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Frontier Lump!

I am a newbie here just over a year in the Egging World however I have put 700/800 pounds of lump through my XL and just bought my first 20 pound bag of frontier at Sam's for 9.99 and it is the smokiest lump I have used so far, I have mostly used Royal Oak from Menards at 5.88 for 8 pounds and thought I would give this a try because I shop at Sam's all the time, the bag had several BIG pieces on the top of the bag including several pieces that were 8/10 inches with the bark still on them. I have cooked three meals with the Frontier and have not added any wood for smoking yet it is the smokiest cooks I have done even with out any smoke wood added. My question is this typical or did I get a extra smoky bag, I made a spatchedcocked chicken last night for lettuce wraps and I normally add 2/3 chunks of cherry for smoke but decided not to because it was already producing a lot of smoke flavor and even with out and wood for smoking it was the smokiest chicken I have made to date, not complaining but there are several cooks I do that this is to much smoke for.

Thanks in advance for your knowledge and input,

Chuck King

Dimondale Michigan

Dimondale, Michigan XL BGE


  • RaymontRaymont Posts: 654
    I am not a fan of Frontier. Royal Oak or Ozark. I don't know what kind of smoke your getting, but doubt its the kind you want.

    Small & Large BGE

    Nashville, TN

  • tarheelmatttarheelmatt Posts: 8,631
    Hmmm... This is interesting.  I found Frontier NOT as smokey as RO.  I liked Frontier probably better... This whole spill is subjective....
    Thomasville, NC

    My Photography Site
  • nolaeggheadnolaegghead Posts: 23,984
    The collier who was making that batch may have not reduced the wood enough - in other words, there's wood in that thar charcoal.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • GrillmagicGrillmagic Posts: 1,544
    I'm doing a 6 pound boneless leg of Lamb for Easter and I want the Lamb to shine through not the smoke flavor and will probably just get some more RO for this cook.
    Dimondale, Michigan XL BGE
  • henapplehenapple Posts: 15,932
    Raymont said:

    I am not a fan of Frontier. Royal Oak or Ozark. I don't know what kind of smoke your getting, but doubt its the kind you want.

    Ozark. ...blasphemy. Good day sir, I said good day.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • NPHuskerFLNPHuskerFL Posts: 16,232
    I found it to be far more sparky than anything I've used before. As far as smokey I didn't really think much about it. The creosote burn off was average and took 20-30 to clear. But, the sparking continued the entire time. I used some on Spatchcock, brisket and pizza. Flavor was fine and at $9.99 for #20 it worked fine. I still prefer WGWW but, that's comparing an apple to an orange. Overall it's not bad. I would use it before a few other brands I've tried.
    LBGE 2013 & MM 2014
    Flying Low & Slow in "Da Burg" FL
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