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It's funny, I do the total opposite of what you do. For low & slow, I use my premium lumps since it's such a low temp and the food will be expose to the smoke longer. For normal grilling, I'll use whatever that's open since any bad smoke is gone and the food will only be expose to the smoke for a shorter period of time.jimithing said:I personally keep a couple different kinds of lump on hand and load differently depending on what I'm cooking. Maybe it's just me but if I'm doing high temp for pizza or something then I don't think it matters much which lump I'm using. Same thing when I'm smoking with chunks of wood mixed in - the wood chunks are going to overpower whatever flavor the charcoal puts out.
I tend to use the good lump when I'm grilling - cooking directly over the coals somewhere between 350 and 500 degrees. Maybe it's all in my head, I dunno. But that's what I do and I'm happy with it.
FWIW, there are currently only a few places you can get Rockwood around DFW. I think Rockwood sells for $21 at the Ceramic Grill Store and $24 at the Ace Hardware that's closest to me.