where are the briquette guru's?

[Kc_Kracker]

ok so i have not eaten food cooked on briquettes in 20 years. I did 3x this last 2 weeks, and I never want to mess with propane again, ever. uneven heating, cooking, grease flares ups, cost more, the whole works. coal was better taste, i can toss in some wood chips and get a wicked smoke flavor, etc  but, heres my concern, i have read alot that charcoal is severely cancer causing, as in very bad and rapid. also, i cant seem to get them going unless i buy the ones soaked in lighter fluid then the food tastes of it.

input?

[carlyoungs]

Buy a chimney stack. All it takes is one napkin and it will heat up the charcol in10 minutes . As for the cancer causing agents, I HAVE NO IDEA. Doesn't everything cause cancer these days? Charcoal is the best to BBQ with IMO.

[Rider]

Me personally I use a weed burner to get the charcoal going on my big pit and WSM.
You can also use a chimney. I stopped using them because I kept going through too many. It was just cheaper to get a weed burner.

[Blacklab]

I haven't used a propane grill in I don't know how long. I like them for conveinece but that's it. Kingsford all the time with a weber chiminney. I use grocery paper bags. Takes about 20 mins.

[washelkhunter]

I use my old propane grill to fire up the the briquetts in the chimney; Stubbs briqs only; and for grilling corn in the husk. I use several different smoking chips for flavor. I want to start using lump charcoal as well.

[Kc_Kracker]

i think i am going to ditch my propane and get a charbroil smoker/bbq . are they good?

[Rider]

Charbroils are decent starter units.

I prefer the Weber Smokey Mountain. Works great as a vertical smoker with or without the water pan. It can also be used as a grill. There are rotisserie unit available for it.

Pellet smokers are becoming increasingly popular. I use a Green Mountain Grill Jim Bowie. Mak is top of the line here and have a price tag to match.

[Kc_Kracker]

ive tried the egg shaped units, not enough room for me, i do like this style

[mtncook]

Use the original Kingsford briquettes in the blue and white bag.  The easy light ones contain starter fluid which you noticed in your food.  A couple sheets of newspaper or set the chimney on a propane burner will get them going fast.  I too use a weed burner if I'm lighting  more than 3 chimneys at a time.  You can have a 18lb bag gray in a short time.


mtncook

[sirmissalot]

The chimneys are the way to go for sure, and I much prefer the lump charcoal as well.

I think there is a place for a propane grill as well as a charcoal, I'd rather use charcoal most of the time for grilling but sometimes for quick meals propane sure comes in handy.

[h20hunter]

Kc...I agree with you on type of grill/smoker. I have the same thing. I use a combo of lump, natural, and good ol kingsford. I personlly make a small pile, apply fluid, light it up. Then I add the bulk of the coals and allow them to heat up. I like use direct and indirect head and various wood and what not for smoke. I sometimes will use both compartments. The main for cooking and the box for extra heat if needed or simply to add some smoke.

The only good thing I have to say about gas and bbq is it is quick if you just want to throw some dogs or patties on. However, everything else needs coals.

[deltaops]

I have a duel BBQ. I use the propane when I do not have time. Mainly I use charcoal. I do not like the taste of lighter fluid so I try to stay away from it as much as I can. When i use charcoal i also throw in some wood chips as well.

Friday sounds like a good day for me to light the coals.

[Kc_Kracker]

yesterday i picked up my moms brinkman gourmet smoker to try it and i am having a hard time keeping a steady temp around 225 it wants to shoot up to 300 very fast, and for smoke i got the big wood chunks but they just light on fire  i hate learning curves

[h20hunter]

I've found those big chuncks need a good 24 hour soak to get saturated. Also, and I may get flamed for not being a purist, but yes....maintaing specific temps are hard to do in these types of smoker grills. The best brisket to date was smoked and colored up in the grill, then.........put in the OVEN.........there I said it.....for a long even cook. It was chilled, sliced, and finished in the smoker the next day.

Keep at it....you will find your groove.

[Kc_Kracker]

the coal ids just being stubbord. definitely not used to it