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Little Red Piggys and Skinless Chicken

Okay, I fought this one and about threw everything away. I will calm a little and post another day about the Royal Oak I used. Anyway, I figure if I had bacon on my taters, I better pull the skin on the chicken. All was great but was on for 2 1/2 hours at 200° (RO sucks)

Anyways.... it did happen, here is a photo.

image

Big Lake, Minnesota

Large BGE, Stokers, Adjustable Rig

Comments

  • ChubbsChubbs Posts: 3,595
    edited January 2013
    bigguy136 said:

    Okay, I fought this one and about threw everything away. I will calm a little and post another day about the Royal Oak I used. Anyway, I figure if I had bacon on my taters, I better pull the skin on the chicken. All was great but was on for 2 1/2 hours at 200° (RO sucks)

    Anyways.... it did happen, here is a photo.

    image

    Nice cook. Tell me about the royal oak. I used it for the first time in a year last night and will not use it again. It took an hour to burn clean. It is the only lump I get that smells like chemicals. Done with it.

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • GriffinGriffin Posts: 6,471
    Interesting. I've gone through bags and bags of the stuff and have never had a problem getting a high temp nor has it taken a long time to burn the smell off. Actually, I think it gets hotter faster than most of the other brands I can usually find locally.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • bigguy136bigguy136 Posts: 857
    I've used 100% RO over the last year (over 100 bags) and always worked great. Over the last month, it hasn't burned as long as normal. This cook, I had some half burned Cowboy. I dumped some RO on top. Grill went to 350° and I added food. Temps dropped to 200° after 30 minutes. The Cowboy finished burning and the RO (USA made) wouldn't light. I had to pull everything out and top off with more Cowboy and kept going. Not happy. I thought I got some bad RO in the past and picked up a couple of new bags. Still crap. The old RO would be lit and to temp in 20 minutes. The last few months, it doesn't light and 10 lbs will burn in 12 hours at 250°.

    Big Lake, Minnesota

    Large BGE, Stokers, Adjustable Rig

  • RO is the only things ever been in my egg. Very pleased.


    _______________________________________________

    LBGE & SBGE (big momma and pat)
  • EggcelsiorEggcelsior Posts: 9,201
    Sounds less like RO sucks and more like you've been getting a bad batch. Perhaps it was wet? I have almost exclusively used RO with great results.


  • SaltySamSaltySam Posts: 337
    I've had great luck with Royal Oak, and terrible luck with Cowboy.  I've heard that the smaller bags of both (8.8 lbs vs 20lb bags) tend to be worse performers.  The only reason I can think of is where you've purchased it, how it's handled, etc.  For example, the Home Depot carries Cowboy, and the pallets have obviously been manhandled-- crushed/misshapen bags, probably left outside in the lawn and garden department.  I get RO from Menards, and everything looks neat and tidy.  Less handling, fewer small pieces, and much less powder. 

    LBGE since June 2012

    Omaha, NE

  • AleBrewerAleBrewer Posts: 555
    Have always had really good results with RO over Cowboy and WG.
  • Dyal_SCDyal_SC Posts: 1,824
    I've been using RO for years now. Never had a problem with it until recently. Not sure if its quality is declining, or if they are putting out bad batches in my area. Chubbs, that may be what you are experiencing too since you and I are in the same area. Seems like in the last few months, it takes the RO at least 45 minutes to burn clean, the fire doesn't last as long, and I'm getting lots of crackle and pop. Used to not be that way, but maybe I've just been getting bad batches in my area recently.
    2014 Co-Wing King
  • td66snrftd66snrf Posts: 723
    Back to the food. Man that looks good! And I love the name of the you picked out for the spuds.
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
  • Royal Oak all the way here, it is the EXACT same stuff as the over priced BGE brand and I have never had an issue with a 20+ hour cook with only a half bag of lump.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • ChubbsChubbs Posts: 3,595
    Dyal_SC said:

    I've been using RO for years now. Never had a problem with it until recently. Not sure if its quality is declining, or if they are putting out bad batches in my area. Chubbs, that may be what you are experiencing too since you and I are in the same area. Seems like in the last few months, it takes the RO at least 45 minutes to burn clean, the fire doesn't last as long, and I'm getting lots of crackle and pop. Used to not be that way, but maybe I've just been getting bad batches in my area recently.

    Exactly. And we are close. RO I have now sucks. I use Nature Glo for old Timey meat market. 20lbs is $16.00. Great stuff. Big pieces, clean burn, and long lasting.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • bigguy136bigguy136 Posts: 857
    td66snrf said:
    Back to the food. Man that looks good! And I love the name of the you picked out for the spuds.

    I wanted to go with taterpigs but others keep saying little red piggys.

    Big Lake, Minnesota

    Large BGE, Stokers, Adjustable Rig

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