Center Cut Lump Charcoal

Mikee · October 2016

Mini was low on lump. I had to add 2.0 ounces (yes it was weighed). Temp was 500* in five minutes and no smoke. That's 3 cooks on this lump using just a tad over 7 ounces of lump!

Mikee · October 2016

Added a 2.3 ounces for tonight's cook. Temp was at 350* in five minutes and 400* in seven minutes. I will have to give the mini a quick cleaning.

Mattman3969 · October 2016

Mikee said:

Mini was low on lump. I had to add 2.0 ounces (yes it was weighed). Temp was 500* in five minutes and no smoke. That's 3 cooks on this lump using just a tad over 7 ounces of lump!

Mikee said:

Added a 2.3 ounces for tonight's cook. Temp was at 350* in five minutes and 400* in seven minutes. I will have to give the mini a quick cleaning.

Mikee said:

I needed lump. Haven't purchased lump since last November. I decided to try the Char-Broil lump that comes in a box. It was on sale for under $11. I put 2 boxes in the cart then decided that 1 box is all I needed to see if it lived up to all that fancy writing on the box. Got home and decided to do a NY Strip on the Mini. Used a Weber fire starter to get in going. In 5 minutes the thermometer was at 500* with just a couple of small handfuls of lump. While I only grabbed lump from the top, it was nice size pieces. It was: light, easy starting, no sparks, little to no smoke, and burned hot. For a fast cook nothing I used in the past compares to it.

Mikee said:

That is aRockwood does not compare to this. I tried Rockwood; not bad just not a great value. The Char-Broil is a couple of steps above Rockwood. Tonight was my second cook. I did not need any new lump; plenty of lump left from last night. Fired up the existing lump and was at 300* in 5-6 minutes and no smoke. At 11-12 minutes I was at 530*. Closed the vents to back down the temperature as I was just cooking sausage. My guess is tomorrow night I will need to add a 1/4 pound of lump, if that, to cook another meal. Granted, I'm just cooking on Mini. The lump glows red hot on each and every piece. The reason they ship it in a heavy duty cardboard box is because of its high carbon content. If shipped in a conventional way like Rockwood and others, it would be nothing but small pieces.

Just curious if you you are changining you lighting methods? You have posted 350°,500°&300° all in 5 mins of firing the mini up. You've also stated the best way to light this lump is with a Weber starter cube. If those are anything like the Rutlands they are still flaming after 5 mins. Just curious if I should invest in this premium lump.

Mikee · October 2016

I tried to give temps based on times; yes they varied and some were better than others. The Weber fire starters are much different than the Rutlands. I used the Rutlands before and was very pleased with them. The Weber's are about a 3/4" cube. They light faster and hotter than the Rutland. I just found that Tractor Supply sells the Rutland for $1.99 per 24 pack. I'll be going back to that brand of fire starter. the Weber's are $3.99 for 24.

I have a small egg and a mini. When starting the small I use a chimney starter. I would place some chunks of lump on the fire grate, place the chimney stove on top of that. It works great. Now that I got the mini, the small is used to store some of the accessories. Rather than removing items from the small to fire up a chimney starter, I use a fire starter for the mini. A chimney starter would have the Char-Broil lump glowing red hot in 1/2 the time. I use my egg(s) all the time. It's quicker for me to use a fire starter for the mini.

YukonRon · October 2016

Mikee said:

YukonRon said:

Rockwood.
That is all.

Rockwood does not compare to this. I tried Rockwood; not bad just not a great value. The Char-Broil is a couple of steps above Rockwood. Tonight was my second cook. I did not need any new lump; plenty of lump left from last night. Fired up the existing lump and was at 300* in 5-6 minutes and no smoke. At 11-12 minutes I was at 530*. Closed the vents to back down the temperature as I was just cooking sausage. My guess is tomorrow night I will need to add a 1/4 pound of lump, if that, to cook another meal. Granted, I am just cooking on Mini. The lump glows red hot on each and every piece. The reason they ship it in a heavy duty cardboard box is because of its high carbon content. If shipped in a conventional way like Rockwood and others, it would be nothing but small pieces.
Unless you have purchased it, you only have an opinion that is worthless.

Well, as it turns out, my opinion is not worthless. I would not purchase anything with a Russian origin, knowingly. As with others, for various reasons, there are principles at play, and supporting even a small part of the Russian economy, is something I choose not to do, if I can help it.
As a veteran, Not only do I have a weighted opinion, I also have a choice.
I will shoulder with @lousubcap on this one.
You have a free choice, you should use it.
Do not be pious towards me. While not your friend, and not likely to be, a bit of courtesy can go a long way. That is not an opinion.
I hope I never have to see the person, that would make the unfortunate decision to try and climb your ego, then fall down to your IQ.
It would not be pretty. That, too, is not a worthless opinion, comrade.
Welcome to the forum.

HeavyG · October 2016

YukonRon said:

Mikee said:

YukonRon said:

Rockwood.
That is all.

Rockwood does not compare to this. I tried Rockwood; not bad just not a great value. The Char-Broil is a couple of steps above Rockwood. Tonight was my second cook. I did not need any new lump; plenty of lump left from last night. Fired up the existing lump and was at 300* in 5-6 minutes and no smoke. At 11-12 minutes I was at 530*. Closed the vents to back down the temperature as I was just cooking sausage. My guess is tomorrow night I will need to add a 1/4 pound of lump, if that, to cook another meal. Granted, I am just cooking on Mini. The lump glows red hot on each and every piece. The reason they ship it in a heavy duty cardboard box is because of its high carbon content. If shipped in a conventional way like Rockwood and others, it would be nothing but small pieces.
Unless you have purchased it, you only have an opinion that is worthless.

Well, as it turns out, my opinion is not worthless. I would not purchase anything with a Russian origin, knowingly. As with others, for various reasons, there are principles at play, and supporting even a small part of the Russian economy, is something I choose not to do, if I can help it...

Don't buy anything or ride in an aircraft that contains titanium then. The US has to import about 80% of the titanium it uses each year. About half of that amount comes from Russia. Boeing gets about 40% of the titanium it uses each year from Russia.

Kinda ironic that a US fighter jet that might be used to attack a Russian asset is flying only because some percentage of the titanium in it came from Russia.

It's a small world - shows why we all should learn to get along.

YukonRon · October 2016

HeavyG said:

YukonRon said:

Mikee said:

YukonRon said:

Rockwood.
That is all.

Rockwood does not compare to this. I tried Rockwood; not bad just not a great value. The Char-Broil is a couple of steps above Rockwood. Tonight was my second cook. I did not need any new lump; plenty of lump left from last night. Fired up the existing lump and was at 300* in 5-6 minutes and no smoke. At 11-12 minutes I was at 530*. Closed the vents to back down the temperature as I was just cooking sausage. My guess is tomorrow night I will need to add a 1/4 pound of lump, if that, to cook another meal. Granted, I am just cooking on Mini. The lump glows red hot on each and every piece. The reason they ship it in a heavy duty cardboard box is because of its high carbon content. If shipped in a conventional way like Rockwood and others, it would be nothing but small pieces.
Unless you have purchased it, you only have an opinion that is worthless.

Well, as it turns out, my opinion is not worthless. I would not purchase anything with a Russian origin, knowingly. As with others, for various reasons, there are principles at play, and supporting even a small part of the Russian economy, is something I choose not to do, if I can help it...

Don't buy anything or ride in an aircraft that contains titanium then. The US has to import about 80% of the titanium it uses each year. About half of that amount comes from Russia. Boeing gets about 40% of the titanium it uses each year from Russia.

Kinda ironic that a US fighter jet that might be used to attack a Russian asset is flying only because some percentage of the titanium in it came from Russia.

It's a small world - shows why we all should learn to get along.

My company uses tons of TiO2. Very familiar with the supply, sources and origin of Ti. We source ours from other locations.

Not likely to purchase a plane anytime soon, I have a couple of BGEs, and that keeps me broke.

As odd as this may appear, it is about those things I purchase and use on a regular basis, of which I have a choice.

My ass in a narrow seat of a 737, 3-4 times per year will have 0 impact on the Russian economy.

Thank you, kindly, for sharing your insight on global aerospace commodity metals. It is a good point, of which, you have made.

Peace.

SkySaw · October 2016

Mikee said:

Mini was low on lump. I had to add 2.0 ounces (yes it was weighed). Temp was 500* in five minutes and no smoke. That's 3 cooks on this lump using just a tad over 7 ounces of lump!

Well unless this lump is made from Harry Potter's wand, you aren't cooking much food, and they are fast cooks. Charcoal releases about 12kcal of heat per burned gram. Put into terms that are easier to relate to, 1oz of charcoal puts out about 1,440 BTU. Your 3 cooks using 7oz averages out to about 3,360 BTUs per cook, assuming that all the charcoal was burned, which it wasn't. My stovetop gas elements kick out 18,000 BTU, and a portable Weber LP BBQ kicks out about 12,000 BTU per hour. With heat up and cool down and the amount of lump left unburned, you are probably averaging 2,000 - 2,500 BTU per cook. That's testimony to the efficiency of the mini and to your cooking skills. Your experience would be like doing the total of all 3 cooks on a portable Weber LP grill in 35-45 minutes (including warm-up).

brentm · October 2016

I'm glad a few others found this lump. I suspect my source (Lowes) no longer stocks the product. The price dropped from ~22 to ~11. I picked up around 11 or 12 boxes as did another friend of mine.

The char broil lump cooks better, smokes less, and is more consistent than royal oak, cow patties, and titanium

.

DoubleEgger · October 2016

How this thread feels...

YukonRon · October 2016

DoubleEgger said:

How this thread feels...

I look like Pauly.

nolaegghead · October 2016

johnmitchell said:

caliking said:

FarmerTom said:

Jstroke said:

I don't care if they put lump in a lathe and spun it so it was identical size length and shape. They can put any label on it they want call it organic and Gluten Free. For that price I'll make my own out of dried cow chips.

@stlcharcoal --now that my friend is a beautiful idea. Cow chip charcoal.

My father was in India for much of WWII. He said the kids would follow the cows around and scoop up their crap as soon as it hit the ground, run home and plaster it on the side of their dwelling to latter be used for cooking/heating fire after it had dried. Wonder about the smoke profile? Hey stlcharcoal, Jstroke may be on to a new product for you. Might even make the greenies happy turning all that terrible waste product into fuel.

Still a common practice in rural India. Its essentially free, once you've fed the cow/buffalo!

I believe this was previously posted as a Cowboy lump user !!!

Bobby Jindal?

stlcharcoal · October 2016

SkySaw said:

Mikee said:

Mini was low on lump. I had to add 2.0 ounces (yes it was weighed). Temp was 500* in five minutes and no smoke. That's 3 cooks on this lump using just a tad over 7 ounces of lump!

Well unless this lump is made from Harry Potter's wand, you aren't cooking much food, and they are fast cooks. Charcoal releases about 12kcal of heat per burned gram. Put into terms that are easier to relate to, 1oz of charcoal puts out about 1,440 BTU. Your 3 cooks using 7oz averages out to about 3,360 BTUs per cook, assuming that all the charcoal was burned, which it wasn't. My stovetop gas elements kick out 18,000 BTU, and a portable Weber LP BBQ kicks out about 12,000 BTU per hour. With heat up and cool down and the amount of lump left unburned, you are probably averaging 2,000 - 2,500 BTU per cook. That's testimony to the efficiency of the mini and to your cooking skills. Your experience would be like doing the total of all 3 cooks on a portable Weber LP grill in 35-45 minutes (including warm-up).

I can't speak for any other brands, but our lump is around 12000 BTU per pound at 85% carbon.

The popular briquette brands were 7500-8000 just for reference.......limestone doesn't burn. :(

Coul · October 2016

so after seeing this thread I went to my local Lowe's today and picked up 2 of the remaining 3 boxes they had. Was a little disappointed they were $11 instead of $9 but after reading the pretty good things about it, I figured I would give it a shot. Now I just need to use up the half a box of Black Diamond and Half a bag of Rockwood lol!

Mikee · October 2016

SkySaw said:

Well unless this lump is made from Harry Potter's wand, you aren't cooking much food, and they are fast cooks. Charcoal releases about 12kcal of heat per burned gram. Put into terms that are easier to relate to, 1oz of charcoal puts out about 1,440 BTU. Your 3 cooks using 7oz averages out to about 3,360 BTUs per cook, assuming that all the charcoal was burned, which it wasn't. My stovetop gas elements kick out 18,000 BTU, and a portable Weber LP BBQ kicks out about 12,000 BTU per hour. With heat up and cool down and the amount of lump left unburned, you are probably averaging 2,000 - 2,500 BTU per cook. That's testimony to the efficiency of the mini and to your cooking skills. Your experience would be like doing the total of all 3 cooks on a portable Weber LP grill in 35-45 minutes (including warm-up).

I cooked steaks twice. That takes 2-3 minutes after getting the egg up to 500-600* in just several minutes. Sausage was cooked at a lower temp and the vents were closed up. I doubt the egg was 'running' for 35-45 minutes.

Mattman3969 · October 2016

So the mini ran a total of 51mins plus warm up of 5mins each (66mins total)between 3 cooks and you had to add lump?

My mini will cook 3 meals for two without needing to add lump but it will be almost empty after cook #3. Cooks will be 1 night of steaks and 2 of chicken.

Mikee · October 2016

@Mattman My mini ran 35-45 minutes including the start up, not the 66 minutes you think. I could cook a week or more if I loaded up the fire box. That makes your 3 days pretty wimpy. Just cooked again. Added 2 .4 ounces of lump. Average lump burn for short cooks is well under of 3 ounces.

SGH · October 2016

@Mikee
Somewhere above in this thread you mentioned the Rutland starters. In the spring and summer, Tractor Supply puts them on sale big time. You can buy a gross of them (144) for less than 5 bucks. It's the best deal that I have ever seen on the Rutland starters.

Mattman3969 · October 2016

You are the lump master just like the pizza sauce king. Egg on for the next 18months on your 2 boxes of center cut. Peace!!

Mikee · October 2016

@SGH, I did find that Tractor Supply sells the Rutland fire starters for $1.99 for the 24 count. I used them in the past and they were great. If you see them at 5 bucks for the 144 count, let me know. The Egg dealer I got my first Egg from sold me a couple of the 24 count boxes. I like the chimney starter but for the mini, I like a fire starter.

Mikee · October 2016

Mattman3969 said:

You are the lump master just like the pizza sauce king. Egg on for the next 18months on your 2 boxes of center cut. Peace!!

Hey, I tell it like I see it. I don't respond to pizza threads. A box of this lump will last about 2 months on fast cooks. Low and slows will burn much more as the lump has to burn much longer. In fact I am looking forward to see how well it does on a long, slow cook.

SteveWPBFL · December 2016

Lowes has it on clearance today for 11 bucks a box.

QDude · December 2016

I just got done with my first box and frankly I don't see what the big deal is with this stuff. It doesn't light any quicker or seem to last longer. It is a "neutral" smoke in that it doesn't add flavor to the food. I'm glad I got it for $9 a box. No way would I buy it for $22!

blasting · December 2016

I tried it - I liked how quick I got to good smoke. I also like how easy the boxes are to stack - thinking of making a larger buy.

One thing for sure, I'm done with Royal Oak. There are just too many better options. Now what do I do with the 17 bags of RO I have left...

Brason · December 2016

@Mikee @SGH

The home depot by me sells the rutland 144 count for 4.99. I can send you a box if wanted. Let me know

HeavyG · December 2016

SteveWPBFL said:

Lowes has it on clearance today for 11 bucks a box.

My Lowe's has had it on sale for $10.99 for a couple months. Sale price good thru the end of January 2017. They still list having 21 boxes.

FATC1TY · December 2016

why would you care enough about usage to weight your added lump?? So many variables to the end result it's kind of... pointless ?

NewbeeMinimax · December 2016

I have been using center cut from Lowe's for the last couple of months. It lights up quickly and in about 7 min you are ready to cook without any smoke smell/flavor. Negative is that you can't reach above 500-525 F. Great for fast cooks. Does not hold well for long and slow cooks. Did pulled pork today--had to add BGE charcoal after 3.5 hours in minimax as all center cut was used up burning at 250F!

Mikee · December 2016

Brason said:

@Mikee @SGH

The home depot by me sells the rutland 144 count for 4.99. I can send you a box if wanted. Let me know

That's a great price and thanks for the offer but I respectfully decline. If fire-starters are the way you ignite your lump, get yourself a couple of boxes. That price will not last forever.

Mikee · December 2016

NewbeeMinimax said:

I have been using center cut from Lowe's for the last couple of months. It lights up quickly and in about 7 min you are ready to cook without any smoke smell/flavor. Negative is that you can't reach above 500-525 F. Great for fast cooks. Does not hold well for long and slow cooks. Did pulled pork today--had to add BGE charcoal after 3.5 hours in minimax as all center cut was used up burning at 250F!

I have hit well over 650*. I easily get more than 3.5 hours of cook time. This lump is very light in weight. While it has roughly the same or more BTU's per pound, this lump is lighter than others. The Egg is restricted to volume and not weight. The lighter the lump the less BTU's of lump can be dumped into the Egg.

Center Cut Lump Charcoal

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