Kingsford Smokehouse Briquets
March 18, 2013
When I’m firing up the grill for a zesty batch of chicken wings or a beefy cut of prime steak, I love the pop of flavor real wood adds to my charcoal-fueled cookout. Recently I got a chance to take one of Kingsford’s latest product offerings, the Kingsford Smokehouse Style Briquets, out for a spin while firing up my Grilled Porterhouse with Pink Peppercorn Sauce recipe found here.
Now there’s a certain debate that rages among grilling enthusiasts regarding the use of wood chips and chunks while grilling, namely “to soak or not to soak.” Personally I fall in to the “no soak” category as the reason for using said chips and chunks is the flavorful smoke they create and not the steam caused by heating wet wood.
But that debate is left for another day with these Smokehouse briquets as they were created as a no-soak compliment to your favorite charcoal briquets. Simply prepare the fire as you normally would, allow the briquets to start ashing over, then toss 4-6 hickory or mesquite Smokehouse style briquets on to the fire. No soak and instant smoke…it doesn’t get much easier than that!
Now as with any wood product, the key to pure penetration of that smoky flavor is the grill cover. Unless I’m flipping the food I almost always keep my grill covered as it allows the smoke to fully envelop the food. Plus it is a great way to kill unwanted flair-ups as the lid helps to cut of the oxygen flow, a necessary ingredient in growth of flames.
Kingsford Smokehouse Style Briquets are available at most hardware stores and select grocers so keep an eye out this grilling season and remember, no soak means instant smoke!
- Clint Cantwell, Grilling.com Editor
I used these with ribs and turned out awesome!
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I used these this weekend with very good results. I mixed 3 in with a pile of unlit coals and added two with burning coals on top for a 3-hour rib smoke. The results were very impressive, with a consistent thin blue smoke.
Out of curiosity, I also put one in an empty Brinkmann electric smoker. It lasted between 30 and 60 minutes, much longer than the advertised 15 minutes when using in a hot grill. I would use 1-2 of these, adding once every 30-60 minutes, only for an hour or two. These may be the best smoke source in an electric smoker.
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A friend today gave me a bag go king ford competition briquettes. I have never before used them. I have used Cowboy brand wood charcoal. My equipment is a KAmado. So, how best to use the competition briquettes? Do they burn hotter or cooler? Faster or slower? Any advice will be very much appreciated.
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