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Thread: Weber is best briquette

  1. #1
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    Weber is best briquette

    Just an FYI. Well over 20 hours of burn in 14.5 wsm with heat shield under cooker on mason jar ring with BBQ mat under cooker. Taking out heat shield helps prolong burn as there is more room for ash. 225 degrees entire time.

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    TVWBB Guru Dustin Dorsey's Avatar
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    Nice. I'm a fan of it as well.
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

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    It's $17 so much more expensive than kingsford. So I only use it for long cooks. Not sure who uses that as an everyday charcoal given the price. I'll stick with kingsford which is always on sale. I use kingsford blue for ribs and fish. And then professional for wings as that gets hotter and I'm only cooking for 2 hours. I love it how it says on the bag of professional though that it's their "longest burning". No it's not. It doesn't burn as long as blue. And long burning does not burn longer than blue. It only has slightly less ash. Only Weber for long cooks though. I can't believe how long it lasts.

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    TVWBB All-Star Rusty James's Avatar
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    How many pounds does it take for a 14" smoker?

    I spend $10.00 on a large bag of RO lump, and I can get at least two smokes on the 18" WSM. I wonder if Weber would be more cost effective (excluding Kingsford blue bag) rather than lump? Might be worth looking into.
    18.5", 18.5", 14.5", & Royal Oak Lump / Briquettes

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    Well lump burns hotter than briquette right and doesn't last as long. That has beeen my experience as well. No way your'e getting 20 hours out of lump? I have the 14 inch and I got one and a quarter smokes I would estimate. I had about a quarter bag left after one smoke. I would imagine on an 18 inch you would only get one smoke and its $16. But I insulate my cooker and I am not sure how you add coals. That doesn't work and I'd have to open the cooker. And use more coals so more money. They don't light fully. I have the door shut with gorilla tape. And I found before I insulated the door it's really annoying fitting coals in there and you had to do one at a time. And then the cooker is open. This only applies to cooks over 12 hours. Everything else use blue or professional.

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    TVWBB All-Star Rusty James's Avatar
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    Quote Originally Posted by PaulBz View Post
    Well lump burns hotter than briquette right and doesn't last as long.

    Correct, as far as I can tell.

    For what it's worth, I use a single layer of RO briquettes (after placing my smoke wood) on the grate, and then I fill the 18" smoker with heaping pile of lump. The single layer of briquettes acts as a barrier to keep small lump pieces from falling through the grate. I then ignite a small load of used coals for the 18" smoker's fire starter.

    With this setup, I can get 8 to 10 hours of steady heat, although due to the nature of lump, I have to refuel if I want to expand smoke times. I have never tried lump in the 14" WSM due to the many unusual sizes and shapes which would leave large air gaps in such a small ring.

    Weber coals, in spite of their price, may be a viable alternative to lump if it burns as long as forum members says it does, and it also has the added benefit of a nicer burn-off smell - which could add to the meat's flavor like lump does.

    I like blue bag Kingsford, but I can't stand the burn-off smell if it gets in my food. I tried smoking a pork loin last week with Kingsford, minion method, and even after nearly an hour of waiting, blue burn-off smoke was still present. Pressed for time, I put the meat on, and the acrid smell transferred to finished product.

    I still have much to learn though considering how blue bag Kingsford is the coal of choice around here.
    Last edited by Rusty James; 07-16-2017 at 12:23 PM.
    18.5", 18.5", 14.5", & Royal Oak Lump / Briquettes

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    I started the cook at midnight Friday night. I finished at 5 he next day. I came home at 1 today and the smoker was still at 200 degrees. Now granted it's almost 100 degrees outside. But it wasn't hot overnight. Those weber briquettes last forever and the flavor is great. I have not heard of burn off smoke from kingsford. You must be doing something wrong. I use professional for every wing cook as it's only two hours. And they are so unbelievably fantastic. I could sell those in my new establishment and they would be famous city wide no doubt. Just mouth watering. The pork butt I just made was almost as phenomenal. I'm really getting it down with the 14 inch. My next purchase though would probably be a 22 inch? Why not just save up and spend another 100 for the 22. The 22 inch will fit whole rackks of ribs without having to use the rib rack. But maybe the 18 inch is better? I don't know. I am normally only cooking for a few people so the 14 inch works great for me. But I have had more people and I can only fir 2.5 pounds of wings on the 14 inch which is a bit annoying. I wish I could make more.

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    TVWBB All-Star Rusty James's Avatar
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    I have not heard of burn off smoke from Kingsford. You must be doing something wrong. I use professional for every wing cook as it's only two hours. And they are so unbelievably fantastic.
    Are you talking about using Kingsford Professional, only? I've never used it.

    Kingsford in the blue bag has always given off a stinky smell before it begins to ash over - although, I believe, concerning smokers, that once the pit comes up to temp, the smoke will burn will eventually burn off even before all briquettes are lit. Royal Oak briquettes (red bag) has a stinky smell of its own, too, but I think it's a bit more tolerable. Even so, I like to see almost-clear exhaust before adding meat.
    18.5", 18.5", 14.5", & Royal Oak Lump / Briquettes

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    TVWBB Gold Member JRAiona's Avatar
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    I used the sample bag I got from Weber yesterday to do a rotisserie chicken. It went almost an hour and a half without having to add any charcoal. I do think it took just a bit longer for the Performer to get up to temp.
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    Hmm I have never heard of this smell from Kingsford Blue. It's pretty much most people's choice. Maybe I need to learn about that though. I haven't noticed any smell or off tasting food. Professional doesn't burn as long but burns much hotter. So it's great for steaks or chicken wings that you want to get crispy.

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