Let's start an argument, I mean discussion

[SmittyJonz]

Kingsford Comp. Not much more expensive than KBB, but much better quality and a lot less ash.

Except During The HALF PRICE Deal ...............:boxing:

 

[1911Ron]

I use Matchlight in my UDS, i will use two or three bags depends on how long i need to cook!

 

[ButtBurner]

really makes a difference on what cooker I am using and what kind of cook I am doing

No one best for everything

todays choice was super hot for steak so I used home made lump

would not use that for a rib cook, for instance

 

[wayne77]

Royal oak chef select. $20 for 40lb bag low ash to boot

 

[mikemci]

Said it before but I'll say it again, just to arg...., uh discuss. My go to is my own homemade lump made with dry oak but for store bought I find Stubbs hard to beat. Consistently faster starts, better fires/heat and less ash (by a bunch) than KBB, Royal Oak or aby others I've tried. Get mine at Lowes.

This! ^^^

 

[SmittyJonz]

 

[Wickedcajun]

Ozark oak... then Royal oak... both lump

 

[Happy Hapgood]

I'll be adding more hickory on next brisket or butt.

 

[SmittyJonz]

I'll be adding more hickory on next brisket or butt.

:heh: It's all about Good AirFlow.......

 

[Smokeoholic]

I use Matchlight in my UDS, i will use two or three bags depends on how long i need to cook!

 

[robbq]

I am really impressed with Wicked Good lump.

 

[aquablue22]

I too am a fan of the Home Depot double bag sale of KBB, but I have found that when building a fire it is better to make sure all of the K's on the briquettes are pointed in the same direction before your squirt on the lighter fluid, seems to make a better burning fire. Just sayin'

 

[ClintHTX]

I use kingsford blue most of the time. Started using b and b charcoal it has a nice oak flavor to it. Also used the B and B lump. Haven't quit figured it out yet. I smoked a brisket on uds and couldn't ever get a good clean burn. Someone mentioned cooking at a higher temp.

 

[Bludawg]

 

[SmittyJonz]

I use kingsford blue most of the time. Started using b and b charcoal it has a nice oak flavor to it. Also used the B and B lump. Haven't quit figured it out yet. I smoked a brisket on uds and couldn't ever get a good clean burn. Someone mentioned cooking at a higher temp.

Lump burns Hotter and needs more airflow - I have never liked Lump in my UDS - Ive tried 4 Brands including RO.

 

[Ron_L]

I still have a few bags of Rancher hardwood briquettes in the garage from when they did the market test with Home Depot. I really like the way it burns and smells. I use it in my WSMs, Kettles, PBC and Backwoods. In my Eggs I used lump, mostly Royal Oak since that's what I can get easily and I've never had a problem with it.

 

[CharredApron]

Charbon de bois for me

 

[SoCalWJS]

Based upon the availability, price, and quality - Royal Oak for BGE, and KBB or Competition for my Santa Maria pits with a fairly heavy use of Oak or Mesquite as the hardwood.

 

[dadsr4]

KBB or GFS charcoal.

 

[JABonk]

B&B oak lump for me in my gravity feed and in my webers.