Sorry if I'm dragging up an old (or dead) thread, but I've just finished a long cook with the new Kingsford. My observations are:
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<LI> It takes a very few briquettes to get the fire started. (Thanks Chris A., BTW, for that tip from your Clorox trip report.) I threw 10-12 lit briquettes into a full charcoal ring; it started like a wildfire.
<LI> The new Kingsford brings the cooker to temp pretty fast. Granted, I wasn't cooking a huge amount of food, but with a 7.5 lb butt on the top grate, an 11.5 lb brisket on the bottom - both straight from the fridge - and 4.75 qts HOT water in a Brinkman pan, the lid temp was 230F in 30 minutes.
<LI> The new Kingsford does seem to burn faster. Using the lid temp and inspecting the fire grate as my gauges, I added (18) UNLIT coals at 7.5 hrs of cooking time. The fuel was almost totally consumed at the 13.5 hr mark, so I added (20) unlit briquetts at this point and left the access door open to help light them, then added (40) more, again unlit, and shut the access door.
<LI> Every time I replaced the lid after checking the meat temp or mopping, the lid temperature would zoom upward because of the big gulp of extra air. Closing the vents a bit to bring the temp down helped with this.
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In conclusion, I really like the fact that it's ready to go faster and takes fewer lit coals to start things off, while I'm not so pleased about the fuel consumption. I haven't counted the remainder yet, but I went through most of a 20 lb bag during the cook.
As for the temperature swings, the hysteresis in the temperature curve (how long it takes to go up vs. how long it takes to come back down) is more pronounced by the fact that the coals burn hotter and at a faster rate. So one will need to anticipate this by shutting off more airflow, sooner.
If you want to maintain a tight tolerance on cooker tempeature, I think the new Kingsford will be more challenging. Personally, if I can keep the lid temperature between 235F and 250F that's fantastic. But realistically, anything between 220F and 260F is acceptable. And I was able to maintain this, with the exception of a few excursions beyond 260F.
So for me, it comes down to money. All of the other factors can be accounted for pretty easily, but how much will the increased fuel consumption cost? Time will tell. But, given Kingsford's general quality and consistency, and that it's universally available, I for one am willing to modify my techniques to use it...at least for now.
Oh, and as Brad H. observed in a similar post, this new fuel will aggravate any leakiness in your cooker, even if yours seemed perfectly sealed with the old Kingsford.