Kingsford Original Problems!

[Rich Parker]

This last Saturday morning at 2:30 am, I started smokin a couple of butts on my WSM with a loaded charcoal bowl well over the rim including a few chunks of Hickory and a few chunks of Cherry.

After 7 hours, I had to add about 20 more briquettes and then adding 20 briquettes after every 3 hours. I usually don't have to add fuel while smokin butts in the WSM.

Can it be possible I got a bad batch of Kingsford Original and has anyone else ever experienced this?

Rich

[sfisch]

I don't know what they are doing with that stuff. Loaded up a chimney yesterday on the upper deck of the house where my cookers are, went downstairs and a few minutes later thought the deck was on fire because of all the smoke, ran up and smoke was just pouring out of the chimney.
Not really an answer to your question Rich but Kingsford aint on the
top of my list.

Scott

[Rich Parker]

I don't know what they are doing with that stuff. Loaded up a chimney yesterday on the upper deck of the house where my cookers are, went downstairs and a few minutes later thought the deck was on fire because of all the smoke, ran up and smoke was just pouring out of the chimney.
Not really an answer to your question Rich but Kingsford aint on the
top of my list.

Scott

What is at the top of your list? I have been tempted to try some lump.

My wife picked up a big plastic case with about 6 small bags of Kingsford that was on sale at Sam's last week, and I am wondering if this is why they were on sale. :confused:

[Big Bears BBQ]

I just did 30 slabs of ribs in my Lang 60D and it was packed used Kingsford and no problem.................

[EatonHoggBBQ]

I've noticed some smoke when it is first lit but once it gets going I don't notice anything excessive.
It's better than that crappy Rancher we all bought last year.

[sfisch]

John,
I must have got some good bags of Rancher, loved the stuff, still saving 2 bags for who knows what.
Think I still like Royal Oak better than Kingsford, the briquettes work better in the WSM than lump, more consistant heat control for me.

Scott

[spydermike72]

I like the RO briqs as well. I can get them at Menards for approx $5.00 per 18lb bag. Although I have used K recently, I havent noticed anything out of the ordinary. Maybe you have a bad bag ??

[EatonHoggBBQ]

Scott, maybe I shouldn't have used the word crappy. It was a good deal for the price, but it just seems like it is harder to get lit and stay lit. I would have to relight the coals in the middle of a cook. The way the fire was supposed to spread from one coal to the next didn't seem to work as well. Whole unburnt coals crumble and turn to dust. I'm not seeing that in Kingsford.

[sfisch]

Yeah I know Mike had a problem last year at the rib cook with some Rancher not wanting to get up to temp, thought maybe moisture had gotten to it.
One of those deals, to each their own, whatever works (and affordable) is good!!

Scott

[Rich Parker]

Sounds like I just got a bad bag.

Scott - Have you ever tried the clay saucer method in your WSM? I here it uses less fuel.

[sfisch]

I have my pan half filled with sand and cover with foil, seems to work good, especially in the winter.

Scott

[Rich Parker]

I have my pan half filled with sand and cover with foil, seems to work good, especially in the winter.

Scott

I am either going to try that or the clay saucer, because I am sick of cleaning up that water. Or just buy another smoker...:rolleyes:

[BruceB]

Rich,

I use the clay saucer method and have for about the last year or so. Prior to that I used sand.

I don't know if either methods intended purpose to save on charcoal used but I do find it easier to control temps using the saucer. I think the controlling of temps is what saves on fuel consumption, i.e. lower temps less fuel, higher temps more fuel used. just my 2 pennies worth.

[Rich Parker]

Rich,

I use the clay saucer method and have for about the last year or so. Prior to that I used sand.

I don't know if either methods intended purpose to save on charcoal used but I do find it easier to control temps using the saucer. I think the controlling of temps is what saves on fuel consumption, i.e. lower temps less fuel, higher temps more fuel used. just my 2 pennies worth.

That makes sense. I went to Flowerland after work and picked up a 14" clay saucer. I am hoping to smoke some ribs for myself on Sunday so maybe I will try it then.

When using water, I adjust the vents to 25% at 200 degrees. When do you normally adjust the vents when using the clay saucer?

Rich

[Bbq Bubba]

This last Saturday morning at 2:30 am, I started smokin a couple of butts on my WSM with a loaded charcoal bowl well over the rim including a few chunks of Hickory and a few chunks of Cherry.

After 7 hours, I had to add about 20 more briquettes and then adding 20 briquettes after every 3 hours. I usually don't have to add fuel while smokin butts in the WSM.

Can it be possible I got a bad batch of Kingsford Original and has anyone else ever experienced this?

Rich


Did you have all the "K's" pointing up when starting your fire?



Thats very important to get a long lasting burn. :cool:

[Rich Parker]

Did you have all the "K's" pointing up when starting your fire?

Thats very important to get a long lasting burn. :cool:

Hahahahaha.......Yeah they were all pointing up and to the right.:D

[sfisch]

Rich,
I think no matter what you use, water pan, sand, saucer, etc.., its alot easier to adjust the heat as its going up. Keep them vents dang near closed, about 1/4" open and give it 20-30 mins and see where its at, should be 250ish, adjust from there.
Thats what worked for me,.... that one time when I cooked a hot dog.

Scott

[Rich Parker]

Rich,
I think no matter what you use, water pan, sand, saucer, etc.., its alot easier to adjust the heat as its going up. Keep them vents dang near closed, about 1/4" open and give it 20-30 mins and see where its at, should be 250ish, adjust from there.
Thats what worked for me,.... that one time when I cooked a hot dog.

Scott

I had my first clay saucer cook last Thursday and cooked up some ribs to bring in to work on Friday.

I usually let the smoker get up to about 200 before the grub goes on, but I was so excited on Thursday the meat was on at 150 with vents 75%. I had to open the vents to 100% until the cooker hit 225 because every time I adjusted the vents the temp didn't rise. I eventually got it stable at around 235 and the ribs were ok.

http://www.richardmparker.com/storage/06_25_09_ribs/Ribs1.JPG
http://www.richardmparker.com/storage/06_25_09_ribs/Ribs3.JPG

[sfisch]

Rich,
if the ribs weren't at room temp when you put them on, that will slow the cooker down.
Nice pic's!, I've still never done the rolled up ribs yet.

Scott

[Rich Parker]

Rich,
if the ribs weren't at room temp when you put them on, that will slow the cooker down.
Nice pic's!, I've still never done the rolled up ribs yet.

Scott

I don't have a rib rack so rolling them is the only way to get three on a grate with out layering them. I seen some pics on the brethern site where guys are using racks and standing the ribs on end and almost getting a dozen on a single grate which is very impressive. I guess if I needed to cook that much meat, I would pick up another smoker.