Kingsford Compittion Charcoal Birquettes

noarmysargent

I know this has been discussed before. 
I am seeing more guys using the Kingsford Pro for the egg. (Not the same as the basic briquettes)  I also talked to some cooks at Eggtoberfest who said this is all they use. 
I'm told it is lump charcoal pressed together with no additives. Supposedly creates no more ash than lump. 
Anybody tried it?  

Focker

Picked up a bunch on clearance at WallyWorld last year.  I use it for my small and Jumbo Joe, strictly for smaller ash production in a smaller grill.  Haven't tried it yet in my mini WSM, but see it working out well for the same reason, minimizing ash buildup on longer burns.

Don't really see any advantage in running it vs lump in the larger eggs.  They must have KABs lol  

It is a little pricey at reg price.

shucker

I've used it in my vertical smokers and in my gravity fed smoker in the past after catching a sale on it and buying a dozen bags.  Never used it in the egg and don't intend to.  It produces a considerable amount of ash compared to lump.  A little less than blue bag but definitely more than Rockwood, Fogo, or Royal Oak which are the primary lumps I use.  Even though it produces less ash than blue bag, the ash is still heavy and dense, not the lightweight ash you get with lump.  In the world of briquettes, it produces more ash than Stubb's and Royal Oak Chef's Blend.  If you can't tell, I'm not a fan.   

Focker

@shucker,
In regards to Stubbs, my findings are exactly in line with his.
http://www.patiodaddiobbq.com/2011/12/review-kingsford-competition-vs-stubbs.html?m=1

Haven't tried RO CB

HeavyG

It may produce a bit less ash than Kingsford Blue Bag but it still leaves a lot of ash.

Personally, I don't think it is worth the premium price over the Blue Bag stuff.

I use Kingsford in my Weber Kettle and WSM but not in my kamados mainly because of the amount of ash. If I used Kingsford in my kamados I'd have to clean them after every use and ain't nobody got time for that.

YukonRon

Used it in the Weber, seemed to provide a lower charcoal based taste profile, ash production vs regular was almost equal. Only way to buy it is EOS sales, provided you use briqs.

SmokingPiney

Won't use briquettes in my Egg, but I do use them in my Assassin. So far, the regular KBB has been performing nicely....ash is not a problem.  

noarmysargent

Focker said:

@shucker,
In regards to Stubbs, my findings are exactly in line with his.
http://www.patiodaddiobbq.com/2011/12/review-kingsford-competition-vs-stubbs.html?m=1

Haven't tried RO CB

Interesting article. Thanks

Focker

YukonRon said:

Used it in the Weber, seemed to provide a lower charcoal based taste profile, ash production vs regular was almost equal. Only way to buy it is EOS sales, provided you use briqs.

Another interesting test for those participating in this thread.  Again, in line with assessments.

http://virtualweberbullet.com/compkingsford.html#afterburn

Wonder if some posting, actually use this stuff?

Aren't you a Rockwood connoisseur? 
You're pallet should be refined, yes?

YukonRon

Used it in rhe Weber, back before I owned a BGE. I have not used K'ford comp since nor the Weber for cooking, either, only for cold smoking mushrooms. I am thinking that was around 2013? Maybe 2014?
I remember buying a two bag combo at Costco. Remember it was EOS, and ridiculously low price, like 2 bags for $16.00 or something like that.
I still may have some in the garage. The last time I used any was for oder control in my fridge, and in my garbage can after a shrimp boil. (Worked excellent, both instances, BTW)
I have not purchased any since.
When I got my first BGE, I bought BGE lump, switched to Carbon Del Sur, then I found Rockwood. I did hear the angels sing, and a bright light from the heavens did shine down upon the bag.
It was my opinion, based on pork loin, steaks ribs, burgers, and brats. Taste was slightly better, smoke was cleaner, ash pile in the bottom, about the same, IMO. Did not bother to scrutinize the refined results, just observations made serving the family.
After using lump, as indicated earlier, the Briqs had been relegated to other uses.

GregW

I've really loaded up on both the sales of the blue bags this summer.
I think I've used 10 bags so far this summer. 
I primarily use it in the Portable Kitchen (PK) grill.
For cooking basic burgers/dogs and steaks the blue bag charcoal is hard to beat.

Hans61

I like briquettes in my Weber and lump in my egg. I did lump in my Weber for a while and then a rock got under my one touch ash tool and bent it.  I was worried about not being able to close it off at the bottom but the ash built up high enough after one cook back with briquettes :-)

Lit

Hans61 said:

I like briquettes in my Weber and lump in my egg. I did lump in my Weber for a while and then a rock got under my one touch ash tool and bent it.  I was worried about not being able to close it off at the bottom but the ash built up high enough after one cook back with briquettes :-)

It's easy to take that off and bend it back. I had the same thing happen and YouTube it and it took like 3 minutes.

Hans61

Thanks @Lit