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Kingsford vs. Lump - Does the meat really taste different?
- Thread starter John_H
- Start date
Gary H. NJ
TVWBB Platinum Member
Thanks to John_H for bringing this up. Sure, we've discussed it in the past, but it's good to tackle the issue directly once in a while.
I didn't like the smell of Kingsford lighting up, switched to K comp when smoking (still used K blue for grilling), then finally switched to Royal Oak lump. Did I detect an aftertaste to K when smoking meat, or did I just imagine it?
I have to agree with Ron G:
<span class="ev_code_PURPLE">I would, however, state that different types and manufacturers of charcoal can have different "flavor-signatures".</span>
K contributes no off flavors, but I do seem to detect a cleaner smoke taste with lump. Now I stay with lump for smoking (like the way it burns, no ash, etc) but generally use briquettes for grilling. As many have mentioned, use what works for you. Experiment. Be happy.
I didn't like the smell of Kingsford lighting up, switched to K comp when smoking (still used K blue for grilling), then finally switched to Royal Oak lump. Did I detect an aftertaste to K when smoking meat, or did I just imagine it?
I have to agree with Ron G:
<span class="ev_code_PURPLE">I would, however, state that different types and manufacturers of charcoal can have different "flavor-signatures".</span>
K contributes no off flavors, but I do seem to detect a cleaner smoke taste with lump. Now I stay with lump for smoking (like the way it burns, no ash, etc) but generally use briquettes for grilling. As many have mentioned, use what works for you. Experiment. Be happy.
Dave Russell
TVWBB Honor Circle
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ:
Thanks to John_H for bringing this up. Sure, we've discussed it in the past, but it's good to tackle the issue directly once in a while.
I didn't like the smell of Kingsford lighting up, switched to K comp when smoking (still used K blue for grilling), then finally switched to Royal Oak lump. Did I detect an aftertaste to K when smoking meat, or did I just imagine it?
I have to agree with Ron G:
<span class="ev_code_PURPLE">I would, however, state that different types and manufacturers of charcoal can have different "flavor-signatures".</span>
K contributes no off flavors, but I do seem to detect a cleaner smoke taste with lump. Now I stay with lump for smoking (like the way it burns, no ash, etc) but generally use briquettes for grilling. As many have mentioned, use what works for you. Experiment. Be happy. </div></BLOCKQUOTE>
I'd recommend trying a good "natural" briquette like Stubbs, Rancher, Royal Oak, or Royal Oak chefs select. The good ones have low ash (no need to kick the wsm like w/ Kingsford), load easier, burn cleaner than K, and longer and more consistant than most lumps, including RO.
Thanks to John_H for bringing this up. Sure, we've discussed it in the past, but it's good to tackle the issue directly once in a while.
I didn't like the smell of Kingsford lighting up, switched to K comp when smoking (still used K blue for grilling), then finally switched to Royal Oak lump. Did I detect an aftertaste to K when smoking meat, or did I just imagine it?
I have to agree with Ron G:
<span class="ev_code_PURPLE">I would, however, state that different types and manufacturers of charcoal can have different "flavor-signatures".</span>
K contributes no off flavors, but I do seem to detect a cleaner smoke taste with lump. Now I stay with lump for smoking (like the way it burns, no ash, etc) but generally use briquettes for grilling. As many have mentioned, use what works for you. Experiment. Be happy. </div></BLOCKQUOTE>
I'd recommend trying a good "natural" briquette like Stubbs, Rancher, Royal Oak, or Royal Oak chefs select. The good ones have low ash (no need to kick the wsm like w/ Kingsford), load easier, burn cleaner than K, and longer and more consistant than most lumps, including RO.
Tons of great info from all of you smokers here. I'm a newbie to it all but I'm trying to take my smoking skills to the next level and this is all very helpful.
It seems like what most people are saying here is its preference. I will probably experiment once I have a good handle on temperature control, cook times for different meats, etc. I'm afraid if I change too many variables at once and something goes wrong I won't be able to accurately tell how to fix the problem.
The collective information of everyone in the forums truly is priceless.
John
It seems like what most people are saying here is its preference. I will probably experiment once I have a good handle on temperature control, cook times for different meats, etc. I'm afraid if I change too many variables at once and something goes wrong I won't be able to accurately tell how to fix the problem.
The collective information of everyone in the forums truly is priceless.
John
S Mitchell
TVWBB Pro
Now you're talking John.
JIRodriguez
TVWBB Member
I use both based upon what type of meat I am smoking. I find that I go through lump faster - I think it is due to the more random pack in the ring letting more air into the pile. So I like to use lump for any smokes under 10 hrs. or so. For long burns I use K blue bag, I can go 20+ hrs. with my lid therm at 200°, which translates to about 220-225 on the grates - perfect for brisket or pork butt..... low and slow!