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  • Re: how much lump for a 8-9 hour turkey smoke?

    I fill up to the top of the fire box (bottom of the 4 inch ring) and have never had a problem either on high burn like pizza, or low and slow, like a 12 hour pork butt roast. Just my two cents.
  • Re: Royal Oak Green Bag Quality Dropping?

    I don't know if the quality is going downhill. But I did buy my first two bags after reading the reviews on nakedwhiz. I bought the US version of the red bag. So remember everybody, if you are comparing RO, make sure you know the country of origin.

    I am impressed. Truth be told, there were not a lot of large pieces. However, it really was good on the other end - there was essentially no fines or really small stuff. All very uniform. No foreign material. It lit off great, used 3 oil soaked paper towels (wanted a high fire for burgers - 550 final target). Ramped right up to where I wanted it within just a few minutes of the flames going out. (I was shooting for 350, so I could go back inside and finish the prep)

    $6.67 at Walmart. This works out to about 63% of my local BGE lump cost.

    Bottom line - I would buy it again.
  • Re: Bacon wrapped smoked turkey

    As we all know, everything is better with bacon.
  • Re: Hinges hitting counter top

    Try raising the egg first - it is easily reversible if you do not like it. And it gets you going fast. Then if you don't like it, you can cut the granite.
  • Re: Overnight Failure....Need Advice

    The only times I have had the fire die down is when I overshoot on start up and have to chase it back down. I pour the lump (not stack) and only light one spot in the center. I don't have a blower, I can see how that would burn down and not outwards.

    Not a failure, just a struggle. Well said SmokeyPit.