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I own a Hasty Bake Legacy and though it was expensive, I love it, love it, love it. It's by far the best grill I've ever used (and I've had plenty, including ceramics, kettles, and gassers), and it's a fine smoker too.

I'll second that . . . or third . . . or . . whatever it's up to now. Great piece Chris. I was skeptical but sounds like the Kingsford guys have done their homework. Very interesting piece.

Chris, Thanks for the link to the press release. There it is then - 13% more burn time at >= 380 degrees. In other words, the stuff is optimized for grilling. I can't figure out what they mean by same number of uses per bag though. Is that if you count briquettes? If there's the same...

I did a cook tonight with the new stuff (grilled skinless, boneless thighs). The new product definately burns hotter and lights faster. It was fine for my grilling tonight, though I had to adjust to higher heat. Kingsford's research people have to have rigorously defined what is meant by...

How could this be true? It says - lights faster and "burns even longer". Lights faster I'll give them. But "burns even longer? Anyone else out there think these are mutually exclusive characteristics? Perhaps the manufacturer can clarify, but it sounds to me like false advertising.

I think the folks at Kingsford have figured out that their real competition is the gas grill. As gas gains in popularity, their primary market of old school grillers shrinks, and so they have to respond with a product that delivers the convenience of gas. Personally, I grill over charcoal a...

Duraflame is sponsoring the West Coast BBQ Championship this weekend in Fairfield, CA. Maybe I can score some of it . . .

You know, I started moving towards briquettes after buying a 40 lb bag of mesquite lump that turned out to be a single, large trunk of carbonized wood. I had to take a hammer to it to use it (as I had to many times when using lump). Eventually, I just got tired of the mess and the extra work...

I want to thank Chris for his feature this month on charcoal, and specifically, for the information on Kingsford briquettes and why he uses them. This piece is informative, thoughtful, and based on the facts. Frankly, I used to be a bit of a lump snob, making pilgrimages to Lazarri in Brisbane...

Sirloin tip is actually part of the round, but when the round is separated from the loin, it stays on the sirloin side, hence the name "sirloin tip". I use this cut for roast beef w/gravy and mashed potatoes (my son's favorite meal). I'm a big fan of the bottom sirloin, of which there are...