It produced an ash pile approximately 20% of the original material (by sight) the most ash of all tested brands.
Interesting as that is not consistent with your historical observations with K.
It produced an ash pile approximately 20% of the original material (by sight) the most ash of all tested brands.
Interesting as that is not consistent with your historical observations with K.
^^^^ so you dont use smoke wood ?
When it comes to using any charcoal products in my UDS smokers I have no history as I just started using UDSs recently, so I'm not sure I understand the point of your post.
I posted an objective, controlled test and reported my results. YMMV
Teleking, it appears you have completely ignored the wealth of data presented by the OP to call him out on one item - the amount of ash produced by one of the tested products.Let me explain:
So on one account, you claim vast experience in BBQ cooking and that in your opinion K produced the least amount of ash compared to any lump you have used and even less ash as burning sticks in any of the cookers you historically used.
And now here you say that K produced the most ash of everything you tested in the UDS. Just to get this straight, are you insinuating that K burns different in a UDS and produces more ash just because you have never used a UDS before?
Really! How can a cooker produce more or less ash from the very same product? Please explain the science of how this might be possible.
Cheers
Great post and great thread. I always learn so much when I come here. You know I occasionally get an ammonia smell but it hasn't been limited to any one brand. I wonder if if is due to a residue in the smoker?
You say I claim "vast experience in BBQ"Let me explain:
So on one account, you claim vast experience in BBQ cooking and that in your opinion K produced the least amount of ash compared to any lump you have used and even less ash as burning sticks in any of the cookers you historically used.
As I stated in the lead in to my test:And now here you say that K produced the most ash of everything you tested in the UDS. Just to get this straight, are you insinuating that K burns different in a UDS and produces more ash just because you have never used a UDS before?
Really! How can a cooker produce more or less ash from the very same product? Please explain the science of how this might be possible.
Great post and great thread. I always learn so much when I come here. You know I occasionally get an ammonia smell but it hasn't been limited to any one brand. I wonder if if is due to a residue in the smoker?