Kamado Joe XL Natural Reusable Lump Charcoal for BBQ, Smoking, Grilling. Long Life Up to 18 Hours, 9.1kg ,Pack of 1

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The charcoal fit nicely into our chimney, with very little wasted as it caught flame, and the entire chimney lasted for over two hours of cooking. The mid-sized pieces lit easily and burned cleanly, providing a nice hot burn and consistent heat with very little ash, while the smaller ones were handy for starting fires or for adding just a little more wood. Our charcoal lit easily, and stayed a nice consistent temperature throughout our grilling session. It didn't pop a single time during our testing, so it's a bit safer and less dramatic to light and use. is key to your cooking experience. Learn more about the two fundamental charcoal types and decide which is best for

Lump charcoal tends to burn hotter and faster than charcoal briquettes, but the exact burn time will vary depending on how you're cooking. On an open grill, you'll likely get around 45 minutes to an hour of burn time with lump charcoal, but the fuel may last significantly longer in a closed smoker. The stainless steel charcoal basket with a divider allows you to fill only one side of the basket with charcoal or with more charcoal on one side and less on the other. This creates a dual-zone cooking area, using the "Divide and Conquer Cooking System." With this, I was able to sear something closer to the heat for presentation and then move it over to the other side for it to finish cooking.

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Whether you're grilling with lump charcoal or charcoal briquettes, understanding your fuel type for charcoal grilling only significantly larger, it's also noticeably better - better burn times, better flavor, better smoke. Made up of a

labelled “hardwood lump charcoal” or “all-natural” to ensure you're getting the best quality wood. Lump charcoal tends High-quality bags of lump charcoal will have mostly large, uniform wood-shaped pieces; the larger they are, the longer and hotter they burn. Also, be mindful of the amount of charcoal dust at the bottom of the bag; these are useless for grilling and can cause excessive sparking. Made from a mix of hardwoods, this is a great charcoal for folks who are just starting to dabble with lump charcoal and for all those times when premium charcoal isn’t needed. While it’s not the least expensive lump charcoal you’ll find, the price is reasonable for everyday grilling, whether it’s burgers, ribs, or a roast. Automatic Cook Mode for digitally connected cooking or Manual Cook Mode for a traditional kamado grilling experience

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Lump charcoal can be made from almost any hardwood and it's often created as a byproduct of sawmills. By making sure the lump charcoal is made of hardwood that was sourced sustainably you can assume that the charcoal doesn't include varnish or other chemicals. In terms of quality, good lump charcoal has no fillers, additives, or binders. There also shouldn't be a lot of sparks. What you don't want is small bits and dust that only fall into your ash trap. Lump charcoal is made from 100% real hardwood, usually made from tree limbs or logs that are kiln-fired without it's all about the flavor, as the natural wood flavors impart on your food due to what you're grilling with. Learn More About How We Test Products What to Look for When Buying Lump Charcoal Sources and Quality

The Kontrol Tower allows you to adjust the heat in the grill. It acts as a temperature dial on an electric grill. Once I learned how much to close or open the vents, I was able to adjust the temperature in increments of 25 degrees. The lid on top also keeps elements like rain and snow out.

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help hold their shape. But at the end of the day, charcoal briquettes are economical and dependable for your grilling Each species of hardwood lump charcoal burns at different temperatures. For example, apple burns at 1190 degrees, while maple burns at 1200. This means you'll have to vent your fire differently depending on the makeup of your charcoal, so take this into account. This charcoal burns hot and fast when needed for excellent searing and has the longevity required for low and slow cooking. It imparted a wonderfully smoky flavor to our food without any off-notes, akin to what you'd expect from a BBQ restaurant. We were able to easy get a mound of it lit with a propane torch, and were impressed by how little ash was left behind. We weren't fans though of how much it popped and sparked—it was enough for us to consider safety precautions—and the coals were in a huge range of sizes with lot of broken pieces