Charcoal grilling info

[jakethesnake]

I also have big green egg. I like lump and use whichever is on sale. I cook my pork butts a bit faster with a little more heat and have good luck.

If I’m just searing a steak I use a small trough style grill. One of the little fellas for camping that stacks flat. In that situation I use briquettes honestly I like kings ford but just scored an ass load of this stuff for like 1$ a bag

 

[jakethesnake]

I would never buy instant light or match light. However price was right. Works fine Kingsford is better. I haven’t tried the h+h brand but I’d imagine it’s good stuff

 

[bucketofguts]

https://www.fogocharcoal.com/ I do Super Premium Gold Bag.
And whatever hardwood you like.

 

[EFSM]

https://www.fogocharcoal.com/ I do Super Premium Gold Bag.
And whatever hardwood you like.

My dad is into grilling and uses pecan, cherry, and persimmon, among other kinds.

 

[bucketofguts]

Never used Persimmon for Grilling or smoking. Persimmon pudding yes. I have a dead leaner at the farm. I will give it a try Thanks!

 

[jakethesnake]

Never used Persimmon for Grilling or smoking. Persimmon pudding yes. I have a dead leaner at the farm. I will give it a try Thanks!

My mother tried to make persimmon jelly. That *s-word was still so bitter we couldn’t eat it. Mold can cook and can pretty well

 

[jakethesnake]

^moms. Not mold

 

[peak performance]

Pork butt is the favourite. Smoke 275 until bark is set and internal around 160 then wrap in tin foil with some apple juice brown suger, honey, and butter until internal is 205. You'll never be dissapointed!

 

[fredx]

Try lowering to around 225-230 for 12 hours. I use to smoke mine @ 275 also, but thats @ the edge of smoking & cooking. When I changed to smoking @ lower temps for 12 hours it was a whole different piece of meat- i couldnt believe the difference in tenderness. Its a lot more work for a 12 hr smoke but its well worth it

 

[peak performance]

Try lowering to around 225-230 for 12 hours. I use to smoke mine @ 275 also, but thats @ the edge of smoking & cooking. When I changed to smoking @ lower temps for 12 hours it was a whole different piece of meat- i couldnt believe the difference in tenderness. Its a lot more work for a 12 hr smoke but its well worth it

I have done it that way too I think the wrap is a just bit quicker method maybe both get her done tho!

 

[cuinrearview]

Low and slow and no Texas crutch here

 

[stihl livin]

I use the Malcom Reed method. Its takes a long time but at 190 internal temp the pork falls apart

 

[bucketofguts]

View attachment 485628
Pork butt is the favourite. Smoke 275 until bark is set and internal around 160 then wrap in tin foil with some apple juice brown suger, honey, and butter until internal is 205. You'll never be dissapointed!

You can use pink butcher paper to wrap or not wrap and can use a lower temp setting. A large one can take some time. Many kinds of wood and rubs can be used. You can inject marinades if you want. Drip pan and heat diffuser good to use. You can put a plain pork butt on a smoker with some good charcoal never get above 250. When the bone pulls out clean you have a good butt. It will pull apart with your hands. I have smoked Butts for over 40 years. I have tried many methods. All good. Butt low and slow till the bone pulls out is all you need to do. I will add let it rest a little on the counter, not in a YETI cooler. I have 4 different brands of power saws. I love each the same when running good with a scary sharp chain.

 

[larasea]

Started grilling with charcoal in 2001 with the purchase of my first Big Green Egg. I own 3 now and have cooked thousands of meals in the past 25 years. I have grilled, baked, and smoked meals over the years. Main dishes, side dishes, and deserts. I have experimented with other natural charcoal brands, but grill exclusively with Big Green Charcoal.

Smoking brisket, pork butts, and ribs are a main stay at my home or hunting cabin. I cook at minimum 3 to 4 meals per week on the Egg.

If your are worried about grilling with charcoal and cancer, I would focus on eliminating sugar and carbohydrates from your diet and embrace the meat and fat.

 

[edisto]

I really want to like lump but the briqs burn longer for overnight cooks in the wsm. Stubbs used to be my #1, pure wood with natural binder. Unfortunately they quit offering it. The b&b is the closest I've been able to find. I like lump for a quick hot cook in the kettle. Those giant bags of Cowboy at Costco always got looks when I walked out with it.

I only tried briqs once in the WSM, and they seemed to smother in their own ash. I have an extra grate that is the diameter of the charcoal ring that I sit perpendicular to the larger ring to create a grid. It seems to hold the smaller pieces of the lump charcoal better. That keeps the temp for about 6 or 9 hours bit big chunks of pecan in the mix.

 

[edisto]

I also gotta' ask: Am I the only one who gets impatient and uses a MAPP gas torch to light the coals? A couple minutes with the torch has been way easier and faster than using paper.

I use some of the miles of brown paper that Amazon sends me as packing. I don't have one, but I'd like to hit the coals with a leaf blower once the paper has burned for a bit.

 

[cuinrearview]

I use some of the miles of brown paper that Amazon sends me as packing. I don't have one, but I'd like to hit the coals with a leaf blower once the paper has burned for a bit.

A leaf blower too. Gas or batt powered is a big time saver if you can't wait

 

[jakethesnake]

Yep. Leaf blower here too.

 

[legdelimber]

Grab the big hair dryer and hit the charcoal. Just don't get it dirty!!

Back when those little Hibachis were everywhere (late 70's) I showed a friend that hair dryer trick.
Drawback was He had a habit of just hanging the dryer over the railing and forgetting it.
I got stink eyed pretty good after the dryer was rained on a couple times.