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<blockquote data-quote="Allen Gamble" data-source="post: 371546" data-attributes="member: 4956"><p>Store bought, usually royal oak. I stay away from Kingsford as much as possible because I read somewhere they soak they're stuff in lighter fluid. I never light my charcoal with lighter fluid, feel like it ruins the taste of the meat. One good thing about briquettes is the ability to evenly distribute heat because of their consistent size, but I've noticed they fall apart over time. </p><p></p><p>I can smoke/grill almost any food with lump charcoal for 60min, come back outside an hour after pulling my food and eating dinner and the grill will still hold a temp of 225. </p><p></p><p>Maybe someday when I'm retired I'll dabble in some DIY charcoal.</p></blockquote><p></p>
[QUOTE="Allen Gamble, post: 371546, member: 4956"] Store bought, usually royal oak. I stay away from Kingsford as much as possible because I read somewhere they soak they're stuff in lighter fluid. I never light my charcoal with lighter fluid, feel like it ruins the taste of the meat. One good thing about briquettes is the ability to evenly distribute heat because of their consistent size, but I've noticed they fall apart over time. I can smoke/grill almost any food with lump charcoal for 60min, come back outside an hour after pulling my food and eating dinner and the grill will still hold a temp of 225. Maybe someday when I'm retired I'll dabble in some DIY charcoal. [/QUOTE]
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