James Harvey
TVWBB Pro
Hi All,
I'm doing my first set of ribs on the WSM tomorrow and went looking for charcoal today. My first cook was with briquettes (K). In my travels today the only briquettes I could find were no name cheapies so I went with a name brand lump instead. I know this is a contentious question but is one better than the other and why? My logistics (not flavour) questions are:
A) Does one work better for longer cooks?
B) Is it easier to knock the ash (gently) from one if required?
C) Is there actual value in spending the extra money for the "specialty, wood only brands" sold at BBQ stores?
Again, I know everyone has their opinions but I'd like to hear input regarding actual cooking experiences as I know many of you have experimented with almost every variable possible.
Thanks,
James
I'm doing my first set of ribs on the WSM tomorrow and went looking for charcoal today. My first cook was with briquettes (K). In my travels today the only briquettes I could find were no name cheapies so I went with a name brand lump instead. I know this is a contentious question but is one better than the other and why? My logistics (not flavour) questions are:
A) Does one work better for longer cooks?
B) Is it easier to knock the ash (gently) from one if required?
C) Is there actual value in spending the extra money for the "specialty, wood only brands" sold at BBQ stores?
Again, I know everyone has their opinions but I'd like to hear input regarding actual cooking experiences as I know many of you have experimented with almost every variable possible.
Thanks,
James