FYI coconut charcoal mostly used for hookah or shisha. In my country, coconut shell is good for long burning cook. The advantage use this briquette is no tree need to be cut for your BBQ.
I don't know what levels of self control you have to be able to have left that steak sat there as you told us about the briquettes, but wow, respect :)
Have you tried lighting them with a chimney starter? I use hardwood lump charcoal and it takes about the same time to get hot as it took you in the video but more coals get white hot. Maybe that'll get the temperature up?
Love the comparison, your the first one that has done one with coconut charcoal. I happened to see coconut charcoal while looking into komodo kamato. I never was able to find any answer about coconut charcoal so thanks for sharing. Something tells me by watching this would make for long low and slow. I see the trees are turning in Texas. We had snow showers this afternoon,Just outside Windy City. 👍🏼
I do a lot of low and slow cooking, on a Komato For a smoke, I load up the charcoal, and light a few spots with a MAP torch, then let the temperature slowly rise I tried that with the coconut charcoal, and was disappointed I wonder if I were to do some high temp grilling, if a chimney would be the way to go (flames rising through the pile)
Hi Cheeky. I tired the coconut charcoal but went back to traditional charcoal. Like you, I kept getting inconsistent results as it applies to low and slow as well as high heat cooking.
I know. So close. Same with the Cowboys. They looked so good last week but I knew it was not sustainable. A lot of work needs to be done starting with the front office!!
coco burns the hottest i've ever seen.. the brand i used was coconut infused with lighter fluid.. had to be over 700.. burned to powdery ash.. total disintegration
Its cleaned and oiled. Just cause it isn’t looking spotless don’t mean it isn’t clean.
4 года назад+1
@@dannyburzun806 A grill like this usually has only 1 grill. Food will be heavily blackened. You should use multiple grills such as Korean or Japanese grill style. Enjoy your meal.
FYI coconut charcoal mostly used for hookah or shisha. In my country, coconut shell is good for long burning cook.
The advantage use this briquette is no tree need to be cut for your BBQ.
but trees were cut down to plant coconut, palm, rubber trees.
Which country are you from?
I don't know what levels of self control you have to be able to have left that steak sat there as you told us about the briquettes, but wow, respect :)
Have you tried lighting them with a chimney starter? I use hardwood lump charcoal and it takes about the same time to get hot as it took you in the video but more coals get white hot. Maybe that'll get the temperature up?
Good point. I haven’t purchased more since the video but i can definitely see ow that would level up the overall temperature.
Looks like a nice one to use for low and slow. If its hitting 400 then i'm already good at 300.
Love the comparison, your the first one that has done one with coconut charcoal. I happened to see coconut charcoal while looking into komodo kamato. I never was able to find any answer about coconut charcoal so thanks for sharing. Something tells me by watching this would make for long low and slow. I see the trees are turning in Texas. We had snow showers this afternoon,Just outside Windy City. 👍🏼
John Knapp Chi-Town!! That’s where I was born. I need to get back there soon to visit
Nice review. Thank you for trying the coconut briquettes so I don't have to.
Lol! You’re welcome.
Excellent video. However please don't overcook that lovely piece of steak.
Great Review man. Will be subscribing.
Awesome Carl! Welcome to the channel!
I do a lot of low and slow cooking, on a Komato
For a smoke, I load up the charcoal, and light a few spots with a MAP torch, then let the temperature slowly rise
I tried that with the coconut charcoal, and was disappointed
I wonder if I were to do some high temp grilling, if a chimney would be the way to go (flames rising through the pile)
Hi Cheeky. I tired the coconut charcoal but went back to traditional charcoal. Like you, I kept getting inconsistent results as it applies to low and slow as well as high heat cooking.
close that top vent and you'll likely hit 600.... just sayin ....good video btw. and did the steak have a coconut flavor after it was done
Like It Or Lump It No coconut flavor at all. Thanks for the advice and for checking out the video!! Have a good weekend.
Could it have been the slow n sear that kept yout ty temp down? Cause I noticed I cant get my temp up with charcoal baskets.
eef rose Not sure but I will look into it and get back to you. Thanks for checking out the video.
Interesting video. Would love to see how the coconut charcoal would do on along cook like pork butts or a brisket.
Russyl Royer Hey Russell. I plan to do a low and slow on the remaining two bags. I will post soon. Enjoy your weekend.
Dski Grillz Da Bears 38-31 so close.
I know. So close. Same with the Cowboys. They looked so good last week but I knew it was not sustainable. A lot of work needs to be done starting with the front office!!
Dski Grillz Did you happen to see ballistic bbq dry aged brisket. Dry brined beef clod on the wsc coming attraction?
I didn’t. I will check it out. Thanks for sharing.
150f???? is that a pork chop??? god I love sous vide blow torch combo... a prefect 131f with all the char you want...
Which burn hotter and longer,
coco burns the hottest i've ever seen.. the brand i used was coconut infused with lighter fluid.. had to be over 700.. burned to powdery ash.. total disintegration
Bro, rib eye MW?
Des Artiss I know. It’s the only way my wife will eat it. It used to be well done. I’m getting her there slowly. 😂. Thanks for checking out the video.
Ok RUclips we are back
Jim Allshouse It does get a little redundant. Lol
Medium well 🤦🏼♂️
Unfortunately its the only way my wife will eat it...lol. I'm still working on her though. Thanks for checking out the video!
8:40 Your grill is too dirty. You should clean before baking.
Its cleaned and oiled. Just cause it isn’t looking spotless don’t mean it isn’t clean.
@@dannyburzun806 A grill like this usually has only 1 grill.
Food will be heavily blackened.
You should use multiple grills such as Korean or Japanese grill style.
Enjoy your meal.
TOM PIPPS FOAM- BATON ROUGE LOUISIANA USA HI HELLO &
please change your intro. terrible passion to have. its just cooking
Lol what
You only said beautiful. Beautiful.
I think your on the wrong page....lol
Good food will make you passionate