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Kingsford Charcoal Briquettes

Tony S.Tony S. Posts: 114
edited January 2012 in EggHead Forum
I mentioned a while ago about not being happy with Royal Oak lump. I live just outside of Winnipeg, Manitoba, and have not really seen many other brands or options available.

So, if anyone knows of another brand that I can get around here, other than BGE, please let me know.

Also, there is a pit master that I spoke to and he said to use Kingsform Charcoal Briquettes and add some oak wood to it. Can you use briquettes in the egg?

Thanks
Manitoba, Canada
Large BGE

Comments

  • stikestike Posts: 15,597
    edited January 2012
    you can, but they don't work well and create a lot of ash

    what's the issue with RO? when all is said and done, charcoal is charcoal, and everything else is hairsplitting.

    never met a brand of charcoal that didn't 'work', except those that spit ash.  check to see if your RO is south american.  that stuff is horrible. it will shoot sparks and cover your food with ash.

    the american-sourced stuff should be fine. whether it is big or small pieces, it all burns,
    ed egli avea del cul fatto trombetta -Dante
  • I think that most of the comments that you get here will be to avoid briquettes for a number of reasons.  Clean burning lump is the only way, IMO, to get clean flavor without any potential additives that might be found in briquettes...plus you'll get far longer burn times with lump.
  • Tony S.Tony S. Posts: 114
    The issue is that she and my daughter say that there is a "fuel"taste to the food. I have never ever used any type of starter or anything in my egg. So, it must be the lump.

    The problem here is that all I can find is Royal Oak in the blue bag, or the BGE stuff.
    Manitoba, Canada
    Large BGE
  • You sound like you're an experienced egger..but I have to ask...are you letting the egg stabilize to where the smoke burns clean before starting to cook?
  • Tony S.Tony S. Posts: 114
    Usually. Sometimes, if I am in a hurry, I will just wait for it to get to temp and then start the cook. That may be part of the problem.
    Manitoba, Canada
    Large BGE
  • If the smoke coming out the top is white, smokey and doesn't smell good, the food won't either.  I would suggest letting the fire go until the smoke is almost clear...then you know all of the bad stuff is gone.
  • Tony S.Tony S. Posts: 114
    Thanks for the input. I will give it another try and let it sit for 15-20 minutes before putting on the food.

    But, when I do burgers, and the grease drips down onto the lump, it produces a lot of smoke. Is this also part of the problem?
    Manitoba, Canada
    Large BGE
  • If you are using new lump wait 30 minutes to burn off the voc's before putting your food on. Otherwise it will taste like charcoal. Besides the ash problem with briquettes, which will clog your airflow you still have to let that burn 30 minutes or it will taste like lighter fluid. You didn't say what you use to start your egg but if you use cubes or oil that also needs to burn off before you start cooking.
  • Tony S.Tony S. Posts: 114
    I always use my electric starter or my propane torch.
    Manitoba, Canada
    Large BGE
  • tnbarbqtnbarbq Posts: 248
    BGE lump is made by RO.  I have never seen RO in a blue bag.  All red bags in TN.
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • Tony S.Tony S. Posts: 114
    I have heard that BGE is made by Royal Oak. But, I have also heard that they have the better quality lump going to BGE. I wish there were some more options for lump here. Maybe a big part of the problem I am having is to do with not letting it clear up the smoke long enough.
    Manitoba, Canada
    Large BGE
  • stikestike Posts: 15,597
    tony, smell the smoke before cooking.  if it is not burning cleanly (especially with a new load of lump) the fuel smell will be evident.

    fuel taste and smell on the food is almost always cooking too early on new lump.  with older lump you can cook a little sooner because the VOCs have already been driven off
    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 15,654
    smell the lump like has been said, you will soon figure out what clean burning lump smells like. if your not using the egg regularly it can pick up dampness which makes it take longer for the lump to burn clean, my once a week egg is like that. your in canada? dont waste your time with royal oak or bge lump, maple leaf is the best smelling lump out there, look for maple leaf, if that lump was sold here and widely distributed it would be the number one lump sold in the states
  • As I recall, the RO in the blue bag in Canada is not thought of very highly by other Canadians who have posted about it.  I've also heard the rumor that "BGE gets the best RO", but I've heard from others who might know, that this isn't true.  BGE is indeed made by RO, but it is debatable whether it is better than RO in the Red Bag.

    And while I"m on a roll, Royal Oak from South America is (as far as I have been able to obtain) sourced from 3 countries, and the bags are labeled as such.   Argentina was Average, Brazil was Recommended and Paraguay was Below Average.  Not all SA charcoal is bad.
    The Naked Whiz
  • Tony S.Tony S. Posts: 114
    Thanks for all the feedback from everyone. Does anyone know where I can get other types of lump in or around Winnipeg?
    Manitoba, Canada
    Large BGE
  • SqueezySqueezy Posts: 1,101
    smell the lump like has been said, you will soon figure out what clean burning lump smells like. if your not using the egg regularly it can pick up dampness which makes it take longer for the lump to burn clean, my once a week egg is like that. your in canada? dont waste your time with royal oak or bge lump, maple leaf is the best smelling lump out there, look for maple leaf, if that lump was sold here and widely distributed it would be the number one lump sold in the states

    I have to agree
    Never eat anything passed through a window unless you're a seagull ...
    BGE Lg.
  • SqueezySqueezy Posts: 1,101
    Thanks for all the feedback from everyone. Does anyone know where I can get other types of lump in or around Winnipeg?

    Try Home Hardware, they sell it, so if not in store they could order it in for you. You can also contact Maple Leaf here;  feuillederable@globetrotter.net
    Never eat anything passed through a window unless you're a seagull ...
    BGE Lg.
  • fishlessmanfishlessman Posts: 15,654
    maple leaf is the best imho, if its still too strong a flavor (which i think is a not letting it burn clean problem more than the lump itself) then try to find a board scrap type lump but its getting really hard to find these types of lump. cowboy was always underated, board scraps are hated in the lump community, they changed lately and started adding regular lump, tastes like a bitter pine, they are ruining that lump. quick joe was another scrap board lump, i used to order it by the pallet thru the local hardware, they changed that one ten years ago, it still burned clean but wasnt the same. wicked good comp blend was the cleanest burning lump, thats been changed to wicked good weekend warrior, not as clean burning or long burning. maple leaf has a lump flavor, but its got a nice sweat flavor, alot different from oak type lumps
  • JasperJasper Posts: 378
    edited January 2012
    Rona sells Maple Leaf. Do you have Rona in Winnipeg?

    Yes the RO bag in Canada is blue and it doesn't have anything to indicate where the wood comes from. Crappy Tire sells RO and so does Lowes and Walmart.

    Do a Google search for BBQ supplies in your area. Many pool and fireplace stores sell BBQ stuff. You could also try restaurant suppliers too. One of the big ones here in Toronto sells ML.
  • reh111reh111 Posts: 145
    I've been buying 20 lb bags of Mesquite lump at Sam's - brand is "Best of the West" but who knows who really makes it - anyway - not much small stuff - lots of large pieces and has a great taste - after using lump I will never go back to the old stuff (briquets) 
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