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CR - testing BGE Lump
Comments
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rekameohs said:They are not a fan of lump.
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Pit a bag of rockwood against the briqs.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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So lump is better for those 1/2” steaks. At least there’s that.
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There are somethings that consumer reports is just not good at....TVs Toaster plug and play items that are not subjective , fineVisalia, Ca @lkapigian
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If you read the article, due to Goldwyn's emphasis on control above all else, the brand of lump doesn't really make a difference here. He's focused on control above all else, both for temperature and smoke profile. He wants his smoke profile to come from the added wood chunks or chips, for example, and not at all from the lump.
I don't necessarily agree with the perspective but it seems clear to me that his bias towards control largely influenced the outcome."I've made a note never to piss you two off." - Stike -
I think they understated the ability of ceramic cookers (at least BGE) to control temps. That seems to be the biggest advantage of briquettes
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This is scary! I find myself in full agreement with @JohnInCarolina !Kirkland, TN2 LBGE, 1 MM
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JohnInCarolina said:If you read the article, due to Goldwyn's emphasis on control above all else, the brand of lump doesn't really make a difference here. He's focused on control above all else, both for temperature and smoke profile. He wants his smoke profile to come from the added wood chunks or chips, for example, and not at all from the lump.
I don't necessarily agree with the perspective but it seems clear to me that his bias towards control largely influenced the outcome.Visalia, Ca @lkapigian -
The_Stache said:This is scary! I find myself in full agreement with @JohnInCarolina !"I've made a note never to piss you two off." - Stike
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JohnInCarolina said:If you read the article, due to Goldwyn's emphasis on control above all else, the brand of lump doesn't really make a difference here. He's focused on control above all else, both for temperature and smoke profile. He wants his smoke profile to come from the added wood chunks or chips, for example, and not at all from the lump.
I don't necessarily agree with the perspective but it seems clear to me that his bias towards control largely influenced the outcome.
were the only desired outcome. For me it’s not so I use lump. Cooked dogs and brats on heb briquettes and good old fashioned lighter fluid this past weekend. They were awesome. And those mothers burn hot. I overloaded it and we couldn’t get close to it for 30 minuntes.
Keepin' It Weird in The ATX FBTX -
I figured he was sponsored by Kingsford.
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All I know is that eating food cooked on Briquettes after owning the egg and cooking exclusively on lump. Its not even close. Lump beats Briquettes all day and twice on Sundays. I used to own only Weber Charcoal grills and Smokers and only used Kingsford Blue Bag. Cooking with it now makes me nauseous even thinking about it. I have yet to have anything cooked on the egg with Lump taste like an Ashtray. However cooking with Briquettes on the Weber it took years to master it not tasting that way. We all own Eggs because they are awesome and are among the best grills that exist. They are better at temp control for a reason. So Meathead can keep his kingsford bluebag and his $90 weber kettle. I'll take my BGE and Rockwood or Royal Oak and outperform that tin can any day.
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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This is the only charcoal I use anymore for the Weber. Never tastes like off. I don't know anything about the composition but I would guess that it has a higher wood to filler ratio. It burns extremely consistent. It does take considerably longer to fire and it takes longer to extinguish by closing off the oxygen leaving less charcoal for he next cook. $10 at Lowes, I bought a lot on sale, maybe that was 2 for 1.
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TEXASBGE2018 said:All I know is that eating food cooked on Briquettes after owning the egg and cooking exclusively on lump. Its not even close. Lump beats Briquettes all day and twice on Sundays. I used to own only Weber Charcoal grills and Smokers and only used Kingsford Blue Bag. Cooking with it now makes me nauseous even thinking about it. I have yet to have anything cooked on the egg with Lump taste like an Ashtray. However cooking with Briquettes on the Weber it took years to master it not tasting that way. We all own Eggs because they are awesome and are among the best grills that exist. They are better at temp control for a reason. So Meathead can keep his kingsford bluebag and his $90 weber kettle. I'll take my BGE and Rockwood or Royal Oak and outperform that tin can any day.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I've never heard anyone complain about the taste or smell of charcoal briquettes. Lighter fluid perhaps.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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HeavyG said:TEXASBGE2018 said:All I know is that eating food cooked on Briquettes after owning the egg and cooking exclusively on lump. Its not even close. Lump beats Briquettes all day and twice on Sundays. I used to own only Weber Charcoal grills and Smokers and only used Kingsford Blue Bag. Cooking with it now makes me nauseous even thinking about it. I have yet to have anything cooked on the egg with Lump taste like an Ashtray. However cooking with Briquettes on the Weber it took years to master it not tasting that way. We all own Eggs because they are awesome and are among the best grills that exist. They are better at temp control for a reason. So Meathead can keep his kingsford bluebag and his $90 weber kettle. I'll take my BGE and Rockwood or Royal Oak and outperform that tin can any day.
It didn't at the time I was only using it, but whenever we visit my in-law's and he rips open a bag of KBB and pours it out onto his Brinkman grill and lights it up (With and sometimes without lighter fluid) it always tastes like an ashtray. Even after the coals are all white. Ive been trying to convince him to shell out the dough for a BGE. In fact the last time I used KBB on my Smokey Mountain before I got rid of it all I could taste was chemical taste and I never use anything other than a Chimney starter and veg oil soaked paper towels to light it. Again I attribute this to the superior product that lump is. KBB is filled with saw dust, clay, and petroleum by-products. Its terrible stuff.Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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My brother-in-law says eating food cooked over charcoal gives him heartburn, so who knows. Maybe some people are more susceptible to whatever impurities are there than others. There's too much nostalgia in it for me to ever say a bad thing about Kingsford... reminds me of childhood ballgames, picnics and camping etc.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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I have a couple of Webers and sometimes use Kingsford briquettes. Been doing it for about 40 years. Lit with fluid early on, then chimney, now torch or chimney. Tastes fine, smells fine. Haven't tried briquettes in my egg. As above, the smell brings back memories!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
TEXASBGE2018 said:HeavyG said:TEXASBGE2018 said:All I know is that eating food cooked on Briquettes after owning the egg and cooking exclusively on lump. Its not even close. Lump beats Briquettes all day and twice on Sundays. I used to own only Weber Charcoal grills and Smokers and only used Kingsford Blue Bag. Cooking with it now makes me nauseous even thinking about it. I have yet to have anything cooked on the egg with Lump taste like an Ashtray. However cooking with Briquettes on the Weber it took years to master it not tasting that way. We all own Eggs because they are awesome and are among the best grills that exist. They are better at temp control for a reason. So Meathead can keep his kingsford bluebag and his $90 weber kettle. I'll take my BGE and Rockwood or Royal Oak and outperform that tin can any day.
It didn't at the time I was only using it, but whenever we visit my in-law's and he rips open a bag of KBB and pours it out onto his Brinkman grill and lights it up (With and sometimes without lighter fluid) it always tastes like an ashtray. Even after the coals are all white. Ive been trying to convince him to shell out the dough for a BGE. In fact the last time I used KBB on my Smokey Mountain before I got rid of it all I could taste was chemical taste and I never use anything other than a Chimney starter and veg oil soaked paper towels to light it. Again I attribute this to the superior product that lump is. KBB is filled with saw dust, clay, and petroleum by-products. Its terrible stuff.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
We only talk about lump on Fridays!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Carolina Q said:I have a couple of Webers and sometimes use Kingsford briquettes. Been doing it for about 40 years. Lit with fluid early on, then chimney, now torch or chimney. Tastes fine, smells fine. Haven't tried briquettes in my egg. As above, the smell brings back memories!
The article was comparing the efficiency of heating in the pit where by CR stated the briquettes were better and more uniformly provied heat no hot spots. I have noticed some spots hotter in my bed of lump in the BGE that could also be the way i am using it beeing a noob and all.. i do like the lump better especially the better quality fuel.XL.......for now
Kernersville, NC -
HeavyG said:TEXASBGE2018 said:HeavyG said:TEXASBGE2018 said:All I know is that eating food cooked on Briquettes after owning the egg and cooking exclusively on lump. Its not even close. Lump beats Briquettes all day and twice on Sundays. I used to own only Weber Charcoal grills and Smokers and only used Kingsford Blue Bag. Cooking with it now makes me nauseous even thinking about it. I have yet to have anything cooked on the egg with Lump taste like an Ashtray. However cooking with Briquettes on the Weber it took years to master it not tasting that way. We all own Eggs because they are awesome and are among the best grills that exist. They are better at temp control for a reason. So Meathead can keep his kingsford bluebag and his $90 weber kettle. I'll take my BGE and Rockwood or Royal Oak and outperform that tin can any day.
It didn't at the time I was only using it, but whenever we visit my in-law's and he rips open a bag of KBB and pours it out onto his Brinkman grill and lights it up (With and sometimes without lighter fluid) it always tastes like an ashtray. Even after the coals are all white. Ive been trying to convince him to shell out the dough for a BGE. In fact the last time I used KBB on my Smokey Mountain before I got rid of it all I could taste was chemical taste and I never use anything other than a Chimney starter and veg oil soaked paper towels to light it. Again I attribute this to the superior product that lump is. KBB is filled with saw dust, clay, and petroleum by-products. Its terrible stuff.
I cant comment on individual products as I don't make the stuff but I know that in general Briquettes use various types of products as accelerants of which some are petroleum byproducts. As an example some use things such as shredded up newspaper as accelerants and there is ink on those.There is no reason to believe KBB would be any different. Its also got sodium nitrate in it which many would argue is not very healthy for you. Where as Lump charcoal is essentially charred wood.Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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TEXASBGE2018 said:HeavyG said:TEXASBGE2018 said:HeavyG said:TEXASBGE2018 said:All I know is that eating food cooked on Briquettes after owning the egg and cooking exclusively on lump. Its not even close. Lump beats Briquettes all day and twice on Sundays. I used to own only Weber Charcoal grills and Smokers and only used Kingsford Blue Bag. Cooking with it now makes me nauseous even thinking about it. I have yet to have anything cooked on the egg with Lump taste like an Ashtray. However cooking with Briquettes on the Weber it took years to master it not tasting that way. We all own Eggs because they are awesome and are among the best grills that exist. They are better at temp control for a reason. So Meathead can keep his kingsford bluebag and his $90 weber kettle. I'll take my BGE and Rockwood or Royal Oak and outperform that tin can any day.
It didn't at the time I was only using it, but whenever we visit my in-law's and he rips open a bag of KBB and pours it out onto his Brinkman grill and lights it up (With and sometimes without lighter fluid) it always tastes like an ashtray. Even after the coals are all white. Ive been trying to convince him to shell out the dough for a BGE. In fact the last time I used KBB on my Smokey Mountain before I got rid of it all I could taste was chemical taste and I never use anything other than a Chimney starter and veg oil soaked paper towels to light it. Again I attribute this to the superior product that lump is. KBB is filled with saw dust, clay, and petroleum by-products. Its terrible stuff.
I cant comment on individual products as I don't make the stuff but I know that in general Briquettes use various types of products as accelerants of which some are petroleum byproducts. As an example some use things such as shredded up newspaper as accelerants and there is ink on those.There is no reason to believe KBB would be any different. Its also got sodium nitrate in it which many would argue is not very healthy for you. Where as Lump charcoal is essentially charred wood.
A lot of them use various waxes also some of which are petroleum based.Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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Match light contains some petroleum products, but not blue bag.
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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I guess I have a bunch of magical cookers then. I have no trouble with control in any of them, and I use lump exclusively. This includes the kettles.
Meathead knows his stuff, but nobody is correct on everything.
Phoenix -
CR has some “wonder if they really did that test” issues as far as I am concerned. Using briquettes, which have much more ash then lump, in a kamado is asking for airflow problems and kamados are all about air flow. How briquettes can be rated excellent in a kamado is beyond me.
As noted above by @GrillSgt Stubbs is good, but i don’t have any issue with either Kingsford Original or Kingsford Comp. Maple Leaf is OK, really high ash. Weber is expensive for the results.
WSM and kettle almost always use briquettes, the Primo and BGE only see lump.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
TEXASBGE2018 said:HeavyG said:TEXASBGE2018 said:HeavyG said:TEXASBGE2018 said:All I know is that eating food cooked on Briquettes after owning the egg and cooking exclusively on lump. Its not even close. Lump beats Briquettes all day and twice on Sundays. I used to own only Weber Charcoal grills and Smokers and only used Kingsford Blue Bag. Cooking with it now makes me nauseous even thinking about it. I have yet to have anything cooked on the egg with Lump taste like an Ashtray. However cooking with Briquettes on the Weber it took years to master it not tasting that way. We all own Eggs because they are awesome and are among the best grills that exist. They are better at temp control for a reason. So Meathead can keep his kingsford bluebag and his $90 weber kettle. I'll take my BGE and Rockwood or Royal Oak and outperform that tin can any day.
It didn't at the time I was only using it, but whenever we visit my in-law's and he rips open a bag of KBB and pours it out onto his Brinkman grill and lights it up (With and sometimes without lighter fluid) it always tastes like an ashtray. Even after the coals are all white. Ive been trying to convince him to shell out the dough for a BGE. In fact the last time I used KBB on my Smokey Mountain before I got rid of it all I could taste was chemical taste and I never use anything other than a Chimney starter and veg oil soaked paper towels to light it. Again I attribute this to the superior product that lump is. KBB is filled with saw dust, clay, and petroleum by-products. Its terrible stuff.
I cant comment on individual products as I don't make the stuff but I know that in general Briquettes use various types of products as accelerants of which some are petroleum byproducts. As an example some use things such as shredded up newspaper as accelerants and there is ink on those.There is no reason to believe KBB would be any different. Its also got sodium nitrate in it which many would argue is not very healthy for you. Where as Lump charcoal is essentially charred wood.There are no petroleum byproducts in KBB.There is no sodium nitrate in KBB.There is no used newsprint in KBB.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
HeavyG said:TEXASBGE2018 said:HeavyG said:TEXASBGE2018 said:HeavyG said:TEXASBGE2018 said:All I know is that eating food cooked on Briquettes after owning the egg and cooking exclusively on lump. Its not even close. Lump beats Briquettes all day and twice on Sundays. I used to own only Weber Charcoal grills and Smokers and only used Kingsford Blue Bag. Cooking with it now makes me nauseous even thinking about it. I have yet to have anything cooked on the egg with Lump taste like an Ashtray. However cooking with Briquettes on the Weber it took years to master it not tasting that way. We all own Eggs because they are awesome and are among the best grills that exist. They are better at temp control for a reason. So Meathead can keep his kingsford bluebag and his $90 weber kettle. I'll take my BGE and Rockwood or Royal Oak and outperform that tin can any day.
It didn't at the time I was only using it, but whenever we visit my in-law's and he rips open a bag of KBB and pours it out onto his Brinkman grill and lights it up (With and sometimes without lighter fluid) it always tastes like an ashtray. Even after the coals are all white. Ive been trying to convince him to shell out the dough for a BGE. In fact the last time I used KBB on my Smokey Mountain before I got rid of it all I could taste was chemical taste and I never use anything other than a Chimney starter and veg oil soaked paper towels to light it. Again I attribute this to the superior product that lump is. KBB is filled with saw dust, clay, and petroleum by-products. Its terrible stuff.
I cant comment on individual products as I don't make the stuff but I know that in general Briquettes use various types of products as accelerants of which some are petroleum byproducts. As an example some use things such as shredded up newspaper as accelerants and there is ink on those.There is no reason to believe KBB would be any different. Its also got sodium nitrate in it which many would argue is not very healthy for you. Where as Lump charcoal is essentially charred wood.There are no petroleum byproducts in KBB.There is no sodium nitrate in KBB.There is no used newsprint in KBB.Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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Lowes has 2 packs of 18.6 pound kbb briqs for 9.88 through june 10th
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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