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Guest
Guest
FACT: Kingsford gives off a very unpleasant odor when first burned.
Conventional wisdom is to not add unlit kingsford to your pit while smoking.
Here, the CW is that adding the unlit Kingsford does not produce an off flavor. Is there a rational explanation for this? Does it have to do with the very slow ignition time and restricting the air intake vents more than the exhaust vent?
I am just wondering how much toxic sludge I would be putting into my meat with some of these longer burn methods.
Conventional wisdom is to not add unlit kingsford to your pit while smoking.
Here, the CW is that adding the unlit Kingsford does not produce an off flavor. Is there a rational explanation for this? Does it have to do with the very slow ignition time and restricting the air intake vents more than the exhaust vent?
I am just wondering how much toxic sludge I would be putting into my meat with some of these longer burn methods.