Well that's interesting but mixing ashes into the soil is not
"composting." Some of this is obviously true but some of the
statements are obviously in error. As an example ""charcoal ash,
contains sulfur dioxide which can harm plants " Certainly sulfur
dioxide is harmful to plants, but sulfur dioxide is a gas and could
not be in charcoal ash or any other ash. It would have burned out and
Kingsford's big claim to fame is the nice gray ashes. This is produced
by adding limestone to the charcoal, so that it is like 5% of the
product. Cheap generic charcoal is better in this regard.
I use natural lump wood charcoal. Not only does it smell much sweeter,
making better tasting food, it generates like 25% of the volume of ash
that Kingsford does. Burns hotter, so you don't need as much as well.
IMHO, lump charcoal in a Weber kettle is the way to go. Or a true bbq
The bag Lump charcoal at Ace didnt last worth a dam , cost more and
burned out faster. For cooking anything longer than steaks you would
have trouble controling and keeping constant temp and would need to re
add charcoal every 15 minutes
So what is bad with regular charcoal , besides lime , which wont hurt
anything in concentrations added.
Truthfully, it wasn't about moving to charcoal from propane, as much as it
was increasing the size of the available cooking area for a reasonable
price. My old propane grill is just large enough to grill a four pound
chicken, cut into pieces. Now, if I'm cooking for my other family - brother
and his wife, the in-laws, have a couple of friends over - I have to cook in
So, I go shopping for grills. In every instance I found, a small increase
in size came with a huge jump in price. Add little auxillary burners on the
side, a little tool rack, and I'm suddenly paying three to four times what
my little grill would cost today, and I can't get what I want anyway which
is just a larger cook surface. No burners, no shelves, no tool racks, just
I'm walking out of Lowes one day, and see a large kettle-style grill: huge
cook surface, little shelves on the side, $88 on clearance. Everything I
want in one fifty pound package, for a quarter of the price of smaller
grills I was looking at.
What I've found is that charcoal is less convenient and a little messier -
you also can't really turn it off when you're done except to shut the
dampers and slow it down. On the other hand, it tastes a little better and
I have better control over the cooking zones - I control the hotspots. I
can throw wood chips directly on coals, and don't have to use a smoker cup.
I disagree, based on convenience of gas, preference for tasting the meat
(not the heat!), and so forth, but rather than start a quasi-religious
war, will accept that this is a case of different strokes for different
Happy grilling, all!
Yeah,that's why all the barbeque competitions use wood or coal to run their
smokers.Sure,gas is convinient,but no match or charcoal or wood for flavor.
IMO,flavor is most important.
But as you say,YMMV.
Okay, now that we've beaten the briquette question to death, here's the next
one: I've got two propane tanks to find a home for. Short of tossing one
under my neighbor's porch and putting a bullet in it, where can I send the
tanks? The grill itself will go to the junk yard.
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