Kingsford Charcoal

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Bobberqer

Sous Chef
Joined
Oct 24, 2005
Messages
994
Location
Lindenhurst, NY
same ole chit ..different day ..some people been saying it's the same, other saying it's different .. someone actually wrote naked wiz already and asked them to analyze it... :eek: me .. I dont care.. I used lump/log combo all the time.. in fact, last w/e I used all logs except for initial lump base..umm.. it's wasnt cherry wood #-o
 

Spice1

Cook
Joined
Dec 21, 2005
Messages
54
Location
Columbia Missouri
I've done 2- 8 hour cooks with it . It lights a little faster but doesn't burn as long. I think they should have just left it the way it was.
 

Bruce B

Master Chef
Joined
Jan 4, 2005
Messages
6,759
Location
Utica, MI
I used a half a charcoal ring on the pork butts last week, and the new stuff all by itself with the pastrami. Had no problems getting WSM up to temp and holding temps at desired number.

Did notice that it does burn faster than the old Kingsford. Had to add more fuel to the pork butts after only 12 hours, where the old stuff I could usually get 16 or so.
 

Helen_Paradise

Head Chef
Joined
Jun 27, 2005
Messages
1,245
Location
SoCal
Hmmm I was at HD a few days ago. Seems like I need to go back and buy what is left of the old Kingsford. Worth it you think?
 

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