Lone Star Grillz Vertical Insulated Cabinet Smoker-For the new Owner

[Big Swole]

Do briquettes have a starter chemical in them?

I've always understood that they do. That's why I'd always heard to use Lump in my Eggs.

 

[TedW]

That's my understanding also, and why I wouldn't use briquettes. Lump only in my BGE also

 

[txsmkmstr]

Disclaimer #1: I have not read this entire thread so apologies if I'm repeating things.
Disclaimer #2: I do not own an LSG product.... yet.

So, I've used briquets mostly in my cabinet smoker and recent switched to lump. I have grown tired of the briquet smell during the start up period - no fluid used, just a gas flame to start the chimney. Honestly, I feel briquets give a more even burn over the cook cycle. Lump seems to be a little more finicky - spiking temps and difficult to re-energize a dying coal base.

My biggest mistake with lump is starting with too much. I prefer to control temps with fire size and add bits as I go along. Using a weed burner to pre-heat the chamber helps as I can get up and running in as little as 15 minutes. Without pre-heating I build too large a fire and have to choke things down to the point that smoke quality suffers.

I'll start with one fist sized chunk of preferred wood and add another when the smoke stops. On a rib cook I may only use 3-4 chunks - brisket will take more but still prefer a small hot fire rather than a large smoldering one even if it means paying more attention to the pit.

Both work but your technique will be slightly different IMHO.

 

[Big Swole]

Disclaimer #1: I have not read this entire thread so apologies if I'm repeating things.
Disclaimer #2: I do not own an LSG product.... yet.

So, I've used briquets mostly in my cabinet smoker and recent switched to lump. I have grown tired of the briquet smell during the start up period - no fluid used, just a gas flame to start the chimney. Honestly, I feel briquets give a more even burn over the cook cycle. Lump seems to be a little more finicky - spiking temps and difficult to re-energize a dying coal base.

My biggest mistake with lump is starting with too much. I prefer to control temps with fire size and add bits as I go along. Using a weed burner to pre-heat the chamber helps as I can get up and running in as little as 15 minutes. Without pre-heating I build too large a fire and have to choke things down to the point that smoke quality suffers.

I'll start with one fist sized chunk of preferred wood and add another when the smoke stops. On a rib cook I may only use 3-4 chunks - brisket will take more but still prefer a small hot fire rather than a large smoldering one even if it means paying more attention to the pit.

Both work but your technique will be slightly different IMHO.

Have you noticed a better quality taste with Lump?? I would think Yes.... I hope.

 

[kkegans]

Do briquettes have a starter chemical in them?

Match light does, but I do not believe the standard KBB does.

This is from the Kingsford website:
Is lump charcoal more natural than briquet charcoal?

Hide Answer- The exact ingredients vary by brand. However, both briquets and lump charcoal contain all-natural ingredients. Lump charcoal is composed entirely of charred wood. Briquets are primarily char, but they do contain some other ingredients. These additional ingredients combined with the briquet’s shape and how it is produced provide the consistent grilling experience. Some ingredients — coal, limestone and borax — are naturally occurring minerals. Wood char and cornstarch are both natural products.
Read more at https://www.kingsford.com/faq/#oyVeuFDwqQWUEIm9.99

 

[TedW]

I just did a quick Google. Briquettes claim no starter additives, yet many, many complain about the smell / flavor.

I have no earthly idea

 

[kkegans]

I just did a quick Google. Briquettes claim no starter additives, yet many, many complain about the smell / flavor.

I have no earthly idea

I think a lot of that "smell stigma" comes from years ago when everyone used lighter fluid (petroleum distillates) to light their charcoal.

Using a charcoal chimney with KBB not match light charcoal has eliminated the chemicals form the process.

 

[TedW]

That would stand to reason.

 

[JacksBBQ]

I think a lot of that "smell stigma" comes from years ago when everyone used lighter fluid (petroleum distillates) to light their charcoal.

Using a charcoal chimney with KBB not match light charcoal has eliminated the chemicals form the process.

This was always my stigma against KBB growing up until I got into my 20s because I had never seen anyone use a chimney to start charcoal. It was always somebody standing there pouring tons of lighter fluid on there and then starting to cook before it all burned off. Letting it burn off is probably the key.

 

[Charcoal_Addict]

I think a lot of that "smell stigma" comes from years ago when everyone used lighter fluid (petroleum distillates) to light their charcoal.

Using a charcoal chimney with KBB not match light charcoal has eliminated the chemicals form the process.

It's the smell of starch binders that bothers me. I don't want that on my food. I generally prefer to use natural lump without anything added. I prefer to cook over clean burning wood.

 

[cheez59]

I have run lump in my cookers a lot. Mostly because of past experience in using in exclusively when I had my Primo. As far as taste or smell the only real difference I can detect is when it first gets lit. I don't ever cook until I see thin blue coming out of the chimney no matter what fuel I am using anyway. I have found that lump is somewhat inconsistent when it comes to maintaining temps. Not bad but certainly noticeable.

I run KBB on about 80% of my cooks. The rest of the time I run some Stubbs or lump but only because I have a lot of it on hand and need to use it up. IMO it really doesn't matter much what kind of fuel is used to heat the meat. The flavor comes from the smoking woods. That is why I say that I can make great BBQ using KBB. I can prove this too. There is a drawback to using briquettes vs lump. Briquettes, especially Kingsford produces lots of ash. For some this is a real issue but not for me. I have a 10 gallon metal trash can that gets full in about a month or so. I just dump it in my regular garbage can that gets picked up every week.

Price is the key factor in BBQ fuel purchasing for me. Lowe's and Home Depot put the KBB on sale 3 or 4 times a year for $.27 per pound. Compare that to lump at 3-5 times that price and it is a no brainer for me. I cook at least three times a week and sometimes seven times in a week. If I used some of the various lumps @ $1+ per pound I would have to make my wife get a second job. I like having her around so that's not gonna happen. :wink:

 

[TedW]

In life, I have come to favor the natural. When faced with the choice of buying a processed product or a natural product, I generally lean natural.

 

[Charcoal_Addict]

In life, I have come to favor the natural. When faced with the choice of buying a processed product or a natural product, I generally lean natural.

With the over the top 2000 F insulation Lone Star is using, I can't imagine controlling lump would be much of an issue in their vertical smokers.

That insulation should be very close to a Kamado.

 

[txsmkmstr]

Have you noticed a better quality taste with Lump?? I would think Yes.... I hope.

I'll give that a qualified "yes"... I'm leaning toward less wood being the real secret - waiting for the smoke to quit before adding another piece.

There are several posts above that I agree with. Briquets equal mega-ash, briquets are cheaper, lump isn't always natural (have found rocks and plywood in cheap brands), the odor is primarily during start-up BUT as I add more fuel to my "small & hot" fire you can detect a little of that odor I'm trying to get rid of.

Still, briquets seem to burn more evenly at a certain O2 intake level vs. lump - but I've had good products using either one.

 

[TedW]

^^ Great Post^^ Very insightful

 

[cheez59]

With the over the top 2000 F insulation Lone Star is using, I can't imagine controlling lump would be much of an issue in their vertical smokers.

That insulation should be very close to a Kamado.

It is not a huge problem but lump is definitely less consistent than briquettes in the Lone Star. I think it has more to do with the irregular shapes of the pieces themselves and how it is loaded into the fire basket more than anything. When I had my Primo I saw the very same thing. I could achieve better consistency from cook to cook if I sorted the fuel and stacked it rather than just dumping it from the bag.

The builder of the cooker, Chris Goodlander does not recommend lump for this reason. He also does not recommend burning used fuel for the same reason. Terry Hoey and I burn used charcoal most all of the time and it works. Sure it is not as optimal as fresh new fuel but it does work.

 

[pjtexas1]

I use natural briquettes in my insulated cabinets. No odors. No issues with temp fluctuations. I'm not a fan of chemicals.

 

[kkegans]

Oh happy day!!!

It has been a long and arduous wait, but my ISV is here!!!:-D

In the driveway

Un-crated

Un-wrapped

And ready to be seasoned, the fun starts tonight!!!

I feel a fatty coming!

 

[Big Swole]

CONGTRATS!!!!!!


I thought I might be the first to showcase the cart option... Dang.. Lol


Enjoy Sir!!!

 

[TedW]

Another very interesting convo about lump vs briquet