Who uses lighter fluid anymore? I cook "meat", by the way, and in the good old days, most people would let the lighter fluid burn off before they cooked, but to each his own. Oh, and if you think there are no chemicals in "lump", here's to ya!
Royal Oak Lump Coal users >>>>>
- Thread starter MadJack
- Start date
Who uses lighter fluid anymore? I cook "meat", by the way, and in the good old days, most people would let the lighter fluid burn off before they cooked, but to each his own. Oh, and if you think there are no chemicals in "lump", here's to ya!
That would be a $500 loss, Ringo.
Don't hate.
I won $900 Thursday, $1,300 Friday, $1,450 Saturday, but pissed away $2,000 yesterday. That was the loss I needed to pull the plug for awhile.
It's been a great run. 21-24 trips were winners. Nothing like it in 30 years, and it probably won't happen again. I have to save the rest of the loot for Vegas in May, though. I'm heading out for the Charcoal Convention over Memorial Day weekend.
I have no idea how much any of these cost, but I do know that briquettes burn too fast for my liking. I use them on occasion out of need, as that is all that is sold at neighborhood grocery. match light briquettes make me want to vomit. a total no-no. use of lighter fluid is outrageous. I didn't know that stuff is still on the market.
Coyboy and Royal Oak comparison: I think Cowboy burns hotter. Thoughts?
Coyboy and Royal Oak comparison: I think Cowboy burns hotter. Thoughts?
I can't tell much difference in how hot they burn, but I'll guess it's the Royal Oak because you do get better chunks than you do in the Cowboy brand from what I've noticed with my limited experience with Royal Oak. There are a lot of small pieces and power in the Cowboy brand. Or huge pieces.
Lump gives a much longer, hotter, burn with a lot less ashes. I can't imagine a 12 hour cook with briquettes, although I see a lot of people using them with basic Weber kettle grills and turning out some fine cooking.
Match Light? :scared
School camping trip a dad a few tents over was cooking with match light. It contaminated our airspace.
I use a black weber, but I usually grill oysters, burgers, red snapper, sausage. When I do smoke a shoulder, I will smoke it on the weber for 3 hours, then finish in my oven:facepalm:
If you're cooking for 12 hours, no. Briquettes would be getting tossed on every couple hours. The ash, IMO, isn't a great concern.
Here's all you need for starting your fire! Ready to go in no time!
