If there were a consensus list on Charcoal...

marioporter · Joined: 14 May 2008 Posts: 15

What would it look like? I have been trying to find out what the best "brand" of charcoal is. I know a lot of this boils down to preference. But, where does Kingsford rate in all this? I live in Michigan, so maybe some Michiganders can point me toward a good charcoal. I read something in the forums about Royal Oak at Menard's. In the end, I guess my question is, which is the best brand and type (lump, briquettes, etc..) of charcoal to use, in most people's minds. Thanks guys.

scoutguy74 · Posted: May 18 2008 Post subject:

Give this site a try, they have tested almost every lump charcoal out there.

http://www.nakedwhiz.com/lump.htm
_________________
DP Fat 40
WSM
'Good One' Open Range
Weber Kettle
Swinewerks Competition BBQ Team

Harry Nutczak · Posted: May 18 2008 Post subject:

The best??

are you referring to lump or briquettes?? I will not use briquettes.

I consider the best is a natural product that is available locally for a decent cost.
The two brands I currently have in stock;
I have about 300 pounds of "BBQ-King" and just short of 2,000 pounds of "Grove Charcoal" on hand.

With you being in MI, (Yooper or Troll?) How far is it for you to cross the border and grab some "Maple Leaf" or "Basques" charcoal?

Check out the naked whiz list, and see what is available locally.

if you can only get Roayl oak, make sure you watch the source country it came from, Many people prefer the USA sourced woods over tropical woods they are also using in some of their product.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

r6abusa · BBQ Fan Joined: 12 Jun 2007 Posts: 372 Location: Michigan

Mario,

The best charcaol to use around here was OCC Rancher, but it seems unavailable now. Most of the time when I don't want to deplete my Rancher supply I use a mixture of Royal Oak Lump charcoal and Meijer's premium hardwood briquettes. Either charcoal is pretty good and It depends on what I am cooking. If its just steaks and burgers on the grill I use RO lump only and it burns fast and hot. For ribs and chicken Ill mix the RO lump and Miejer briquettes to get a longer burn, or sometimes Ill use just the briquettes, expecially for an overnight cook in the wsm because they burn so long using the Minion Method.

Also I have used great lakes hardwood charcoal briquettes and they seem to be a good choice as well, but hard to find and a bit pricey compared to Meijer brand.

Charcoal Brands I tend to stay away from or dont care for: Cowboy, Kingsford, Sam's Choice (havnt used a whole bag yet so its hard to say)
_________________
WSM, Performer, 22.5 Gourmet Kettle, (2) 18.5" Kettles, Smokey Joe, small imitation weber grill

BufordCityDawg · BBQ Super Fan Joined: 23 Jan 2008 Posts: 400

SierraScott · Posted: May 20 2008 Post subject:

I find that Lazzari is the best. I've tried a lot of brands of lump and Iget the best results with this.

http://www.lazzari.com/home_page1.html
_________________
Scott

Custom Built Upright Smoker
Weber One Touch Silver 22.5"
CharBroil Silver Smoker

r6abusa · BBQ Fan Joined: 12 Jun 2007 Posts: 372 Location: Michigan

marioporter · Joined: 14 May 2008 Posts: 15

Man, you guys are awesome. I'll readily admit to being entirely too new at this. At least from a wanting to take it seriously standpoint. For years I've just been your average backyard chef, but now I want to take it to that next level. That's why I want to know about the charcoal. I use Kingsford, only because I don't know any better. I like the fact that it burns for a long time, but at the same time, if it's an inferior product, I don't want to use it. I'll be sure to take all of this advice into account. Thanks.

r6abusa · BBQ Fan Joined: 12 Jun 2007 Posts: 372 Location: Michigan

I won't go so far as to say Kingsford is inferior, as many here use it with great results. I just personally do not care for the smell and taste it leaves along with some of the additives that are in it. You will find that many people do like Kingsford and many people that dislike it.

What it all comes down to aside from name brands is that in a briquette you want a 100% hardwood charcoal with a natural binder such as starch. No fillers, additives or unnatural products. Lump charcaol will always have less ash and almost always burn hotter as well. Its all up to what you want and to experiment what works best for you and your cooker and what you are cooking.

Hope this help,
Rich
_________________
WSM, Performer, 22.5 Gourmet Kettle, (2) 18.5" Kettles, Smokey Joe, small imitation weber grill