I tried K-ford lump for the 1st time today. My local supermarket is
carrying it now, instead of the Mex mesquite lump they've carried for
years. It's not exactly cheap; 6.78 for 10#.
Despite my reservations toward all things labeled Kingsford, I thought
I'd give it a go.
Upon opening the bag, I found very little dust or chips, and the chunks
were pretty uniform in size. I filled up a Weber chimney, and lit it
up. It lit quite quickly and smelled very clean- no off odors at all
and very few sparks.
I dumped the coals into the WSM and added a few chunks of cherry and
maple. Onto the top grate go 4 racks of spares, which I trimmed down
St. Louis style. I expected the K-ford lump to burn cooler than the
mesquite lump I usually get (Lazzari or Best of the West). I was wrong.
This K-ford lump burns quite hot; I had to shut down all the intake
vents to keep it in check. After 6 hours my spares were done ( and were
perfect and consumed in a blink of an eye ) I still have about half the
coals left.
So, my 1st experience with this product was quite positive. I won't
necessarily seek it out; I can buy Lazzari much cheaper, but it's good
to know that I can buy it at the local market if needed, and I don't
need to despise everything with the Kingsford label.

Jim

In article om>,
"jinym" > wrote:

> I tried K-ford lump for the 1st time today. My local supermarket is
> carrying it now, instead of the Mex mesquite lump they've carried for
> years. It's not exactly cheap; 6.78 for 10#.
> Despite my reservations toward all things labeled Kingsford, I thought
> I'd give it a go.
> Upon opening the bag, I found very little dust or chips, and the chunks
> were pretty uniform in size. I filled up a Weber chimney, and lit it
> up. It lit quite quickly and smelled very clean- no off odors at all
> and very few sparks.
> I dumped the coals into the WSM and added a few chunks of cherry and
> maple. Onto the top grate go 4 racks of spares, which I trimmed down
> St. Louis style. I expected the K-ford lump to burn cooler than the
> mesquite lump I usually get (Lazzari or Best of the West). I was wrong.
> This K-ford lump burns quite hot; I had to shut down all the intake
> vents to keep it in check. After 6 hours my spares were done ( and were
> perfect and consumed in a blink of an eye ) I still have about half the
> coals left.
> So, my 1st experience with this product was quite positive. I won't
> necessarily seek it out; I can buy Lazzari much cheaper, but it's good
> to know that I can buy it at the local market if needed, and I don't
> need to despise everything with the Kingsford label.
>
> Jim
>

I've become quite a fan of the Kingsford lump, myself. Since it's made
from tropical hardwoods, it is quite a bit denser than the Royal Oak I
had been using, so it burns longer. I can get six hours of +/- 250
degrees in my ECB, and I don't even have to mess with it, at all.

--
Stan Marks

A waist is a terrible thing to mind.

In article om>, jinym wrote:
> I tried K-ford lump for the 1st time today. My local supermarket is
> carrying it now, instead of the Mex mesquite lump they've carried for
> years. It's not exactly cheap; 6.78 for 10#.

Is this their Charwood product? I tried that a few months ago and won't
be buying any more of it.. I find that when it is put into a charcoal
chimney and allowed to be fully engulfed (fully red) you'll find (or at
least my entire bag did) a very strong diesel aroma as part of the hot
exhaust.. You will not notice this at lower temps -- this sort of thing
keeps me from using it as I don't want to impart any diesel fumes on any
food I'm cooking.. I've not bothered to try another bag since..

I did send a note to Kingsford and didn't get much out of them.. If it
makes you feel better, I get the same effect from some of the Best of the
West charcoal as well, but not from Cowboy and a few others. Unfortunately,
my area only carries Kingsford and some places carry Best of the west -- no
Royal Oak,etc..

I'd be curios if anyone wants to try my experiment indicated above to see
if you notice any foul odors like I did..

YMMV..

jinym wrote:
snip
> So, my 1st experience with this product was quite positive. I won't
> necessarily seek it out; I can buy Lazzari much cheaper, but it's good
> to know that I can buy it at the local market if needed, and I don't
> need to despise everything with the Kingsford label.
>
> Jim
>
I have used Kingsford primarily for years. Just bought for $3.80 per
bag at Home Depot. Typically you see twin twenty pound bags together in
clear plastic for under $10.00 for the pair. Keep you eyes peeled for
these deals!

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

"Stan Marks" > wrote in message >
> I've become quite a fan of the Kingsford lump, myself. Since it's made
> from tropical hardwoods, it is quite a bit denser than the Royal Oak

I think that will vary depending on what part of the country you are in.
They have more than one plant and use local woods.

"Rick F." > wrote in message
>
> Is this their Charwood product? I tried that a few months ago and won't
> be buying any more of it.. I find that when it is put into a charcoal
> chimney and allowed to be fully engulfed (fully red) you'll find (or at
> least my entire bag did) a very strong diesel aroma as part of the hot
> exhaust.. You will not notice this at lower temps -- this sort of thing
> keeps me from using it as I don't want to impart any diesel fumes on any
> food I'm cooking.. I've not bothered to try another bag since..

Seems rather odd for a lump charcoal. Maybe it was burning the galvanized
coating off you chimney.

In article > ,
"Edwin Pawlowski" > wrote:

> "Stan Marks" > wrote in message >
> > I've become quite a fan of the Kingsford lump, myself. Since it's made
> > from tropical hardwoods, it is quite a bit denser than the Royal Oak
>
> I think that will vary depending on what part of the country you are in.
> They have more than one plant and use local woods.

You think *what* will vary?? The Kingsford lump? The tropical hardwoods?
The Royal Oak?

--
Stan Marks

A waist is a terrible thing to mind.

In article >,
"Rick F." > wrote:

> Is this their Charwood product? I tried that a few months ago and won't
> be buying any more of it.. I find that when it is put into a charcoal
> chimney and allowed to be fully engulfed (fully red) you'll find (or at
> least my entire bag did) a very strong diesel aroma as part of the hot
> exhaust.. You will not notice this at lower temps -- this sort of thing
> keeps me from using it as I don't want to impart any diesel fumes on any
> food I'm cooking.. I've not bothered to try another bag since..

I use the Kingsford Charwood a LOT ever since they came out with it, and
I've NEVER smelled anything like a diesel odor from it under ANY burning
conditions! Yes, it does smell *different* than Royal Oak, but I
attribute that to the difference in the types of wood used in the two.
(i.e., charcoal made from tropical hardwoods smells different from that
made from our north American temperate hardwoods.) I've also never
noticed any off-flavor or odor in the meats I've cooked.

--
Stan Marks

A waist is a terrible thing to mind.

In article
>,
Stan Marks > wrote:

> I've become quite a fan of the Kingsford lump, myself. Since it's made
> from tropical hardwoods, it is quite a bit denser than the Royal Oak I
> had been using, so it burns longer. I can get six hours of +/- 250
> degrees in my ECB, and I don't even have to mess with it, at all.

Sorry to be replying to myself <G>, but I put a small beef brisket in
the smoker at midnight, last night, over a pan full of Kingsford
Charwood using the Minion Method. Went to bed and slept 'til about 5:30
this morning. When I got up to check the smoker, it was still going
strong, and the charcoal didn't seem to be too burned-up, so I just
added some water to the water pan and went back to bed. Try that with
just about any other kind of charcoal in an ECB!

--
Stan Marks

A waist is a terrible thing to mind.

"Stan Marks" > wrote in message
...
> In article > ,
> "Edwin Pawlowski" > wrote:
>
>> "Stan Marks" > wrote in message >
>> > I've become quite a fan of the Kingsford lump, myself. Since it's made
>> > from tropical hardwoods, it is quite a bit denser than the Royal Oak
>>
>> I think that will vary depending on what part of the country you are in.
>> They have more than one plant and use local woods.
>
> You think *what* will vary?? The Kingsford lump? The tropical hardwoods?
> The Royal Oak?
>

The tropical hardwoods. If you have a plant in New England, it is much
cheaper to use the local woods than to import tropical hardwoods. If you
have a plant in Mexico, I doubt you will use maple from Vermont.

i use home made charcoal made from teak it is imported from burma and
for sale at clandestine home repo stores you can also purchase autos
there on the clandestine market to find your local home repo it is best
if you go to jail for 30 days and find out info through the grapevine
don't say I didn't warn you though jail life is hell you will get
muscled for your ulcer medication if you are so inclined

BUY your Kingsford at COSTCO
About $12 for 48lb!!!!!!!!!!!
We always load our cart with 48lb Kingsford, and 24 rolls of Kirkland paper
towels, cheaper, and as good as the most expensive Brawny.
At the end of the summer they quit carrying it. We load up with about 144lb
of Kingsford to get us through the N. Cal. winter.
Cheers,
Kent

"jinym" > wrote in message
ps.com...
>I tried K-ford lump for the 1st time today. My local supermarket is
> carrying it now, instead of the Mex mesquite lump they've carried for
> years. It's not exactly cheap; 6.78 for 10#.
> Despite my reservations toward all things labeled Kingsford, I thought
> I'd give it a go.
> Upon opening the bag, I found very little dust or chips, and the chunks
> were pretty uniform in size. I filled up a Weber chimney, and lit it
> up. It lit quite quickly and smelled very clean- no off odors at all
> and very few sparks.
> I dumped the coals into the WSM and added a few chunks of cherry and
> maple. Onto the top grate go 4 racks of spares, which I trimmed down
> St. Louis style. I expected the K-ford lump to burn cooler than the
> mesquite lump I usually get (Lazzari or Best of the West). I was wrong.
> This K-ford lump burns quite hot; I had to shut down all the intake
> vents to keep it in check. After 6 hours my spares were done ( and were
> perfect and consumed in a blink of an eye ) I still have about half the
> coals left.
> So, my 1st experience with this product was quite positive. I won't
> necessarily seek it out; I can buy Lazzari much cheaper, but it's good
> to know that I can buy it at the local market if needed, and I don't
> need to despise everything with the Kingsford label.
>
> Jim
>

On Mon, 29 May 2006 09:40:16 -0700, "Kent" > wrote:

>BUY your Kingsford at COSTCO
>About $12 for 48lb!!!!!!!!!!!
>We always load our cart with 48lb Kingsford, and 24 rolls of Kirkland paper
>towels, cheaper, and as good as the most expensive Brawny.
>At the end of the summer they quit carrying it. We load up with about 144lb
>of Kingsford to get us through the N. Cal. winter.
>Cheers,
>Kent
>


Sounds like a great buy. Unfortunately, in this area, we cannot get
Kingsford Lump (or any other lump that I know of) anywhere near that
cheap. I pay $4.49 for 10 lb. of Best Buy (a store brand made by
Royal Oak).

The post below refers to K-ford briquettes. $12 for 48lb is pretty good.
Obvioiusly lump is a lot more. I don't think Costco carries that, though
it's the kind of item they tend to carry.
Sorry,
Kent

"Kent" > wrote in message
...
> BUY your Kingsford at COSTCO
> About $12 for 48lb!!!!!!!!!!!
> We always load our cart with 48lb Kingsford, and 24 rolls of Kirkland
> paper towels, cheaper, and as good as the most expensive Brawny.
> At the end of the summer they quit carrying it. We load up with about
> 144lb of Kingsford to get us through the N. Cal. winter.
> Cheers,
> Kent
>
> "jinym" > wrote in message
> ps.com...
>>I tried K-ford lump for the 1st time today. My local supermarket is
>> carrying it now, instead of the Mex mesquite lump they've carried for
>> years. It's not exactly cheap; 6.78 for 10#.
>> Despite my reservations toward all things labeled Kingsford, I thought
>> I'd give it a go.
>> Upon opening the bag, I found very little dust or chips, and the chunks
>> were pretty uniform in size. I filled up a Weber chimney, and lit it
>> up. It lit quite quickly and smelled very clean- no off odors at all
>> and very few sparks.
>> I dumped the coals into the WSM and added a few chunks of cherry and
>> maple. Onto the top grate go 4 racks of spares, which I trimmed down
>> St. Louis style. I expected the K-ford lump to burn cooler than the
>> mesquite lump I usually get (Lazzari or Best of the West). I was wrong.
>> This K-ford lump burns quite hot; I had to shut down all the intake
>> vents to keep it in check. After 6 hours my spares were done ( and were
>> perfect and consumed in a blink of an eye ) I still have about half the
>> coals left.
>> So, my 1st experience with this product was quite positive. I won't
>> necessarily seek it out; I can buy Lazzari much cheaper, but it's good
>> to know that I can buy it at the local market if needed, and I don't
>> need to despise everything with the Kingsford label.
>>
>> Jim
>>
>
>

In article >, Edwin Pawlowski wrote:
>
> "Rick F." > wrote in message
>>
>> Is this their Charwood product? I tried that a few months ago and won't
>> be buying any more of it.. I find that when it is put into a charcoal
>> chimney and allowed to be fully engulfed (fully red) you'll find (or at
>> least my entire bag did) a very strong diesel aroma as part of the hot
>> exhaust.. You will not notice this at lower temps -- this sort of thing
>> keeps me from using it as I don't want to impart any diesel fumes on any
>> food I'm cooking.. I've not bothered to try another bag since..
>
> Seems rather odd for a lump charcoal. Maybe it was burning the galvanized
> coating off you chimney.

If that's the case, why does this not occur with other brands of lump? This
odor also occured in my BBQ as well which has no paint or galvanized coating
on it..

In article >, Stan Marks wrote:
> In article >,
> "Rick F." > wrote:
>
>> Is this their Charwood product? I tried that a few months ago and won't
>> be buying any more of it.. I find that when it is put into a charcoal
>> chimney and allowed to be fully engulfed (fully red) you'll find (or at
>> least my entire bag did) a very strong diesel aroma as part of the hot
>> exhaust.. You will not notice this at lower temps -- this sort of thing
>> keeps me from using it as I don't want to impart any diesel fumes on any
>> food I'm cooking.. I've not bothered to try another bag since..
>
> I use the Kingsford Charwood a LOT ever since they came out with it, and
> I've NEVER smelled anything like a diesel odor from it under ANY burning
> conditions! Yes, it does smell *different* than Royal Oak, but I
> attribute that to the difference in the types of wood used in the two.
> (i.e., charcoal made from tropical hardwoods smells different from that
> made from our north American temperate hardwoods.) I've also never
> noticed any off-flavor or odor in the meats I've cooked.

Perhaps it was a bad bag I used or something.. Even my sister-in-law thought
the same exact thought -- a diesel truck was idling nearby when you put your
nose in the exhaust path (standing above the chimney while it sits on the
ground going full-tilt).

And Yes, we are all intercoursed in an upward direction.
We won't need our enemas tonight.
Cheers to all,
Kent
"Steve Wertz" > wrote in message
...
> On Mon, 29 May 2006 09:40:16 -0700, Kent wrote:
>
>> BUY your Kingsford at COSTCO
>> About $12 for 48lb!!!!!!!!!!!
>> We always load our cart with 48lb Kingsford, and 24 rolls of Kirkland
>> paper
>> towels, cheaper, and as good as the most expensive Brawny.
>> At the end of the summer they quit carrying it. We load up with about
>> 144lb
>> of Kingsford to get us through the N. Cal. winter.
>> Cheers,
>
> It appears you and Mike are talking about briquettes, whereas the
> rest of the thread is about Kingsford LUMP charcoal.
>
> -sw

In article >,
"Edwin Pawlowski" > wrote:

> "Stan Marks" > wrote in message
> ...
> > In article > ,
> > "Edwin Pawlowski" > wrote:
> >
> >> "Stan Marks" > wrote in message >
> >> > I've become quite a fan of the Kingsford lump, myself. Since it's made
> >> > from tropical hardwoods, it is quite a bit denser than the Royal Oak
> >>
> >> I think that will vary depending on what part of the country you are in.
> >> They have more than one plant and use local woods.
> >
> > You think *what* will vary?? The Kingsford lump? The tropical hardwoods?
> > The Royal Oak?
> >
>
> The tropical hardwoods. If you have a plant in New England, it is much
> cheaper to use the local woods than to import tropical hardwoods. If you
> have a plant in Mexico, I doubt you will use maple from Vermont.

That might be true, if I was talking about the variations in wood
densities among North American temperate-climate hardwoods, but I was
referring to the difference between tropical-climate hardwoods and
temperate-climate hardwoods. It is my understanding that tropical
hardwoods, such as those found in Argentina (where Kingsford Charwood
comes from), Brazil, etc., are inherently denser than any of the
temperate hardwoods and, therefore, the charcoal from such tropical
hardwoods will be denser than any charcoal made from temperate
hardwoods. I can tell you for a fact that a 10-lb bag of the Kingsford
Charwood is quite a bit smaller than a 10-lb bag of Royal Oak, which
suggests that it is quite a bit denser.

--
Stan Marks

A waist is a terrible thing to mind.

I've never been much of a pork barbecue eater. But the very best
pork barbecue sandwich I think I ever had was somewhere in the
Ft. Lauderdale or Miami area, back in summer of 1975. The BBQ
was piled high on bread that would melt in your mouth. I want to
say the place was named "Denny's," but I'm not certain. It was
definitely not the food-chain Denny's. I *think* it may have
been a club that had music and sold mixed drinks. Friends took
me there because of the BBQ when I visited the area.

Sure wish I could find that place again! Anybody know what I'm
talking about?

Karen C.

Is there a barbecue 101 FAQ somewhere on the Internet? DH and I
love BBQ. He's partial to pork. I've always been big on beef
brisket, but I'm only recently starting to come around to eating
the pork--only after I've discovered it doesn't have to always be
greasy and slimy as I've tried in the past when I've tried it <g>.

Anyway, if you could point us in the right direction, we'd love
to learn about the necessary equipment and techniques on how to
make it ourselves. We don't want to go into the food business;
we just want to make it for ourselves and, later, when we're able
to produce something edible, to be able to feed it to our
extended families.

Thanks for any suggestions you can offer.

Karen C.

"Karen C." > wrote in message
...
> Is there a barbecue 101 FAQ somewhere on the Internet? DH and I love BBQ.
> He's partial to pork. I've always been big on beef brisket, but I'm only
> recently starting to come around to eating the pork--only after I've
> discovered it doesn't have to always be greasy and slimy as I've tried in
> the past when I've tried it <g>.
>
> Anyway, if you could point us in the right direction, we'd love to learn
> about the necessary equipment and techniques on how to make it ourselves.
> We don't want to go into the food business; we just want to make it for
> ourselves and, later, when we're able to produce something edible, to be
> able to feed it to our extended families.
>
> Thanks for any suggestions you can offer.
>
> Karen C.

Here is one that was put together several years ago by members of some BBQ
mailing lists. One or 2 of those members are on this newsgroup.
http://www.eaglequest.com/~bbq/
--
James A. "Big Jim" Whitten

www.lazyq.com

"Karen C." > wrote:
> Is there a barbecue 101 FAQ somewhere on the Internet? DH and I
> love BBQ. He's partial to pork. I've always been big on beef
> brisket, but I'm only recently starting to come around to eating
> the pork--only after I've discovered it doesn't have to always be
> greasy and slimy as I've tried in the past when I've tried it <g>.
>
> Anyway, if you could point us in the right direction, we'd love
> to learn about the necessary equipment and techniques on how to
> make it ourselves. We don't want to go into the food business;
> we just want to make it for ourselves and, later, when we're able
> to produce something edible, to be able to feed it to our
> extended families.
>
> Thanks for any suggestions you can offer.

http://www.eaglequest.com/~bbq/

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

Big Jim wrote:
> Here is one that was put together several years ago by members of some BBQ
> mailing lists. One or 2 of those members are on this newsgroup.
> http://www.eaglequest.com/~bbq/


Big Jim & : Thanks to you both for
sending this link. Looks like some great reading here. Looks
like exactly what we need to get going. Thanks so much!

Karen C.

"Big Jim" > wrote in message
...
> "Karen C." > wrote in message
> ...
>> Is there a barbecue 101 FAQ somewhere on the Internet? DH and I love
>> BBQ. He's partial to pork. I've always been big on beef brisket, but I'm
>> only recently starting to come around to eating the pork--only after I've
>> discovered it doesn't have to always be greasy and slimy as I've tried in
>> the past when I've tried it <g>.
>>
>> Anyway, if you could point us in the right direction, we'd love to learn
>> about the necessary equipment and techniques on how to make it ourselves.
>> We don't want to go into the food business; we just want to make it for
>> ourselves and, later, when we're able to produce something edible, to be
>> able to feed it to our extended families.
>>
>> Thanks for any suggestions you can offer.
>>
>> Karen C.
>
> Here is one that was put together several years ago by members of some BBQ
> mailing lists. One or 2 of those members are on this newsgroup.
> http://www.eaglequest.com/~bbq/
> --
> James A. "Big Jim" Whitten
>
> www.lazyq.com

I'm moving back to Gainesville next year. I'm looking forward to trying the
'Q at your restaurant in Micanopy.
--


--Rich

Recommended websites:

http://www.ratbags.com/rsoles
http://www.acahf.org.au
http://www.quackwatch.org/
http://www.skeptic.com/
http://www.csicop.org/

"Stan Marks" > wrote in message
>
> That might be true, if I was talking about the variations in wood
> densities among North American temperate-climate hardwoods, but I was
> referring to the difference between tropical-climate hardwoods and
> temperate-climate hardwoods. It is my understanding that tropical
> hardwoods, such as those found in Argentina (where Kingsford Charwood
> comes from), Brazil, etc., are inherently denser than any of the
> temperate hardwoods and, therefore, the charcoal from such tropical
> hardwoods will be denser than any charcoal made from temperate
> hardwoods

I think that is what I said.

"Rich" > wrote in message
...
>
> "Big Jim" > wrote in message
> ...
>> "Karen C." > wrote in message
>> ...
>>> Is there a barbecue 101 FAQ somewhere on the Internet? DH and I love
>>> BBQ. He's partial to pork. I've always been big on beef brisket, but
>>> I'm only recently starting to come around to eating the pork--only after
>>> I've discovered it doesn't have to always be greasy and slimy as I've
>>> tried in the past when I've tried it <g>.
>>>
>>> Anyway, if you could point us in the right direction, we'd love to learn
>>> about the necessary equipment and techniques on how to make it
>>> ourselves. We don't want to go into the food business; we just want to
>>> make it for ourselves and, later, when we're able to produce something
>>> edible, to be able to feed it to our extended families.
>>>
>>> Thanks for any suggestions you can offer.
>>>
>>> Karen C.
>>
>> Here is one that was put together several years ago by members of some
>> BBQ mailing lists. One or 2 of those members are on this newsgroup.
>> http://www.eaglequest.com/~bbq/
>> --
>> James A. "Big Jim" Whitten
>>
>> www.lazyq.com
>
> I'm moving back to Gainesville next year. I'm looking forward to trying
> the 'Q at your restaurant in Micanopy.
> --
>
>
> --Rich
>
> Recommended websites:
>
> http://www.ratbags.com/rsoles
> http://www.acahf.org.au
> http://www.quackwatch.org/
> http://www.skeptic.com/
> http://www.csicop.org/
>
>
I ain't there anymore. Can't get around good enough to do much work. Shoot
me an email when you get ready to move.
--
James A. "Big Jim" Whitten

www.lazyq.com

Karen C. wrote:
> Is there a barbecue 101 FAQ somewhere on the Internet? DH and I love
snip
> Karen C.

You could start with my web site (see below) Go to Discursion and Favorites.
--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

In article
>, Stan
Marks > wrote:

> It is my understanding that tropical
> hardwoods, such as those found in Argentina (where Kingsford Charwood
> comes from)

Ummm... Argentina is not tropical, not by a long shot. The Tropic of
Capricorn barely passes through the northern tip, but I don't think you
can describe the Andes as "tropical".

Some of the northern areas have subtropical weather, rather like the
Gulf Coast region of the United States. Argentina mirrors the latitude
spread from Mexico City to northern Canada.

Now, I don't know if "tropical hardwoods" are defined by species,
rather than geography. But if they require "tropics" to grow, then they
probably don't come from Argentina.

One of my fraternity brothers spent his pre-retirement tour in the U.S.
Air Force as a military liason at the embassy in Buenos Aires. I had
planned to fly down and visit him, but Life interfered. :-(

Kevin

In article >,
Kevin Craig > wrote:

> In article
> >, Stan
> Marks > wrote:
>
> > It is my understanding that tropical hardwoods, such as those found
> > in Argentina (where Kingsford Charwood comes from)
>
> Ummm... Argentina is not tropical, not by a long shot. The Tropic of
> Capricorn barely passes through the northern tip, but I don't think you
> can describe the Andes as "tropical".

You are quite correct, Kevin. My bad...

Whatever they make that charcoal from, though, it certainly appears that
it is a wood that is much denser than whatever North American hardwoods
Royal Oak is using for their lump.

Stan

--
Stan Marks

A waist is a terrible thing to mind.

"Stan Marks" > wrote in message
...
> In article >,
> Kevin Craig > wrote:
>
> > In article
> > >, Stan
> > Marks > wrote:
> >
> > > It is my understanding that tropical hardwoods, such as those found
> > > in Argentina (where Kingsford Charwood comes from)
> >
> > Ummm... Argentina is not tropical, not by a long shot. The Tropic of
> > Capricorn barely passes through the northern tip, but I don't think you
> > can describe the Andes as "tropical".
>
> You are quite correct, Kevin. My bad...
>
> Whatever they make that charcoal from, though, it certainly appears that
> it is a wood that is much denser than whatever North American hardwoods
> Royal Oak is using for their lump.
>
> Stan

The better quality charcoal that is imported to the UK is usually heading
for the numerous Greek and Turkish charcoal grill restaurants. It's all
imported from Argentina and Brazil and is made from acacia wood (I'm not
sure of the exact species). It burns hot, it has large chunks, some the size
of your forearm, it has a long burn time and is a low ash producing
charcoal. It is everything that you could hope for. I also noticed on my
last purchase that there is a little Brazilian forestry flag to indicate
that it was produced from a sustainable source.

Cheaper charcoal is imported to the UK from Africa, and has none of the
aforementioned attributes.

Graeme