Kingsford Smokehouse Briquets

March 18, 2013

 

Kingsford hickory smokehouse briquets

 

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

Related Topics: Charcoal | Clint Cantwell | Editor's Picks | Kingsford Smokehouse Briquets | Tips

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