14.5/mini RO lump vs. KBB cookoff


 
Jeff Padell

Jeff Padell

TVWBB Pro
Well the results are in. I did a cook-off wanted to see if the family or I could tell the difference between RO lump and KBB - no smoke wood

I made chicken wings, seasoned all the same, 6 on the mini and 6 on the 14.5. Ran them both at 300 degrees for 1 hour of cook time (1 hour of "warm up")

This was a blind test, I put a number on each plate and then asked the family which they liked better and if they could tell a difference.

The results - no one could tell any difference. They said they were all the same, same doneness and same taste.



 
Thanks for sharing. Nice to see you did a blind taste test. I personally cannot tell any difference either. Plus I use wood for smoke on 95% of what I cook, so it would further mask any real difference anyways.
 
Now beyond taste, the proof in the pudding or should I say ashes...

I let the fires go with the vents open until they burned completely. The RO is on the left, and the KBB on the right. While it looks like the KBB saved some of the coals they are actually totally ashes and fall apart with a touch or breath. I shook both grates once for the 2nd picture and the ashes on both settled to the base. The RO still have about 1/2 inch space below the grate the KBB covers the grate, way more ash



 
Jeff Padell said:
Now beyond taste, the proof in the pudding or should I say ashes...

I let the fires go with the vents open until they burned completely. The RO is on the left, and the KBB on the right. While it looks like the KBB saved some of the coals they are actually totally ashes and fall apart with a touch or breath. I shook both grates once for the 2nd picture and the ashes on both settled to the base. The RO still have about 1/2 inch space below the grate the KBB covers the grate, way more ash



Click to expand...

Wow, quite the difference. I've been debating switching from KBB to either lump or hardwood (100%) briquettes mostly because of the ash associated with long cooks. I tried a brisket on New Year's Eve and suspect that all of the ash (which was up to charcoal grate level and falling out of the lower vents at times) was snuffing out, or at least severely restricting airflow to, the remaining coals toward the 12 or so hour mark. This side-by-side now has me considering it even more!

Question: Did you start with a full ring of charcoal in each smoker?
 
Yes I did, each was up to the top of the ring and slightly above. I then took some of each to put in different chimneys and then poured the lit back over the top and let it burn down. Since I was doing chicken I didn't do a strict minion with the hole in the center. I was amazed how the KBB kept it's shape after burning completely.
 
Jeff Padell said:
None that I could notice and no real smoke ring.
Click to expand...

I guess you had a very clean burn. As you probably know, that's why it's suggested to wait until the smoke clears up a lot before putting the meat on....if you want the flavor to be from the wood and not the charcoal, that is. But I'm actually kind of surprised the Kbb was burning so clean to not flavor the chicken at all. Thanks for posting!
 
just testing a different way to upload a photo

P4060184_zps91d95157.jpg
 
You must log in or register to reply here.

 

Back
Top