Kingsford burn times are not what they used to be

[S.Six]

I also haven't noticed much,if any, difference in my burn times. I use KBB all the time.

 

[Tony R]

I noticed the same thing.

 

[Chris Allingham]

I've often wondered why Weber didn't have some sort of one-touch cleaning system for their smokers to remove excess ash buildup. Maybe it's not a good idea introducing more ways for outside air to seep in.

Here's an answer from Mike Durso, the engineer that designed the 22.5" WSM while working at Weber.

http://tvwbb.com/showthread.php?531...uld-you-buy-it&p=595445&viewfull=1#post595445

 

[Craig Wallace]

I haven't noticed any difference in my burn times with the new KBB and you can't beat the price when it's on sale.

Same here, have not noticed any difference. Ambient temperatures are probably the biggest variable in cook times. Also, if the cue is clean, the briquettes burn hotter and faster. In my 22.5 with a Digi DXII I can go 30 hours on a 18lb bag of KB. Usually need to go that long when I have 50lbs of brisket to cook. I don't use water, water sill shorten the burn times too.

 

[Rusty James]

I'll give 'em a try ASAP. I hear the Walmart brand of coals is made by Royal Oak.

For the record, I tried these today, and they fired up very well indeed. I used a load to cook chicken indirectly on the grill with water in the pan, and I thought the coals preformed well for a store brand.

I will consider the Walmart brand of coals, again, if I can't find a better price on a name brand.

Love Royal Oak lump for smoking though.

 

[Rusty James]

Here's an answer from Mike Durso, the engineer that designed the 22.5" WSM while working at Weber.

http://tvwbb.com/showthread.php?531...uld-you-buy-it&p=595445&viewfull=1#post595445

Thanks, Chris! I missed your initial post.

 

[John B]

Royal oak for the kamados, kingsford competition in the webers. I think it works great.