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Royal oak chef's select

FiremanyzFiremanyz Posts: 630
edited October 2012 in EggHead Forum
Good evening to all, I know you guy's may try to shoot me for asking this. I was wondering if anyone has ever used the royal oak chef's select 100% hardwood Briquetes? In doing some online research it appears that they are just ground up lump held together with vegetable starch. Is veggie starch bad for the egg? The reason I ask is at work we use this in our grill and it has a good flavor. Also I can get a 40 lbs bag for $12.

Let the shots begin, was just looking for a little input.

Thanks Chris


  • I don't think it will hurt anything.  Lump is preferred because there are no binders to increase ash production.  As we all know, ash is the enemy of air flow and air flow is everything with the Egg. 


    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

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  • U_tardedU_tarded Posts: 1,312
    shouldn't be an issue as long as it doesn't have any ready light fluids in it.  briquettes are buggers for ash and they don't burn nearly as hot as lump does.  I remember temp control was harder on my weber kettle with briquettes v using lump.  Couldn't go as low consistently and definitely not as hot of a fire unless I used a lot of them.
  • SmokeyPittSmokeyPitt Posts: 7,085
    For that price I would say it is worth a try. Whiz did a review on wicked good briquettes that was favorable.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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