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Picked up 6 bags today and the ceramic cooker is not on them. Maybe it's regional or we get older stock.

Yes, but it took years to be able to notice it.

Strange taste? Kcomp is the best briquette charcoal made.

The brisket looks great. If you cut it to order you'll keep moisture.

And he even calls them Freedom Fries.

Looks great. Maribel's hitting you up for Chinese food huh?

He's a great guy. Met him at a comp and he could not have been friendlier and out talked me.

Nice. Is the older one larger or is it the perspective?

Charcoal as expensive as beef. That's a first.

If you can't bend it into place by hand call him and ask for another. It's a piece of rolled metal, no reason to be scared.

You live by yourself? 18".

It's my favorite charcoal. If you're using it in a wsm, kb will work just fine however.

I'm near Columbia.

For indirect smoking, no. Kb is the all around best imo. But I'm hanging a lot of meat now and find that a higher end charcoal produces a slightly better product.

How was the beef flavor? I've been trying to up the beefyness of my meatloaf without success.

I've got like 400lb of kb in the garage. I'm moving to stubbs so if anybody wants it they can have it for $.20/lb.

Was there a difference from using an oven?

Nice thread Sandy, I look forward to more. A smoke ring will get larger as you increase the moisture of the surface. If you want another test do one dry again and one with oil.

Love these stories/pictures Tony.

First, buy the best beef you can. I cook all beef steak meat the same; ksalt, fresh cracked pepper, a little peanut oil into a reverse sear consisting of 10 minutes of indirect hickory smoke. As for a marinade, I usually don't but Johnny Fleeman's Steak Marinade is good.