Kingsford Burn Times


 
K

Keith Akers

New member
Regarding the new Kingsford briquette with 2 grooves on one side and a K on the other.
I see many time charts etc predate their introduction.' With my WSM 18 after 10 years
I can't even come close to some of these over nite burn times anymore.
Also with my 22.5" Kettle. I used to start with 25 per side then add 8 per side per hr.
Now it more like start with 30 and add 10-12 every 45 minutes.
The kettles not much of a problem but the WSM is requiring more attention than it used to.
Anyone else notice this and how have you adjusted.
 
Since I am a WSM and charcoal newbie, I have not noticed anything obviously. What I do notice is the extreme amount of ash from the KBB.
 
Also a WSM newbie here.

I've had no problems using KBB for overnight cooks. When using a full water pan, I might have to add some more lit the next day. Without water, a fully loaded WSM 18 chamber goes 14 hours for me. KBB does produce a decent amount of ash, so I do stir the coals in the morning to keep the fire rolling. But no problem with the ash blocking the bottom vents. No matter what I'm cooking, I always overfill the chamber. Any unburned gets used the next time.

I'm just starting to experiment with Kingsford Pro after loading up at Costco's recent sale. In an uncontrolled environment, K Pro supposedly burns hotter and quicker than KBB -- so good for hot/fast cooks. TBD if K Pro will burn longer (it is supposed to) in a controlled low/slow environment. Less ash than KBB. Others on here have described it as being sort of like lump but in briquette form.
 
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I have definitely noticed a difference between KBB regular and pro/competition. Pro/competition is worth the extra $ IMO. I have friends that use KBB a lot (just cooked on it last night at my buddy's house) and it gets the job done, but definitely produces a lot of ash, and does not burn as long, or as hot, once again, my opinion. There are likely other members here who have data ;)
 
I just worry about stirring the coals to remove the ash as it is quite blustery in my backyard and I hate the ash flying everywhere including onto any food that is on the grates.
 
CC -- I don't cook with water (FireDial instead), and I have some large heat resistant plastic knobs screwed onto the top bracket holes. So it is easier for me to "hot squat" the mid section off to the side to tend the coals as compared doing that via the door.
 
The typical KBB charcoal doesn't last as long as it used to. I have been using B&B oak briquettes and really liking them a lot better for normal grilling. I use B&B oak lump for my smoking. I do use KBB as a lump starter.
 
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