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Started By
Message
re: Charcoal VS Gas
Posted on 6/20/12 at 7:19 pm to bbvdd
Posted on 6/20/12 at 7:19 pm to bbvdd
quote:Yes, during cleaning cycle
You can get you oven to 800???
I would never cook anything that high.
quote:meh
And there is a big difference between briquettes and lump. Lump can get hotter and also produces less ashes. Starts faster as well.
0
Posted on 6/20/12 at 7:22 pm to AlxTgr
Ignorance is bliss
Posted on 6/20/12 at 7:29 pm to gmrkr5
That's ironical
Posted on 6/20/12 at 7:33 pm to AlxTgr
quote:
gimmick
and that's when the fight started...
Posted on 6/20/12 at 7:39 pm to wickowick
Posted on 6/20/12 at 7:40 pm to TigerBait2008
gas
Posted on 6/20/12 at 7:48 pm to AlxTgr
Thats been my feeling about them, bricks-quick, lump for big cooks. Have never tried any other lump than the B&B I get at Academy, just wondering if anybody had any reviews of other lumps. Quick google check and Royal Oak lump is rated high. Where can I find lumps besides Academy? 
Posted on 6/20/12 at 7:57 pm to Inspector37
Sam's has some lump that contains whole limbs I only use it for my offset where cool/hot spots are a non-issue. It's mesquite, which I would never use as a smoke wood, but as a charcoal, it's pretty good.
I only use it for my offset where cool/hot spots are a non-issue. It's mesquite, which I would never use as a smoke wood, but as a charcoal, it's pretty good.Posted on 6/20/12 at 7:59 pm to Inspector37
Walmart has the Royal Oak
Posted on 6/20/12 at 8:00 pm to AlxTgr
quote:
Posted by AlxTgr
Sam's has some lump that contains whole limbs I only use it for my offset where cool/hot spots are a non-issue. It's mesquite, which I would never use as a smoke wood, but as a charcoal, it's pretty good.
The stuff at Sam's actually gets bad reviews.
Posted on 6/20/12 at 8:01 pm to wickowick
Never had an issue with it. But again, only used in an offset.
Posted on 6/20/12 at 8:11 pm to AlxTgr
I think the knock against it is that it has lots of small pieces, won't get real hot ( over 600) and the smaller pieces burn up quicker...
Posted on 6/20/12 at 8:13 pm to wickowick
I've used the lumps.
Normally get the kingford competition style. I think it gets hot quicker. No data to back that up.
Normally get the kingford competition style. I think it gets hot quicker. No data to back that up.
Posted on 6/20/12 at 8:14 pm to Nodust
quote:
Posted by Nodust
I've used the lumps.
Normally get the kingford competition style. I think it gets hot quicker. No data to back that up.
That link I posted earlier in this thread has reviews for almost all charcoal.
Posted on 6/20/12 at 8:20 pm to wickowick
Never really looked at Wally World, my next stop.
Posted on 6/20/12 at 9:25 pm to Inspector37
I'm a bit of a grill collector. I use my green egg the most, probably 2 or three times a week. I also have a weber rancher (36" kettle) for when I have a large group. Also have a 22.5" weber bullet smoker for tailgating. Only gas grill I have is a weber q that only gets used for tailgating.
As far as charcoal goes, try out a bag of Ozark Oak. By far the best I have ever used, and I have tried a lot. Good size pieces, lighs pretty easy, and burns long and clean. On the Dan side, I think it is like $10 for a 10 lb bag.
As far as charcoal goes, try out a bag of Ozark Oak. By far the best I have ever used, and I have tried a lot. Good size pieces, lighs pretty easy, and burns long and clean. On the Dan side, I think it is like $10 for a 10 lb bag.
Posted on 6/20/12 at 9:36 pm to Inspector37
Royal Oak from Wal Mart is all I use in my BGE. Gets very hot, stays hot long, and doesn't produce a lot of ash.
Posted on 6/20/12 at 9:46 pm to gmrkr5
the butthurt is strong in this thread.....and i prefer royal oak to the b&b....the cowboy lump stuff from lowes is trash in my experience
Posted on 6/21/12 at 7:20 am to wickowick
quote:My complaint would be: it varies too much from bag to bag. Yes, there are some small pieces, but I find that in all lump. No idea on the won't get real hot because if I'm using lump, the temp better not ever get over 250.
I think the knock against it is that it has lots of small pieces, won't get real hot ( over 600) and the smaller pieces burn up quicker...
Posted on 6/21/12 at 7:56 am to TigerBait2008
"Taste the meat, not the heat." - Hank Hill.
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