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BGE Charcoal
Posted on 5/9/16 at 8:42 am
Posted on 5/9/16 at 8:42 am
Anyone using anything other than the BGE charcoal? If so, what are you using, and what's the outcome?
8
Posted on 5/9/16 at 8:51 am to Boston911
I use simple truth (kroger store brand) lump charcoal. It works fine. It doesn't catch as fast, but I live with it. The pieces are smaller (less airflow) and there is more charcoal dust than in the BGE lump.
BGE lump charcoal is just Royal Oak Lump in a green bag.
BGE lump charcoal is just Royal Oak Lump in a green bag.
This post was edited on 5/9/16 at 8:55 am
Posted on 5/9/16 at 8:53 am to Boston911
Get royal oak. Same stuff, half the price.
Posted on 5/9/16 at 8:54 am to Boston911
Royal Oak. I have tried many kinds. Most consistent in large chunks, quality and availabity.
Posted on 5/9/16 at 9:06 am to Boston911
I use Royal Oak for 'regular' cooking, and if I am doing a really long low-n-slow, I'll use Wicked Good. It is very dense, can be hard to light, but it settles down & burns very consistently at low temps.
Posted on 5/9/16 at 9:17 am to Boston911
I 4th Royal Oak
haven't seen the wicked good, will have to check that out.
haven't seen the wicked good, will have to check that out.
Posted on 5/9/16 at 9:22 am to Boston911
Rock wood is probably the best. Goodwood hardware has it.
Wicked is a close 2nd and is hard to find around here.
Again... BGE is royal oak. Make sure you buy Royal oak listed with USA on the bag and you're gonna get American hard wood.
The first 2 last the longest and burn the cleanest is you are using them for a long smoke. Royal oak is good, but not as good as those.
Wicked is a close 2nd and is hard to find around here.
Again... BGE is royal oak. Make sure you buy Royal oak listed with USA on the bag and you're gonna get American hard wood.
The first 2 last the longest and burn the cleanest is you are using them for a long smoke. Royal oak is good, but not as good as those.
Posted on 5/9/16 at 9:24 am to HebertFest08
Where in BR sells Royal Oak?
Posted on 5/9/16 at 9:39 am to Cash
Just about any place does. I bought the last bag at Alexander's they always have it. I assume you can get it at the big box places as well.
Posted on 5/9/16 at 9:40 am to HebertFest08
Thx
Posted on 5/9/16 at 9:47 am to Cash
I use royal oak primarily because it's easy to find and cheap. I do find the occasional piece(s) of "what the hell is this?" in the bags however. I'm not one of those BBQ guys who sorts my charcoal by size. I just dump the stuff in the chimney starter and light it up.
Posted on 5/9/16 at 10:02 am to Boston911
I am currently in the 20th hour of a boston butt smoke with the B and B brand I picked up from Calandro's. This is my go to brand and prefer it to the BGE brand and the one I sometimes pick up at WF.
It usually has a nice mix of large and medium pieces and limited amount of dust and small pieces. It doesn't spark too much when lighting either.
It usually has a nice mix of large and medium pieces and limited amount of dust and small pieces. It doesn't spark too much when lighting either.
This post was edited on 5/9/16 at 10:04 am
Posted on 5/9/16 at 12:21 pm to ruzil
B & B brand lump from Academy either Oak or Hickory...I burnt some up in my Backwoods Chubby G this weekend.
Added chunk or two of Cherry and some mighty taste ribs.
Added chunk or two of Cherry and some mighty taste ribs.
Posted on 5/9/16 at 1:28 pm to Boston911
Royal Oak. From Home Depot. Very good chunks, Little Ash. Half the price.
this link has more than you want to know about lump
LUMP CHARCOALS
this link has more than you want to know about lump
LUMP CHARCOALS
Posted on 5/9/16 at 1:42 pm to ruzil
quote:
I am currently in the 20th hour of a boston butt smoke
20 hours?
explain yourself please
what temp?
wood smoke the whole time or just low and slow?
Posted on 5/9/16 at 2:05 pm to cgrand
Kroger, publix, etc. brand is the same stuff as royal oak.
Posted on 5/9/16 at 2:51 pm to reb13
I don't know if BR has Smart & Final, but it has by far the cheapest Royal Oak that I've found
Posted on 5/9/16 at 3:02 pm to cgrand
Two fairly large butts. Apple wood chunks soaked prior to throwing in the coals. Grate temp stayed at 225 for first 10 hours or so and meat stuck at 170 throughout the night. I woke up this morning to find the gate temp at 184 and meat at 172. Opened the vents a bit and got the temp up to 245 for the last few hours. Pulled meat at 195 wrapped in foil and tossed in a 200F oven until I have it for dinner tonight.
Sampled a bit of it and it had a nice bark and tasted great. Glad you asked.
Sampled a bit of it and it had a nice bark and tasted great. Glad you asked.
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