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food-bev OCD’S: SMOKE, FIRE, & FRY

I use Royal Oak lump as well. Didn't know they quit making briquettes. Bummer. I still use Kingsford with the grill and to light the lump in the smoker. Now it seems folks are jumping up and down about B & B charcoal. I haven't tried it yet. Maybe this Summer. Smoke on!
 
Ribs without a smoke ring? Blasphemy!

I use charcoal to start, but with ribs (or butt or brisket), it's hickory logs for the bulk of the cook. Sometimes maybe some apple.
 
Downriver said:
I use Royal Oak lump as well. Didn't know they quit making briquettes. Bummer. I still use Kingsford with the grill and to light the lump in the smoker. Now it seems folks are jumping up and down about B & B charcoal. I haven't tried it yet. Maybe this Summer. Smoke on!
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I do like the Royal lump. I think they still make it, no one around here sells it. It seems like there’s always something new in the bbq industry everyone raves about. I’ve not tried the b and b. I know it cost more. Don’t think I could get a better burn than Kingsford. Kingsford is still a good burn. I’ve not tried the Jealous Devil either. Longer hotter burns is what most claim on a new product. I have no problems running my WSM for 10 hrs on a bag of charcoal. That’s the 22 WSM. Haven’t tried the 18 yet. I suspect it won’t go as long without maintenance.
 
HellfireFarm said:
Ribs without a smoke ring? Blasphemy!

I use charcoal to start, but with ribs (or butt or brisket), it's hickory logs for the bulk of the cook. Sometimes maybe some apple.
Click to expand...
I use charcoal in the WSM and baseball size hickory. I layer it in the charcoals and one piece usually on top to start things off.
 
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