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Anyone ever use kingsford charcoal in your BGE?

OconeeDawgOconeeDawg Posts: 148
edited 11:53PM in EggHead Forum
Wanted to just try it to see if there is any flaror difference. I use royal lump.

Comments

  • vidalia1vidalia1 Posts: 7,091
    Briquettes??? Never... :blink:
  • The Naked WhizThe Naked Whiz Posts: 7,780
    Yes, but not to cook with. It will produce enormous volumes of ash, so keep an eye on it if you are going to cook for very long.
    The Naked Whiz
  • Egg JujuEgg Juju Posts: 658
    Not a chance... I havent used Kingsford in 8 years for anything.
    Large and Small BGE * www.quelfood.com
  • fishlessmanfishlessman Posts: 20,488
    havent used the kingsford but have used the royal oak briquettes. lump is better but i got a few bags of briquettes by accident. only use them for quick burger and dog cooks
  • Capt FrankCapt Frank Posts: 2,578
    Don't use briquettes, don't use lighter fluid :(
  • Cpt'n CookCpt'n Cook Posts: 1,917
    I have an ammo box full of Kingsford on my deck that hasn't been opened in five years. I guess I should burn it in my counter top grill to get rid of it. The Weber is now a planter :)
  • dufferduffer Posts: 18
    I agree 100%. used once NEVER again.

    I use an electric starter and natural charcoal.
  • OconeeDawgOconeeDawg Posts: 148
    would freak out. After a year of cooking I am still playing around with different methods. The one thing I haven't played with is the fuel. I use Royal Lump. I guess I will stick with it. Would like to try Kingsford in it, but don't want it to leave a Kingsford taste in it! Thanks for your help everyone!
  • CrimsongatorCrimsongator Posts: 5,791
    Never had the Kingsford taste before. When did they start putting a special flavoring in their charcoal?
  • stikestike Posts: 15,597
    i think everyone that talks about the taste is really tasting the fuel. charcoal is charcoal. the binders are inert clays and stuff like that.

    my wife likes the smell. i don't mind it myself, actually. nostalgia i guess.
    ed egli avea del cul fatto trombetta -Dante
  • CrimsongatorCrimsongator Posts: 5,791
    I also didn't know I was a crackhead until he pointed it out. I feel like I need therapy for that and eating charcoal fuel. Oy, must rest now!
  • stikestike Posts: 15,597
    i think he was kidding...
    :laugh:
    ed egli avea del cul fatto trombetta -Dante
  • OconeeDawgOconeeDawg Posts: 148
    The Crackhead remark was all in fun Crimsongator!
  • ZippylipZippylip Posts: 4,613
    OconeeDawg, funny you brought this up. I'm a big fan of Kingsford & just picked up a 2 pack of it yesterday; I like it for the taste, not sure why you want to use it however if you don't want the 'kingsford taste'??? what's really the point then, as others have mentioned, it will create a lot of ash & really isn't all that adaptable for the egg. If you've got a weber or other like grill, stick with that for the Kingsford; I'll be filling up the old weber tonight with a chimney full'o briquettes, in the end however not so much for any other reason than my ongoing campaign to irritate stike
    happy in the hut
    West Chester Pennsylvania
  • fishlessmanfishlessman Posts: 20,488
    you dont have to use the briquettes as the main source of fuel, but you can add a couple on top of your lump and that will add to the smoke ring formation on low and slows :)
  • CrimsongatorCrimsongator Posts: 5,791
    Now I get it. I didn't see a smiley face so I thought he was being serious. I should pay closer attention to those things. Oh...... ;) almost forgot that
  • OconeeDawgOconeeDawg Posts: 148
    Just playing around with some different things. The only lump I can get in my area is Royal Oak and the BGE lump! So I Kingsford came to mind, but I wasn't sure what is would do in the egg.
  • OconeeDawgOconeeDawg Posts: 148
    You know I saw that somewhere on the forum before and I have tried it a few times!
  • OconeeDawgOconeeDawg Posts: 148
    You know I saw that somewhere on the forum before and I have tried it a few times!
  • ZippylipZippylip Posts: 4,613
    understood. Royal Oak is good stuff, my advice is stock up when it's available. I have a few more options as far as brands go here, however, it's still a seasonal item & when it's gone it's gone & I'm then stuck with some very poor options. I begin every March by stocking up with enough to get me until next March (besides the Kingsford I also topped off the tank yesterday with a few more bags of lump to get me in the 40 bag + range). Before doing that, I've run out as early as July & by then many stores around here are tapped out for the season
    happy in the hut
    West Chester Pennsylvania
  • OconeeDawgOconeeDawg Posts: 148
    WalMart here in Georgia has the 10# bags of Royal Oak all year. I wish the would get bigger bags though 10#'s is just not enough!
  • CrimsongatorCrimsongator Posts: 5,791
    Be nice to Stike. He wants it to go back to the good old days when it used to be a friendlier place to hang out.

    And while you are at it, stop with all the creative food posts...you are making us all look bad! I mean who really cares about manicotti fattys (that was cool by the way)
  • CrimsongatorCrimsongator Posts: 5,791
    I think they are 8.8 now. Smaller bags for more money is becoming the norm!
  • OconeeDawgOconeeDawg Posts: 148
    You have to be a brave man!
  • stikestike Posts: 15,597
    i hate the smileys, but if i don't use them, i get into trouble.
    ed egli avea del cul fatto trombetta -Dante
  • CrimsongatorCrimsongator Posts: 5,791
    Opinions vary :whistle:
  • ZippylipZippylip Posts: 4,613
    I tried being nice to stike, he just gets meaner, like an angry gaggle of killer bees. And thanks, that fatty tasted good, better still the next day. It was really smoky, could be due to the fact that I threw a fist full of cherry chips ontop of the fire every 10 minutes to give it a burst of smoke though :huh: :laugh:
    happy in the hut
    West Chester Pennsylvania
  • Austin  EggheadAustin Egghead Posts: 3,646
    Nope, never. Haven't bought kingsford since the egg moved in and nested.
    Large, small and mini SW Austin
  • Not in my BGE, but a very old ceramic cooker. We used it because we didn't know any better. You get a big mess, with lotsa ash, the fire does not get as hot, and does not last too long. There's no "smoky" flavor.

    But - in a pinch, it does work if you have no choice. Royal Oak does get high marks, and the oak-based lumps in general is what I prefer, the mesquite wood stuff can be harsh, best for beef..... but this is just MHO.

    Use what ever you prefer..... and check the Naked Whiz's review on fuels to get an idea, here's a link:

    http://www.nakedwhiz.com/ceramicfaq.htm#whywhiz
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