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

On Sun, 20 Sep 2009 13:33:15 -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
>


Lessee. I grill, and I use charcoal or gas, a Weber with Flavorizer
bars.

I feel there's quite a taste difference. Even though I can only do
direct cooking on my Lodge grill, using lump and grilling on it gives
me a hint of a smoky taste I really like--more so if I use chunks of
wood to flavor it (though all the smoke is tough on me).

Food on the Weber is also delicious, it's just not as seared or smoky,
even when I use chips with it.

I haven't tried Trader Joe's all wood briquettes, and I won't do the
classic briquettes ever again now that I've tried lump.

I think that low and slow is frequently a little TOO smoky for me.


Desideria

"Desideria" > wrote in message
...
> On Sun, 20 Sep 2009 13:33:15 -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
>>
>
>
> Lessee. I grill, and I use charcoal or gas, a Weber with Flavorizer
> bars.
>
> I feel there's quite a taste difference. Even though I can only do
> direct cooking on my Lodge grill, using lump and grilling on it gives
> me a hint of a smoky taste I really like--more so if I use chunks of
> wood to flavor it (though all the smoke is tough on me).
>
> Food on the Weber is also delicious, it's just not as seared or smoky,
> even when I use chips with it.
>
> I haven't tried Trader Joe's all wood briquettes, and I won't do the
> classic briquettes ever again now that I've tried lump.
>
> I think that low and slow is frequently a little TOO smoky for me.
>
>
> Desideria
>
>
What's a Lodge Grill? Are you referring to a Lodge griddle?

"Theron" > wrote:
> "Desideria" > wrote in message
> [ . . . ]
> > I feel there's quite a taste difference. Even though I can only do
> > direct cooking on my Lodge grill, using lump and grilling on it gives
> > me a hint of a smoky taste I really like--more so if I use chunks of
> > wood to flavor it (though all the smoke is tough on me).
> > [ . . . ]
> What's a Lodge Grill? Are you referring to a Lodge griddle?

Google, goofus.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"Nick Cramer" > wrote in message
...
> "Theron" > wrote:
>> "Desideria" > wrote in message
>> [ . . . ]
>> > I feel there's quite a taste difference. Even though I can only do
>> > direct cooking on my Lodge grill, using lump and grilling on it gives
>> > me a hint of a smoky taste I really like--more so if I use chunks of
>> > wood to flavor it (though all the smoke is tough on me).
>> > [ . . . ]
>> What's a Lodge Grill? Are you referring to a Lodge griddle?
>
> Google, goofus.
>
>
"Lodge grill" on Google only comes up with pots and pans.

On Mon, 21 Sep 2009 09:23:12 -0700, Theron wrote:

> "Nick Cramer" > wrote in message
> ...
>> "Theron" > wrote:
>>> "Desideria" > wrote in message
>>> [ . . . ]
>>> > I feel there's quite a taste difference. Even though I can only do
>>> > direct cooking on my Lodge grill, using lump and grilling on it gives
>>> > me a hint of a smoky taste I really like--more so if I use chunks of
>>> > wood to flavor it (though all the smoke is tough on me).
>>> > [ . . . ]
>>> What's a Lodge Grill? Are you referring to a Lodge griddle?
>>
>> Google, goofus.
>>
>>
> "Lodge grill" on Google only comes up with pots and pans.

Uh-huh. Now who are you calling troll?

There's only one place left for you Kent. In everyone's killfile.
No more second chances this time.

-sw

On 21-Sep-2009, "Theron" > wrote:

> "Nick Cramer" > wrote in message
> ...
> > "Theron" > wrote:
> >> "Desideria" > wrote in message
> >> [ . . . ]
> >> > I feel there's quite a taste difference. Even though I can only do
> >> > direct cooking on my Lodge grill, using lump and grilling on it
> >> > gives
> >> > me a hint of a smoky taste I really like--more so if I use chunks of
> >> > wood to flavor it (though all the smoke is tough on me).
> >> > [ . . . ]
> >> What's a Lodge Grill? Are you referring to a Lodge griddle?
> >
> > Google, goofus.
> >
> >
> "Lodge grill" on Google only comes up with pots and pans.

http://www.lodgemfg.com/Logic-grills.asp
https://secure.lodgemfg.com/storefro...idProduct=3975

--
Brick (Youth is wasted on some people)

On Mon, 21 Sep 2009 09:23:12 -0700, "Theron" >
wrote:

>
>"Nick Cramer" > wrote in message
...
>> "Theron" > wrote:
>>> "Desideria" > wrote in message
>>> [ . . . ]
>>> > I feel there's quite a taste difference. Even though I can only do
>>> > direct cooking on my Lodge grill, using lump and grilling on it gives
>>> > me a hint of a smoky taste I really like--more so if I use chunks of
>>> > wood to flavor it (though all the smoke is tough on me).
>>> > [ . . . ]
>>> What's a Lodge Grill? Are you referring to a Lodge griddle?
>>
>> Google, goofus.
>>
>>
>"Lodge grill" on Google only comes up with pots and pans.
>
>
>

It's the Lodge Sportsman's Grill. Looks very much like a hibachi, but
without the ability to raise or lower the cooking grates.

Cast iron.


Desideria

On Mon, 21 Sep 2009 09:23:12 -0700, "Theron" >
wrote:

>
>"Nick Cramer" > wrote in message
...
>> "Theron" > wrote:
>>> "Desideria" > wrote in message
>>> [ . . . ]
>>> > I feel there's quite a taste difference. Even though I can only do
>>> > direct cooking on my Lodge grill, using lump and grilling on it gives
>>> > me a hint of a smoky taste I really like--more so if I use chunks of
>>> > wood to flavor it (though all the smoke is tough on me).
>>> > [ . . . ]
>>> What's a Lodge Grill? Are you referring to a Lodge griddle?
>>
>> Google, goofus.
>>
>>
>"Lodge grill" on Google only comes up with pots and pans.

Look up "Lodge Sportsman's Grill" -- that's what Desideria uses.

--
-denny-

Some people are offence kleptomaniacs -- whenever they see
an offence that isn't nailed down, they take it ;-)
--David C. Pugh, in alt.callahans

Know the signs!
http://www.heartinfo.org/ms/guides/9/main.html

"Theron" > wrote in message
...
>
> "Desideria" > wrote in message
> ...
>> On Sun, 20 Sep 2009 13:33:15 -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
>>>
>>
>>
>> Lessee. I grill, and I use charcoal or gas, a Weber with Flavorizer
>> bars.
>>
>> I feel there's quite a taste difference. Even though I can only do
>> direct cooking on my Lodge grill, using lump and grilling on it gives
>> me a hint of a smoky taste I really like--more so if I use chunks of
>> wood to flavor it (though all the smoke is tough on me).
>>
>> Food on the Weber is also delicious, it's just not as seared or smoky,
>> even when I use chips with it.
>>
>> I haven't tried Trader Joe's all wood briquettes, and I won't do the
>> classic briquettes ever again now that I've tried lump.
>>
>> I think that low and slow is frequently a little TOO smoky for me.
>>
>>
>> Desideria
>>
>>
> What's a Lodge Grill? Are you referring to a Lodge griddle?
>
>
No need to reply. I found it.
http://www21.shopping.com/xPO-Lodge-...an-s-Grill-410 I didn't search
for "Lodge Sportsman 410 Charcoal" . This looks like a good searing grill,
as it's cast iron, and would hold heat well. I'd guess it's great for
searing a couple of NY strips. The Trader Joe's 100% hardwood briquettes
contain cornstarch, nothing else. It seems briquettes would be good for a
small grill like the Lodge.
Cheers,

Ed

On Mon, 21 Sep 2009 12:36:18 -0700, Theron wrote:

> The Trader Joe's 100% hardwood briquettes
> contain cornstarch, nothing else. It seems briquettes would be good for a
> small grill like the Lodge.

Your back-peddling has been noted. It's not wood, its charcoal.

-sw

On 21-Sep-2009, Sqwertz > wrote:

> On Mon, 21 Sep 2009 12:36:18 -0700, Theron wrote:
>
> > The Trader Joe's 100% hardwood briquettes
> > contain cornstarch, nothing else. It seems briquettes would be good for
> > a
> > small grill like the Lodge.
>
> Your back-peddling has been noted. It's not wood, its charcoal.
>
> -sw

I'm using Original Charcoal Co. "Rancher" briquettes in my Lodge
grill. Supposed to be all hardwood with only some starch for binder.
Works pretty good. Doesn't smell like kingsfarts.

--
Brick (Youth is wasted on young people)

On Mon, 21 Sep 2009 12:36:18 -0700, "Theron" >
wrote:


>>
>No need to reply. I found it.
>http://www21.shopping.com/xPO-Lodge-...an-s-Grill-410 I didn't search
>for "Lodge Sportsman 410 Charcoal" . This looks like a good searing grill,
>as it's cast iron, and would hold heat well. I'd guess it's great for
>searing a couple of NY strips. The Trader Joe's 100% hardwood briquettes
>contain cornstarch, nothing else. It seems briquettes would be good for a
>small grill like the Lodge.
>Cheers,
>
>Ed
>

Too late, already replied!

I use lump with it only, as I've said elsethread. Lump works fine.


Desideria

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,

Ah, yet another commonly dealt with question with a humongous database of
www answers being asked by a the resident troll.

This will answer the question.
http://www.nakedwhiz.com/lump.htm

Going back through the AFB archives will answer the question.

The FAQ which is frequently posted here and referred to by millions will
answer that question:
http://www.bbq-porch.org/faq/

Buying the products and deciding for yourself will anwer the question.

Your questions are are not only a tedious exercise, but a trademark. What
next: When is the best time to bbq during a woman's menstrual cycle? Or how
about: Which is better: butts from pigs that golden delicious apples, or
pigs that eat red delicious apples?
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

"Dave Bugg" > wrote:
> [ . . . ]
> Which is better: butts from pigs that eat golden delicious apples, or
> pigs that eat red delicious apples?

Sausage from pigs that ate spicy pork, rice and apples is already stuffed!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Nunya Bidnits wrote:
> Nick Cramer said:
>
>> Sausage from pigs that ate spicy pork, rice and apples is already
>> stuffed!
>
> A friend of my bbq team partner lives on some rural land where they
> have a few pigs. We save all our meat trimmings for her.
>
> She sometimes gets our leftover cooked pork which has freezer burn or
> got too old in the fridge.
>
> Eventually her pigs get roasted and eaten. That makes them twice
> baked pigs.

ROTFLOL!!!!

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

"Dave Bugg" > wrote in message
...
> 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,
>
> Ah, yet another commonly dealt with question with a humongous database of
> www answers being asked by a the resident troll.
>
> This will answer the question.
> http://www.nakedwhiz.com/lump.htm

I can't identify the authorship of nakedwhiz.com. I don't know the
credibiity, nor the knowlege that generated all that rhetoric. As nicely
composed as it is, it's meaningless. I suspect it's all tied to marketing
in some semi clandestine fashion.

> Going back through the AFB archives will answer the question.

Again, to address my reply to sw about the same: As I said on a recent
thread, in response to your similar question: "One of the great things about
this and other NGs is knowing "Whadya doing now??". What are you doing
differently with que, grilling, and smoke that
you didn't do last time. It's OK to ask the fundamental questions now and
then. ...... Cooking, including outdoor cooking, is an ongoing evolutionary
event."

> The FAQ which is frequently posted here and referred to by millions will
> answer that question:
> http://www.bbq-porch.org/faq/

I find this to be ancient, almost worthless. We want to know what's relevant
today

> Buying the products and deciding for yourself will anwer the question.

That's a pretty expensive way to proceed. Most of us rely on what is
published, and as well, the experiences a NG poster has had about a product.
An individual's experience is frequently more helpful when published in this
NG, rather than something published in a domain, paricularly if you can't
identify the domain author. Those experiences are different now than they
were five years ago.

> Your questions are are not only a tedious exercise, but a trademark. What
> next: When is the best time to bbq during a woman's menstrual cycle? Or
> how about: Which is better: butts from pigs that golden delicious apples,
> or pigs that eat red delicious apples?
>
> Dave
>
>
If you don't like my questions, don't respond. Your vitreolic responses and
your flaming does prevent a lot of questions from people who are more or
less forced to lurk, so they don't have to put up with your trolls, as as
this one.

Finally, I think you have little insight into backyard barbecue, where one
must compromise with equipment, fine detail, and monitoring. Yes, you did
run a business. That's not the same as our patios.

Ed

On Sep 21, 10:13*am, "Theron" > wrote:
> "Dave Bugg" > wrote in message

> > The FAQ which is frequently posted here and referred to by millions will
> > answer that question:
> >http://www.bbq-porch.org/faq/
>
> I find this to be ancient, almost worthless. We want to know what's relevant
> today
>

This is completely retarded, even by Kent standards.

Theron wrote:

> Finally, I think you have little insight into backyard barbecue,
> where one must compromise with equipment, fine detail, and
> monitoring. Yes, you did run a business. That's not the same as our
> patios.

Do you enjoy being a twit, Kent? All my experience is just from my business?
Well, to clarify your abyssmal assumptions, let me say that I've had and
used more 'backyard barbecue' equipment over the last forty years then you
have seen in the stores you've window-shopped at.

You are a poseur, Kent. You have hang around for years, like an inflammed,
infected hemmorhoid talking about 'bbq' as if you are a perpetual newbie.
You repeatedly bring up issues that you have had AMPLE opportunity to learn.
You ignore the resources from web sites that have been REPEATEDLY shared.
You act as some ingénue who is completely surprised by the most basic things
that have been discussed many time in this NG. Hell, the Naked Whiz has been
a resource that has been referred to tens of dozens of times.

You perpetually argue things that really amount to nothing more than 'how
many angels dance on the head of a pin'. You want to nit-pick at the most
subjective of opinions regarding recipes of brines, spices, and preparation.

You try to come across as some sort of 'bbq scholar' by asking opinions of
the most stupid crap, knowing that there IS no right answer for the stuff
that you ask... that there is nothing that will be considered anything other
than a series of subjective opinion. As with your latest crap question about
charcoal. When given a well known resource, you shrug it off with feigned
ignorance (no, I don't believe that you're not familiar with the Naked
Whiz). You do so because it won't allow you to continue a long thread of
nit-picking about charcoal.

You don't contribute to the health of this ng, Kent; you are a reason why
people get tired of afb and quit contributing.

Now, go play with yourself.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

On Mon, 21 Sep 2009 17:28:35 -0700, Dave Bugg wrote:

> Do you enjoy being a twit, Kent? All my experience is just from my business?
> Well, to clarify your abyssmal assumptions, let me say that I've had and
> used more 'backyard barbecue' equipment over the last forty years then you
> have seen in the stores you've window-shopped at.
>
> You are a poseur, Kent. You have hang around for years, like an inflammed,
> infected hemmorhoid talking about 'bbq' as if you are a perpetual newbie.
> You repeatedly bring up issues that you have had AMPLE opportunity to learn.
> You ignore the resources from web sites that have been REPEATEDLY shared.
> You act as some ingénue who is completely surprised by the most basic things
> that have been discussed many time in this NG. Hell, the Naked Whiz has been
> a resource that has been referred to tens of dozens of times.
>
> You perpetually argue things that really amount to nothing more than 'how
> many angels dance on the head of a pin'. You want to nit-pick at the most
> subjective of opinions regarding recipes of brines, spices, and preparation.
>
> You try to come across as some sort of 'bbq scholar' by asking opinions of
> the most stupid crap, knowing that there IS no right answer for the stuff
> that you ask... that there is nothing that will be considered anything other
> than a series of subjective opinion. As with your latest crap question about
> charcoal. When given a well known resource, you shrug it off with feigned
> ignorance (no, I don't believe that you're not familiar with the Naked
> Whiz). You do so because it won't allow you to continue a long thread of
> nit-picking about charcoal.
>
> You don't contribute to the health of this ng, Kent; you are a reason why
> people get tired of afb and quit contributing.
>
> Now, go play with yourself.

Dave, you have much more patience than I could ever have at one
time. You have taken over where my short-lived speechlessness ends.

We need to put your post in the BBQ FAQ.

I think JD is maintaining the FAQ these daze.

-sw (I regret that already but mny backspace key is bor^H^Hroken)

Sqwertz wrote:

> Dave, you have much more patience than I could ever have at one
> time. You have taken over where my short-lived speechlessness ends.

You acquit yourself quite well, Steve. It is good to fully document Kent.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

Hey, Marty

I just got word that a former classmate is going to challenge
Skelton for his House seat. This guy is good, has a spotless
record and has a pretty decent war chest. How vulnerable is
Skelton? If anyone can knock him off, it'll be this fellow.
--
Nonny

When Wilson yelled, €œYou LIE€� during
the joint session of Congress,
he could have been addressing any
of the politicians, not just Obama.

Nonny wrote:
> Hey, Marty
>
> I just got word that a former classmate is going to challenge
> Skelton for his House seat. This guy is good, has a spotless
> record and has a pretty decent war chest. How vulnerable is
> Skelton? If anyone can knock him off, it'll be this fellow.

Nonny, who is this? I love a good political fight.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

"Dave Bugg" > wrote in message
...
> Nonny wrote:
>> Hey, Marty
>>
>> I just got word that a former classmate is going to challenge
>> Skelton for his House seat. This guy is good, has a spotless
>> record and has a pretty decent war chest. How vulnerable is
>> Skelton? If anyone can knock him off, it'll be this fellow.
>
> Nonny, who is this? I love a good political fight.
> --
> Dave
> What is best in life? "To crush your enemies, see them driven
> before
> you, and to hear the lamentation of the women." -- Conan

The guy's name is Bill Stouffer and he's announcing his candidacy
tomorrow. He was one of the most highly thought of guys in our
class, married another classmate that everyone liked and is now a
State Senator in MO. Bill's a farmer by profession, but also was
Chairman of MFA for many years, gaining both political and
business experience. The folk in his district now really like him
and his career is without any taint or shadow. He'll be one of
the very few politicians I'll be donating money to.
--
Nonny

When Wilson yelled, “You LIE” during
the joint session of Congress,
he could have been addressing any
of the politicians, not just Obama.

Nonny wrote:

> The guy's name is Bill Stouffer and he's announcing his candidacy
> tomorrow. He was one of the most highly thought of guys in our
> class, married another classmate that everyone liked and is now a
> State Senator in MO. Bill's a farmer by profession, but also was
> Chairman of MFA for many years, gaining both political and
> business experience. The folk in his district now really like him
> and his career is without any taint or shadow. He'll be one of
> the very few politicians I'll be donating money to.

His background sounds very intriguing and of the character one would like to
have in a politician. What is his stand on things like gun control aka the
second amendment, immigration policy, 'universal' health care, Carbon cap
and trade?

I support a few candidates around America, as well as here in my own state.
Maybe this guy can be added to the list.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

"Dave Bugg" > wrote in message
...
> Nonny wrote:
>
>> The guy's name is Bill Stouffer and he's announcing his
>> candidacy
>> tomorrow. He was one of the most highly thought of guys in our
>> class, married another classmate that everyone liked and is now
>> a
>> State Senator in MO. Bill's a farmer by profession, but also
>> was
>> Chairman of MFA for many years, gaining both political and
>> business experience. The folk in his district now really like
>> him
>> and his career is without any taint or shadow. He'll be one of
>> the very few politicians I'll be donating money to.
>
> His background sounds very intriguing and of the character one
> would like to have in a politician. What is his stand on things
> like gun control aka the second amendment, immigration policy,
> 'universal' health care, Carbon cap and trade?

As his campaign develops, I'm sure Bill will comment himself. In
the meantime, have you ever met or heard of a farmer who didn't
have guns or hunted? <grin>

Not speaking for Bill, but only for myself, our old high school
STILL has a trap and skeet team. Back when we were in school, we
grew up with guns and hunted, shot target and kept guns in the
trunk or behind the seat of a truck. My first .410 was from the
principal of the high school, who rented a place from my Dad and
who took me hunting as a child. My future wife and I would
frequently take a Ruger .22 along on motorcycle drives up to the
MO River to shoot at debris. I can't imagine someone with a
similar background NOT feeling as I do about guns or hunting.

--
Nonny

When Wilson yelled, “You LIE” during
the joint session of Congress,
he could have been addressing any
of the politicians, not just Obama.