I doing my first smoke today using Kingsford Competition. So far, I seem to be having a hard time getting the heat up. I started off with the Minion method, but I can't get it above 250 degrees. It cold out, but not crazy cold. I did a butt last week when it was colder with Kingsford blue and had no problem. I hope that I'm not the only one with this problem.
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Kingsford Comp.
- Thread starter Steven A
- Start date
George Curtis
TVWBB Olympian
just got the comp from costco and will be trying it out soon. i really hated to give kingsford my money as i still dislike them but i find i can't join in the discussions if i don't experiance the stuff myself. i still don't like the price but soon i will know.
Dan H.
TVWBB Pro
you crack me up g.c.
I feel left out when I don't know what a "fruity note" is when talking about peppers or coffee or ....anything really except fruit. know how ya feel.
Im in the camp of: I feel like it burns hot too w/ air. Off the grill I had almost exact experience as JimH except it was chicken. havn't smoked much w/ it though yet. let us know what you think.
Im in the camp of: I feel like it burns hot too w/ air. Off the grill I had almost exact experience as JimH except it was chicken. havn't smoked much w/ it though yet. let us know what you think.
Steve McKibben
TVWBB Super Fan
I tried it for the first time last weekend. I haven't had much time for smoking lately, so I've been using the kettle almost exclusively with RO lump. I had picked up a bag of K-Comp a few weeks ago, and I found myself with a free Sunday afternoon and a couple of thawed racks of spares, so I decided to dust off the WSM and give the K-comp a spin.
I filled the charcoal ring to maybe a little more than half capacity, put about 10 lit briquettes in the center of them and let it come up to temp. I was able to maintain a pretty steady 230-240 dome temp for about 5 1/2 hours.
A couple of hours into the cook I put a fatty and some ABTs on the bottom rack for a couple of hours.
After the ribs came off I looked and the fuel most almost completely gone. A lot less ash than using regular K, and it seemed to me to be a little easier to manage temps than I've been able to do with lump. EDIT: [Disclaimer here - I was very careful this time out to start with less lit fuel than I have in the past, and I diligently monitored temps in order to slow down the rise in heat on the way up, so I may have been able to achieve the same level of control with lump - still learning!)
I didn't realize how much I missed cooking on the WSM - I'll be doing that again this weekend!
I filled the charcoal ring to maybe a little more than half capacity, put about 10 lit briquettes in the center of them and let it come up to temp. I was able to maintain a pretty steady 230-240 dome temp for about 5 1/2 hours.
A couple of hours into the cook I put a fatty and some ABTs on the bottom rack for a couple of hours.
After the ribs came off I looked and the fuel most almost completely gone. A lot less ash than using regular K, and it seemed to me to be a little easier to manage temps than I've been able to do with lump. EDIT: [Disclaimer here - I was very careful this time out to start with less lit fuel than I have in the past, and I diligently monitored temps in order to slow down the rise in heat on the way up, so I may have been able to achieve the same level of control with lump - still learning!)
I didn't realize how much I missed cooking on the WSM - I'll be doing that again this weekend!
