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Why does nobody talk about Kingsford vs Cowboy charcoal?
I did a side by side last weekend. Two grills. Same temp. Same pork butts. Kingsford burned steady for 6 hours. Cowboy had big chunks and tiny crumbs mixed in. Got hot spikes then died down. Had to add more halfway through. Kingsford just works better for long cooks. Anyone else notice this or am I the only one who bothers testing?
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martin.paige26d ago
That Cowboy bag I bought had wood chunks the size of my fist mixed with this fine dust that fell right through the grate. I tried it once for burgers and the temp shot up to 500 then dropped to 250 in like twenty minutes. Kingsford gives you that ugly but reliable burn with those perfect uniform briquettes. For a long smoke you want boring and consistent not exciting and unpredictable.
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terry_thomas26d ago
You ever try sifting the Cowboy before you use it? I bought one bag and learned my lesson. I dumped it into a big plastic tub with holes drilled in the bottom and shook out all the dust and tiny bits. Kept the big chunks for searing steaks and mixed the medium stuff with Kingsford for longer smokes. It's a pain but that bag was cheap so I made it work. Kingsford is still the go-to for low and slow though that uniform shape just burns too predictable to beat.
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