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RD Argentenian Lump Issues

glousteauglousteau Posts: 124
edited 4:24AM in EggHead Forum
I've been buying Royal Oak lump at Wal Mart and/or RD, lately Wal Marts been out and I've been primarily using RD royal oak which is made in argentenia.

I've been noticing that it pops, crackles, and puts off a dusting of ash on everything I cook. I let it burn off the smoke before cooking, but it seems to pop/crackle throughout the entire cook.

Any way to get around this? I plan to stock up on USA RO once I find it, but I had like 3 bags of this and would rather not throw it out.

Comments

  • BacchusBacchus Posts: 6,019
    It works better below 350. But still would only use it as a last resort, or maybe use it for lo/slo only and even then mixed with NA stuff.

    just my two pence.
  • i have been a fairly vocal detractor of the south american lump regardless of brand.. i had couple of bags. i used one for cleaning the egg, it does get hot and put the other bag by the street with a sign that said "free to a good home , housebroken and good with children" someone took it B)
  • have you tried low and slow with it? i've had some REALLY poppy stuff (natures grilling mesquite & hardwood blend come to mind) that I don't like to cook high heat with.

    as for bill:
    I cook with the paraguayan RO fairly regularly as an everyday charcoal, and I happen to like it, it gets hot, burns nice, and has a sweet aroma to it. I've cooked with great success both low and slow. It is NOT as good as RO USA though, but its around the same price. I went through about 200lbs of it this past year, and aside from the occasional rock or concrete chunk, its clean too.
  • i had plastic in my first batch and did not notice till it was burning so i got off to a bad start with the smell and i don't like the sweet smell.. but that is just my taste,, humphries is my favorite
  • ResQueResQue Posts: 1,045
    how about mixing the argentinian with the American. less popping?
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