What charcoal is better using with this grill: charcoal briquettes or lump charcoal? Thanks,
1013633
It is largely a matter of personal preference. I prefer a good quality briquette and I supplement with wood chips to add additional flavor. Briquettes give a more even heat. I use Kingsford Competition briquettes generally. I would never use the forms that are treated with starter fluid as they add a bad taste to the food and I consider them unhealthy for the food being cooked. For the same reason I never use lighter fluid to start a fire. A chimney gives you a quicker start without adding petroleum products to the food being prepared.
1013634
Either works. The lump will burn a bit hotter but with this grill its very easy to control the temp via airflow. That's the best thing about Weber Grills. Airflow control.
404996
I have used charcoal brickets and fluid with good results. Don't skimp on the size of the pile, as when you spread them out they won't provide sufficient heat. Don't know about other fuel types.
1494267
I have used wood but unless you use very dense wood like mesquite it burns very quickly. Best to use a combination of wood and charcoal. Imparts fantastic flavor.
1755751
Here's what I put in my review: "The reviews for the gold suggested that the silver was a better option for two reasons: the ash catcher tray and the fact that the holes were on the bottom rather than the side. The Gold cannot have ashes removed unless the coals are out and the charcoal rack can be removed. After using the silver, I question what good the ash catcher tray is. How do you clean it out while charcoals remain lit or unlit in the grill? With a tiny little brush or shovel? It's cute. As for the holes on the bottom. This is all well and good until your charcoal crumbles and the ashes clog the holes. And if you have the lid on, the charcoals go out. And you wonder why your hamburgers are not cooked. Having the holes on the side would keep air flow, regardless of crumbling charcoals. Third, the Gold has a handle, which would make this easier to move. After the fact, I discovered that Cook's Illustrated has reviewed portable grills, and they included the Gold in their review, but not the silver."
1543860
I use Royal Oak lump charcoal, works great. Walmart has it. I have only used the Cook Air a couple of times but I can tell you its great! Awesome! I would think one 2x3 chunk of real wood would be enough. Do a google and see the lump charcoal its the best. Its real wood that has been burnt down to charcoal. Works really good and you don't need a lot...Mark
580640
The cost per use of charcoal depends on the brand you buy. I use about 12-15 briquets for each fire. This will cook 4 chicken legs, hot dogs and a couple of hamburger patties. I can add 4-5 coals for an additional couple of steaks.
1846427
The weber are good, and a lot cheaper. This will last a lifetime of neglect and abuse. Does it cook better than a Weber? Maybe not better but every bit as well. I think the claim of how few briquettes it uses is a little over(under) stated. If this had a better way of collecting ashit would be awesome.
450140
We own a Big Green Egg grill. You always fill this grill the same amount no matter if you are slow cooking at 150 degrees or cooking a steak at 700 degrees. The difference for this type of grill is how much air is getting into and leaving.I have never used lump charcoal in a standard weber grill, but know people who do. While I would like to help, I do not wish to pretend I know the answer. I'm sure you could find this information through a grilling forum or on google. Good luck.A major reason we also use this charcoal is the fact there are no chemicals.
1919367
No. Wood-based chips would give you a smoky flavor. Charcoal-based briquettes could give you an odor. But this is ceramic material and it is neutral in terms of emitting any odor or flavor whatsoever. It's main purpose is to more evenly distribute heat and mitigate flame flareups.
1599365
Sorry, I can't answer your question. We only use propane gas. However, I would assume that using briquettes could hamper the gas flow and eventually do damage to the long life of the grill. Better just to use a seasoning to enhance the flavor of grilled meats.
596305
humm...I assume you are using "lump" charcoal. On that basis try lighting it with a torch or one of the little wax impregnated compressed wood lighters. Lump cam be difficult to light, once you get the hang of it no problem. Yes, as someone else pointed out overfilling can be a problem as well. Consult instructions.
1605738
I use them with a chimney of lump charcoal and put two starters in the bottom of an aluminum pan, light them, and place the chimney on top. When they're ready I dump them into the grill where I've placed 2 full chimney's of unlit lump charcoal. I've not had a problem with these leaving any waxy residue, they burn up and remain this strange little shell almost like Styrofoam. If you light the charcoal with them right in your grill, they will end up being completely burned up, you'll not know they were in there. I swear by these and will never use anything else, they are amazing little cubes!
202133
Pure charcoal, but I was very disappointed when it arrived. It is cheaper if you can buy it locally at a specialty garden store. Depends on how much you need.
1466147
I use the Cowboy lump charcoal. I use about half of the 8lb bag in a 12 hour cook.
596307
are you using lump charcoal? ignore the suggestions, double the recommended amount - light it in 4 places. I am using Frontier lump, but there are many other good ones (see The Naked Whiz Review http://www.nakedwhiz.com/lumpindexpage.htm?bag). I use a Looftlighter, but there re many methods. mine goes to 740 degrees in abut an hour
596306
humm...I assume you are using "lump" charcoal. On that basis try lighting it with a torch or one of the little wax impregnated compressed wood lighters. Lump cam be difficult to light, once you get the hang of it no problem.
869222
Yes you can use charcoal. We used a combo of a few briquettes and a few small pieces of hickory or Apple wood.