British BBQ Society Forums

don't use express fuel it uses chemicals to light quicker ie contains paraffin for easy lighting, not to good for flavour or for you

timoneer wrote:don't use express fuel it uses chemicals to light quicker ie contains paraffin for easy lighting, not to good for flavour or for you

Are you referring to the instant light stuff?

http://www.fuelexpress.co.uk/index.php/ ... l-2kg-4kg/

YetiDave wrote:Restaurant charcoal just contains bigger chunks. I don't think it's all that necessary to pay the extra for it if you build your fire right

I have been using some restaurant grade recently for smoking in my WSM and found that the temp fluctuates quite a lot. I have guessed this is down to the large chunks catching in the basket and burning through and then onto another large chunk. With the normal charcoal and smaller chunks, I have found the temps more stable and a longer burn time (although not as stable or as long as weber briquettes).
Does this seem logical to you more experienced chaps?

BraaiMeesterWannabe wrote:

YetiDave wrote:Restaurant charcoal just contains bigger chunks. I don't think it's all that necessary to pay the extra for it if you build your fire right

I have been using some restaurant grade recently for smoking in my WSM and found that the temp fluctuates quite a lot. I have guessed this is down to the large chunks catching in the basket and burning through and then onto another large chunk. With the normal charcoal and smaller chunks, I have found the temps more stable and a longer burn time (although not as stable or as long as weber briquettes).
Does this seem logical to you more experienced chaps?

This has been my experience also, smoking with lump requires much more management. A fire stable at 120c can quite easily climb by 20c, particularly annoying when you're doing an overnight cook and it sets the alarms off.

Yes, I agree. Defo prefer briquettes for overnight