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Kingsford

I've always used Kingsford bRicketts on my weber kettle and didn't mind them.
I've only used lump in my egg ... I've had it for 3 months. I've never read anyone using bricks on this site. 
Does anyone use them ?

Comments

  • RedSkipRedSkip Posts: 1,303
    They are frowned upon because of the taste/flavor they may give off.  Don't want that in your ceramics.
    Large BGE - McDonald, PA
  • ColtsFanColtsFan Posts: 1,912
    Way to much ash generated too. Pass on the Kingsford... 
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • HeavyGHeavyG Posts: 5,057
    My dad used Kingsford in his kamado back in the 1960's and for the next 20 years. They create a lot more ash which is why most people don't use them these days.
    Camped out in the (757/804)
  • pgprescottpgprescott Posts: 10,628
    Yes as above. Ash is the enemy of Kamado cooking. Briquettes produce way more ash and will hamper your cooking performance. You don't want a bad performance.
  • scdafscdaf Posts: 75
    The Kingsford will not profane your egg with off flavors.  It will, however, as others have said, leave more ash.  If you're used to them in your Weber, that will be a large "So what" to you.

    We put the ash in our composters, so it's kind of a plus for us.  Only downside is less ability to go full jet-engine mode.
  • 36onslow36onslow Posts: 129
    I have no problems cleaning it after each use.

  • pgprescottpgprescott Posts: 10,628
    36onslow said:
    I have no problems cleaning it after each use.

    It will clog the holes and restrict airflow during cooks. Carry on. You asked. We tell truth. 
  • 36onslow36onslow Posts: 129
    Most charcoal does the same I find ..  its hard to find a good one or a good bag in Nova Scotia. 
  • Ozzie_IsaacOzzie_Isaac Posts: 8,935
    36onslow said:
    Most charcoal does the same I find ..  its hard to find a good one or a good bag in Nova Scotia. 
    Most decent lump will not clog during cooks.  My XL gets cleaned about every 3 bags of Rockwood.  My MM gets cleaned every cook.

    When I use KBB in my Smokey Mountain after 6hrs or so the temp will begin to drop.  I give it a good swift kick and it knocks the ash off the briquettes and the heat goes back up.  Kicking my XL would hurt.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • epcotisbestepcotisbest Posts: 1,971
    36onslow said:
    Most charcoal does the same I find ..  its hard to find a good one or a good bag in Nova Scotia. 
    Lump and briquettes are not even close to being the same. If you like briquettes and don't mind restricted airflow and excessive ash compared to lump, it is your grill, use what you want. Just be sure to not get tempted to light those briquettes with lighter fluid.
    Personally, I would take the worst lump over the best briquettes in both my egg and Vision grill, but that is just me.
    Camping with the Smokey Joe, briquettes and lighter fluid work just fine.
  • I don't know that all briquettes will stink up the egg, but I would definitely avoid the matchlight stuff.
  • JeremiahJeremiah Posts: 5,768
    Hi my name is Jeremiah, and I use kingsford in occasion. 

    Mostly in my mm. It creates a lot of ash as it's mostly lime, and it doesn't get as hot as lump for the same reason. BUT it is uniform in size.  Which is a big deal in a mm. So yeah. I use it sometimes. 
    Slumming it in Aiken, SC. 
  • pgprescottpgprescott Posts: 10,628
    I don't know that all briquettes will stink up the egg, but I would definitely avoid the matchlight stuff.
    It's not the issue, that is a canard, except for matchlight stuff. The ash issue is the only real issue, and it's real. I used briquettes in my kettle. 
  • gmacgmac Posts: 1,797
    Check out Home Hardware or Canadian Tire for Maple Leaf lump. Excellent lump and should be pretty well accessible even in the wilds of Nova Scotia. 
    Mt Elgin Ontario - just a Large.
  • pgprescottpgprescott Posts: 10,628
    Jeremiah said:
    Hi my name is Jeremiah, and I use kingsford in occasion. 

    Mostly in my mm. It creates a lot of ash as it's mostly lime, and it doesn't get as hot as lump for the same reason. BUT it is uniform in size.  Which is a big deal in a mm. So yeah. I use it sometimes. 
    Hi Jeremiah!
  • Jeremiah said:
    Hi my name is Jeremiah, and I use kingsford in occasion. 

    lol miah 
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • Ozzie_IsaacOzzie_Isaac Posts: 8,935
    Jeremiah said:
    Hi my name is Jeremiah, and I use kingsford in occasion. 

    Mostly in my mm. It creates a lot of ash as it's mostly lime, and it doesn't get as hot as lump for the same reason. BUT it is uniform in size.  Which is a big deal in a mm. So yeah. I use it sometimes. 
    I'm going to try briquettes in my MM.  I still struggle getting consistent temps/times in it.  Maybe that is the trick.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • Mattman3969Mattman3969 Posts: 8,101
    I use briquettes in the mini all the time.  Yes it makes more ash but I think for searing you get a more even burn.   The downside is I do good to get 2 cooks before I have to clean it out.  


    BTW - the whole idea that briquettes will taint your egg with bad smells is BS unless you use something like Matchlight.    Calling @SGH

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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