Thread: For all the "Pro" charcoal grillers

soup, not proof reading before clicking.

In my old weber kettle, I like kingsford briquettes for most things. They burn longer and with less temp. I still use a water pan above coals (mound to one side). Lump gets really hot and burns out quicker. Lump does produces less ash. I like lump for searing steaks, but for anything that is on their for more than a few minutes, briquettes is the way to go, IMO. Now if you have a ceramic cooker with very tight air flow controls, lump is the way to go. For smoke, I like oak or hickory but fruit and nut wood is good too.
bbq-brethrens dot com is great site, it really shorten my learning curve. PS I have over 300 lbs of briquettes in the garage, bought all at Memorial day sale ($9/40lbs).

Originally Posted by bfish

In my old weber kettle, I like kingsford briquettes for most things. They burn longer and with less temp. I still use a water pan above coals (mound to one side). Lump gets really hot and burns out quicker. Lump does produces less ash. I like lump for searing steaks, but for anything that is on their for more than a few minutes, briquettes is the way to go, IMO. Now if you have a ceramic cooker with very tight air flow controls, lump is the way to go. For smoke, I like oak or hickory but fruit and nut wood is good too.
bbq-brethrens dot com is great site, it really shorten my learning curve. PS I have over 300 lbs of briquettes in the garage, bought all at Memorial day sale ($9/40lbs).

Lowes has the Kingford for $9.99 for 40#. I too have 300#
Sence this past weekend !!!
You can't beat it...

Originally Posted by satdoc1

Why would ya put mushroom SOAP on greenbeans canebreaker?

Think I just blew an o ring!!!

Been using Kingsford for years. We got in on that deal at Lowe's and stocked up too. Apple and hickory wood for smoking.

Try marinating steaks in pineapple juice and soy sauce - outstanding!