Originally Posted by Jeekinz
need to be started in a chimney. When the briquettes burn down, you need to start every new batch in a chimney.
Briquette pros - slow burning steady heat.
Briquette cons - need to be started in a chimney every time, leaves alot of ash which can get in the way during long cooks.
Okay, let me clarify myself: I do NOT use a chimney with Kingsford for a long slow smoke! It is a myth that you must.
I don't even use the Minion Method anymore.
I fill up the fire ring with Kingsford, put 2 wax firestarter cubes on the pile, and light them. I monitor the temp. of the fire from then on, going for 225 to 250.
I rarely have to add more coals when keeping the fire that low. One ring lasts me about 10 hours. However, if I have to add more on occasion, I add cold coals from the bag of Kingsford. If I have to go over 12 hours (in cold weather, for example), the ash may be a problem, but then I just wrap the meat and take it in the house anyway.
Given all that, I do have a WSM which has much better airflow than LT's Brinkman. (LT, I don't think leaving your Brinkman to go riding for a couple of hours is a good idea, BTW. Your pit needs some watching).
I have never had a problem with an off-odor from the Kingsford's first being lit, though others have complained about it at times. The finished product does NOT taste off at all!
P.S. I am in no way affiliated with Kingsford, other than being a satisfied customer.