Kingsford 2 15lb bags $5.48 Walmart

Quote from bugaboo : Can someone provide me the upc so I can see if my store has stock? WEnt to two yesterday and walked the whole store including garden center and did not see any 2 packs

44600 30932 on the 2 pack

Quote from sdallnct : This whole discussion about lighter fluid or chimney for speed is mute. I use and prefer a chimney. However the real time is waiting for the charcoal to turn to an ashen color. That time won't change by more than a minute or two based on lighting method.

When I've wanted to speed the charcoal to the ashen color, sometimes I have resorted to using a piece of cardboard and fanning the coals, quickly. If there's a nice blaze inside the pyramid, it works well, and the arms get a workout!

My newspaper had an insert for Sam's Club and it has a deal for Kingsford 2 bags, 20 lbs. ea. for $16.68. So that's 40 lbs for close to $16.68 at Sam's, and 30 lbs for $5.48 at WM? And no membership card required at Walmart? No contest.

Quote from NDman : Mountain View, CA, store still has quite a bit in stock as of this morning. But they have no sale price displayed. The tag still says $13.xx for the twin pack but it rang up at $5.48. Kind of sleazy if you didn't know the sale price going in

Mine didn't even have the price listed. It just said 'As Advertised'

Quote from sdallnct : This whole discussion about lighter fluid or chimney for speed is moot. I use and prefer a chimney. However the real time is waiting for the charcoal to turn to an ashen color. That time won't change by more than a minute or two based on lighting method.

Fixed that for you.

And I agree; speed difference is minimal. However, to me, taste is a huge difference.

Also, suggestion for some charcoal peeps here: Take the money you save and invest in Mangrates (or similar CAST IRON grids). Get away from the stainless grids, and porcelain covered steel.

They are not cheap, but make a HUGE difference in taste and look of food. And every knows that you eat grilled food with your eyes FIRST!

I have 3 mangrates (~15 x ~16 inch cooking area) and that cost me about 80 bucks (I got a deal). I think 1 of the 4x15 mangrates and a brush retail at $50, not including shipping.

They pop a deal up on groupon every once in a while...

**Going to look for some pics of Mangrates and food cooked on them. BRB! **

Quote from jimmy5 : When I've wanted to speed the charcoal to the ashen color, sometimes I have resorted to using a piece of cardboard and fanning the coals, quickly.

I got really desperate once, and I used a shop vac (with the hose on the exhaust) to speed the process. It threw ash everywhere, but the coals were ready fast

Ok, I'll have to mute my mute. Or does it make my mute, moot?

Yes, I agree taste is the difference. But the main discussion seemed to be about speed. Which I don't get anyway. You need to leave your larger meats out a bit anyway. There is prep time. I usually pull the steaks out of the frig and light some coals at the same time. Then season the meat and let is sit out for the 20 min or so needed for the charcoal to be ready.

This is one of the keys to a well cooked steak. Having them close to room temp when you grill them. Everyone knows (or should know) to let the steaks rest before cutting, but some don't realize the importance of having the steaks out and at close to room temp before going on the gill. And yes, salt when you pull them out of the frig. It will draw some moisture out, but it good moisture that will help the taste and sear the steaks with those good grill marks.

And yes, couldn't agree more with your cast iron. Not only for the reasons you mention, but they simply retain their heat better. Yes, they take longer (sometimes much longer) to heat up, but once they do...look out. I wouldn't buy a grill without good old cast iron. And while SS is good, meh...not for the cost. I prefer the cast iron. Just like I prefer a good cast iron pan which I have several and just one SS.

Quote from Robert : I got really desperate once, and I used a shop vac (with the hose on the exhaust) to speed the process. It threw ash everywhere, but the coals were ready fast

my uncle put a pipe with holes along the bottom of his 150 gal. drum grill
hooked it up to oxygen , lit fluid, turned on O2 , went to get another beer
and all the coal burnt threw the bottom of the grill.

no wonder some asshole had 20 bags of charcoal yesterday at Walmart...

Picked up 4 bags of it yesterday. I might pick up a few more tomorrow if there are any left. They had about 20-30 bags left when I was there.

Quote from jeremy562 : no wonder some asshole had 20 bags of charcoal yesterday at Walmart...

It wasn't me...I had 34

Quote from Robert : It wasn't me...I had 34

i bought ten $1 off coupons on ebay for $1.75 and just went and bought 10 bags. soo cheap

Quote from keystone101 : my uncle put a pipe with holes along the bottom of his 150 gal. drum grill hooked it up to oxygen , lit fluid, turned on O2 , went to get another beer and all the coal burnt threw the bottom of the grill.

LMAO!

I was short on fluid one day but being lazy, I tried to make what little I had work. Of course after I lit it, I quickly realized it wasn't going to work. Despite knowing how bad of an idea it was, the beer in me said it would work if I quickly tossed +90% rubbing alcohol on the coals. What followed was one of the best fire balls I've ever seen emanate from a grill. :: oops ::




Further beating the dead horse, I say to each their own on starting methods. Personally, I much prefer fluid to chimney simply because I have scary OCD when it comes to how the briquettes are arranged and how many I use for what I'm cooking. Plus I cook almost everything slow over indirect heat after adding wood. I've tasted that lighter fluid flavor in grilled food others have done with more traditional methods of cooking but never have noticed it in mine. Then again.. who knows.

Quote from Technologist : Also, suggestion for some charcoal peeps here: Take the money you save and invest in Mangrates (or similar CAST IRON grids). Get away from the stainless grids, and porcelain covered steel.

Completely agree. I used stainless steel for a while, then had PC steel for a while, but when I bought my most recent pit, the one I settled on won out largely because it came stock with cast iron. Never going back to anything else. I was a bit concerned as I read a lot about how they require so much special care but I think it's actually easier. Quick brush down before and after every cook and a light oiling before I put the food on and done. Then once every six months or so, a thorough cleaning with light soap + water followed quickly by a bake in the oven to get some of the built up crud off from the underside and between the grates. Several hundred uses later and they're as good as new. :-D

Haven't head of Mangrates before but if I ever need a replacement, I'll check those out. Thanks + repped.

finally picked up a dozen bags.

Finally found a store that had stock
I also found an AWESOME tearpad coupon for $3 off Kingsford Charcoal wyb any KC Masterpiece Marinade or BBQ sauce. The smallest BBQ sauce was just 1.58 so I got each 2 pack and 1 bottle of bbq sauce for just $4.02, WHOOP!

Found the tearpads and Kroger for those wanting to look too