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Any preference on charcoal?

O

oldbay

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Anyone have an preference on what charcoal they use? I like Kingsford, and occasionally use the Cowboy lump charcoal if I'm cooking something like a steak or burgers. I think the Kingsford matchlight never finishes vaporizing the lighter fluid. And the other brands of charcoal don't light as well or cook as well as Kingsford.

My 2 cents

Rob
 
For me, any kind of rough charcoal will do. It brings out all the flavor. One downside to this is that they burn shorter than briquettes. But it depends on the type of cooking, really.
 
I use Kingsford mostly, but that's just because of name recognition. But you're right, it never seems to burn all the lighter fluid away. There's nothing quite like bitting down into a burger and tasting lighter fluid.
 
I disagree. Kingsford is superior to the bags of junk briquets loaded with coal. Kingsford is made from wood without fillers. The other brands mix in coal. They ain't the same.
 
We have a gas grill. But it's so much easier to just light the grill and be ready to go. I'm not sure I'd go back to charcoal after using the gas grill.

My parents use charcoal and they won't buy anything but Kingsford. A friend of ours likes the lump Cowboy brand charcoal made from scrap wood. It burns faster and hotter then the Kingsford.
 
Lighter Fluid taste on your grilled food

If you are tasting the lighter fluid on your grilled foods you are not letting the coals heat up enough to burn up all the lighter fluid that was used to start charcoal or you need to use a little less lighter fluid to start the charcoal. When you let the coals heat up about 10-15 minutes before cooking it allows the lighter fluid to burn up completely. Once the charcoal is well heated then place your food on the grill.
 
I noticed that Lowes has the Cowboy lump charcoal in stock right now. It was on the right as I walked in the door. Quiet prominent.
 
charcoal

My preference is charcoal. I just love the smoky flavor. I have tried grilled but it just doesnt suit me. We dont currently have a grill but are looking to get one soon.
 
I agree the smoky flavor of charcoal is the best when BBQing. If you prefer charcoal over gas I recommend getting a Weber grill. They are built well and last a long time. The newer ones have plastic handles instead of the wooden ones that weathered over time. I have the large kettle version on my deck and a smaller kettle one for the beach. Don't know what I would do without my Weber grill.
 
My Dad only uses Kingsford and has been for years, he doesn't believe in using a gas grill.
 
Seems it's almost unanimous; I prefer Kingsford as well. Although, I'm not sure if that is for a particular reason or just because it's what I and my family have always bought.
 
I like Kingsford. Why? If you try the store brands they don't light right. In a pinch I'd buy whatever was available, but with a choice, I buy Kingsford. It's just so easy to light and burns long.

Anyone still have a Habachi? (Not sure of the speling) :) We had one growing up and it was this wonderful little grill with 8" x 8" grates that you could adjust the levels on and so cook slower or faster as needed. If I remember right, I think we even boiled water for tea on it. And it didn't really need more than a couple handfuls of charcoal to do it.
 
I actually like propane a lot better, clean, smooth running. But charcoal is good too, things actually taste different if they are grilled differently.
 
We have always used Kingsford or Matchlight. No one listed Matchlight, am I missing something?
 
My only experience with Kingsford Matchlight resulted in a lighter fluid tasting meal. I'll admit I only tried it once and can't remember the circumstances so it could be my fault in not letting the coals heat up enough.

I like either Kingsford or real wood charcoal and vary between where I am and what I'm cooking. For windy places, it's easier to get real wood charcoal going and where the wind is calm the Kingsford cooks longer without adding more fuel.
 
We just retired our gas grill and purchased a charcoal grill. If I want to cook with gas I might as well just turn on my stove. I love the flavor of charcoal and mesquite chips for flavor and smokiness.
 
I heard this wonderful show on NPR in April about cooking, and what's really happening (scientifically as you cook) on the Kojo Nnamdi Show that I listen to locally on WAMU.

Anyhow, they had a show with Robert Wolke in April with who is a Washington Post columnist of "Food 101"; author of "What Einstein Told His Cook"; "What Einstein Told His Cook 2" and a professor emeritus of chemistry at the University of Pittsburgh.

I love the Kojo show generally, and this one was focused on food, and grilling. You can listen to it at this link: Kojo Grills with Charcoal and to let out part of the show, Robert Wolke prefers hardwood charcoal because it's hot and dry.
 
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Dont use lighter fluid or charcoal that has lighter fluid....you can use an electric charcoal starter. I just cost under 15 bucks and reuseable! They are avaliable at Lowes or Home Depot. Walmart even has them.

As far as liquid smoke...FORGET IT! Go to Walmart and buy some hickory or misquite chips, (a small bag is about $2.00). Prepare them by filling up a large coffee can with chips, fill with water, let them soak about 1 hour (or longer, I have let them soak up to 5hours before I get ready to grill), before you get your charcoal started. Before you place your meat or vegetables on the grill...drain off "ALL" of the water and sprinkle the chips on the hot coals. Replace your grill rack, place your meat and/or vegetables on and have fun! These chips will give your meat a INCREADABLE FLAVOR! Its great for beef, pork, chicken, vegetables or any thing you can GRILL!!
 
It's always fun when an old thread is revived.

I was amazed, reading this over, how many people talk about lighter fluid or Matchlite charcoal. Whyever would you do that to yourself?

Either use an electric starter, as Gacherokee suggests, or a charcoal chimney, which is even better (because it doesn't have to be monitored).

If I have to use briquettes I'll go with Kingsford. But, frankly, I prefer the loose chunks for various reasons; not the least of which is that 90% of my grilling is done with off-set coals, and I like the smokiness of the lump.

Of course, I'm working more with wood than charcoal to begin with, so it's almost academic.

As to gas grills. I don't understand them. If I'm gonna cook on gas it's a lot easier to go inside and use my stove in the first place.
 
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