Humphrey's Pro Grade Briquets

[j biesinger]

I've been reluctant to give up using briquets on long cooks. I don't think you can beat the quantity of fuel and consistency in temps briquets provide. I've used Humphrey's premium briquets almost exclusively for 6 years. During that time, my 'cue always had a slight flavor that I didn't like (it was like coal or something). I considered the briquets as the culprit, but didn't take it serious until Humphrey's released pro grade briquets which are:

produced with only Natural Ingredients and DO NOT contain any Sodium, Saw Dust or Anthracite coal.

That really got me thinking since these claims are absent from the premium description. I talked to a local bbq shop owner who brought in a few bag of the pro grade stuff and I've used it for a few cook (mostly comp cooking). 18 lbs of pro was the same price as 20 lb of premium.

The flavor is definitely gone, however I can only get about 5 hrs of cooking with a full ring of briquets before I have to knock down the ash. It seems like the briquets are softer and crumble easier. I don't know enough about charcoal briquets to say, but I'm guessing it may be due to a different binder (100% Natural), the lack of sodium, saw dust, or coal, or that it's 100% hardwood.

My suggestion is to avoid Humphrey's premium grade, and if you like briquets, to try Humphrey's pro grade and see what you think. I'm going to go back a grab a couple more bags and see if the ashing problem persists.

humphrey's link

 

[Dave Russell]

J, Humphrey's isn't a brand I've ever come across down here, but thanks for the heads-up. I'm sold on better charcoal or lump for better 'Q, and while I prefer good lump, K Comp has been working well for me.

 

[r benash]

Can't say much about Humphrey Briquettes as I only have used their premium and just for doing minion starts, else I use Royal Oak for that since it's more readily available.

As far as Anthracite Coal - if that was a binder I probably wouldn't care as Anthracite was cooked on in kitchens for years in my neck of PA and where my ancestors came from. Anthracite is hard coal that burns with a blue flame. Not to be confused with soft or Bituminous which gives off more noxious odor IMHO. You really want to cook with that.

If I could I would definitely try cooks with all anthracite coal. Just that it's hard to find it in bags

I have though been using Humphrey's Hardwood Lump for long and short cooks, grilling or smoking pretty much exclusively for many years. Love the stuff.

Very little and only occasional experience with the briquettes as I would only pick up a small bag or two when I do the bulk pick up of the lump and I only use it to do the minion light.

 

[j biesinger]

As far as Anthracite Coal - if that was a binder I probably wouldn't care as Antrhacite was cooked on in kitchens for years in my neck of PA and where my ancestors came from. Antrhacite is hard coal that burns with a blue flame. Not to be confused with soft or Bituminous which gives off more noxious odor IMHO.

I don't know enough about coal to say it's the cause of the flavor. In addition to the dark black stuff in the briquets, there seems to be light brown stuff. I'm thinking it's a blend to make an appealing flavor that doesn't work at lower smoldering temp.