Geo Posted April 7, 2016 Report Share Posted April 7, 2016 I'm wanting to try some of the CoCo Char. Would appreciate some assistance on how to use it. I presume that I break it into pieces a few inches long. Do I put in enough to cover the bottom of the basket? Do I pile it up? Do I light it in more than one place? Any other suggestions? Thanks Geo Quote Link to comment Share on other sites More sharing options...
5698k Posted April 7, 2016 Report Share Posted April 7, 2016 Hit two pieces together, I usually get three pieces per stick. Let them fall randomly into the basket until full. Depending on your cook, a lo/slo for instance, light a spot in the middle, close the lid, open the vents, and let the magic happen. The temp will come up more slowly than you're used to, but it will happen. Enjoy! Robert 2 Quote Link to comment Share on other sites More sharing options...
Syzygies Posted April 8, 2016 Report Share Posted April 8, 2016 Exactly as Robert does. And hitting the pieces together is fun. Do it with conviction, as practice for when people are watching. I ended up buying a second charcoal basket, which I store on a terra cotta plant saucer. This way I can set unused CoCo aside without handling it, to use hardwood charcoal for hotter cooks. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted April 8, 2016 Report Share Posted April 8, 2016 And when doing a super low and slow...someone on here welded a gutter spike (or piece of 5/16" or so diameter round solid steel stock) to a small piece of flat plate...light one end of the whole cocochar 'log' and lean it up against the basket for slow controlled burn (and smoke if you set it atop a small pile of smoking wood chips). I smoke my habaneros and tomato halves this way...part drying part slow 'cueing part smoking Quote Link to comment Share on other sites More sharing options...
Geo Posted April 8, 2016 Author Report Share Posted April 8, 2016 Thanks everyone. I hope to try it tomorrow (Friday) Quote Link to comment Share on other sites More sharing options...
tony b Posted April 8, 2016 Report Share Posted April 8, 2016 Pictures! Don't forget the pictures! Quote Link to comment Share on other sites More sharing options...
Geo Posted April 8, 2016 Author Report Share Posted April 8, 2016 Okay, Tony. Here are your pictures... Sorry for for the humor. It's the Iowa Boy coming out in me. (Born and raised in Rockwell City). Will send chicken pictures. Hopefully later today. Quote Link to comment Share on other sites More sharing options...
Geo Posted April 8, 2016 Author Report Share Posted April 8, 2016 Cooked boneless skinless chicken breasts over CoCo Char. Breasts had been seasoned with garlic & ? at a local market. Put on KK at 350 (Direct). Used my Oregon Scientific wireless thermometer, which proved to be a mistake. That thermometer sets temp to 180 for chicken, and I didn't notice it until the chicken hit 170. Still tasted good, but wasn't as moist as I'm used to. I can't change the settings on the thermometer, so I'll just have to remember that error in the future. 1 Quote Link to comment Share on other sites More sharing options...
Hogsfan Posted April 8, 2016 Report Share Posted April 8, 2016 Looks good from here, George! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 8, 2016 Report Share Posted April 8, 2016 Dinner is looking very good, Geo.:) Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 9, 2016 Report Share Posted April 9, 2016 What time is dinner served? Very nice cook. Kudos all over the place to ya! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 10, 2016 Report Share Posted April 10, 2016 Great results. Quote Link to comment Share on other sites More sharing options...
Jon B. Posted April 11, 2016 Report Share Posted April 11, 2016 Food looks great..........................and Thanks for asking the question. i have not tried the CoCo Char yet and probably would not have thought to ask how to use it. Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 11, 2016 Report Share Posted April 11, 2016 Coco Char is the absolute best charcoal I've ever used. I hoard my stash like it'll never be made. For everyday cooks, I use FOGO, but if money were really no problem, I'd use nothing but CoCo Charcoal. Quote Link to comment Share on other sites More sharing options...
kjs Posted April 11, 2016 Report Share Posted April 11, 2016 CocoChar is great. I also just purchased some CoffeeChar and it is wonderful as well. 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted April 12, 2016 Report Share Posted April 12, 2016 ^ same here...liking the CoffeeChar from Dennis! I wish I would have bought more. 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 12, 2016 Report Share Posted April 12, 2016 I have one box of CoffeeChar that was given to me by Rak that I'm waiting to try. I am going to test the CoffeeChar on some Wagyu steaks, very soon. 1 Quote Link to comment Share on other sites More sharing options...
