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Coconut formed charcoal

DaveRichardson
DaveRichardson Posts: 2,324
in EggHead Forum
Anyone ever used this stuff.  The Williams Sonoma down the street has a fair amount and they are in their clearance bins......

LBGE since 2014

Griffin, GA 

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Comments

  • Cymbaline65
    Cymbaline65 Posts: 800
    Lots of chatter about this stuff. I hear it burns hot and fast so not good for L&S cooks. I personally have not used it. I also heard that W-S is clearing out their Looftlighters too.
    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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  • DMW
    DMW Posts: 13,836
    Yes, I just received my 2 boxes I ordered from the WS sale yesterday. Did my first cook on it last night in my small. 

    It works...It took awhile for the VOCs to burn off. Not sure I'm sold on it, but will give it a few more runs to make a final call on it. The initial smoke after lit is pretty heavy and I didn't like the way it smelled all that much.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • DaveRichardson
    DaveRichardson Posts: 2,324
    @DMW - sorry to hear about that!  I've heard about the good heat runs with it, but not interested in nasty smoke and VOC's.....  

    Thanks for your input.  I'll pass this time!

    LBGE since 2014

    Griffin, GA 

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  • EggSpinner
    EggSpinner Posts: 69
    Agree with @DMW.  Took about 45 mins to an hour before I could cook due to VOC's but after that it seemed to be very mild.  Good consistent burn, didn't notice a lot of ash or any sparking.  Nice change for the price but no way I would pay full price for it.
    Michael 

    Winston Salem, NC


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  • nolan8v
    nolan8v Posts: 400
    edited July 2014
    I can't speak for the WS coconut charcoal. 

    However, I do use Komodo Kamado's coconut product and really like it. It's extruded logs of cleaned carbonized coconut shells with tapioca starch for a binder.  It is extremely dense, basically smokeless with no wood flavor profile and has a little bit of a sweet smell and only 3-4% ash.

    NakedWhiz did a review on this particular product. Here is the link:

    Here are other links about coconut charcoal:

    "You can live in any city in America, but New Orleans is the only city that lives in you."
    Chris Rose 

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  • Skiddymarker
    Skiddymarker Posts: 8,528
    Do I understand this correctly, the sale price for this stuff is about $0.90 a pound? Most of us wet our pants when we pay more than $0.60 a pound for good lump ($12 for 17.6 pound bag) You have to ask yourself, is this worth 50% more than a good lump?

    Tried it once, not this brand, liked it but could not justify the cost difference. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • nolan8v
    nolan8v Posts: 400
    With the exception of the deal I got with Fogo on Amazon.com, I normally pay 0.99 per pound for lump here in Metro Atlanta.

    "You can live in any city in America, but New Orleans is the only city that lives in you."
    Chris Rose 

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  • SkinnyV
    SkinnyV Posts: 3,404
    6 hour low and slow with half left over.
    I bought 6 more boxes.

    Pics of cook with this
    http://eggheadforum.com/discussion/comment/1545082/#Comment_1545082
    Seattle, WA
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  • Gogogordy
    Gogogordy Posts: 460
    edited July 2014
    I bought a shload of Coconut lump (not this brand....Kamado brand) for.....twenty cents a pound. 30 16+# boxes for $90 bucks. Craiglist. Gave half (225#) to my son, and we both think its awesome. Different, but awesome. A little reluctant to start, just slower. No white residue, low ash, no VOC's (virtually smokeless) and super flavor neutral cook that lets your food do the talking not the lump (see previous characteristic) and burns like a son of a gun temp-wise. No, Ill never use it exclusively in lieu of wood-based lump, but Ive cooked fish, pork, rib-eyes and potatoes over it now and no regrets. Life is short....lump, like food is a buffet....I like to sample the ample choices that are available. Have a nice selection of "traditional" lump too and....it will all get used. Stores and packs in about 1/5 the space per pound as traditional lump too....I also dig that aspect for camping, travel and hoarding purposes.
    When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
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