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  • #16
    Originally posted by DDave View Post

    KBB is okay for grilling when it is fully lit before the food goes on but in a UDS
    Perhaps over-stated ...but a nugget (brickette?) of truth. Your food WILL taste better using a lump.
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    • #17
      Originally posted by Richtee View Post
      Perhaps over-stated ...but a nugget (brickette?) of truth. Your food WILL taste better using a lump.
      X2 (or is it 3?)

      I only use fully lit bricks, and usually Stubbs just to get the fire goin. I don like KBB at all, just me.
      Mark
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      • #18
        Originally posted by Richtee View Post
        Perhaps over-stated ...but a nugget (brickette?) of truth. Your food WILL taste better using a lump.
        X2 (or is it 3?)

        I only use fully lit bricks, and usually Stubbs just to get the fire goin. I don like KBB at all, just me. Still smells like lighter fluid to me.
        Mark
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        "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
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        • #19
          Originally posted by Richtee View Post
          Perhaps over-stated ...but a nugget (brickette?) of truth. Your food WILL taste better using a lump.
          If you smelled it you wouldn't say it was overstated.

          I read on the Internet (a totally reliable source, I know ) that Kingsford briquettes have different source woods depending on where the manufacturing plant is located. Sawmill scraps are often times used. Out east that's primarily hardwood. Here in the good ol' Pacific Northwest, it's mostly pine and other conifers. That was the explanation of the difference in smell when KBB lights.

          I can't speak directly to the smell of the eastern US KBB but others there have reported no issued in a UDS. What I got the last time I tried it which, admittedly was long ago, stunk to high Heaven when it was lighting. I put it in my first UDS just ONCE for a seasoning burn and never again. I don't use it at all for anything. I much prefer Kingsford Comp which I have used in the UDS until I found RO lump.

          I think Scott uses a lot of KBB and like I said, it's probably fine after it is fully lit, but good God almighty, it stinks when it is lighting. Or at least it used to.

          Since Dcb5739 is in PA maybe there's no issue with KBB. But I'd go with lump any day over briquettes in a UDS.
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          • #20
            Was your smoker perfectly level?

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            • #21
              after Im done cooking I can snuff out the fire. Then the next cook i shake the hell outta the basket dump the good leftover in a bucket put some fresh lump in the basket and put the left overs on top. Hard to do that with these new generation briqs once they get that hot even if they didnt burn they just crumble
              I use Kingsford Competetion Briquettes, Have not had that issue. I snuff and re-use mine all the time. Costco always seems to have it for a decent price.
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              • #22
                I've had best results using Kingsford Professional/Competition. Have tried Lump and other types of briquettes and just seems more difficult to cook with.

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