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« Recipe: Pineapple Shrimp Kabobs | Main | Recipe: Chicken Wings on the Bubba Keg »

Review: Stubb's All-Natural Charcoal Briquettes

On an impulse, I picked up a bag of Stubbs 100% All-Natural Charcoal Briquettes at my local Lowe's the other day.  I've used sauces from Stubb's and found them to be pretty good and I thought the charocal might be like the Kingsford Competition Briquettes that I've read so much about (but never seen in a store).

So when I got home, I fired up the cooker with a small pile of the Stubbs briquettes and had the cooker going pretty quickly for some pineapple shrimp kabobs.  My first reaction was that there's no difference in appearance or smell to any other briquette that I've used.  And, given that I cook on Kamado style cookers the last thing I wanted was the extra ash that comes from briquettes vs. lump charcoal.

In the end, the fire burned fine but didn't have the nice smell that I've come to expect from burning lump charcoal.  It also created the ash that I had hoped to avoid and did not extinguish cleanly with the ability to relight again.  In short, this was just charcoal briquettes that I'd expected something more from because Stubb's had put their name on the bag.

I don't know about you, but I'm sticking with all natural lump charcoal.


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  • Response
    Amazing Website, Keep up the excellent work. Regards.

Reader Comments (6)

I used Kingsford Competition in an offset and liked it but would never use it in an Egg, either.

September 9, 2009 | Unregistered CommenterChris

I didn't like it either. I grill for a living and use a lot of charcoal in testing our grills and developing recipes. This stuff is marketing hype. If you want to use briquettes, for some perverse reason, just use Royal Oak. As good as any, and far better than the "K" word. Google german grill to see a state of the art charcoal grill. Thks.

September 9, 2009 | Unregistered CommenterRon W
I've been grilling outdoors for nearly 40 years and have used eveything from hardwood to real coal, but when it comes to charcoal, Stubbs is by far the
best I've used. I don't care for Kingsford and all of the chemicals in it. Stubbs
burns slow and throrough, and if low and slow is your game, then try it. I
don't think you'll be disappointed.
June 2, 2010 | Unregistered CommenterRibbs McCoy
I,ve used Stubbs for the last 4 years in my off-set smoker and leyt me tell you, when you have 50 lb of butts in a 10 - 12 smoke the constant temp of SCB makes it much easier to maintain that 200 - 225 temp. Tried lump but too much waste with dust in bag an to difficult to keep temp low for extended period of time, less ash also
September 23, 2011 | Unregistered CommenterCrawdaddy
hi i used that royal oak and i did not care for it.i only use stubb's until some thing else better comes along.richard
January 8, 2013 | Unregistered Commenterrichard
I find it to be an excellent substitute for lump when winter smoking - longer burn times between refeuling my smoker.

As for those who reference ASH - there is only one relevant value to compare charcoals weight of ash divided by weight of original charcoal. Then you can compare lump and briquette.

Stubbs is ground and compressed lump, that simple, with 5% vegetable binder - what that means is more fuel packed into a smaller volume - briquette is compressed, lump is porous. The additional binder might create slightly more ash as it might not combust to the same level as the charcoal but not to a noticeable degree from what I can see. Basically put, if you weigh out a pound of lump and a pound of stubbs, burn it down to ash and weigh it - you will see about the same weight of ash for each type.

Since the fuel content in charcoal is measured by weight (not volume due to different densities) - you can get a whole lot more fuel in you fixed volume cooker with stubbs briquette than you can with lump meaning longer time between refueling of your cooker - this is really important to me during winter time smoking where the heat loss requires more fuel burn for the same cook.
November 13, 2013 | Unregistered CommenterSmokin' Engineer

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