Organic and Gourmet lump vs reg lump

Buster Dog BBQ

Over the weekend I saw a couple bags of lump and couldn't help but question that packaging? One package at a store selling organic food had organic lump for sale and another place had gourmet lump for sale. I am really not sure how either of these get there names other than a creative marketing scheme to get a few more bucks per bag.

The Naked Whiz

Indeed.

FlaPoolman

How about adding generic to the list. Posted this #40 bag a few weeks ago and it is really good. While not as scientific as TNW this cooked really well on short and 7 hr rib cooks.


after checking I still don't know but think it comes from or thru Chigger Creek. It does work well.

Buster Dog BBQ

I do believe that is correct. Got a 40 lb bag of that in my trailer.

FlaPoolman

Have you tried any overnighters with it yet? With my rib cooks it seems to last longer and burns pretty clean but that might just be the beer. :woohoo: :( . So far I really like it.

Buster Dog BBQ

Not yet. I am in the middle of competition season and have been using Royal Oak for everything. Will probably save it till winter. I forgot I had it until earlier this year.

FlaPoolman

I'd rank it just above RO. Like to know how you like it when the season is over. It lights easy but also burns longer (like WG) and clean. Good luck with the tour.

reelgem

Is Royal Oak really the best? We used Cowboy brand this weekend to do some butts and it started to go out after 18 hours.

Buster Dog BBQ

I don't know that it is the best. It is what I am used to and when at a contest I like to use what I am comfortable with. I did use some Ozark Oak and couldn't really tell a big difference.

WileECoyote

I would be very cautious of using anything that came from or through "Chigger Creek"... :-)