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Frontier Lump!

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Grillmagic
Grillmagic Posts: 1,600
in EggHead Forum

I am a newbie here just over a year in the Egging World however I have put 700/800 pounds of lump through my XL and just bought my first 20 pound bag of frontier at Sam's for 9.99 and it is the smokiest lump I have used so far, I have mostly used Royal Oak from Menards at 5.88 for 8 pounds and thought I would give this a try because I shop at Sam's all the time, the bag had several BIG pieces on the top of the bag including several pieces that were 8/10 inches with the bark still on them. I have cooked three meals with the Frontier and have not added any wood for smoking yet it is the smokiest cooks I have done even with out any smoke wood added. My question is this typical or did I get a extra smoky bag, I made a spatchedcocked chicken last night for lettuce wraps and I normally add 2/3 chunks of cherry for smoke but decided not to because it was already producing a lot of smoke flavor and even with out and wood for smoking it was the smokiest chicken I have made to date, not complaining but there are several cooks I do that this is to much smoke for.

Thanks in advance for your knowledge and input,

Chuck King

www.chuckkingcomedy.com

Dimondale Michigan

Charlotte, Michigan XL BGE
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  • Raymont
    Raymont Posts: 710
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    I am not a fan of Frontier. Royal Oak or Ozark. I don't know what kind of smoke your getting, but doubt its the kind you want.

    Small & Large BGE

    Nashville, TN

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  • tarheelmatt
    tarheelmatt Posts: 9,867
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    Hmmm... This is interesting.  I found Frontier NOT as smokey as RO.  I liked Frontier probably better... This whole spill is subjective....
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • nolaegghead
    nolaegghead Posts: 42,102
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    The collier who was making that batch may have not reduced the wood enough - in other words, there's wood in that thar charcoal.
    ______________________________________________
    I love lamp..
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  • Grillmagic
    Grillmagic Posts: 1,600
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    I'm doing a 6 pound boneless leg of Lamb for Easter and I want the Lamb to shine through not the smoke flavor and will probably just get some more RO for this cook.
    Charlotte, Michigan XL BGE
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  • henapple
    henapple Posts: 16,025
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    Raymont said:

    I am not a fan of Frontier. Royal Oak or Ozark. I don't know what kind of smoke your getting, but doubt its the kind you want.

    Ozark. ...blasphemy. Good day sir, I said good day.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    I found it to be far more sparky than anything I've used before. As far as smokey I didn't really think much about it. The creosote burn off was average and took 20-30 to clear. But, the sparking continued the entire time. I used some on Spatchcock, brisket and pizza. Flavor was fine and at $9.99 for #20 it worked fine. I still prefer WGWW but, that's comparing an apple to an orange. Overall it's not bad. I would use it before a few other brands I've tried.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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