always tell when I am trying out something other than Rockwood. I've heard FOGO burns just as clean from friends who really like Rockwood....anyway, I've rambled enough. Great video. I love that you are doing videos for beginners!!!!
TheKettleCookers thanks bud, and you’re one hundred percent right it’s a very personal choice and for the most part you’re not gonna go wrong but there are definitely some that are way dirtier than others on ignition. Oh by the way I have the same thing with kingsford, as soon as it lights I feel like something good is gonna happen
Great information bro. I agree it definitely depends on the situation and what you want to accomplish. Some good ole wood like we do it here in Eastern NC works great for a whole hog. 😁 Have a great week.
If I want to smoke ribs for like six or so hours what charcoal would be better??? I need a answer from a master. and I need the best choice of charcoal because I'm stuck at the store All the time.
Jayce L. You can really use either, it’ll come down to if you want your temps to be slightly more exact go with briquettes, if you ok with some small swings for potentially more smoke flavor go with lump 👍
Thank you so much!! All thanks to you I am making the right choice and getting a good brand. I will remember you and if I have any questions I will definitely ask you. God bless you.
B-Dog Night my favorite brand is B&B but there are a lot out there for lump some favorites are royal oak and cowboy, and for briquettes there’s royal oak and the classic kings ford briquettes
lump charcoal is made from virgin old growth forests. some even guarantee that endangered animals were harmed in the making of their lump charcoal. that just adds to the flavor mmmm
hi i also like to use charcoal briquettes. the city I live in is the largest coconut producer in my country and I really want to make charcoal briquettes for export to other countries but I don't know how to find buyers
Unhappy with review. I will not go into details just see how others compares with real temperatures and timing. It was lame video. But you hooked me with title. I will not like or dislike video. But still it is not good one.
How can you achieve a good thin blue smoke for a long time if you put all the charcoal briquettes inside the grill ahead of time ( like the snake method ) ?
Yeah, fire and meat is all you need Learned that from the MacGyver episode where he was hungry but all he had was a swiss army knife, a road flare, and a nearby farm.
I mix both and the meats come out tasting great. I get the best of both worlds. Why bother thinking. I also recommend Royal oak Jack Daniels briquettes with chunks of whiskey barrel chunks that are uncharted and they come in a small foil bag.. it smells a lot like whiskey and I mix the Jack Daniels briquettes the barrel chunks and I add Royal Oak lump Charcoal and I use kingsford lighter fluid.I put the chunks of barrel un soaked about 4 minutes inside the fire before I start cooking.
D E glad you’ve got a system that works for you. I don’t personally use lighter fluid but from what I understand as long as your cooker isn’t ceramic or a porous material and the fire gets up over 350 degrees before you put the meat on all the fluid will burn off
I always use lump except once I used briquettes but I could work better with lump. I want to try briquettes again and see how the food turns out since people like briquettes so much.
There’s only one winner in my mind and that’s lump charcoal, it burn a lot hotter and gives more smoke flavour, and when your searing a steak the briquettes will ash up and make your steak taste like ash
Alain Gaudreau that’s a great question, really I think you cant go wrong with any of the big names like kingsford, royal oak, B&B, Weber. Those are who I would probably stick with for briquettes
Alexus' Channel well a lot of that will depend on what cooker you’re using but fro example, I find on my Akorn I can reuse them around three times for long cooks before they’re gone because it’s so fuel efficient. Just as a rule of thumb though, what I find is as long as you keep them stored in a dry place you can reuse them until they’re all burnt up. Hope this helps
