what kind of charcoal do you use?

I've burned through 75 pounds of kingsford so far this summer and I think i'm ready to switch to a lump charcoal.

I've read some reviews, but i want to know a few things that aren't covered in the reviews.

What do you use, and how does the food taste?

I want something that burns longer than kingsford, with less ash.
I'm thinking my first lump will be cowboy, but it will depend on the results of this thread.

 

[TechnoKid]

Lump burns faster than briquette, and lump charcoal definately burns hotter than briquette. Mesquiete will spark more than other hardwoods when burning. Oh, and when you do light this stuff, it does tend to spark, and I'm not talking little sparks, sometimes it'll shoot what i call micro embers, and they don't imediately burn out when they shoot in the air. Burnt my toe one time.

Briquettes are good for longer buring, say when you are slow cooking a tri-tip or brisket.

This site has good info on lump charcoal, as well as ceramic cookers.

I just got done using a bag of Real Flavor from walmart, pretty good IMO. Flavor is good, and cooks steaks real well.

 

[0roo0roo]

people burn lump to avoid the additives in briquettes.. pure carbon and err but they don't last long.
i'm lazy, i just briquettes, works good enough for me.

 

[Twerpzilla]

I would avoid "Cowboy" brand charcoal. It is made from molding/misc wood scraps...kiln dried lumber. Not good for flavor. I have also found uncharcoaled or semi-charcoaled pieces inthe bag. Big disapointment.

If you have a Meijers near youthey carry natural hardwood briquettes. Used them last year and they worked great for doing ribs...cooked low and slow.

 

http://www.nakedwhiz.com/burntimetest/lumpcompare.htm

according to that, kingsford burns faster than the lump, and produces the most ash

also, for those of you who do use lump...how do you ignite it? will my chimney thing work?

 

[Howard]

So, if you want long burn time and low ash production, it's pretty clear that Wicked Good Charcoal Competition Blend and Kamado Extruded Coconut charcoal are good choices.

 

Originally posted by: Howard

So, if you want long burn time and low ash production, it's pretty clear that Wicked Good Charcoal Competition Blend and Kamado Extruded Coconut charcoal are good choices.

Yup, gonna look for those two brands this week...hopefully i can find one of them locally.

 

[djheater]

Originally posted by: Twerpzilla
I would avoid "Cowboy" brand charcoal. It is made from molding/misc wood scraps...kiln dried lumber. Not good for flavor. I have also found uncharcoaled or semi-charcoaled pieces inthe bag. Big disapointment.

If you have a Meijers near youthey carry natural hardwood briquettes. Used them last year and they worked great for doing ribs...cooked low and slow.

I'll check out that meiers stuff, but I've never had a problem with the Cowboy brand And I've used it pretty much exclusively for the last few years. Recently I've been mixing briquettes with lump and found it works very nicely.

 

[Chunkee]

i use black charcoal