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  • Kingsford Applewood PSA

    OK went to the local market and they were out of charcoal. The only thing they had was Kingsford applewood charcoal.


    I used the top down ignition method and got such a bad taste that we couldn't eat what I cooked. I have never had a problem with any charcoal giving a real bad taste. So if you are thinking of buying a bag of these don't. I hope this helps
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  • #2
    Ouch - the idea of Kingsford Apple looked interesting, until I read your report!

    I have used their hickory and mesquite, and they have been good. Looks like they might have missed the mark with this one. Too bad, because it would have been a good idea....

    Thanks for the heads-up!

    Ron
    Fundamentals matter.



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    • #3
      Ouch! Never seen that around here, butt if I do, I'll pass it buy. Never been a Kingsford fan anyway...


      Drinks well with others



      ~ P4 ~

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      • #4
        Bricks in general... are on my shit list. OK..I’ll use them...fully lit. NEVER with a snake/minion. You may be able to use the rest of the bag... no food until grey.
        In God I trust- All others pay cash...
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        • #5
          I've always liked Stubb's briqs best - all 100% natural hardwood and as I recall no starchy fillers etc. I've only had a couple-three bags available to me, but it was some of the best-tasting barbecue I ever made, and no huge piles of ash. If I ever see that stuff in the aisles again, I'll buy it all up, regardless of what the wife says in protest.
          Fundamentals matter.



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          Die Wahrheit wird euch frei machen

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          • #6
            Originally posted by TasunkaWitko View Post
            I've always liked Stubb's briqs best - all 100% natural hardwood and as I recall no starchy fillers etc. I've only had a couple-three bags available to me, but it was some of the best-tasting barbecue I ever made, and no huge piles of ash. If I ever see that stuff in the aisles again, I'll buy it all up, regardless of what the wife says in protest.
            Yeah, Stubb's was my go to, then about a year or two ago, it turned to crap... bad batch I guess. Been using Royal Oak with much success...


            Drinks well with others



            ~ P4 ~

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            • #7
              Originally posted by Richtee View Post
              NEVER with a snake/minion.
              The key is to pre heat them with the snake lit to burn off the.....whatever it is......that makes the bad fumes/smell. Only takes a few minutes and once that's done they're GTG. They do produce a lot of ash though.
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              • #8
                Originally posted by HawgHeaven View Post
                Yeah, Stubb's was my go to, then about a year or two ago, it turned to crap... bad batch I guess. Been using Royal Oak with much success...
                I've used the red bag RO with moderate success, but if one can get their hands on the green bag (I think it is called RO "Steak House") that is the stuff, right there. Incredible aroma when using it.
                Last edited by TasunkaWitko; 02-26-2016, 11:58 AM.
                Fundamentals matter.



                Helfen, Wehren, Heilen
                Die Wahrheit wird euch frei machen

                Foods of the World Forums - From Afghanistan to Zimbabwe, it's all good

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                • #9
                  Originally posted by Jailer View Post
                  The key is to pre heat them with the snake lit to burn off the.....whatever it is......that makes the bad fumes/smell. Only takes a few minutes and once that's done they're GTG. They do produce a lot of ash though.
                  Interesting..so let it go a half hour before meat? Hmmm... And yeah...you need a big ash-hole. Just saying
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                  • #10
                    I think that's the key rich. I see the blue bag pretty much exclusively in my kettles, offset and drum. I always wait for that crazy locomotive stack looking smoke to burn off before I put the food on. It take that long for the temps to settle anyway for me so I actually like it. It is consistent so I know what to expect from it as far as temps and burn time go. I'll venture out of that comfort zone one day and try other stuff eventually.
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                    • #11
                      I agree guys the bad flavor comes from unlit coals when I need to add coals for a longer smoke I use my chimney starter and then add those hot coals to the firebox if not nasty tasting meat.
                      Believe me I can taste it when somebody doesn't do that extra effort

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                      • #12
                        I've used it in my UDS and didn't have any issues. I definitely prefer the Kingsford Comp though as it has better heat, consistency, and flavor

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                        • #13
                          Originally posted by Wahoo95 View Post
                          I've used it in my UDS and didn't have any issues. I definitely prefer the Kingsford Comp though as it has better heat, consistency, and flavor
                          Never used the apple wood but I'm with you on the Kingsford Comp. Haven't used it much in the UDS since I have been able to get RO lump but it wasn't too bad in there. I use it a lot on the kettle.

                          Dave
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                          • #14
                            Originally posted by Richtee View Post
                            Bricks in general... are on my shit list. OK..I’ll use them...fully lit. NEVER with a snake/minion. You may be able to use the rest of the bag... no food until grey.
                            I am right there with you Rich, if i have to use brick i lite them in a chimney and dump them in
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                            • #15
                              Originally posted by Richtee View Post
                              Interesting..so let it go a half hour before meat? Hmmm... And yeah...you need a big ash-hole. Just saying
                              Originally posted by tenacious bee View Post
                              I always wait for that crazy locomotive stack looking smoke to burn off before I put the food on.
                              Yup, that's it right there. Only difference is when you start a minion you won't see nearly as much of the smoke stack effect but you will smell it. You can tell by when the smell goes away when it's ready for food. I cover my kettle with the vents wide open until the smell goes away then adjust vents and throw the food on.
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