Anybody Ever Used Grill Charcoal That Won't Cook???

EDDIE BUCK · #1 04/28/12, 02:07 PM

Last weekend WM had Kingsford on sale two bags for thirteen dollars.We bought two bags, and Wed I was gunna cook chicken for supper.I filled the smoker grill pan up, added starter and burned until all brickettes were covered in white ash like I always do.Spread it out and put on the chicken.The charcoal never got hot enough to cook the chicken.

After about an hour after it burned down some,,I added more charcoal.Same thing,it burned up and never gave off enough heat to cook.After three hours and nine-thirty at night, we put it in the stove to finish cooking.

I have used charcoal grills all my life, and have never seen charcoal that I could not cook with.Some burns up quicker than others, but it all would cook.Just wondering had any of you folks ever experienced that with charcoal,and could that be the reason it was on sale?

romysbaskets · #2 04/28/12, 02:23 PM

It may sound silly to some but here is what I would do. Bag up those burned ashes and take the mess back into the store with your receipt. Tell them what happened and get your money back. I never have had that happen before but usually grill with a gas grill or over wood we burn. I stopped buying charcoal years ago. It sure is handy though for camping out. I just always have wood available so we use it instead and burn it down to coals.

MO_cows · #3 04/28/12, 03:48 PM

It is a bad batch or it got damp or something. Your lighter fluid might be bad, too.

My suggestion would be take it back and exchange it for a chimney starter and some natural chunk charcoal. The chimney works better than the fluid and you only have to buy it once. The natural chunks of charcoal seem to light better and give better flavor but they will burn up faster.

edcopp · #4 04/28/12, 04:08 PM

Sounds like a manufacturing defect to me. Get your money back.

EDDIE BUCK · #5 04/28/12, 05:27 PM

Quote:

Originally Posted by edcopp

Sounds like a manufacturing defect to me. Get your money back.

Yes,I went to their website and other folks are complaining about it to.I tried to tell them about mine, but their submit button does not work.They may have turned it off.Thanks folks.If you buy any better have a backup.

salmonslayer · #6 04/28/12, 07:00 PM

I have never had that happen but boy that would be frustrating wouldnt it? I can imagine trying to explain to company (or even family) that you actually know how to BBQ but the charcoal was bad.

texastami · #7 04/28/12, 07:15 PM

I bought kingsford when home depot had the same $13 double bag on sale for $5.88.... makes me wonder now... Altho I remember DH used part of a bag and didn't say anything....

Now I just put a new propane bottle on and it didn't want to cook the burgers.... something about air in the line?????

Yvonne's hubby · #8 04/28/12, 07:45 PM

I cant imagine what might be wrong with the charcoal... its just precharred wood.

Are you sure the chicken wasnt fattened on gm corn?

ChanceTheRapids · #9 04/28/12, 07:56 PM

That's why I only buy lump hardwood charcoal. No byproducts-just wood.

Good luck...if enough people complain about it, you could probably get a refund.

EDDIE BUCK · #10 04/28/12, 08:09 PM

Quote:

Originally Posted by Yvonne's hubby

I cant imagine what might be wrong with the charcoal... its just precharred wood.

Are you sure the chicken wasnt fattened on gm corn?

You know that might be it.I better check and see if a lawsuit is in progress against Monsanto for fire proof chickens, and get my name in the pot.

.

EDDIE BUCK · #11 04/28/12, 08:18 PM

Quote:

Originally Posted by salmonslayer

I have never had that happen but boy that would be frustrating wouldnt it? I can imagine trying to explain to company (or even family) that you actually know how to BBQ but the charcoal was bad.

Yea my family knows I can burn chicken with the best of them.When I brought it in the house, they saw right off it won't burnt to a crisp,and still looked recognizable as chicken, they knew it won't my doing.

MoonShine · #12 04/28/12, 08:52 PM

Yes, I had the same thing to happen, back in the late fall. I'm pretty sure the charcoal wasn't Kingsford, though. Anyways, it also had the strangest smell to it. I couldn't do anything with that charcoal, I even had someone else to try getting it to heat right and it just wouldn't.

arabian knight · #13 04/28/12, 08:55 PM

I been using Kingford the last few days. It Does BURN UP quickly. But it sure lighted good, and was fine but it was ONLY MINUTES before the coals turned white. Just MInutes.~!
SO my question is this.
Did you get out there Quick Enough before the coals were say already Used Up?
They have really been burning at a MUCH faster rate then I can previously remember them doing. Much Quicker before they are nearly ASH.
One has to get out and get the food on the coals much FASTER IMO then in years past..

Pony · #14 04/28/12, 10:38 PM

Apparently none of you have heard of the new EPA ruling on charcoal. It can not burn hot enough to cause blackend spots on the food. The black stuff may contain substances known to the state of California to cause cancer.

EDDIE BUCK · #15 04/28/12, 11:26 PM

Quote:

Originally Posted by arabian knight

I been using Kingford the last few days. It Does BURN UP quickly. But it sure lighted good, and was fine but it was ONLY MINUTES before the coals turned white. Just MInutes.~!
SO my question is this.
Did you get out there Quick Enough before the coals were say already Used Up?
They have really been burning at a MUCH faster rate then I can previously remember them doing. Much Quicker before they are nearly ASH.
One has to get out and get the food on the coals much FASTER IMO then in years past..

Yes,I was setting there just watching and waiting for the coals to get ready.They ashed over fine.I spreaded them around and put the chicken on the rack.I noticed they did not seem to be heating like they should,but thought when I shut the lid and open the draft some they would get going,but did not.They finally burned down enough,I started somemore in a can I fixed to start coals,then added that batch,the same thing,would not get hot enough to cook.Had I been cooking steak,they would have never been placed on the rack,because if it ain't hot enough to sear the steak almost immediately,they stay in the pan.

Quote:

Originally Posted by Nimrod

Apparently none of you have heard of the new EPA ruling on charcoal. It can not burn hot enough to cause blackend spots on the food. The black stuff may contain substances known to the state of California to cause cancer.

I haven't heard about it,but they could be.Like I said,I've cooked with charcoal for years and years but never had this to happen.I'm taking the bag and a half back to walmart tomorrow and see if they will trade for another brand until this batch gets off the market.I'm glad I wasn't cooking for a bunch of hungry folks,

Heres the lot number if you folks want to check any you might buy...(M32 100A 2032183)

arabian knight · #16 04/29/12, 12:15 AM

Quote:

Originally Posted by EDDIE BUCK

Yes,I was setting there just watching and waiting for the coals to get ready.They ashed over fine.I spreaded them around and put the chicken on the rack.I noticed they did not seem to be heating like they should,but thought when I shut the lid and open the draft some they would get going,but did not.They finally burned down enough,I started somemore in a can I fixed to start coals,then added that batch,the same thing,would not get hot enough to cook.Had I been cooking steak,they would have never been placed on the rack,because if it ain't hot enough to sear the steak almost immediately,they stay in the pan.

I haven't heard about it,but they could be.Like I said,I've cooked with charcoal for years and years but never had this to happen.I'm taking the bag and a half back to walmart tomorrow and see if they will trade for another brand until this batch gets off the market.I'm glad I wasn't cooking for a bunch of hungry folks,

Heres the lot number if you folks want to check any you might buy...(M32 100A 2032183)

It DOES say on back of the bag
CA Prop 65 Warning~~~~
Carcinogen, can cause cancer bla bla bla bla. So you may not have a leg to stand on, as far as getting money back.

EDDIE BUCK · #17 04/29/12, 12:39 AM

Quote:

Originally Posted by arabian knight

It DOES say on back of the bag
CA Prop 65 Warning~~~~
Carcinogen, can cause cancer bla bla bla bla. So you may not have a leg to stand on, as far as getting money back.

Should have known California had something to do with it,with all their idiotic rules and regulations.I think Cal is Kingsfords main office.Not sure but I believe it is....

Might not mention California or that warning label,just tell them the charcoal won't burn for some reason.It must have gotten wet before or something.

Harry Chickpea · #18 04/29/12, 10:40 AM

All About Charcoal - The Virtual Weber Bullet
and
Kingsford R&D Lab Trip Report - The Virtual Weber Bullet

It has been well over thirty years since I have purchased charcoal briquettes.

arabian knight · #19 04/29/12, 11:23 AM

Well lets see here.
Our small town should be a Cancer Cluster then.
Because for the last 54 years for 3 days we have the biggest charcoal chicken festival around. A small town of 600 has up to 10,000 come to eat charcoaled chicken.
And I mean Charcoaled chicken not BB'Qd either. All they baste the chicken with is a 50 / 50 mixture.
50% Butter 50% Mazola Corn oil
I eat My YEARS Fill of chicken that weekend which is coming up in just a few weeks.
And for those three days many towns people have to Cook and stand over ALL that great smelling smoke of chicken cooking for Hours at a time. They start those big open charcoal bins at 9 AM and never shut them down till Midnight.
So this has been happening for that long, 54 years, and this little town should have such a cancer cluster that it should be making news around the world.

Nope not hardly a case at all just a normal amount.LOL

Yes I heard all about this what what it now back in the 60's???
Oh boo hoo on all these here says about such things as getting cancer form charcoaled cooked foods.

And again in just 5 weeks i again will eat the equivalent of oh, who knows how many whole chickens it would ad up to,,, 3 - 4 - or maybe even more. LOL

http://www.elevabroilerfestival.com/

Silvercreek Farmer · #20 05/09/12, 04:38 PM

I've tried to get away from buying charcoal, using wood instead, but the wood requires more attention which cuts into my beverage consumption, so I stick with charcoal with a little oak/maple tossed on top. The absolute easiest way to get decent tasting BBQ is to put a pan in a gas grill under the grate and throw a few chunks of hardwood in the pan for some sweet smoke. Gas grills don't seem to last long though (3-4 years at the rate I BBQ), so now I am using a Weber Kettle grill (lasts me 10+ years) and a weed torch to light the charcoal (haven't finished off my first $15 tank of propane yet, after a year of this method) much cheaper, faster, cleaner, and more fun than lighter fluid...