Results 1 to 6 of 6

Thread: All Natural Hardwood Briquettes without Wood Chunks

  1. #1
    New Member
    Join Date
    Dec 2016
    Location
    U.S.
    Posts
    10

    All Natural Hardwood Briquettes without Wood Chunks

    Has anyone ever tried smoking meat with all natural hardwood briquettes without adding wood chunks. If so,
    was there some smokiness to the meat?

  2. #2
    New Member
    Join Date
    Aug 2017
    Location
    Orygun
    Posts
    20
    Hello BruceS,

    Here is the issue of truth in advertising????? If I knew where the briquettes were produced, one might have a clue as to what wood was used. I spent about 12 years in Springfield, OR. Kingsford made briquettes there. The predominate trees are pine. To me it added a pine taste to meat.

    I'll add hardwood chunks to hardwood charcoal and keep the fingers crossed. The amount of wood chunks is important to the smokey taste. If you can cut your own hardwood........what a lucky person you are.

    CraigH in La Pine,
    I don't like rubbery meat 18.5"ET732: FlameBoss FB100-U

  3. #3
    TVWBB Member
    Join Date
    Jan 2016
    Location
    Cleveland ohio
    Posts
    94
    I haved cooked turkeys over Royal Oak lump & it's smokey. Have done a couple with no water pan/drip pan just let it drip on coals. That makes it kinda bitter to me.

  4. #4
    TVWBB Gold Member Dustin Dorsey's Avatar
    Join Date
    May 2014
    Location
    Burkburnett, Tx
    Posts
    2,881
    Most hardwood charcoal is going to have some un-carbonized wood in it no matter how good it is, so you will get some smoke flavor. It probably won't be a ton.
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  5. #5
    TVWBB Hall of Fame timothy's Avatar
    Join Date
    Jan 2008
    Location
    Montgomery, IL
    Posts
    5,934
    Quote Originally Posted by Craig,H in La Pine View Post
    Hello BruceS,

    Here is the issue of truth in advertising????? If I knew where the briquettes were produced, one might have a clue as to what wood was used. I spent about 12 years in Springfield, OR. Kingsford made briquettes there. The predominate trees are pine. To me it added a pine taste to meat.

    I'll add hardwood chunks to hardwood charcoal and keep the fingers crossed. The amount of wood chunks is important to the smokey taste. If you can cut your own hardwood........what a lucky person you are.

    CraigH in La Pine,
    Pine is a softwood, not suited for making briquettes or lump but great for building houses.

    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

  6. #6
    TVWBB Emerald Member Jerry N.'s Avatar
    Join Date
    Dec 2003
    Location
    Livonia, Michigan
    Posts
    3,039
    I like a light amount of smoke and yes, using hardwood charcoal will give you some smokiness. You'd be better off using hardwood lump but either will give you some. Having said that, even someone like me who likes very little smoke noticed that when I do ribs, some hickory chunks make a huge difference. For me, ribs need that bit of hickory to taste right.
    1880 / Genesis S-320

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •