Charcoal:(

My husband and I were both brought up on using Kingsford Charcoal and have been using it for the last 30 years or more. We are not happy with it, less in the bag, does not burn as well and costs more! Looking for another charcoal, can anyone give us an alternative brand to use? We grill all year around and can not always use wood. Would also like to know other peoples opinions on Kingsford. Thanks so much.

Our Grocery Market in the mountains is associated with "Our Family" food brands. I noticed today that they had their own brand of Lump Charcoal and had it at the store today. I purchased a couple bags, they were 10lb'ers I think. I opened the bag up and it was full of nice size chunks and doesn't appear to have a bunch of small straps and dust.. looks pretty good...

I've been using Blue Kingsford for dedcades in both my smokers and grills, out of habit I guess. Wife has been complaining about the bad grill taste for the last few months. So after reading this thread I bought a bag of Cowboy lump. Have made 5 or 6 meals with it and I will say we now prefer it to the kingsford by a large margin. Burns better and tastes better to us.

oooh sounds like a nice place. saw on a smoking meat news letter some grape vine wood chips. supposed to be great for chicken. i didn't go with The Big Easy. ordered a standard electric smoker instead. had some bonus points through work that i could use to get it for free...didn't realize i had enough points to get the actual smoker. should be here in a few weeks. can't wait to plop a pork butt in there. now to get me some Meatrakes.

Nik, that looks pretty easy to use, I have no experience with electric smokers / cookers. A new BBQ store opened down in Golden, my wife and I are going to take a ride down later today. They have ( 8 ) varieties of Lump Charcoal, in addition to wood smoking chunks and logs of almost every wood for smoking. They are a BGE supreme dealer, so they have or can get all the accessories. They also have classes on Cooking, BBQ, and Smoking that are at times I can make so I am going to sign up for a few. They also said they have over(1000) varieties of rubs and sauces.. Should be a fun road trip. They are only a block from a really good butcher and meat shop as well..

not exactly the place for this maybe but neither are any of the other threads and this doesn't warrant a new one. anyone use a Char-broil The Big Easy? i've been toying with the idea of the electric version. thanks for any info. http://www.charbroil.com/the-big-easyr-2-in-1-electric-smoker-roaster-11101625-a1.html

Lectrotech.. In the Rocky Mountains (Colorado) Tree Line on the Southwest facing slopes (Which I live) is at about 11,500 feet, on the Northeast facing sloes it is about 10,500 feet. I live at about 9,400 feet so I live in and among the trees.. maintaining and open flame is no problem at all unfortunately, and wild fires can thrive. Technically there is the same percentage of oxygen at the higher altitude, it is the fact that there is less pressure, so in a given volume of air there are less oxygen molecules present. See Boyle's Law. Sorry, I am an engineer and a geek, but I knew you would appreciate it: http://en.wikipedia.org/wiki/Boyle's_law Anyway.... I use an electric starter because it is easier and less stuff to mess with. I also have an accelerator for my Big Green Egg, called an Eggcelerator which is a fan that can be placed i the lower vent that will get the egg up to temp much quicker... Even at my altitude my BGE can maintain steak searing temps of 600 degrees and above. http://www.biggreenegg.com/eggcessories/tools-thermometers-and-cleaners/eggcelerator/

Dave I understand you using an electric starter. When you live above the tree-line the thin air does not contain enough oxygen to support an open flame. I use a chimney with a little paper and a little starter fluid maybe a little bacon grease. Want it to light even faster with a slight breeze pick it up and angle it slightly so the wind blows into the bottom. If using lump charcoal make sure there is nothing downwind that is flamable sparks do blow out of it. Brands. Whatever, I do like the Sams Choice 60% larger but I have several things in my Arson All. Depends on what I'm cooking, searing, smoking, grilling or burning.

I use a chimney starter for lump or briquettes. My problem is the smaller pieces of lump fall though the grate on my weber kettle grill. Anyone else have this problem and how do you remedy it. I would like to switch to lump only if I can keep it from falling to the bottom of the kettle.

You are going to love it. Guaranteed...

Thanks for the comments guys, I am pulling the trigger on one as soon as I get back from up north next weekend.

I have a large BGE as well. Sure it's expensive, but so are the high end gas grills that eventually rust out. It will last forever, plus it has a lifetime warranty if there ever is an issue. I use mine at least 3 times all year round. To be able to use it in sub zero weather with no issues was a huge selling point for me. I did 2 8 pound pork shoulders for pulled pork last weekend 16 hrs one load of lump. Works great as a wood fired pizza oven too. Back to the original question, I use Royal Oak mostly. Wal-mart carries it and it's pretty cheap.

Royal Oak is Great. Roundy's or other genaric Charcoal works as good as the regular Kingsford.Use Kingford charcoal fluid for all charcoal though.The genaric fluid seems to leaves a diesel smell/taste on the food.

i've used my brother in laws BGE a few times. it is a dang nice grill. it's a bit different than my grill but certainly something i could get used to. i recommend the purchase as well.

Thanks Dave, I am single so of course I can justify the cost lol I do believe that I will pull the trigger after I get back from up north. Bet that 14 hour brisket was delicious.

They are the Ultimate in Charcoal Grilling. Unfortunately they are also seriously expensive. My wife purchased a (large) BGE for me about 5 or 6 years ago and I will never go back to a traditional charcoal grill again. You can smoke proteins for hours at 180 or below. I just did a brisket a couple weeks ago, 14 hours on the grill and I only had to add lump a couple times, probably could have gotten away with once. You can also sear steaks at 700 degrees. If you do purchase one, get the Platesetter (for indirect cooking) and a cast iron grill for steaks and such right off the bat. If I recall the large BGE is about $900.00, but it is ceramic so it will literally last forever. The only thing I have done to it in the 6 years is clean it now and then, replace the cover gasket (kit available), and replaced a cast charcoal grid which cracked from use. My grill gets fired up a minimum of twice a week, year round. If you can justify the expense I would highly recommend the purchase.