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Message
re: The Best Natural Lump Charcoal?
Posted on 1/11/16 at 11:05 pm to Napoleon
Posted on 1/11/16 at 11:05 pm to Napoleon
I'm going to look into this. I love the grilled taste but can't get behind a huge smoke flavor i.e. love a low and slow brisket but only want a little of the smoke flavor. In fact, I think the smokiness imparted from charcoal and a couple chunks of Apple or Cherry wood is all you need.
What is your experience with high heat grilling? Seems better for Low heat smoking/ grilling?
I will address in another thread soon but you absolutely nailed the issue with my GE cooktop. I will find something I can do to show my appreciation.
What is your experience with high heat grilling? Seems better for Low heat smoking/ grilling?
I will address in another thread soon but you absolutely nailed the issue with my GE cooktop. I will find something I can do to show my appreciation.
0
Posted on 1/12/16 at 6:04 am to LSUTIGERTAILG8ER
quote:
What is your go-to brand and where do you buy it?
If you want huge long burning pieces with little dust in bottom bag, then the only answer is FOGO. Find it on Amazon.
Otherwise, go with Rockwood which I use when I don't need the slower burn of the extra large chunks.
Posted on 1/12/16 at 6:49 am to Uncle JackD
quote:
Royal oak Walmarks
Not anymore. They stopped selling it...Home Depot is where I have to get it from now.
Posted on 1/12/16 at 7:15 am to LSUTIGERTAILG8ER
Royal Oak - Super One
Posted on 1/12/16 at 9:34 am to sfdurst
B&B brand at Academy I have used both The Hickory and Oak Lump B&B brand from Academy no complaints here.
Posted on 1/12/16 at 9:49 am to LSUTIGERTAILG8ER
The Naked Whiz's website has an exhaustive database of lump charcoal, with ratings on every damn characteristic you can imagine. See it here: LINK
I usually go with Royal Oak, as it's cheap and readily available. The Wicked Good has giant pieces in the bag, but it's a bitch to light (in my experience)...though it is quite slow burning. Good for a long low & slow.
I usually go with Royal Oak, as it's cheap and readily available. The Wicked Good has giant pieces in the bag, but it's a bitch to light (in my experience)...though it is quite slow burning. Good for a long low & slow.
Posted on 1/12/16 at 10:13 am to Uncle JackD
quote:
This makes zero sense
how so?
It burns really hot and really fast in my weber WSM
eta: for me, briquettes are much easier to manage
This post was edited on 1/12/16 at 10:18 am
Posted on 1/12/16 at 10:23 am to PapaPogey
Do you end up with charcoal dust all over your food with those briquettes?
Posted on 1/12/16 at 10:24 am to horsesandbulls
quote:
Do you end up with charcoal dust all over your food with those briquettes?
uhh no does this look like charcoal dust to you?
This post was edited on 1/12/16 at 10:26 am
Posted on 1/12/16 at 10:37 am to PapaPogey
I have a Backwoods G2 Chubby does anyone use lump with these? I would think on ribs and short cooks might be better, but how does lump last for longer cooks Butts and Brisket?
Posted on 1/12/16 at 11:01 am to PapaPogey
quote:How so? Because with a quality smoker, temp is VERY easy to control using lump. I can smoke at 225 or I can sear at 800.. Burns cleaner and doesn't leave piles of ash begins like trash briquettes do. Plus, when I'm done cooking, I close vents and re use the lump.
quote:
This makes zero sense
how so?
It burns really hot and really fast in my weber WSM
eta: for me, briquettes are much easier to manage
This post was edited on 1/12/16 at 11:02 am
Posted on 1/12/16 at 11:04 am to Uncle JackD
quote:and I said I don't like it because briquettes are much easier for me. I use my smoker at least once a week and use briquettes every time. Meat comes out perfect every time. Do what you want, I'm just stating my personal opinion on lump. No need to be a dick about it
How so? Because with a quality smoker, temp is VERY easy to control using lump. I can smoke at 225 or I can sear at 800.. Burns cleaner and doesn't leave piles of ash begins like trash briquettes do. Plus, when I'm done cooking, I close vents and re use the lump.
This post was edited on 1/12/16 at 11:05 am
Posted on 1/12/16 at 11:41 am to golfntiger32
quote:
I have a Backwoods G2 Chubby does anyone use lump with these? I would think on ribs and short cooks might be better, but how does lump last for longer cooks Butts and Brisket?
I use a BWS G2 Fatboy for some competitions. I only use lump, but use nicer stuff (Wicked Good) and a guru. Never had an issue with burn time on butts. Make sure the pieces are somewhat uniform. I would not have a problem using a natural briquette if I was having issues controlling the lump. Try it out and see what works for you. Butts are cheap to practice with.
Posted on 5/7/16 at 6:10 pm to Uncle JackD
quote:
Royal oak. Walmarks
I had never used natural lump and so I bought a bag yesterday and did chicken on the Webber.
All I have to say is, WOW. It really is better than briquettes. I had no idea.
I got a nice tinge of smoke flavor without being overpowered with smoke.
I don't think I can go back to briquettes.
Posted on 5/7/16 at 10:12 pm to LSUTIGERTAILG8ER
Royal Oak is great for price and availability. Best I have ever used was Kamado Joe.
Posted on 5/7/16 at 10:13 pm to golfntiger32
I use it in mine occasionally. Never had any issues with it
Posted on 5/8/16 at 12:38 am to LSUTIGERTAILG8ER
I've used Royal Oak, Big Green Egg, Publix, Central Market Oak, Central Market Mesquite, and another brand which I can't recall.
All are good and no real complaints with any. I've been using mostly Central Market Mesquite as of recent. Buy it at HEB.
All are good and no real complaints with any. I've been using mostly Central Market Mesquite as of recent. Buy it at HEB.
Posted on 5/8/16 at 1:26 am to AlwysATgr
Stubbs and Cowboy are the best.
Posted on 5/8/16 at 8:59 am to HebertFest08
quote:
I use Rockwood Lump... you can get it from Goodwood. It is pretty good stuff and definitely a step above some of the usual brands. nakedwhiz.com has
Yup this stuff is the real deal. It's about $20 a bag, but it's a big bag. I don't remember the weight on it b/c I pour mine in a container and throw the bag away. It's at least double the size of a regular bag.
I like the wicked if you can find it as well.
To the Ol boy who said royal oak burns to hot.... You're doing something wrong. It's actually not bad and burns pretty good. Research on it says to make sure you get the one that says USA on it b/c it's the only way to guarantee you get American hard wood in it. I have some right now b/c I ran out of the rock wood and didn't have time to run to goodwood. Worked fine for the ribs I did the other day.
Posted on 5/8/16 at 9:46 am to Janky
quote:
B&B
This.
Don't stand to close in sandals while lighting. Just a tip there for you youngsters.
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