Kingsford Natural Briquettes

cookingdude555

The mini is a good kickstand



C'mon, you've used briqs before ....



Sometimes you don't want to climb up in the garage to get some lump, and the quality of meat can take the briqs anyway.  In all honesty, the natural briqs kingsford makes are fantastic.  Its crushed lump and a vegetable binder.

kl8ton

cookingdude555 said:

The mini is a good kickstand



C'mon, you've used briqs before ....



Sometimes you don't want to climb up in the garage to get some lump, and the quality of meat can take the briqs anyway.  In all honesty, the natural briqs kingsford makes are fantastic.  Its crushed lump and a vegetable binder.

I smelled Kingsford with lighter fluid in the air tonight.  Nostalgia.  

cookingdude555

kl8ton said:

cookingdude555 said:

The mini is a good kickstand



C'mon, you've used briqs before ....



Sometimes you don't want to climb up in the garage to get some lump, and the quality of meat can take the briqs anyway.  In all honesty, the natural briqs kingsford makes are fantastic.  Its crushed lump and a vegetable binder.

I smelled Kingsford with lighter fluid in the air tonight.  Nostalgia.  

Yeah I catch that aroma every once in a while. I agree with your assessment. 

Foghorn

OK.  I admit it.  I've done it.

Buckwoody Egger

Have not used in egg but agree it is a great product with heat and cook time.  they are my go-to lump alternative when I use a Weber kettle or go-anywhere.

caliking

How do these compare to the regular Kingsford briqs, in terms of ash production?

Buckwoody Egger

Never use the regular but they advertise the naturals as high heat long burn minimal ash. Their website also says great for ceramic grills.  

https://www.kingsford.com/products/charcoal/natural-hardwood-briquets/

cookingdude555

caliking said:

How do these compare to the regular Kingsford briqs, in terms of ash production?

They have more ash than straight lump, but less than the blue bag. The bag even advertised for use in ceramic grills.  I’ve done it five or six times in the last ten years. 

YukonRon

I have used trash lump, which is in my opinion worse than briquettes, so no worries from me, just use what gets your cook done the way you enjoy it most.

Thank you for posting.

Eggdicted_Dawgfan

For some reason I’m most worried about the flame thrower tipping over. Hopefully you have a leash on it, or a close eye. 

cookingdude555

Eggdicted_Dawgfan said:

For some reason I’m most worried about the flame thrower tipping over. Hopefully you have a leash on it, or a close eye. 

The mini had my back. 💪

caliking

I prefer briqs in the webers, especially in the GoAnywhere. Might give it a try. 

Edit: Just saw that the price is close to lump... >$1/lb

RRP

Unless I stupidly missed some reply along the way in this thread then any assessment regarding the usual objection that briquettes are produced using clay as a filler? That clay means more than just wood ash to clean out of your egg.

cookingdude555

I think you’re casting a wide net. Not all briqs are the same. These are just lump and a vegetable binder. Not that I’m defending them, but I ended up using them tonight again on steaks because of their performance last night. They worked really really well. 

RRP

cookingdude555 said:

I think you’re casting a wide net. Not all briqs are the same. These are just lump and a vegetable binder. Not that I’m defending them, but I ended up using them tonight again on steaks because of their performance last night. They worked really really well. 

OK - please excuse my stupidity! Carry on, Sir!

cookingdude555

RRP said:

cookingdude555 said:

I think you’re casting a wide net. Not all briqs are the same. These are just lump and a vegetable binder. Not that I’m defending them, but I ended up using them tonight again on steaks because of their performance last night. They worked really really well. 

OK - please excuse my stupidity! Carry on, Sir!

you are the last person I would call stupid.

Ybabpmuts

cookingdude555 said:

I think you’re casting a wide net. Not all briqs are the same. These are just lump and a vegetable binder. Not that I’m defending them, but I ended up using them tonight again on steaks because of their performance last night. They worked really really well. 

What's a vegetable binder? I'm asking for a lump?

cookingdude555

Ybabpmuts said:

cookingdude555 said:

I think you’re casting a wide net. Not all briqs are the same. These are just lump and a vegetable binder. Not that I’m defending them, but I ended up using them tonight again on steaks because of their performance last night. They worked really really well. 

What's a vegetable binder? I'm asking for a lump?

Probably a marketing term from kingsford. 

stlcharcoal

cookingdude555 said:

I think you’re casting a wide net. Not all briqs are the same. These are just lump and a vegetable binder. Not that I’m defending them, but I ended up using them tonight again on steaks because of their performance last night. They worked really really well. 

Do you have a reference on that?  That was the rumor when some of these came out, but it wasn't true.  As far as what I've seen, there is only one brand that truly did that and it was the Weber ones they made for their metal kamado.  They were just as expensive as lump.....thats why they didn't sell.  

There have been quite a few different versions/  names.....competition,  performance, professional, etc.....but even the blue bag claims "100% all natural" because limestone, anthracite, borax, starch, etc are all in fact "natural".  At least some of these fools stopped putting the word "organic" on the bag.

While we did BTU testing on a bunch of these brands 6-7 yrs ago, you can just tell by the bulk density and the ash if they contain limestone.  The first gen "competition" ones from Costco has a lower btu/# than the regular ones and left just as much ash.  When you use them today, measure out the weight you put in the egg, then weigh the ash when you're done.  If it's more than 5-10%, there's limestone and/or coal fly ash in there.  But you can tell by the ash.....if it's really light and fluffy like flour.  Ash from lump looks more like sand.

Really read what it says on the bag, because I highly doubt it lists what it actually in there.

Buckwoody Egger

Yes the Kingsford blue bag also says 100% natural.  The difference with this bag is the hardwood claim. That and the beige paper just looks so free of dyes that I grab a bag and immediately run barefoot through the daisies with my new organic confusion.  Kidding, this is my kettle/go anywhere pick and not for the egg for me, not a lump replacement.

FYI— There is a jealous devil hardwood briquette that claims no filler and vegetable binder.

https://jealousdevil.com/product/maxxx-xl-briquets-2pack/

 Maybe we can get the YouTube dad guy to do a video on all these if we send him a free bag. Or wait I think he buys the bags. The kingsford link even has a kamado video. 

Oh, how the lump threads turn. 

JohnInCarolina

Can’t wait to read the accompanying lighter fluid thread!

fishlessman

have used the royal oak briquettes before. i set them up higher with a grate on the firebox and a cooking grate on the ring. worked fine.

pgprescott

stlcharcoal said:

cookingdude555 said:

I think you’re casting a wide net. Not all briqs are the same. These are just lump and a vegetable binder. Not that I’m defending them, but I ended up using them tonight again on steaks because of their performance last night. They worked really really well. 

Do you have a reference on that?  That was the rumor when some of these came out, but it wasn't true.  As far as what I've seen, there is only one brand that truly did that and it was the Weber ones they made for their metal kamado.  They were just as expensive as lump.....thats why they didn't sell.  

There have been quite a few different versions/  names.....competition,  performance, professional, etc.....but even the blue bag claims "100% all natural" because limestone, anthracite, borax, starch, etc are all in fact "natural".  At least some of these fools stopped putting the word "organic" on the bag.

While we did BTU testing on a bunch of these brands 6-7 yrs ago, you can just tell by the bulk density and the ash if they contain limestone.  The first gen "competition" ones from Costco has a lower btu/# than the regular ones and left just as much ash.  When you use them today, measure out the weight you put in the egg, then weigh the ash when you're done.  If it's more than 5-10%, there's limestone and/or coal fly ash in there.  But you can tell by the ash.....if it's really light and fluffy like flour.  Ash from lump looks more like sand.

Really read what it says on the bag, because I highly doubt it lists what it actually in there.

Did Weber make those briquettes themselves? Hard to believe they didn’t source them. Those were as briquettes go, awesome. As you said, they were triple the price of the other crap. 

HeavyG

Buckwoody Egger said:

Yes the Kingsford blue bag also says 100% natural.  The difference with this bag is the hardwood claim. That and the beige paper just looks so free of dyes that I grab a bag and immediately run barefoot through the daisies with my new organic confusion.  Kidding, this is my kettle/go anywhere pick and not for the egg for me, not a lump replacement.

FYI— There is a jealous devil hardwood briquette that claims no filler and vegetable binder.

https://jealousdevil.com/product/maxxx-xl-briquets-2pack/

 Maybe we can get the YouTube dad guy to do a video on all these if we send him a free bag. Or wait I think he buys the bags. The kingsford link even has a kamado video. 

Oh, how the lump threads turn. 

Aaron Franklin's branded briquettes also claims to be

• 100% Natural Hardwood
• Post Oak Charcoal BBQ Briquets
• No Chemicals – No Fillers

stlcharcoal

pgprescott said:

Did Weber make those briquettes themselves? Hard to believe they didn’t source them. Those were as briquettes go, awesome. As you said, they were triple the price of the other crap. 

No, they didn't make them......they had a company here in Missouri making them.  It was a larger briquette with the max amount of crushed lump they could put in there and still hold them together.

HeavyG said:

Aaron Franklin's branded briquettes also claims to be

• 100% Natural Hardwood
• Post Oak Charcoal BBQ Briquets
• No Chemicals – No Fillers

Never tried them, nor do I know who makes them, but again define "filler".  Plenty of hot dogs claim the same because they don't define "lips and @ssholes" as fillers.  If they see limestone as a necessary ingredient, then it's not a filler.  If someone does a BTU test on them an shows them north of 12000 BTU/#, then yes, it's just lump starch, and maybe a little borax.  Or weigh them before and if the ash's weight is at least 92-93% less, then yep.  I hope they are.....Weber had a good one, but that crowd isn't going to pay 2x-3x for a briquette even though it had double the BTU.  Wrong label for that market.  We looked into it 6-7 yrs ago, but it just wasn't worth the cost to build a briquette plant just to get rid of the fines.

RyanStl

I only buy hotdogs that are lips and a$shole free.

Langner91

RyanStl said:

I only buy hotdogs that are lips and a$shole free.

Um, are you sitting down?....

theyolksonyou

If I buy hotdogs there is at least one as$hole present. 

HeavyG

RyanStl said:

I only buy hotdogs that are lips and a$shole free.

Once all the proteins have been churned/turned into goo does it really matter which part of the animal from whence they came?

I mean, whoda thunk beef lips and rectums could be so tasty? Well...besides @SGH perhaps.

AprèsSki

stlcharcoal said:" it's just lump starch, and maybe a little borax."

Just curious as to what comprises "lump starch"?

Is it a dried slurry of lump dust with some sort of thickening agent?

après 

stlcharcoal

AprèsSki said:

stlcharcoal said:" it's just lump starch, and maybe a little borax."

Just curious as to what comprises "lump starch"?

Is it a dried slurry of lump dust with some sort of thickening agent?

après 

Oops, should have been a comma in there:  "lump, starch, and...."

You hammer press lump fines into a powder/granular and mix into to a slurry with potato or corn starch.  We messed around with a pregelatinized dextrose product.  It was way more expensive but you used less of it.