charcoal cooking

[TXLX100]

What kind of charcoal is everyone using? I once used the briquette style, but later switched to lump charred wood. The lump charcoal does burn more completely, but I can't comment on the taste versuses briquette (Kingsford).

 

[JohnVee]

What kind of charcoal is everyone using? I once used the briquette style, but later switched to lump charred wood. The lump charcoal does burn more completely, but I can't comment on the taste versuses briquette (Kingsford).

I've always used the blue/white bag of Kingsford in a chimney starter (no fluid). It treated me well and I'd buy it on mega-sale at Home Depot 3 times a year (2x 20lbs @ $12 total). I've tried nat'l lump and watched it burn away really fast. Clean burning, though.

That was before I got the Big Green Egg. Can't use anything petroleum based in it due to the porous ceramic construction. My first bag of nat'l lump was the BGE brand. No problems with it. My current bag is Wicked Good Charcoal. Only have one cook on it so I've got no opinion yet. One load lasts through many cooks but that's due to the BGE design, not the fuel itself. Nat'l is $$$.

--john

 

[spressomon]

For low & slow I like coco lump...flavorless and super consistent & predictable heat output. For everyday grilling and higher temp Neapolitan pizza baking Royal Oak or Raley's (CA & NV) lump hardwood is a bargain (RO at Walmart). We also have local mesquite lump from Lazzari that is good too but damn mesquite throws sparks like the 4th of July when lighting...

After 14 years using LPG &/or NG I don't miss gas...nice to be back in wood and as John mentioned a kamado extends lump/coal usage.

 

[myquestoyota]

Hey BWD,
Can you snap a picture of the individual plates? I like the deep box on yours.

 

[BWD1]

Hey BWD,
Can you snap a picture of the individual plates? I like the deep box on yours.

Here ya go mate.
Please excuse the state of them as they haven't been cleaned since their last use.


These are the 2 end pieces


This pic turned on its side but you'll notice 4 slots cut into the edge of the end piece.


This is 1 of the side pieces,,notice the lugs on the end


Here's a better pic of the lug


The lugs on the side sections slide into the slots on the end piece and push down to lock into place.


Its abit hard to see but there is a flat fold on the bottom of the side piece


What it looks like with both sides on and connected to each end,,be sure the flat folds on the botton of the side pieces are facing inwards so the bottom plate can sit on these, not a very good pic but I think you get the idea.


Bottom plate, again, please excuse the state of them.


Bottom plate simply slides in between the side pieces and sits on the 2 flat folds that face inwards


With the right tools you could knock 1 up in a couple of hrs, or maybe 8 beers.

Hope this helps

Cheers
Brian. .

 

[myquestoyota]

Perfect, thanks. I think the dimensions are in your first post. I appreciate you taking the time to do this. Looks like maybe a nine beer job to me......


Oh, and it looks about as clean as it needs to be if it goes in a bag. On my to-do list for sure. Do you have a grate to throw on it for cooking without the spinny thing?

 

[BWD1]

Don't have a grill as such yet but do intend to get one.
Currently use a 450mm x 300mm bbq plate that just sits on top of the 2 side pieces. Not real big I know but looking to solve this when I get the grill.