Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Charcoal has gone up!
Options
Hungry Joe
Posts: 1,567
Seems Ozark Oak going out has created a shortage, the price of charcoal is going up. Last time I bought Fogo it was $28 and hasn't come back down since.
Good thing I got this for $16 a 22lbs bag.
Comments
-
I don't know how fresh it is but our local BGE dealer had a fresh shipment of Ozark Oak. She said she just got it in but it was $20 for a 10 pound bag. Ill bet she will have it for a long time at that price.McKinney, TX
-
What is it? My local Lowes has Frontier lump for $14 per bag.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
What is it?_______________________________________________XLBGE
-
We've got a place down the street that makes it. Been wanting to buy a pallet but just haven't._______________________________________________XLBGE
-
Fresh? Lump goes bad?Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
HofstraJet said:Fresh? Lump goes bad?_______________________________________________XLBGE
-
Local Mexican market here sells lump for $22 for a 50lb bag. Beats the hell out of the BGE dealer down the road. Not really sure the brand b/c I think it rotates but it's mesquite lump and does just as well as anything i've ever usedXLBGE- Napa, CA by way of ATX
-
That's easy to fix get a cabinet smoker. A $13.99 bag of white oak I can do 4 long cooks. For $14 I can cook 100 racks of ribs. Have peach, Apple, pecan, white oak, and hickory to choose from.
-
yeah....all my lump just goes up in smoke
The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion
_____________________________________________________________________________
Glenbeulah, WI
-
I haven't checked FireCraft lately, but I usually pay about a $1.00/lb.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
@Lit So in a cabinet smoker you use hardwood - not lump? That's interesting. How do you keep what your smoking from being over smoked, or tasting too smokey?
Phoenix -
blasting said:@Lit So in a cabinet smoker you use hardwood - not lump? That's interesting. How do you keep what your smoking from being over smoked, or tasting too smokey?
______________________________________________I love lamp.. -
60 bags of Jakes blend. 35 for me and the rest to a couple other friends.
-
nolaegghead said:blasting said:@Lit So in a cabinet smoker you use hardwood - not lump? That's interesting. How do you keep what your smoking from being over smoked, or tasting too smokey?
-
@Lit - there is the answer - hot fire going that is small enough to not overshoot temps. Takes skill and experience. SWMBO could do that with the Elmira kitchen wood stove we had years ago. She could nail 350º just by looking at the fire.
Hungrt Joe - I think that the demand for lump will increase driving the price up. More and more folks are returning to charcoal. Weber users might be happy, read recently that briquettes are actually cheaper, maybe due to the stepped up production of lump and the use of dust and chips to make them?Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
@lit great explanation, thanks for taking the time. Interesting stuff for sure.Phoenix
-
Lit said:nolaegghead said:blasting said:@Lit So in a cabinet smoker you use hardwood - not lump? That's interesting. How do you keep what your smoking from being over smoked, or tasting too smokey?
______________________________________________I love lamp.. -
@TOM67 what is it in my post you don't agree with?
-
@nolaegghead isn't the traeger a pellet pooper? The vertical I have has a full seperate firebox. The water pan is welded in and the heat goes up through the walls. It has been really easy to maintain temps it takes about 1 small split per hour to keep it between 250-275.
-
@Lit - I love those reverse flow verticals. I'm just sayin' you need to baby sit it if you burn 100% wood, but you can load up with lump and wood and set it and forget it.
Yep, the pellet pooper. Burns ground up sawdust pellets. Pure wood.
______________________________________________I love lamp..
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum