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Used lump charcoal - Keep it or toss it? Used vs. mixed vs new lump charcoal review | SDBBQ
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- เผยแพร่เมื่อ 15 ส.ค. 2024
- Is used charcoal still good? Can I reuse leftover charcoal from a previous cook? Any tips and tricks for using used charcoal? If you’ve every asked any of these questions this video is for you.
I share my tips and tricks for how to best take advantage of any used lump charcoal you have left in your grill.
👉🏼 Did this video help you? Sharing this video with friends, groups, social media etc. helps others find me and is greatly appreciated! 🙏
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I will walk you through the following topics:
0:00 - Intro
03:25 - The test (Used vs. Mixed vs. Fresh)
05:25 - The differences when lighting
07:21 - The differences in temp performance
#charcoal #tipsandtricks #kamadojoe
SDBBQ, i love how you respond to 95% of comments and react to subscriber requests. You really are a complete Champ in the KJ world. Maybe one day you could do a semi bio video, explaining your background (i'm guessing IT or Analytics haha), a little bit about you, which always makes you more relatable to your audience. Including how you have gained such extensive BBQ knowledge, that most of us weekend warriors could only dream of. I would also be interested to know your BBQ journey leading up to the Holy Grail of KJ BJ3
haha thanks so much, and is IT really that predictable lol? Happy to add some more background
Thanks James, your the first person I have seen on YT doing this during all my smoker research so many thanks for that. I’d never even considered it. Keep them coming and happy cooking
Glad to help and thanks for the feedback
If you want a Kamado Joe but don’t want to pay $1500, I have seen the Classic 2 on sale at a lot of places from $500-$600
@@RadDadisRad You haven't though have you. Bless you for wanting attention though
I've been using the mixed method for awhile with good results. The only suggestion is to be sure that youve shaken out as much ash as possible to insure good air flow
Great tip! 100% agree
I use my Milwaukee m18 vac to suck up the ash and then I use the leaf blower to blow all the ash I missed out. Granted I hold it far enough away that it doesn’t blow everything away. Then I use my propane weed burner to light the leftovers.
This makes perfect sense, less potential energy out of half-spent coals. Due to reflex frugality, I often start with new stuff and reserve the used stuff to drop in if I need to add more. Thanks for this!
Glad it was helpful!
I agree 100% , I recycle for most cooks. Unless high temp is needed.
Well explained James.
thanks
Exactly what I was looking for as a noob with my Kamado Joe JR. Thanks sir 👍🏻
Glad to help
I’m too cheap, I always reuse. 😆 Kingsford included.
I do as well, just try to not overfill the grill so that I have tons of used next time
I’m too cheap, I always reuse. I don’t use briquettes.
Leland Holton Briquettes in the Weber kettle. Lump everywhere else.
I always reuse, doesn’t get as hot as first run, so I just add new. Keeps you from super hot if you’re trying to do too many things at one time.
Great video thanks Dad. I had some issues when reusing, probably too high used % vs new coal. In the end I decided to keep my used coals for grilling on a barrel bbq! Works great there.
since i got a grill blazer grill gun it makes it much easier to work with i dont even notice
This is the shirt I needed to start my day. Haha! Thank you! Great vid as always.
hahahaha all about the shirts right? lol 😂
I love them....
Lump is very expensive. I always reuse and have great success with it. Removing the ash is the key! Thanks again for another great video!
You bet! Thanks so much
Thanks for this, I've always reused but it's good to know the differences.
Glad it was helpful!
Taking that ash pan with the "fins" was a great piece of advice....I just use a paintbrush (was new) and the ash pan as a dust pan before each new cook...quick and easy! Thanks for the great video, James!
Glad it was helpful!
What a cool channel, someone who actually cares about his community, and cares to read everyone's comments while being so humble. I'm proud to say that I'm here while he could still see my comment cuz soon, He will have over 10k comments and be famous. 👍
hahah I got ya buddy. much appreciated
Great video topic! While I assumed mixed would offer lower heat than all new this was impactful to see. I always try to end up with a limited amount remaining but I’m always surprised to see how long some lump charcoal lasts in my komado! Keep Grillin’ & Chillin’ from a fellow Canuck smoker!
Glad it was helpful! cheers 🇨🇦
Very useful - Thanks!
I empty all used charcoal out of the Kamado, this also removes a lot of loose ash from the used charcoal. The used coal is stored it in a plastic bucket with a tight closing lit (it is stored outside, but no moisture is going to sneak in).
On the next cook, I decide how much of the used charcoal to add. And the video confirms it is a reasonable thing to dot …. I think even for your inferno mode you can live with a decent mix 😉
I learned to be more mindful with coal usage over time. Initially I used way too much charcoal with the Kamado. My initial low-and-slow cooks were also difficult because I lit the coal in several spots, which made it hard to keep the heat low initially. Heat distribution is excellent in the Kamado with the deflector plates. I hope they will have the slo-roller as an upgrade for the Kamado2 in the future….
i 💯 agree with you and I started very similar to you
Really helpful; you’re my favourite KJ vlogger.
Yay! Thank you!
I also always use a mix of old and new coal. Works perfectly.
But now I know why I sometimes have a run away if I need to use most new coal.
Thanks!
Great point! thanks for watching
Keep up the great work, loving the kamado vids! Can’t wait until the BJ3 comes to Australia :)
Glad you like them! congratulations on your big joe
I can remove the ash-collector tool without removing the firebox, works great and I therefor see no use not using it. You can wiggle this piece out so you can clean behind the "wings". I use the used charcoal in the center to light the newly added lump. When using an looftlighter used lump lights more easy than new. Especially when using an hard type of wood. With kamado style kettles doesn't the back part get more air which results in hotter temps? Yet again informative video 👍🔥
I need to try this again, when I install it I couldn't wiggle it out without removing the firebox
Very interesting! I had never given this any thought at all, I had just been running with a full load each time and just choking it off when I was done with my cook, now I know that isn't the best way for max BTUs, nice work!
Glad to help! It also makes it easier to get smoking wood on the bottom, and or install the basket divider when you're not dealing with a full basket of used lump
Great rundown on charcoal old and new. Thanks for doing this video.
Thanks. Glad you enjoyed it
Excellent video James! I use the mixed method! I don’t manage my charcoal usage as well as you do, but it works out! Cheers!
Thanks Craig 👍 i end up with mixed as well... working on reducing the amount i use lol
Looks like I need a extra charcoal box to save my used charcoal. Hope you still read these messages because I have another question.
Can I add used charcoal to my basket mid cook? Or is this not advised?
The sky is the potential. That's one to remember!
😂 👍
Another helpful vid! Good stuff :) Also, quick update, my Kamado Joe arrive yesterday. What a beauty! Cannot wait to get cooking this weekend! Cheers 🍻
Hope you enjoy it! Congratulations
I cut the extension end of the wings off so I could lift it out without removing the fire box. Works almost as well as it did before.
good idea
So after I'm done cooking, do I close all the vents to preserve as much as possible or open it up and let it burn down?
Thanks that was interesting and useful information.
Glad it was helpful!
Thanks James, good idea and well presented
Glad you enjoyed it
Thanks mate. Informative indeed
Glad it was helpful!
does it help to cut up big chunks of new charcoal - all i seem to get is the size of 3 fists ???
Thanks for this breakdown. Good info.
Glad it was helpful!
Breakdown, go ahead and give to me....Breakdown, it's alright, it alright!!!
I also use a mix, but I usually layer the bottom with Big Block so I don't have small pieces of used charcoal blocking my air flow. I find that the used charcoal burns up quicker so I don't mix for high heat cooks.
yes exactly
Thanks James this was very informative.
Glad you enjoyed it. Thanks Jesse
Hi James what do you think about mixing lump charcoal with Kingsford professional baguette combined in one file thank you for your answer
it works, but i prefer not using the bricks as they ash up, don't last as long and don't get as hot ... but if you have them, thats fine
Very insightful video, James! We always use briquettes and cook them down to ash. Fresh is best!!!👏🔥
Absolutely!!
Very informative video. Could you perhaps do a skit on how to gauge the correct amount of charcoal? My current tendency is to overfill so any guidance towards a sweet spot would be gratefully received! 👍🔥
Great suggestion! will do
Awesome video my man and always use a mix of charcoal when I cook unless of course I have no old charcoal which is rare.
Same here. Thanks Matt
Real good data, smoking dad !!
thanks so much
I always enjoy watching you do your craft!
Thank you so much Tommy
Great video James!! I have a question for you. What do you call charcoal that is made with whole branch(3 to 5" diameter x 10-12" long) that's not broken like lump charcoal?
I don’t have an ash basket yet so can’t shake it out , would you take all the old charcoal out and then relay fresh and place the old around it
Or
just leave the old stuff try and knock the ash through and top it up with fresh ?
I would try not to overfill so you are always able to add some fresh next time
Great comparison charcoal video!
Thank you! Cheers!
I have a poor n sear and vortex. I save both in my kettle. Always save my lump.
heck yes
How about charcoal size. Especially the fines it feels weird not using it. And is larger always better?
Too large and too small can each have their challenges... too small and the risk of the fire going out is a challenge, too large it can be a little trickier to get it going and stable for a low slow (no problem for hot and fast... in fact ideal for things like pizza)
This was great. I always wondered what the result would be, as I re-use my lump from prior cook. That said, I have noticed a performance difference and this video totally helped with that. I do have a question for you - I was starting a half basket to do some chicken last night and only used 1 starter in it. It was taking a while (mix of old and new - your video helped explain why). I did however, use a fan in front of the bottom vent to accelerate things....I was SHOCKED at how quickly that helped the process. I notice you don't do that, any negatives associated with using a fan to speed things up? once again thanks for your videos - you have no idea how much they help.
Thanks so much Dave. I have a looftlighter but a simple hairdryer will do the same thing once you have a fire going
What charcoal do you use for high heat. I've been using jealous devil and xl big block and seem to taper off around 600 degrees.
I use both. no issues getting to 800-900
Oh that parrot shirt! Might be a fave of mine!
hahahah thanks
Is there anything to consider when going into a long low and slow cook with used charcoal? would the smaller lumps negatively effect temperature stability over a long cook? Thoughts on intermixing the used charcoal with the new vs. just pouring new on top in all cases low and slow or @ grilling / pizza temps?
no issue with a mixed bag of new and used
Excellent content, dad
thanks so much
another super informative video- thank you! All this info helps make kamado cooking less intimidating and mysterious.
Until the next time I spark up the thing and start freaking out at the swings, at least. 😬
hahah you've got this
Smoking Dad BBQ thanks - “I’m not dead yet!”
Hi where can i buy the basket charcoal for Kamado joe JR?
Here is the link - www.kickashbasket.com/Junior-Kick-Ash-Basket_p_42.html
As always, very informative video James 👍👊👊
Thanks so much Kevin 👍
Hi James
This is a off topic questions but have you ever looked into getting a Ceramic Grill Store adjustable rig/hanger combo. Not sure if the Kamado Grill expander is good enough.
I haven't because its essentially the same as the KJ grid extender that I have... BUT having owned the CGS PS Woo with the extended grid which BGE mostly copied but improved with their Eggspander system (added a slider stop) I have to say I prefer either of those two designs. When doing wings for example I can slide it back and access the bottom, the stationary design that KJ uses means I have to lift it out of the place with usually means getting hot chicken fat drippings on your work area. I love the OEM divide and conquer system... its great, but the extended rack feels like an after thought vs. the utility of others
Is it bad that I pay really close attention to your videos and I noticed the stock daisy wheel on the Jr. when I know you’re using the Smokeware cap now? Either way, keep pumping out more GREAT VIDEOS!
haha I record a few videos ahead, the giveaway I just recorded which has some toys showing that I didn't have when I made this video. I had a gasket issue in my testing yesterday with the SW cap so need to figure out whats going on there
Smoking Dad BBQ I bet the SW cap becomes more popular as people learn about it. Would be great to know what your fix was for the gasket when you figure it out.
@@SmokingDadBBQ The SW gasket is a disaster. It just doesn’t work as recommended. I have gone back to the original cover until there is a more secure, less problematic way of using the SW cap which is a shame as I like the concept but in practice it’s has been nothing but a hassle.
*Q* I have some used charcoal that 9 months old. It was left in my old smoker so will it have any flavor difference?
I always use a chimney starter with new charcoal on the bottom and old pieces on top.
I find the smoke flavour is less noticeable on used charcoal which can be a good thing if you’re trying to not have that flavour stand out
Hi James, I’ve been looking through some more of your videos and you’ve given me a much better understanding of how to master the kamado and where I’ve been going wrong (Yo-yo for example). I’m carrying over a lot of kettle habits lol. I bought a Masterbuilt kamado at the start of lockdown,which is a rebranded KJ classic 1 with the new fire box design, same warranty and I picked up a d&c as part of the package, so I’ve been watching closely and learning lol. I’m not sure I’m getting wood placement right though. At what point and in what position to the fire does one add wood chunks? How much to use? Thanks for any advice you can offer and keep those great videos coming. Keep safe 👍🔥
Thanks Jason, and congratulations on the Kamado. If using large chunks, I don't use more than 2 (bottom front, and bottom back) and if using a log, just one (Brisket, pulled pork)..... I always aim in the centre and oriented to favour the back where the fire often gravitates towards
Smoking Dad BBQ thank you, appreciate the response
Nice, I've seen a video where the just opened the lid of a kamado and did a caveman style cook. They mentioned that all the ashes will go up because of the great airflow and the intense heat.
Did you try this with your experiment? Does this also remove ashes from used charcoal?
thanks. I’ve not had that, check out my caveman Waygu streak. I don’t see any ash flying up th-cam.com/video/WGo-Sq1jbhU/w-d-xo.html
Thanks, James! Very informative. Hey, I was wondering if you could use the snake or fuse method of lining charcoal around the firebox to do a low and slow cook. They do it in the kettle grills and I was thinking it might be something for me to use until I get better at keeping the temps steady. I have that brisket in the freezer just calling out to me every day to cook it. Maybe you want to do it in one of your videos. ; )
Great suggestion! I should try that
have you made a video explaining how to shut down the grill?
No but it is on my list of things to do soon
I will not reuse like i did last time (reuse 100% from last Brisket) with pizza...Did not get the temperature up like it should have been.
it’s hard for me at least to break the habit of adding charcoal like i refuel my vehicle (fill er up) as it just doesn’t work as well to have excess charcoal in the grill
Gotta add a piece of sheet metal to bottom of basket to hold ash when removing.
in the ash basket? it just falls into the collection pan
Hi James new kamado owner here love your channel and very informative I want to try a slow cook today On a rib eye roast. I have used charcoal in it already
Is it safe to say to just use the used charcoal in it already since I don’t need high heat for the cook or should I do a mixture of new and old.
Hope it went great Jay, yes its safe to use... as you said the only limitation is slightly less high heat but you don't need that so no issue
I also noticed you had removed the round metal grate with holes that sits on top of the ash catcher. Is this correct? Better air flow?
yes with the charcoal basket you don't use this... in fact the classic/big joe 3 doesn't even come with this anymore
I wonder if the Kickash Can would work any better as an ash collector below the basket? Don't know how big the hole is etc.
My M.O. with my kettle was to dump, because there typically wasn't much left. Since I got a Slow N Sear I've been examining what's left after shaking the ash out of it, and if there wasn't much I still dump, but if there's a lot I'll keep it.
Good content though. I like these sorts of "testing these things" videos; they're helpful for those of us who don't own a Kamado but are planning to purcahse one (even if I won't be going the Kamado Joe route). Still haven't received my Jealous Devil. I finally got mad enough to buy a bag when I used the bottom of a Royal Oak bag and it was so full of black dust my chimney just wouldn't light, delaying dinner by 30 minutes or so.
I think the can design is even better, not sure if it fits the new firebox design but I have my eye on finding out
bummer on the ash, i hate opening bags to find that
Smoking Dad BBQ It was at the bottom of the bag, the dregs of charcoal. I was hoping to use it without having to open a new bag, but it wouldn't light after 30 minutes, so I had to dump it and relight. The bits above the bottom (as I'd filled the Slow N Sear half full for roasting with those - the lit coals just get poured onto them) worked OK, but they were still tiny.
We'll see if I have luck with the Jealous Devil. I've seen another guy do a charcoal test akin to yours, and his bag of Royal Oak was WAY more consistent than any of mine have ever been, so who knows.
Another great video. I always reuse and supplement. Let your wife know that the kids would look totally rad (Dad phrase right?) in SDBBQ Hawaiian 🌺 shirt merch. Also - where do you find Alder chunk in Canada? Had it with a ribeye 🥩 once and it was outstanding!
hahaha love it. I bought bags at my local bbq store. I actually think they are made by weber
I just about always do mixed. I rarely burn down my coals completely to ash.
right on
How much smoke is given off when starting the fire / coals? Say like in the first 5 - 10 minutes after igniting... thx.
I wait at least that long before putting on food to make sure the smoke is clean / blue vs. white and billowy
How would you plan when you’re going from slow smoking to pizza. Last week I ran a Boston butt at 230ish for about 15 hours. Then set up the dojoe for pizza. There was a good coal bed left. I stirred and tried to get as much ash out then added fresh lump. I had a hard time getting the pizza temps I wanted. Should I have lit the fresh lump ?
this happens when the % of your basket is more heavily used lump vs. new lump. I try and plan my charcoal that there is nearly nothing left at the end of a long cook so that I have high heat available next time, as well as making it easier to install the basket divider and or add smoking wood to the bottom
Smoking Dad BBQ i think I may have also been fighting some clogs. I gave it a good cleaning so I hope that helps as well. When you add lump to an already established coal bed do you ever light the new , especially if you need a drastic temp increase like ramping up for pizza? I’ve found about 550 seems to be the sweet spot for pizza so far for the crust mixes we are using.
I re use mine
same here
But after your video it now makes sense why it takes longer to get up to temp using older coals. I have two grills and now one will be used for new and other for used depending on what I'm coming
Have you reviewed B&B Competition Char-Log? If so do you recommend for Akorn Kamado?
Btw thank you for your videos super helpful!
thanks so much. I haven’t seen it for sale in my area to even try yet
@@SmokingDadBBQ Thanks, i find it at our Ace Hardware
I alway dump whatever is left over in my baskets in the chimney with new charcoal, light it and go, no need to throw it away.
exactly
Used charcoal ain't perfect for searing ribeyes, I would use fresh new charocal for that, I can still use used for low n slow, or for cooking hotdogs and corn. I would normally mix it up too on my Big Green Egg. On my weber I just use royal oak briquettes, that is my favourite mathod to cook ribeyes. I don't reuse charcoal on my Weber though. I cook a lot of beef ribs and here in Arkansas, we have post oak, with these leftovers you are lest with the best damn post oak lump charcoal there is out there! 🇺🇸
sounds like a good combo
thank you, it's verry educative. :D
Glad it was helpful!
Funny my iPhone overheated just standing outside at 135 too (sad part I was under a shade).
lol thats crazy
Can you clean under the wing thing with a shop vac without taking out the fire box
I haven't tried but I am sure you could capture a good portion of it
@@SmokingDadBBQ I have an older version without the basket. I really need to upgrade that
100% mixed all the time. Steak, pizza. Doesn’t matter. Although with pizza I put new big chunks in first then sprinkle the used on top.
same for me
I always reuse....simply add new charcoal to make sure fuel does not die out.
same for me
You lost me with that thermostat over each area.. what was the wind like?
Were you taking those temp readings in C or F?
good question, this is F
Got myself a Kamado Joe a few years ago, but here in the South Side of Chicago, I got it stolen by rival gang members at night. I tried to shoot em, but they got away and sold it. Police did nothing.
thats crazy
Is James from Canada? His "outs" are very Canadian.
Gregg Fugunt ha I don’t know what you’re talking abOUT
@@SmokingDadBBQ If you pronounced it Aboot I would have had no doubts 🤣
Yes there will be heat difference. New hotter
You got it
I always re use just knock the ash off and always will unless I’m sponsored lol
hahaha in which case new all the time?
get a shop vac!
it’s a good option too
I reuse it as well, but you still have to put some new charcoal either way to have even heat. Its just fossil fuel...
same here
I shake it out and reuse and add new coal.
Right on
Going to find another video less talk
cheers
Stop speaking Canadian! Or just don't use the words out and about.
haha now i need to watch this back and see if I can find it