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A True Lump story!!
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jhl192
Posts: 1,006
In my early days of EGGING, about 2-3 years ago, I experimented with the less expensive brands of Lump. Cowboy, Frontier and Royal Oak. I have to say that I ruined more than a few meals where my wife said she would rather cook on the stove than deal with the smokey taste. Aftersome research I started buying Rockwood and Ozark Oak from Firecraft and no longer had the problem. My wife now loves when I cook 3-4 times a week. She pays no attention to what I do on the egg, only the outcome. Well, last night I ran out of the last bag of the "good stuff". I fired up the BGE on the back deck with a remaining bag of Royal Oak. About 15 minutes later my wife walks in the front door from work, takes her coat off and the first thing out of her mouth is, "you're using the crappy charcoal again!" This is 2 years since I used it last! Long story short, I was searing some thin steaks so I let the lump get up to 600 degrees and let it stay there for a while, about 45 minutes. The VOC's burned off and the steaks were great. The moral of the story is: Even if you think your wife isn't paying attention, she is AND you can still use the lesser quality charcoal but make sure you let it burn clear longer than you think you need to.
XL BGE; Medium BGE; L BGE
Comments
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So you save money by burning more???
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
My wife never noticed, but I have been using Rockwood for the last 4 or 5 months. It's good stuff.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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I always prefer true charcoal stories to the fake ones.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
Though I have never tried anything from Fire Craft , I have really only had a bag or two I didn't create for of RO and those issues were really just crushed lump. Typically great size, clean burn and when done correctly, very neutral in taste, certainly not bad.....I agree on the Frontier, bough a couple of bags, never againVisalia, Ca @lkapigian
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I used to use BGE lump I switched to Rockwood. The main reason I switched is that I don't want to wait 30 to 45 minutes before I cook.I have no patience.Louisville, GA - 2 Large BGE's
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johnkitchens said:I used to use BGE lump I switched to Rockwood. The main reason I switched is that I don't want to wait 30 to 45 minutes before I cook.I have no patience.
yep, Rockwood and a torch and your ready in no time! -
Finally bit the bullet and received 5 bags of rockwood from firecraft. Almost done going through the last of the royal oak. We shall see....Cleveland, Ohio
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Thomasville, NC
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No question RO has that campfire smell as it gets going when compared to some of the more neutral or premium brands. Still, I use it now and then.I must admit for steaks, the egg seldom sees them anymore, usual cook is sous vide then CI or torch sear. If using RO for a low and slow I tend to go very easy with the smoke wood, the lump provides enough.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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