[PAT YOUNG]

THE STICKS I BURN ARE FROM THE BURNED TREES ( OAK) LEFT OVER AFTER THE RODEO-CHEDISKI FIRE A FEW YEARS AGO ! WIN WIN !

[azkitch]

I saw an article that says K_Blue contains coal that was treated the same way as the wood--burned without oxygen in a retort or kiln. I've also heard recently--although I don't know how to check this--that RO briqs also have coal-char in the charcoal. I think I'm gonna stick to lump, or try to figger out how to use my SnP as a stick burner...

[Greg Rempe]

Just catching up on some of the threads here since I am new to the forum...here's my two cents of the KFCB product.  If I have the time and I know I will be at my home all day then I fire up the Klose...if its winter time or I will be in and out most of the day I use the WSM's. 

I did do a show with the Kingsford guy a while back...I don't think he was going to say anything negative about the new product.  If I have to use the new stuff vs. the blue bag I will ALWAYS choose the new stuff.  The Blue bag stuff smells bad...especially when you have to add more in during the cook.  I find the new product to light quicker and smell better.  I have had ZERO trouble keeping it in the 238*-250* through a 16-20hr cook...I would say that if the pricing was better and it was offered in blue bag sizes, this product would eventually eliminate the blue bag over time.

The blue bag does have coal in it for its heat source as stated by the guy from KF...the new stuff does not.  He also stated that they use a very small amount of borax to help release the coals from their forms...I know that is some dangerous stuff...but I'm sure if you look hard enough at most of the stuff in your house, you will find the same thing.

More and more I am becoming a lump convert...where once I thought this Rancher charcoal product was going to save us all I have found that not to be the case...as for that Coshell stuff...they seem to have evaporated off the face of the earth.  One thing I have found out doing a lot of talking with folks in the charcoal industry...IT IS HARD TO GET IN TO AND EVEN HARDER TO BE SUCCESSFUL AT IT...especially when you are competing with Clorox.  So, I use lump whenever possible but if I have to use briquettes, because I find them to burn more reliably in my WSM's I use the new KFCB.

[Lizard333]

I must say, it is REALLY nice knowing EXACTLY what is in the Oak, Pecan, and Mesquite I burn......... Wood.  Enough said.

[Crash]

Seems like the consesus on the K Comp is....pretty much all over the place.

Here's our take...for what it's worth. 

We picked up two, individual K Red bags about four months ago.  Both sacks have sat in the garage unused, until today.  Lisa wanted wings tonight and fired up the Pro Q, with the K Comp.  She didnt want to disect a twin-pack of Blue K and decided that today was the first, maiden voyage for the K Comp. 

Here is what we noticed:

Easily lit - 3/4 chimney ignited to coals quickly
High temps in smoker (a low of 210ish at start, but once the un-filled water pan was removed temps spiked to 300-350)
The wings actually turned out great in appearance and had bite through skin...and here's where it went really bad.

The taste sucked...really, really bad!  Like lighter fluid bad.  I dont know what is added to the K Comp that gives it that flavor, but it is very apparent.  Lisa and I both noticed it...right off the bat.  Seriously, we hated it!!  I dont know what the taste was, but it definitely wasnt what we are used to.

We do have a full bag of the K Comp for sale now.


We'll be back to cooking on the Blue bag K effective tomorrow.

[jim]

Follow up -- American Royal
All products were cooked using the Kingsford Competition Briquets

[Mike (AZBarbeque)]

Just your team Jim or all teams??

[force]

I just bought 5 bags for $4 each at Frys..... this will be an interesting experiment.....

[jim]

Nope just the teams that signed up to use the Comp product --
PS -- if you placed using the product Kingsford Doubled the winnings -- Sweet

[skou]

Someone mentioned "ORM-D" a few posts earlier.  So, I looked it up.  ORM-D means possibly dangerous.  Flammable fits in that discription.

My bag of mesquite chunk has ORM-D on it, and it's nothing but mesquite pieces turned into charcoal.

steve

[jim]

Yes -- burning charcoal is very dangerous --- as is a burning log, stove, lump --- I believe you get the picture
Also -- may said it gave a taste -- can't seems to find that on the meat we cook
jim

[azkitch]

Dangerous cuz it gives off CO-Carbon Monoxide, which kills. All the K products, i believe, contain coal. Like, old dinosaurs. Carbonized the way they handle the wood. Lump is trees. Unless it's Cowboy, then it's houses.

[AzJohnnyC]

And watch out for that Motorola lump. It does nasty things.

[force]

all organic is made of Carbon..............we all burn at some point........

[force]

I tried the competition B today in the pro q.. worked great... I found no evidence of it affecting the taste...... at all........