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Will briquettes taint a BGE?
The food off of the lump definitely has a "cleaner" taste, but will the occasional briquette use taint the egg?
Comments
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No, but I definitely wouldn't use matchlight or any with lighter fluid. Competition Kingsford should do well in a pinch for direct cooks.
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jollygreenegg said:will the occasional briquette use taint the egg?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Can you snuff briquettes out and relight it like you can lump?Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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SGH said:jollygreenegg said:will the occasional briquette use taint the egg?
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 -
Mike_the_BBQ_Fanatic said:Can you snuff briquettes out and relight it like you can lump?
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This is news to me. I was told in no uncertain terms never ever use briquettes in a komado because they're full of ceramic damaging charcoal binding ingredients and lump is natural wood.
So ... WTF? Is this propaganda spread by the lump guys, or is the lump union lobbying BGE with fist fulls of cash? Is there a 501(c) Lump Pac with influence and ties to very important politicians?
Why don't bags of Kingsford say: "Safe for use in your expensive outdoor oven/smoker/grill Komado" for market share?
Somebody call 60 Minutes - Stossel needs to know about this.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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From what I understand the reason not to use them is that the large amount of binder material will affect the airflow so it is harder to maintain a low slow temperature over a 10 plus hour cook.
Gerhard -
Only issue is the large amount of ash left over. I don't use them cause I keep 3-400 pounds of lump around but I have a buddy that uses them more than lump.
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Aside from the types with lighter fluids, gels, whatever to aid in lighting, you can use the powdered briquettes if you so choose.
Only issue they have is the amount of ash build up. It'll affect the airflow in the cookers, and cause issues with temperature.
A hot fast cook.. probably just fine.-FATC1TY
Grillin' and Brewing in Atlanta
LBGE
MiniMax -
DMW said:@SGH - Just curious, for which cooks do you prefer briquettes over lump?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
DoubleEgger said:Mike_the_BBQ_Fanatic said:Can you snuff briquettes out and relight it like you can lump?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
DoubleEgger said:Mike_the_BBQ_Fanatic said:Can you snuff briquettes out and relight it like you can lump?
Why can't it be done?BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:Have been using relit briquettes in my kettles and WSM for a long time.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
There is snuffed out briquettes in both of my eggs as we speak.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Mike_the_BBQ_Fanatic said:Can you snuff briquettes out and relight it like you can lump?
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
As noted the trouble is ash, lots of it. I like briquettes for a direct sear, the Smokey Joe Weber needs about 25 to get a real inferno going....Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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I have about 400 lbs of kingsford competition briqs in my garage right now. Its good stuff, just pulverized lump (maybe they get it from crushed royal oak bags from walmart) with a vegetable binder. No chemicals.
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cookingdude555 said:I have about 400 lbs of kingsford competition briqs in my garage right now. Its good stuff, just pulverized lump (maybe they get it from crushed royal oak bags from walmart) with a vegetable binder. No chemicals.
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SGH said:
. For certain cooks, I prefer charcoal over lump.
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