Kingsford crazy smoke
- Thread starter Richard S
- Start date
Joe Anshien
TVWBB Platinum Member
I had a box fan rigged up at my last house and will probably do the same again. I would love to rig up proper exhaust fan sometime.
Jim C in Denver
TVWBB All-Star
I'm curious to know why KF Original produces so much smoke when you light it in a chimney, but when you pour lit coals over a bed of unlit coals (aka minion method) the unlit coals ignite, the unlit coals don't produce the same level of smoke??? 
I've heard this theory.
In a chimney, you are lighting up a whole bunch of coals all at once in a short amount of time and with lots of oxygen flowing through. And those coals are all cold. So you get a lot of smoke.
In a Minion pile, only a small amount of new coal is being lit up at any one time. And those new coals are already hot when they get lit up. So you get less smoke.
I've heard the same theory for why it is good to bury wood chunks. They are pre-heated before they catch fire.
Sounds plausible I guess.
I've heard this theory.
In a chimney, you are lighting up a whole bunch of coals all at once in a short amount of time and with lots of oxygen flowing through. And those coals are all cold. So you get a lot of smoke.
In a Minion pile, only a small amount of new coal is being lit up at any one time. And those new coals are already hot when they get lit up. So you get less smoke.
I've heard the same theory for why it is good to bury wood chunks. They are pre-heated before they catch fire.
Sounds plausible I guess.
Ed P
TVWBB Platinum Member
There may be a lot of truth in that. Have a look at post #2 in this thread, starting at about 5:50...there is little or no smoke when he opens it up and then the air hits it, and in less than a minute when he closes it back up it's starting to smoke quite a bit.I'm curious to know why KF Original produces so much smoke when you light it in a chimney, but when you pour lit coals over a bed of unlit coals (aka minion method) the unlit coals ignite, the unlit coals don't produce the same level of smoke???
I've heard this theory.
In a chimney, you are lighting up a whole bunch of coals all at once in a short amount of time and with lots of oxygen flowing through. And those coals are all cold. So you get a lot of smoke.
In a Minion pile, only a small amount of new coal is being lit up at any one time. And those new coals are already hot when they get lit up. So you get less smoke.
I've heard the same theory for why it is good to bury wood chunks. They are pre-heated before they catch fire.
Sounds plausible I guess.
Weber Master Touch Premium alternatives
I have noticed the Master Touch Premium Weber offers. The hinge seems like a great idea, but gets uneven reviews. The rest seems like mostly doodads to me, EXCEPT I am attracted to the diffuser/coal ring combination that, if it works, would give you more indirect cooking then say with a Smoke N...
tvwbb.com
"During startup, each charcoal produced a similar amount of smoke, but the Kingsford Professional’s smoke was whiter than the others."
Rick P
TVWBB Pro
I bought a ****-ton of Cowboy briquettes, on sale at Costco last year. They were practically giving it away. I've been very happy with it.
Cowboy lump? That's another story. It's crap.
Brett-EDH
TVWBB Hall of Fame
just noticed, but that WSC looks mighty clean and new. when are you going to cook on it and report back? maybe i'm too new here still but i don't recall any cooks of yours on that shiny new grill
I don't use it much. Just a few cooks posted in the Photo Gallery.just noticed, but that WSC looks mighty clean and new. when are you going to cook on it and report back? maybe i'm too new here still but i don't recall any cooks of yours on that shiny new grill
Picanha aka sirloin cap
Picanha from Porter Road Butcher in Nashville. Cut into strips and trimmed fat to a consistent width. Did not skewer as they do in Brazil. Salted, refrigerated, seared over direct heat in the Weber Summit charcoal grill then finished indirect to 130°F internal. Meat was soft, open grained...
tvwbb.com
Dustin Dorsey
TVWBB Hall of Fame
There's something with the weather that can make it much worse. I don't know if it's air pressure or humidity or just the wind, but there are times that smoke just lingers no matter what brand you use. I find that timing on charcoal is more important a lot times than the brand. Getting it really well lit is important for a sear. I've gotten the best results with Kingsford a lot of times for reasons that Chris stated in his videos. There's times, that you want longevity even for direct heat cooking. Maybe you are also cooking some sides or doing some indirect or a minion. Then I might want something else, but in those cases, Kingsford usually works fine as well. You might just control your vents differently. That said I've got bags of Weber, Franklin, B&B, Kingsford, and B&B lump. I've used various Royal Oak products as well as Jealous devil. The only one I won't buy again is Cowboy lump. I get it if some rocks are in there, but I had actual plastic in a bag once and I was done with that forever.
Rick P
TVWBB Pro
Great post!
I think that the humidity may have something to with it.
Agreed on the Cowboy lump. It's garbage. In addition to the high volume of smaller pieces, and the ensuing sparks, I've found rocks, nails, etc.
The briquettes, on the other hand, are fine.
Joe Anshien
TVWBB Platinum Member
I am guessing you are not the intended consumer as a "real" cowboy would love sparks and nails;-)
MikeCantell
TVWBB Pro
Thats not much smoke, you should see my Pitboss smoke when I start it up lol. also can make it go bang by leaving the lid down, showy performance for the spectators lol
Joe Anshien
TVWBB Platinum Member
I feel the same way after using my kettle or WSM - Like me and my clothes need a washing, gas cooking not so much.
Rick P
TVWBB Pro
As a Washington Redskins fan....you're damn right!
TonyUK
TVWBB Guru
I believe it's all to do with the briq being subjected to a naked flame. Different brands of briqs will produce different amounts of smoke due to the additives that are contained within the briq. (Some use sawdust, brown coal, sodium nitrate, mineral carbon, limestone etc). Agree that humidity having a baring on smoke production. In my experience, when firing up a chimney, once the firelighter has gone out the billowing smoke stops.
We all know we don't get that acrid smoke when doing the Minion method, as the unlit briqs are not subjected to a naked flame.
My 0.02p
Edit: I have some coco-shell briqs that for the first five minutes in the chimney my neighbour could be forgiven for thinking I was burning an old car tyre!
We all know we don't get that acrid smoke when doing the Minion method, as the unlit briqs are not subjected to a naked flame.
My 0.02p
Edit: I have some coco-shell briqs that for the first five minutes in the chimney my neighbour could be forgiven for thinking I was burning an old car tyre!
Last edited:
Wil A
TVWBB Fan
Perhaps I’m the only one that feels a tiny bit of fond remembrance from my childhood with the initial smoke from blue bag? Growing up, I’m sure there were other charcoals around, but my father swore by KBB. And that smell. Damn.
I know I’ve spent an excessively large amount of money trying all forms of coals (other than KBB) for cooking. Why? Because every BBQ forum I belong to keeps trying to bash into my head that the only thing worse than KBB is Match Light. So, to be “on the right side,” I’ve seriously tried them all; various forms of briquettes from various manufacturers, many, many, many (too freaking many) forms of lump from stores and the internet and from different states and countries, binchotan, coconut shells and husks, raw wood in various flavors.
All that just to ALWAYS come back round to KBB. What a colossal waste of money. I spent all that to personally come to the realization that grilling/smoking/whatever has very little to do with the actual cook but rather everything to do with the one doing the cooking. The one in control, if they’re really in control, can always make something out of next to nothing. Of course, this is strictly my opinion and YMMV, but give me that yard full of smoke any day, any time of the year. My neighbors don’t have to wait till I’m halfway through my cook to know I’m rocking it at the Weber…they know almost immediately because the block is filled with smoke and they can’t escape that smell that takes them all back to their childhood.
I know I’ve spent an excessively large amount of money trying all forms of coals (other than KBB) for cooking. Why? Because every BBQ forum I belong to keeps trying to bash into my head that the only thing worse than KBB is Match Light. So, to be “on the right side,” I’ve seriously tried them all; various forms of briquettes from various manufacturers, many, many, many (too freaking many) forms of lump from stores and the internet and from different states and countries, binchotan, coconut shells and husks, raw wood in various flavors.
All that just to ALWAYS come back round to KBB. What a colossal waste of money. I spent all that to personally come to the realization that grilling/smoking/whatever has very little to do with the actual cook but rather everything to do with the one doing the cooking. The one in control, if they’re really in control, can always make something out of next to nothing. Of course, this is strictly my opinion and YMMV, but give me that yard full of smoke any day, any time of the year. My neighbors don’t have to wait till I’m halfway through my cook to know I’m rocking it at the Weber…they know almost immediately because the block is filled with smoke and they can’t escape that smell that takes them all back to their childhood.