Don’t roast my a$$ on this one

[Jim Lampe]

Just saw this crud on television
Now if I complain about this, I suppose y’all come outta the woodwork to hang me up again

 

[DanHoo]

I'm waiting for the scarborough fair blend.

 

[Brett-EDH]

I want to meet the product person who invented this and ask them what the market research was. I’m beyond puzzled what the heck this is and why? Just why?

 

[TimA]

Yeah I’ll never try it. I’ve NEVER heard anyone even wonder about this.

It won’t last long when they realize no one wants these

 

[Darren Lebner]

There was a discussion about this a while back. Also reviews on YouTube, such as:

 

[Timothy F. Lewis]

I’m with you Jim, this just seems like a waste of pretty much anything involved with it.
Brett, where can we meet this “focus group” that was used for this! Are they the ones that said the submarine needed a screen door?

 

[BFletcher]

I'm very hesitant to ask this because I don't want to get laughed at but if I tell my friends I use various species of wood to impart hints of different flavor how would I explain that Kingsford's spiced charcoal would not do the same?

 

[Darren Lebner]

I'm very hesitant to ask this because I don't want to get laughed at but if I tell my friends I use various species of wood to impart hints of different flavor how would I explain that Kingsford's spiced charcoal would not do the same?

Maybe because they don't work?

Back to the laboratory!

 

[JimK]

I'm very hesitant to ask this because I don't want to get laughed at but if I tell my friends I use various species of wood to impart hints of different flavor how would I explain that Kingsford's spiced charcoal would not do the same?

Although I think this Kingsford stuff is probably not worth the money, I've had similar thoughts. I've cooked tea smoked duck that had black tea, rice, orange peel, cinnamon stick and five spice (probably more, I don't recall) on the coals. Problem with these is they are one dimensional and if they did work well, you'd be forced to have a half dozen different types of K in your inventory. Then what happens when you need chili/cumin but all you have is basil/sage/thyme? I'll stick w/ the unflavored stuff and add what I want, when (if) I want.

 

[Karl Quist]

Having those "flavors" added to the charcoal is very unappetizing to me. Burning garlic is horrible. So is burning onion and paprika for that matter. None of those versions are something I would want flavoring my food with burnt 'flavors'. Burnt cumin chili? No thanks.

 

[Rich Dahl]

Well, if that's the latest and greatest I'm not worried about our six month charcoal ban this summer at least I won't have to smell someone else using it.

 

[Rich G]

I just sprinkle a little cumin on the coals right before cooking.....cheaper!

 

[Dustin Dorsey]

It's incense for dudes.

 

[JSaus]

You got it wrong. You just crush one briquette and sprinkle on the food.

 

[Brett-EDH]

Brett, where can we meet this “focus group” that was used for this! Are they the ones that said the submarine needed a screen door?

sometimes i just wonder what really goes on in the corporate world. mind you, i'm self employed and have to interact with corporate, and we're often asking, "who the he|| thought this would be a good idea and a profitable one too?"