Ran out of lump, used briquettes. Am I going to hell?

nolaegghead

stlcharcoal said:

HeavyG said:

What's wrong with a little sulfur? 

Many of my favorite foods are loaded with it - eggs, garlic, onions, broccoli, cabbage,

Yum!

Yeah and we all know what those taste like when you burn them.  Haha.

I was at the Hot Sulphur Springs place west of Denver one time.  They have about 20 different pools you can get in, but it all wreaks of sulphur.  Never could get that swimsuit clean.....had to throw it out.

Vinegar and borax

Mattman3969

DoubleEgger said:

Do they make center cut briquettes? 

No way because you would only need 1.769oz to cook an entire hog.  How would they make any money at that consumption rate? 

pgprescott

I was disgusted that you where using mesquite lump! Gross! 

Botch

stlcharcoal said:

The really bad byproduct in briquettes that no one has mentioned is anthracite.  That stuff can have just about anything in it, including sulfur.  It's cheaper, has more BTUs, and is more plentiful than charcoal fines.....and that why they use it.  There can be very little true "charcoal" in a "charcoal briquette".  They should call them "coal briquettes".  

That's interesting.  Maybe I'll try briquets the next time I do a New York-style pizza, as most NY pizza ovens are coal-fired and that might be the missing "ingredient" (it's not the water, they scientifically proved that with rigorous bagel tests).  

nolaegghead

pgprescott said:

I was disgusted that you where using mesquite lump! Gross! 

I know, I know.  It's not very forgiving.  But if you have good solid fire, it's completely acceptable.  Not recommended for the novice.  You must have some first hand experience with it.