B&B competition char logs

[Gelcoater]

Any of you guys used this?
They say is a vegetable based starch as a binder rather than chemicals.
That still sounds kinda chemical

I’m on my second cook with them, I picked up a bag thinking it was lump charcoal. (Shoulda brought my glasses) and they do provide a long slow burn.
Better than lump to me it seems.

Disclaimer....

At this point all you electrical plug in BBQ folks should have caught on? This thread ain’t for you.


Depending on the temp you want to run you may need to throw a few chips in to get things going after adding a new log.
I’ve found keeping them in the fire box on the cold side heats them up well and when you toss one over it lights faster.

It’s definitly something you need to build a bed of coals on first.
There’s a hole down the center of most.

 

[Gelcoater]

 

[sintax]

interesting, I have not seen this stuff before.

I assume they're trying to replicate the japanese binchotan style charcoal at a cheaper price.

How much waste are you seeing after a cook?

 

[Racey]

I keep a welder's chipping hammer on my grill so i can break bigger pieces of lump into more consistent sizes. It works awesome, the only time i use briquettes is doing long slow cooks i will stage about 5 or 6 of them along the burn path, and a few in the chimney with lump for the initial light. Only maybe 10% of the total charcoal is briquettes though.

Lump works so good and leaves such little ash that i can't imagine needing anything else different. Lump also will get way hotter when doing open top grilling for steaks etc.

Interesting product though

 

[Gelcoater]

interesting, I have not seen this stuff before.

I assume they're trying to replicate the japanese binchotan style charcoal at a cheaper price.

How much waste are you seeing after a cook?

I’d say a little more waste.
They are more dense than lump.

My (cheap) stick burner it seems I can hold a steady 250 fairly well on lump.
Trying to tone it down to 200-220 has been a challenge.

This product has allowed me to achieve a consistent 220, and it held it much longer than I guessed it would.

Last (beef) ribs I did woulda been awesome.
If I hadn’t fucked up the rub. Too much salt.
Meat was perfect texture, amazingly considering the salt.
I learned

 

[Racey]

I’d say a little more waste.
They are more dense than lump.

My (cheap) stick burner it seems I can hold a steady 250 fairly well on lump.
Trying to tone it down to 200-220 has been a challenge.

This product has allowed me to achieve a consistent 220, and it held it much longer than I guessed it would.

Last (beef) ribs I did woulda been awesome.
If I hadn’t fucked up the rub. Too much salt.
Meat was perfect texture, amazingly considering the salt.
I learned

If you ever look for a new stick burner I can't say enough about how good my PK works. I just did spare ribs today on lump. It held between 210 and 217 for 5 hours with no adjustments needed. Only opened the lid once after 4 hours to throw the corn on.