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Updated 1/18/2009 7:29:44 AM
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| Name: |
Mack
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| Subject: |
Problems with Charcoal Fires
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Date:
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6/15/2009 5:57:58 PM
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Is it just me, or has there been a change for the worse in Kingsford Charcoal??
That's the brand I have always used successfully. But, lately, in the same grill and conditions, one fire is super hot and burns out very quickly, and the next fire gets barely hot enough to cook over.
I want a chargrilled steak, but, considering this, I might go back to gas. UGH.
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| Name: |
Little Talisi
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| Subject: |
Problems with Charcoal Fires
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Date:
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6/15/2009 7:14:59 PM
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Go to the egg and you will find out whats up with it. Especially as far as a steak is concerned. I have only had mine for two weeks and it is already the most pleasure to cook on than any grill I have ever had before. Ask JLZAC, he had a weber and swore by it. I think since he got his egg last week he is fast becoming a believer.
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| Name: |
Hadenuff
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| Subject: |
Problems with Charcoal Fires
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Date:
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6/15/2009 7:27:22 PM
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I had weber grills for years and thought they were the best...until I got an egg. Weber is history and the egg is the best thing I have ever cooked on. Had mine sice Jan. 2006 and still in love. I too have noticed a difference in the way the coal has been burning. I have been using Royal Oak but just bought a bag of Green Egg Coal so I'll see if it does better.
Either way, good coal or bad coal, outdoor cooking is my favorite.
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| Name: |
PikeSki
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| Subject: |
Problems with Charcoal Fires
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Date:
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6/17/2009 1:16:30 PM
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Mack, You may want to try a bag of Big Green Egg Charcoal. Burns very hot and for a long time.
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| Name: |
Mack
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| Subject: |
Problems with Charcoal Fires
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Date:
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6/17/2009 4:33:23 PM
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Pike, sure sounds like it from your description of the BGE below,,
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| Name: |
Little Talisi
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| Subject: |
Problems with Charcoal Fires
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Date:
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6/17/2009 6:31:05 PM
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Pikeski, Have you found any other brands that have a comparable burn time that are less expensive.
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| Name: |
Ulysses E. McGill
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| Subject: |
Problems with Charcoal Fires
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Date:
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6/17/2009 10:11:58 PM
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I posted this link before, but thought I'd put it up again. You can go in and look at burn times, heat ratings, content, size, and ash production for several brands of lump charcoal. Somewhere on the site they talked about charcoal briquets and the fact that they have lime and other non-combustible additives to produce ash and to effect burn time. I found it all quite interesting.
URL: Lump Charcoal info site
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| Name: |
Ulysses E. McGill
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| Subject: |
Problems with Charcoal Fires
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Date:
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6/17/2009 10:24:34 PM
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Like LT said, I've quickly become an egg head... but I did fire up the Weber Saturday for some steaks, because I was smoking a few chickens on the egg. I think the Weber is still quite useful for steaks (you just need to get the fire blazing), so I will keep it around for times when the egg is busy.
The egg really excels in temperature control for slow cooking, and as much as I like the Weber, it will never match the egg in this category. Since last Wednesday, I've cooked 4 chickens, 8 racks of baby back ribs, 1 pork tenderloin, 2 pizzas, and 4 large half pound hamburgers on the egg.....all have been superb!
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