"Gene" > wrote in message
...
> On Sun, 20 Sep 2009 13:34:04 -0700, "Theron" >
> wrote:
>
>>What is the taste difference between Kingsford briquettes, Trader Joes all
>>wood brequettes, and lump? Leave out the wood. Is there a taste
>>difference
>>for low and slow compared to grilling with charcoal in general. For
>>grilling, what's the taste difference between any charcoal and gas?
>>
>>This is just a poll.. Thanks for your thoughts,
>>
>>Ed
>>
>>
>>
>
> Kingsford Briquettes burn very even. Lump does not. Kingsford burns
> slower. Lump burns faster. You can reuse lump after you put it out.
> You can not reuse Kingsford. Lump leaves less ash and is less messy.
> Kingsford leaves toxic dust and is very "dirty". Lump burns hotter.
>
> Taste? I have not gone back to Kingsford since I switched to lump.
> Lump gives you a "woodier" taste. IMHO Kingsford leaves an un-natural
> chemical taste.
>
> Can't tell you anything about Trader's other than everything at
> Traders is more expensive.
>
> Try all 3 and report back. But it is all about what YOU like.
>
>
I reuse Kingsford. I'm using old Weber steel baskets which have been
discontinued and I wish I could find. I light up the old charcoal on the
bottom of the basket with the Performer lighter and put new charcoal on top.
I suppose it acts somewhat like an ignitor.

TJ's all wood charcoal is $6.99/18lb, or $.39/lb. That's a good price for
charcoal around here and cheaper than Lazzari's lump. I'm using TJ's wood at
present. My problem with lump is the difference in particle size, ranging
from ounces to several pounds. I have a 9lb chunk of lump sitting in my
patio. It looks like abstract art.

Can you tell the difference if you're quickly searing a steak? I can't. I
can when comparing to gas. Is the "woodier" taste of the lump important if
you're adding wood as you go? That's what I'm most interested in. For a
"seared" steak I don't think I can tell a difference. For low and slow with
added wood I'm not sure either.

Ed





Ed