I finally had a chance to cook with a full basket of the new charcoal, using just four Stubby's briquettes to get the coco char going. I put about twelve pounds of coco charcoal in the basket. By the time Mable was heat soaked at 350, the Stubby's briquettes were gone, I'm sure. Dennis' coco charcoal is virtually odorless, as promised. I used no smoking wood for the pork country style ribs that I cooked because I wanted to taste the charcoal's flavor profile. The flavor is, in a word, incredible. I can't even describe the taste, other than to say I have never tasted better. There is something in the charcoal that super enhances the taste of the meat itself. The ribs had such a rich, clean, porky flavor. Dennis and i were just discussing it on the phone and we agreed that the charcoal works like MSG does. Somehow, the coco char super enhances the natural flavors of the food. I can't wait to taste salmon! Food on a KK is already stellar. The new charcoal makes foods taste even better, significantly better. Keep those extruders cranking, Dennis!
- This is the remaining KK extruded after a 45 minute soak to 350 and 4 hours at 350. At least 70% of the charcoal remains.
Last edited by Paswesley
on Nov 19th, '11, 14:40, edited 1 time in total.
Eating is one of the few truly pleasurable things that a pastor is allowed to do, so I make the most of it! - Paswesley