Harder Charcoal 100 Percent Natural XL Restaurant Style Lump Charcoal, 33 LB Bag (2 Bags)
Score By Feature
OveReview Final Score
Product Description
Selected User Reviews For Harder Charcoal 100 Percent Natural XL Restaurant Style Lump Charcoal, 33 LB Bag (2 Bags)
I have been using Fogo for several years, but I got tired of the dust left behind and the lack of It was a new product to me and I bought it. The pieces in the bag are a bit bigger than I expected. It does not have an XL feel to it. I've found most of the piercings to be small, but I haven't found any large ones like Fogo. There would be a lot more dust in this bag than in My initial impression of Fogo is that it is much better than the product in question.
The reason I bought them is that they burn so slowly that you can just cut off the air supply and still have some coal left over. Everything worked as it should. The bag contains a lot of small pieces. Burning them off and turning them into ash almost immediately is not uncommon. Although there are so many large pieces in it, once the small pieces burn, they will only be just beginning and will have enough fuel for a couple Due to the small pieces, I gave this a 4 star rating, but that may have been done on purpose so that the fires would burn for a long time. During the fires that I get, they are very It never occurred to me why damping features were a feature before I got this coal. There was no need for the coals I got, at least in my case, and the lump coals weren't Due to the slow and hot burn of these pieces, you will want to dampen the fire so that it does not remain at 1000 degrees for too long. We guarantee you will not be disappointed if you order from us.
Now that I've finished my supply of Jealous Devil charcoal, I've had the chance to use this charcoal. I dumped out the bag on a piece of cardboard and noticed that there were a lot of smaller than 1" bits among the average 2" bits A 3" or bigger piece & a 2" piece The grates of the firebox are too small for powdery charcoal, so it might fall through. There was a problem with the packaging. I am not sure whether it was caused by shipping or not. It is possible that the distributor sent me a bad bag. To be honest, I am not sure I would go back to this brand again.
It is nice to see the size of lumps evenly distributed. Using the Bernzomatic torch, there are some sparks, but there is minimal popping. There was no flavor to the beverage. This is a good This charcoal lump is of a very high quality. It is better than my go-to Royal Oak, but I expect that for the cost.
The lump charcoal from the grocery store produces far more ash than the charcoal from this product. I am able to smother the coals in my Big Green Egg after cooking, so I can reuse the remaining coals more often than I would with cheaper stuff. I notice that the meat made with this charcoal has a stronger charcoal flavor, which some people may or may not like. There are a lot of large chunks in this game, but there are also a lot more small chunks than I expected from.
But don't misunderstand what I'm saying The charcoal is just as effective as lump charcoal of any other type. One issue I have with it (as well as some other brands) is how large some of the lumps are. It is about six or more inches in There is a water pan hanging down on top of my Weber Smokey Mountain, which means that the pieces will only fit around the edge. However, they are a good choice for long smokes, but you have to ensure that the coals are arranged correctly. As well, if you plan to use this for a relatively short grilling project, the big pieces will burn much too much.
The lump charcoal burns more frequently but does not burn steadily and long, and it ignites quickly without causing pops, sparks, or ash to accumulate. My method is to lay the top layer of this product directly from the charcoal chimney, while the bottom layer is Kamado Joe that burns evenly and steadily. The combustion of this product is directed down into the Kamado Joe, thus maintaining a constant flame. Kamado Joes on the other hand, do not ignite as quickly, which is why I apply a layered method for lighting them.
The weather plays a big role in how meat smokes, and we hadn't seen anything much less than 70 degrees all day today Temps were 80 degrees from overnight to day a few days ago. In a 225 to 203 degree smoker, I smoked a pork shoulder for exactly 16 hours. Overnight, it rested in a 10-degree smoker for 10 hours. 172 degrees Fahrenheit was reached at 6 am. Exactly at 203 in the afternoon, I went ahead and crutched it and took it off. That pork shoulder has a great smoke flavor. It can also be used to grill chicken and beef on a regular basis This is a large set. There was only a little small stuff in the bag, less than an inch in diameter.
Related Products For Harder Charcoal 100 Percent Natural XL Restaurant Style Lump Charcoal, 33 LB Bag (2 Bags)
