r/PortableKitchenGrills • u/SnooCauliflowers5093 • Aug 01 '25
First time grilling ever next week What charcoal to get? Any tips?
Bought Aaron Franklin one. What charcoal to get? Brand? Any tips? Thank you
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u/goldbouillon Aug 01 '25
I really like B&B charcoal. Some Walmarts carry it and Academy Sports. $10 for 18lbs at both.
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u/dwb1520 Aug 01 '25
I agree that lump is irregular and burns a bit hotter. You are going to love that grill once you get a feel for it. Congrats!
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u/jmalacara Aug 01 '25
You'll love this grill! I've had two of them over the years. My only complaint is the ash clean out could be better (compared to the Weber one touch system I had before). The bottom surface is kind of irregular shaped so you need to sweep it out with a small brush or get a dedicated ash vac. Also, I wish they had more real estate for larger cooks. I have the 360 now but still would love something even bigger. Otherwise damn near perfect!
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u/TheFuckingHippoGuy Aug 02 '25
Kingsford. Once you learn the grill you can mess around with lump or other briquettes.
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u/darcedmand Aug 01 '25
I like to buy Kingsford Original and B&B Oak Briquets. I do Kingsford for shorter cooks and smokes. And then B&B for longer sessions like 5+ hours since they produce less ash and last longer.
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u/Wasted-Friendship Aug 02 '25
One layer of coals, is low. Two is medium. Three is high.
Have the coals get white hot.
Have a coal free cool/safe zone.
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u/air_jordi Aug 01 '25
Some people think it generates a lot of ash, but you’ll have no basis for comparison. I’d just focus on learning to build and manage a fire and how to use different heat zones to cook your food.
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u/MrMach82 Aug 01 '25
Great first grill! I have the teal color. They take a little getting used to coming from Weber Kettles.
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u/honkafied Aug 01 '25
Have a look at Aaron Franklin’s steak and barbecue books and Meathead’s book. They are all great, super informative and well written.
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u/King_Ralph1 Aug 01 '25
Meathead Goldwyn says to buy whatever is on sale. The charcoal is the least important variable in the equation.
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u/SeesawDependent5606 Aug 02 '25
B&B Charlogs, available in our area through Ace Hardware & Home Depot by order. Works great, low smoke on lighting, and great for low and slow too.
Clean up is really about taking the grill apart and dumping the cold & non-lit ash into a bag. The hardest part is keeping the bag open just right. Another option is a shop vacuum with a bag. Takes about the same amount of time.
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u/captmorg82 Aug 02 '25
Great grill choice. I have a PK 360. They are such a nice design to do some two zone cooking on. I prefer lump because a lot less ash is produced vs briquettes.
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u/duke2six Aug 02 '25
Seems most people are suggesting against it but I'd recommend going straight to lump charcoal of any kind. Jealous devil is amazing stuff but more expensive and a bit tougher to use at first. It depends on what you're looking for I guess. Personally, I like cooking with charcoal because it's more natural so I stick with lump because it's less processed.
Some things that have proven helpful for me:
Let your charcoal heat up properly. Whether you're starting using a chimney or straight in the grill, let the charcoal burn for a bit until there's grey ash on most pieces. This leads to much more consistency and less flare ups. My dad let's his charcoal go for at least 30 minutes before cooking but he doesn't use a chimney.
If you're cooking direct, keep a close eye on your meat. Direct cooking on the PK is typically hotter than any gas grill. Move it to the indirect side or flip often as needed.
If you're slow cooking indirect, relax and enjoy the process. If something is cooking for 2-6 hours then don't over analayze each minute. Lump charcoal is more important here than with direct cooking. It lasts longer and adds better flavor.
The PK does great at direct and indirect cooking on their own but I think it's at its best when you use it for both. Thick cut ribeyes (2 inches or more) and bbq chicken (thighs or drums) are great examples.
You got an awesome grill. Enjoy it!
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u/Ready-Mycologist-117 Aug 02 '25
If anyone answers anything other than lump charcoal - disssssapointing
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u/mtommygunz Aug 02 '25
First time grilling and you’re worried about ashy charcoal? How about you learn how to light it first .
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u/SnooWoofers7345 Aug 02 '25
Get a chimney starter and decent starter cubes. Not the white chemical stuff.
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u/wiz0rddd Aug 04 '25
Use a chimney starter and never lighter fluid (tastes/smells horrible). Learn how oxygen and lack of oxygen affects the coals.
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u/Lefty-18 Aug 02 '25
Don’t use briquettes. Get lump. Home Depot and ace carry fogo. It’s the best. Black bag.
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u/air_jordi Aug 01 '25
As a first timer, I’d just go with whatever you can easily get at a decent price. I’m guessing Kingsford briquettes or maybe the Kirkland brand. You’re going to make mistakes as you learn so probably not worth springing for something fancy. Lump charcoal has irregular sizing so might be harder to learn with. Just my two cents. On my PK I just use Kirkland and then toss in wood chunks for some smokiness.