| T O P I C R E V I E W |
| CLev |
Posted - 04/26/2012 : 20:17:56
Has anyone come across this brand? I cannot find a review on Naked Whiz. On the bag says it is distributed by Cowboy but made from Mesquite from Mexico. Used it for first time tonight. I think I picked it up at HEB in Austin, TX while on a trip.
Not sure what I think, there were some really big chunks and even some small branch looking pieces. A lot of dust though. Pretty strong aroma (due to mesquite) used it to finish off some beef back ribs.
Any input would be appreciated. Price must have been good for me to get it and haul it home. Not a lot of pieces though because of the big chunks. |
| 4 L A T E S T R E P L I E S (Newest First) |
| BILLYBONESBBQ |
Posted - 06/29/2012 : 15:09:40
OUR OLD RETORTS WERE BUILT OF CORRUGATED STEEL AND LOOKED LIKE QUONSET HUTS OF WW11. 20 FEET LONG SO WE COULD STACK SLABWOOD, FROM AMISH LUMBER MILLS, IN A CONICAL CONFIGURATION. LARGE END OF CONE NEAREST WASTE OIL BURNER AND TAPERED OFF TO LES THAN FOUR FEET HIGH AT FAR END OF RETORT. WE HAD LARGE CORRUGATED DOOR WHICH ALLOWED THE TRACTOR ENOUGH ROOM TO ENTER AFTER THE BURN AND SCOOP UP THE CHARCOAL. THE DOOR WAS SEALED WITH FIVE TO 10 GALS OF MASTIC FROM SEARS AND ROEBUCK. WE BURNED/BAKED FOR FIVE DAYS SOMETIMES SIX DAYS AND THEN CAME FIVE DAYS FOR COOLING OFF THE STACK . VERY LONG PROCEDURE BUT CHARCOAL WAS AWESOME. WE ALWAYS HAD MORE CUSTOMERS THAN WE COULD FILL ORDERS. LATER RETORTS WERE BUILT NEAR ARTESIAN WATER SOURCE AND WE PIPED THE WATER THROUGH THE CEMENT SLAB FLOOR.COOLING STILL TOOK 2 DAYS BUT SAVING THAT TIME IS IMPORTANT IF YOU HAVE FOLKS WAITING .. HAHAHAHA PROBABLY ONE OF MY FAVORITE ITEMS IN THE COMPETITION ARSENAL BACK IN THE DAY .AS ANYONE LUCKY ENOUGH TO PROCURE THIS TYPE OF CHARCOAL WILL TELL YOU IT BURNS WITH SAME SWEET AROMA AS YOUR DADDY'S PIPE TOBACCO. NO NASTY COAL, OR DIRT TO DEAL WITH. THE HIGH HEAT WAS WELCOMED IN A CONCESSION MOVING A THOUSAND SLABS OF RIBS A DAY .. PROBABLY WHY I POO POO FOLKS MAKING RULES .. THE FUN FOR ME WAS FREEDOM TO EXPERIMENT TO PRODUCE THE VERY BEST POSSIBLE FOOD WITHOUT CONSTRAINTS OF WRAPPING, TRIMMIN, INJECTING AND ALL THE OTHER SILLINESS GOING ON IN THE NAME OF "TRADITIONAL" BARBECUE ... I DON'T THINK SO.....  AND MY GRANDPA DON'T THINK SO TOO ...
locate billy in Red Keg, michigan - half way between Paradise and Hell |
| jabbok |
Posted - 06/29/2012 : 13:51:33
Billy- you wouldnt happen to have a picture of your retort? I'm making small batches in a 30 gal drum inverted in a 55 gal. drum. It makes fantastic charcoal but I can only make 20- 25 lbs at a time. I'm looking to upscale production.
Jonathon
KCBS CBJ
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| Cactus1 |
Posted - 04/29/2012 : 22:37:50
I bought a 20 lb. bag of I'm not sure what - brown generic looking bag - Hardwood Lump Charcoal - Product of Mexico - and warning about combustibility and not to use indoors - are only things printed on the bag - no company name or anything else. Haven't opened to check but feeling through the bag, lumps seem to be good sized with some smaller toward the bottom I'm almost certain from settling during transit. Bought at a local produce market in a primarily Hispanic area. Price was right - $9.99. Won't burn any until next weekend but if this stuff is any good, I'm going to go back and load up.
* IHP Cactus Farm & Sauce Shack *
" A Balanced Diet Is A Rib Bone In One Hand
And ... Uh ... Oh Yeah ... Maybe A Chicken Wing In The Other!"
Member - IBS, Nelsen's Hall Bitter's Club, & West Side Rooters Social Club
Whatever You Do - Wherever You Go - Have A Great One!
22 1/2" Weber One Touch Silver (my "go to grill"), 26 3/4" Weber One Touch Gold, 18 1/2" WSM (with basic mods), 22 1/2" WSM (with basic mods), 1970's era Weber Kettle (rescued from & at my Dad's in Ohio - my cooker when I'm there), MasterBuilt Digital Electric |
| BILLYBONESBBQ |
Posted - 04/26/2012 : 21:26:17
CLEV, WE TOO, HAD LATGE CHUNKS IN OUR NATURAL LUMP COAL. YOU CAN FIND THE PICS AT NAKED WIZ. RETORT CHARCOAL IS CREATED BY COOKING NOT BURNING THE WOOD. RETORTS CHARCOAL KEEPS ALL THE ESSENTIAL SUGARS ETC. COMPLETE IN THE FINAL PRODUCT AND GENERALLY DELIVERS A HIGHER B.T.U. TEMP BECAUSE ITS NOT HELD BACK BY ALL THE ADDITIVES, SO COMMON TO BRIQUETE STYLE CHARCOAL. WE GENERALLY COUNTED ON THE LARGER PIECES TO HOLD THE MAIN FIRE WHILE WE TOSSED ON SMALL QUANTITIES OF SMOKING WOODS TO DELIVER THE TASTE WE REALLY WANTED.. WE USED MESQUITE IN RENO AS BASE FOR ALL OUR LUMP FIRES. IN COMBINATION, MESQUITE AND OUR POPLAR WOOD CHARCOAL DELIVERED A GREAT TASTE. ALL OF THIS IS JUST TO TELL YOU THAT YOU MIGHT CONSIDER ANOTHER LUMP IN COMBINATION WITH THE MESQUIT.. FRANKLY I LIKE THE HIGHER GRILLING TEMPS AND SHORTER FINISH TIMES NEEDED ON THE GRILL WHICH IS THE LAST STEP BEFORE SERVING OUR CUSTOMERS. I CALL IT 'THE CLEVELAND FINISH" IN HONOR OF THE GREAT LAMAUD "HOT SAUCE" WILLIAMS.. OF CLEVELAND. 
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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