kingsford with mesquite experience

[Guest]

earlier when i started my cook around 2:30 we had winds from the northwest at 20 mph and about 50 degree temperature outside. i fired up kingsford with mesquite and pecan wood for some chicken and ribs.

i saw some interesting temp drops when the wind blew hard. i got about 200 on the bottom grate. the kingsford with mesquite was pretty low also at 5:30 when i lifted the chicken and flipped and basted the ribs.

i added more charcoal and continued the ribs. the temp dropped to about 195 or so. although just a couple of degrees, i started to panic. i opened the door and gently stroked the new charcoal into the burning embers. boom, it took off again.

the chicken had a not too strong but noticeable mesquite taste. some would say it was a little too strong, but there was also a spicy taste from the hot and spicy rub. mesquite is an overpowering wood in my opinion, and im not sure i liked it in the charcoal using the minion method (which otherwise is a GODSEND).

when it ignited instead of the "gassy" smell i got more of a sawdusty smell. the burn seemed a little hotter (couldn't tell as much with the winds), and didn't last as long as regular kingsford. however, that could have been from the wind also. we'll see, i still have about half a 20 lb bag left.

any other experiences with kingsford with mesquite? i think i'll try beef with it next, a beef rib would be nice but i cant find one at costco / sams club. i found some at a local supermarket but i dont think it's as beefy. thinking of trying short ribs as well.

the ribs came off BEAUTIFUL, melt in your mouth... i used "heat and sweet" commercial rub (very very good in my opinion) and then sauced em with the kc masterpiece sweetened a little more. my guests and girlfriend all thought it was great eatin. yet ANOTHER success on the WSM. ill be one of the many to vouch, with the info on here and a WSM you can make bbq that will make most rib lovers cry in delight.

i know others use hardwood charcoal... and i've read messages about it. just curious what kind of burn time you're getting, i know mileage may vary but a guideline would be great.

 

[Guest]

I smoked two turkeys useing only Kingsford Mes. They tasted so good. the trick to working with this type of charcoal is to fire it up in the chiminey before adding it to the WSM. Yes this does take a lot of time to keep adding the coals but well worth it. /infopop/emoticons/icon_razz.gif

 

[Jim Minion]

Carl
Your problem was the wind, it would not have mattered what brand or type of charcoal you had used.
I know competiton cooks that use Kingsford Mes for all their cooking and get much better than average results.
Jim

 

[Guest]

Thanks Jim. I needed an expert opinion and I couldn't ask for a better expert.

I suspected it was the wind. In fact just as you said, later in the night I was cooking the trimmings from my spareribs. It turns out even with a full waterpan, the temps were much higher and consistent. I checked weather.com and of course, the wind had subsided.

Funny I attributed the higher temps and lower temps later in the cook to the coals, but it was all the wind. Funny how the wind can really mess with the temperature.