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First cook with Wegman's (Royal Oak?) lump

TjcoleyTjcoley Posts: 3,348
Major change of plans tonight.  Originally planned on a rare night out with the neighbors at a new neighborhood Italian restaurant, until my son rolled my car.  He's fine except for a burned hand from the airbag and a head ache, car is totaled.  Didn't want to leave him home alone with a sick 3 yo, so decided to Egg tomorrows planned spatch chicken. Egg was already cleaned out and loaded with Wegman's lump.  Took out the chicken and it was still half frozen.  Settled for boneless, skinless chicken breasts.  The Wegman's lump lit easily, came up to temp quick, and was ready to cook just as quickly of not more so than the WGWW I've been using.  At $6 for 10 pound, I may have found a new lump.  A bit of crackling while lighting, but no sparks. 
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It's not a science, it's an art. And it's flawed.
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