Briquettes, heresy?

caliking · May 2014

Briqs would not be the best idea for a lo n slo in the egg. When I did overnight cooks in my drum smokers, I would have to go and rattle the drum in the middle of the night to shake the ash off and get the temp back up. The ash would snuff out the charcoal after several hours.

mcmac · May 2014

"I would rather eat a briquette than a McDonald's chicken nugget. "

Now that's funny!!!

And, I couldn't agree more!

stemc33 · May 2014

Can't believe I'm agreeing with @SenecaTheYounger‌ after he blasted me about assumptions(lol), but I agree with his post. Probably would do it in a pinch, but my days of ash covered food when a little breeze picks up are over. Lump and the LBGE have brought new meaning to outdoor cooking. Still an amateur but at least I'm a newbie having fun. Just say no to the ash.

cookingdude555 · May 2014

I use briqs in my webers all of the time. Good stuff IMO. It does ash up a little more, but its not excessive. I have used it in my kamados before, it worked fine. I prefer royal oak lump though. I do like to keep 8 bags of the competition kingsford around for my WSM and kettles. I buy it at Costco during the summer when they have it.

Skiddymarker · May 2014

2X18# Kingsford comps for $19.87 at Costco, picked up two for my son, one for me. Use them in the Smokey Joe. To use lump in Smokey Joe, I have to use two grates at right angles, otherwise some of the lump falls through.

Never used briquettes in the egg, always keep lots of lump around.

KenfromMI · May 2014

I'm new to the BGE so even the competition briquettes may produce enough ash to block the vent holes in the grate. Like I said if I can find a grate that is set up like the WSM (Like a cooking grate, not holes) I'm going to use it. I'm still going to try it anyway just to see for myself. In all honesty how many of you guys have tried briquettes to see them fail? I also feel the actual bottom of the egg is plenty big to hold the ash from competition as long as it falls through the grate for one low and slow smoke. I'm used to cleaning my WSM after every use so cleaning the egg wont be a big deal to me after a low and slow. I will admit being a new lump user I can't believe the small amount of ash produced. I've did about 6 grilling days and two high heat pizza cooks since buying the egg and have hardly any ash to show for it.

Austin Egghead · May 2014

Nola said; "***Note - ethanol fuels SUCK, not because they're toxic, the ethanol at least isn't, but because they F-U the fuel system by absorbing water and causing corrosion, and they are polar and attack polar gaskets and fuel components"
Not to mention the concentration of Aflatoxins in the resulting corn mash. The mash has to be tested several times (batches and bulk) to make sure the mash is safe before it feed to the cattle.

fishlessman · May 2014

ive used briquettes many times in the egg, place a weber grill on the top ring, cover it with briquettes and light, put a raised grid on top and cook. with the briquettes on the grill on the ring theres plenty of room for the ash below. with the camp, company seems to bring briquettes and coolers, i think i had 10 free coolers last year and nobody left a yeti, i need richer friends

)

Biggreenpharmacist · May 2014

I have a Hi-que on both mine. The briq's didn't ash my small up bad enough to affect the temperature, it just took a while to get it to come up to temp.

Briquettes, heresy?

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