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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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Wicked Good

I bought two bags of Wicked Good about a month and the first bag was great but the second bag was a pain in the lower unit. During two long cooks, I lost my fire four to five hours in the cooking with plenty of lump not yet burned. I have used several bags in the past and it is my favorite lump. I have changed nothing in how I set up the cooking, cleaned out the fIrebox, and all of the air holes on the sides. Has any one had this issue? Inconsistency has not been an issue in the past and just curious.
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Comments

  • bboulierbboulier Posts: 317
    My experience is similar to yours.  Wicked Good has been inconsistent.  I have been very happy with Royal Oak (available at Walmart in our area).  The best source of charcoal information is Naked Whiz's remarkable database:  http://www.nakedwhiz.com/lump.htm

    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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  • lousubcaplousubcap Posts: 6,126
    WGWW-I have had recent issues with the quality of lump in the new blue labeled bags.  The old style packaging (red print) consistently yielded large peices and not much dust or shake.  I'm on my third bag of the blue labeled WGWW andf every bag has had around 25-30% small pieces (less than half-dollar in diameter) and much more dust and shake.  In my limited world the quality has gone south to the point where I will go back to generic RO.  YMMV-
    Louisville
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  • boatbumboatbum Posts: 1,273
    Hate to hear of the quality decline.   I used to be such a fan of the product.   Oh well, times change.
    Cookin in Texas
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  • GATABITESGATABITES Posts: 1,047
    edited June 2013
    I bought wicked good with my egg purchase in may. My very first low n slow (ribs) the fire goes out about 2.5 hours into my cook. I haven't bought a bag since. I did use the WG on other cooks and it was fine. It just takes a long time to start. 
    XL BGE 
    Joe JR 
    Reisterstown, MD
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  • MickeyMickey Posts: 16,168
    Ozark Oak rules
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • NDGNDG Posts: 1,165
    what is the best way to purchase ozark oak? 
    Columbus, Ohio
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  • LitLit Posts: 3,551

    Cheapest way to get ozark oak if you aren't in an area where its available is grillstuff.com. Buy $100 worth and you get free shipping its $10.95 a bag of 10 lbs. If you are an amazon prime member there is a lump called Fogo that I have had good luck with that is $41 for a 35 lb bad. The Fogo is like wicked good but even bigger pieces.

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  • NDGNDG Posts: 1,165
    great thanks.  I was at the checkout on www.BBQguys.com now (bags are under $10 but shipping is $6.92) but I will do a little more research. 
    Columbus, Ohio
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  • EggcelsiorEggcelsior Posts: 11,030
    @NDG I think you need to spend over 250 to get free shipping from them.
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  • boatbumboatbum Posts: 1,273

    My local ACE hardware has OO.  If yours doesnt, they may be able to order it for you.

     

    Cookin in Texas
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  • henapplehenapple Posts: 14,076
    NDG said:

    great thanks.  I was at the checkout on www.BBQguys.com now (bags are under $10 but shipping is $6.92) but I will do a little more research. 

    Where are you located?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • beaudreauxbeaudreaux Posts: 23
    The lump size was not an issue, there were several large chunks, just couldn't keep it going. Put the fan back on it and the temp ran up quickly but once throttled back down, it would hold temp for quite a while and then just drop. I also tried Kamado Joe lump and pulled a 20 hour cook on a 11 pound butt, and it did a great job, held temp and there was an amazing amount of lump left after the cook.
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