Rancher briquettes -- Two thumbs way up


 
C

C. Moore

TVWBB Member
I recently came into ten 18-lbs. bags of this stuff. I had never used it before, but have read here that some of you really like it. My local grocery store (Piggly Wiggly in Columbia, SC) ran a special for the past two weeks. If you had accumulated enough points (referred to as Greenbax) using the store's "saver" card, a bag of the charcoal was free. I saw this opportunity and loaded up. Ten free bags. I had a lot of points accumulated.

Immediately I noticed this charcoal was different. It takes considerably longer to catch fire in a chimney starter than Kingsford, but it gets hotter. I mean significantly hotter. It is like grilling with lump, but these briquettes STAY hot. It has been fun to use something a little different. They even smell different than Kingsford when they are starting.

If you are in a hurry to get things lit and underway, this is not the stuff to use. Also, when I am done cooking on my Weber kettle, I shut down the top and bottom and Kingsford will go out quickly and hold its form well for the next cook. Rancher briquettes do not. Count on them to crumble and be relatively useless on a re-cook. They are still really good stuff, though, and get incredibly hot and stay hot. I have not used them yet in the WSM, but intend to do so this weekend.

Thanks.

Charlie
 
That's a heck of a score.
I get them at Trader Joe's at $6.99 for 18 lbs.
You aren't the fishing guy are you?
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yes, they are a very good briq. only problem with most of the "natural" briq's is that the ash is very light and does tend to get on the food if yer not careful. so don't stir things up like lifting the lid straight up quickly, etc. not a big issue really but it doesn't look good on light colored stuff that yer cookin.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
That's a heck of a score.
I get them at Trader Joe's at $6.99 for 18 lbs.
You aren't the fishing guy are you?
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</div></BLOCKQUOTE>


Am not the fishing guy. That yankee wouldn't last a day in South Carolina.
 
This is stuff is incredible! I"m on hour 14 and still holding strong...

When I started the charcoal, and 10 minutes into it didn't really look like it was started, but I went by the flames and worked great - not really any longer than K in starting, it just doesn't look the same.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by David Verba:
When I started the charcoal, and 10 minutes into it didn't really look like it was started, </div></BLOCKQUOTE>
Patience, patience, patience.
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Started cleaning out the WSM from yesterdays 16.5 hour butts, once again this stuff is great! I filled the chamber up thinking I would use it all - however, I still have at least HALF the charcoal left. This is also my first time using the clay pot method. SUPER easy cleanup. Rancher+Clay Pot - I bet I could have gotten a 24-30 hour smoke.
 
I have to agree that this charcoal is great. I just did some spareribs for the holiday. I lit up two full chimneys of charcoal and put them on the WSM once they were fully lit (overkill, but I wanted to see how long they would last). The charcoal did not even reach the top of the ring -- I could have fit a good bit more -- and I still got between 9 and 10 hours before having to shut the vents down. It could have gone another hour or two I'm sure.

If this is normal, I'm sure I could get over 15 hours using the minion method and a full ring of charcoal.
 
Jeff, many of us including myself use a foiled clay saucer on top of the water pan instead of using water. It keeps the temps stable, uses less fuel, and makes clean up a breeze. Just type "clay saucer" into the search feature and you'll get mountains of info.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry P.:
Jeff, many of us including myself use a foiled clay saucer on top of the water pan instead of using water. It keeps the temps stable, uses less fuel, and makes clean up a breeze. Just type "clay saucer" into the search feature and you'll get mountains of info. </div></BLOCKQUOTE>

Yes, I use a 12.25" saucer. It sits pretty far in to the new bowls, but still leaves a good pocket of air. Doesn't touch my bottom rack like a lot of folks who use a 14" do. The 12" gives room for lots of grease on top as well. I put a new top sheet on for each cook and just pull off at the end. I do keep the pot and bowl wrapped as well but wont really wrap for many many cooks
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by C. Moore:
I have not used them yet in the WSM, but intend to do so this weekend.

Thanks.

Charlie </div></BLOCKQUOTE>

Because of Ranchers tendency to produce a consistently long steady heat I use them exclusively when smoking. You should find them excellent in your WSM cooks. When grilling hot I will typically use Royal Oak Lump.
 
I have to agree. The Rancher charcoal worked great in my WSM last weekend. The price and product are perfect for smoking. Hopefully I can stock up before Trader Joe’s pulls it in the fall.
 
Another fan of Trader Joes/Ranchers. Did 2 butts the other night and didn't get any funky after taste I was getting with a different brand. I used my chimney starter and banjo burner to to start some coals and I was getting quite a bit of sparking though.
 
I grilled five bone-in, skin-on split chicken breasts on my Weber 22.5" last night and still find this stuff to be unbelievable. I was cooking indirect, but was taking full advantage of the heat of the Rancher charcoal to still give me good searing. This stuff stays hot, too, which is a great benefit. I could have cooked for 90 minutes on this stuff and not lost any real heat.
 
Rancher is the only charcoal I use in my smoker. On my 18.5 I could easily cook for 20 hours. On the 22.5 I can get 15 hours easy. But the big issue with the 22.5 is it does not like cool temps as it will only last 10 to 12 hours when the temp is in the 50's
 
Just used it on High Heat Briskets on the WSM, easily achieved up to 400, had to prop the door in the beginning using minion method. But after about 30 min. of door propped, it held and held strong. GREAT STUFF!
 
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