That moment I switched from Kingsford to B&B lump charcoal on a pork shoulder smoke last Sunday

The temperature held steady for 6 hours without me touching the vents, and I didn't have to dump a ton of ash halfway through like usual, has anyone else made the switch and felt the difference in heat control?

3 comments

3 Comments

jamesroberts4d ago

...and I heard from this old timer at a truck stop down in Georgia that B&B actually sources their wood from the same place as some of the fancy competition teams. I guess they use that leftover hardwood from furniture factories or something like that. Makes sense why it burns so clean compared to that bagged stuff from the grocery store that's half dust and sparks. I never thought about it until I did a brisket last weekend and noticed I could actually set the vents and go take a nap without worrying about the temp dropping. That's a big deal for a long cook.

elizabeths515d ago

Honestly, I used to think charcoal was charcoal, but that "didn't have to dump a ton of ash halfway through" part got me. I tried a bag of B&B last month and was surprised how much longer it burned without messing with the vents. Kinda makes you wonder why we put up with all that ash for so long.

robert_bell4d ago

My uncle once bought a pallet of cheap charcoal from a gas station that had rocks mixed in and it took us three hours to get the grill hot enough to cook hot dogs.