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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Trying a new lump charcoal

Anyone tried "Nature-Glo" hardwood lump made by Royal Oak?  I'm usually a Wicked user, but my guy was out.
Thanks

Comments

  • LoggerLogger Posts: 228
    Looks like a good one to try out if Wicked Good is not available.
    See here...

    http://www.nakedwhiz.com/lumpdatabase/lumpbag43.htm


    OKC area  XL - Medium
  • scooter759scooter759 Posts: 234
    I've heard it's really good, but can't find it here in MN.
    Large & medium eggs, Weber Summit gasser, Weber Kettle, Weber Q. Mankato, MN
  • Ah, forgot to check naked whiz.  Thanks.  Will give it a go on some baby backs tomorrow.


  • Hi Everyone:

    I was watching a video and this guy mentioned there was a lump charcoal that doesn't impart any flavor to the food. I didn't catch the type of wood/name. My family doesn't like any smoky taste when I'm making bird....thought I would get some (if it exists) when I do Thanksgiving turkey.

    Cheers,

    Alex
  • aomsen2 said:
    Hi Everyone:

    I was watching a video and this guy mentioned there was a lump charcoal that doesn't impart any flavor to the food. I didn't catch the type of wood/name. My family doesn't like any smoky taste when I'm making bird....thought I would get some (if it exists) when I do Thanksgiving turkey.

    Cheers,

    Alex


    It's not necessarily a certain brand, but more the carbon content of the charcoal.  The higher the carbon content, the less wood that's left in the charcoal.  Less wood = less smoke.

    If you get a charcoal that is under-carbonized, or if full of molding/floor scrap, it's going to smoke like crazy......and not that's necessarily the flavor(s) of smoke you want.  If that happens with a mesquite based charcoal, you could ruin that turkey.

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  • TjcoleyTjcoley Posts: 2,690
    aomsen2 said:
    Hi Everyone:

    I was watching a video and this guy mentioned there was a lump charcoal that doesn't impart any flavor to the food. I didn't catch the type of wood/name. My family doesn't like any smoky taste when I'm making bird....thought I would get some (if it exists) when I do Thanksgiving turkey.

    Cheers,

    Alex
    Wicked Good is the least 'smoke flavored' I've used.  If you don't add wood chips/chunks, you will get almost no smoke flavor.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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