Book "Backyard BBQ" comment


 
Jeff Padell

Jeff Padell

TVWBB Pro
I just picked up the book "Backyard BBQ the art of Smokology" I started reading, have only gotten through the "Starting Facts" one thing I noticed that I guess I am doing wrong, for low and slow I use KBB, for hot fires I use lump. Richard McPeake the author says that KBB and it's ilk are yuck, made with only 30% wood the rest coal dust, coke, starch, mineral binders, and petroleum and it will give you an upset stomach.
Well a couple things, first I guess I have an iron constitution as I have never gotten sick from my Q. Second maybe I have poor taste buds but I cannot taste any real difference between KBB and Lump.

My brother in law says he ONLY uses lump to grill but he uses an electric or propane smoker, not wood or coal as it is easier and better.

I guess I am doing it wrong, using KBB, which I use mostly for the cost but also as it is easier to maintain a long slow cook for me. In my 22.5 I can go up to 15 hours without worrying about ash while in my 14.5 WSM and SJG mini I find I want to empty the ash after about 7 hours or so and restock the KBB. I use KBB also because of the cost, I can barely afford to pay $36 for a flat or $16 for ribs (times 2 or 3) so look to cut costs somewhere! I do alot of chicken for that very reason.

I will finish the book and let you know what I think about it.
 
It may be that he feels the same way I do about electric smokers regarding KBB. I know there are some people who say they can taste the difference but I have never seen that, but I ate 4 years of Navy food during the Vietnam era and may have killed my tastebuds LOL
 
They did mention using coal for the heat it produces and starch as a binder but unless you are a real natural foodie you eat food grade corn starch all the time.

Bob, I like your signature mine would read I smoke with Webers, and shoot with Canons DSLRs and S&Ws, Colts, Rugers and Winchesters
 
I've seen some lump charcoal that scares me far more than any KBB. I've seen pieces of plastic, chunks of lumber that may or not be treated, etc. You aren't doing it wrong. I do used lump in my offset because it's so ineffiecient that with KBB I'll smother my fire. I have a brand I trust for that. I love KBB in my 22.5. A full ring and I can run for 24 hours depending on the weather.
 
Thanks for posting that, Bob! Very interesting. Was it me or did they sprinkle a little extra crumbs in the bag right after it was blown open ;) Also, they need to sear that steak a bit longer..hahaha

Ah, the author is probably just a food snob ;)
 
I have a pretty good library regarding BBQ. Several Weber books, as well as others. I am a reader, and like to know what others have to say regarding our VERY serious "sport" or "craft". I have managed to get some really good recipes and techniques from these books.

However, this forum, by far, has the best specific recipes and descriptions of techniques available in the Western World. I am VERY grateful for the help and information available here. My son very kindly, some years ago, introduced me to this Forum. I have been a daily "watcher" and sometime contributor, since. I consider it a privilege to be able to belong. Long may it reign!!

Thank you, Chris!

Keep on smokin',
Dale53:wsm:
 
Use the KBB and don't worry about it. I use it in my WSM and all weber grills. Excellent quality control. Some people just get a bit 'snobby' about every aspect of cooking including the charcoal.
 
Jim Bounds said:
Use the KBB and don't worry about it. I use it in my WSM and all weber grills. Excellent quality control. Some people just get a bit 'snobby' about every aspect of cooking including the charcoal.
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Ditto what Jim said.....well said.

I love Kingsford. :)
 
I use KBB in the WSM's 14.5 and 22.5 I keep saying I am going to use it my OTG 22.5 that I have had for 14 years and used maybe 6 times - it is just so easy to fire up the Weber Silver B I got in 2000 for a steak or burgers.
However now that I am working at home I pledge to fire up the kettle!
 
I started reading again, he first bit of advice is that to develop a proper smoke ring you have to get your meat on the smoker as cold as possible since after it reaches 140 it won't take any more smoke (I have heard that before) he recommends 40 degrees as you would have 100 degrees to get the smoke in the meat vs. 60 where you only have 80 degrees.

I have heard, here and other places, to take the pork butt out and let it set awhile before putting it on. Which is correct?
 
Jeff. I must admit that I let whatever meat I'm cooking, (whether Q-ing or in the oven), come up to room temperature* before starting to cook. (And I've had great smoke rings).
My Mum always done this with cold food, so I guess it's rubbed off on me.
*Frozen foods always go into the fridge to de-frost, then let to sit on the work surface to come up to room temp.
 
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Jeff Padell said:
I started reading again, he first bit of advice is that to develop a proper smoke ring you have to get your meat on the smoker as cold as possible since after it reaches 140 it won't take any more smoke (I have heard that before) he recommends 40 degrees as you would have 100 degrees to get the smoke in the meat vs. 60 where you only have 80 degrees.

I have heard, here and other places, to take the pork butt out and let it set awhile before putting it on. Which is correct?
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There is no correct way per say. Just two different schools of thought. It is safer for poultry and pork to go from the fridge to the grill/smoker.
 
If KBB is good enough for Harry Soo to win countless BBQ compitition championships with, then it's good enough for me.
 
There are plenty of BBQ experts with very strong opinions about every detail of cooking.
Someone earlier mentioned snobbish, I agree.

Haha...my anti-snob opinion is there is nothing about cooking BBQ that is chiseled in stone.
Take all the information in with a critical eye, learn how your equipment works (don't fight your equipment you can't win) and adjust your cooking style to match what your gear wants to do. If your cooker truly wants to run 300 instead of 240 embrace it and figure out how to make it work for you.
Fantastic BBQ can be achieved with many variables.
Low/slow, hot/fast, wrap/no wrap, foil/paper, sweet/savory, wood/charcoal/gas/electric, fall off the bone/a little tug, sauce/no sauce....if you and the people you feed love the food that is what matters.

Now if we want to talk about chili.... Well chili does not have beans in it and that is the end of the discussion......LOL
 
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