Royal Oak vs Rockwood

SmokyBear

gamason said:

Lump is a hot topic on this forum constantly. Use what works for you. Personally when I cook out I'm doing so  because I prefer a smoky ,outdoor flavor. If I wanted neutral I could cook in my oven and have the same taste. For me it defeats the purpose of grilling,smoking, etc... if I don't have a smoky flavor, and I have never had any problems with it being to strong. The only place I might prefer a neutral lump is if I was baking something, but the oven does that job just fine. Good luck with whatever you use, and GOVOLS!!!

^^^THIS!  All the talk about "neutral" lump puzzles me.  I personally cook on  Kamados FOR the "smoky flavor" (and moisture retention).

Ozzie_Isaac

@SmokyBear I cook for the smoky flavor too.  Depending on the protein, desired color,  and style I tailor my smokiness with smokewood.  Its like wine pairing.

EggHead_Bubba

I agree with some of the comments so far about smoke flavor/taste. I would rather have neutral smoke flavor/taste from the lump and control the flavor/taste with the wood chunks I choose.

mtbguy

Burns longer and less ash. So you don't use as much. 

newegger169

Burns way cleaner so you will get more cooks out of it. Also temperature is much easier to control. 

cookingdude555

Love royal oak, been using it for 6 years without all of the problems described.

newegger169

I was talking about rw not ro above

DoubleEgger

SmokyBear said:

gamason said:

Lump is a hot topic on this forum constantly. Use what works for you. Personally when I cook out I'm doing so  because I prefer a smoky ,outdoor flavor. If I wanted neutral I could cook in my oven and have the same taste. For me it defeats the purpose of grilling,smoking, etc... if I don't have a smoky flavor, and I have never had any problems with it being to strong. The only place I might prefer a neutral lump is if I was baking something, but the oven does that job just fine. Good luck with whatever you use, and GOVOLS!!!

^^^THIS!  All the talk about "neutral" lump puzzles me.  I personally cook on  Kamados FOR the "smoky flavor" (and moisture retention).

An artist starts with a neutral medium and adds personality....

DieselkW

I buy Quebracho from Amazon, $1/lb delivered to the door. Some pieces are really big, it lights fast and smoke clears in 5 minutes. No added taste.
I like Rockwood, I've used it and was impressed with it. If I ever see it on sale closer to $1/lb I'll not hesitate to buy it again.

Jeremiah

I like Rockwood because I agree with "truth in advertising" it's says right on the bag that there's gonna be a few rocks. 

cazzy

@Ozzie_Isaac 18 hours for a brisket?  You sure you weren't making jerky?

Ozzie_Isaac

cazzy said:

@Ozzie_Isaac 18 hours for a brisket?  You sure you weren't making jerky?

I thought the key to brisket was to get it as dry as possible.  Then you soak it in BBQ sauce.  Cuz sauce is the key to good Q.

theyolksonyou

@Ozzie_Isaac like the way you cross linked the threads there. Clever. 

Ozzie_Isaac

This place is like one big inside joke

Begger

My first full bag of RO was mostly small to medium pieces.   Only a few large.
Upon doing a good cleaning / de-ashing, I found a couple chunks of CERAMIC which are NOT from my grill.   I hope.   Also, a few pieces were NOT charcoaled properly.  
More info after I get thru my 2nd bag.   

If I HAVE to order up some RW, would anybody in San Diego be willing to go in on a Group Buy?   We can order a PALLET of it and maybe save some $$ in the process?

Hunter1881

Begger said:

My first full bag of RO was mostly small to medium pieces.   Only a few large.
Upon doing a good cleaning / de-ashing, I found a couple chunks of CERAMIC which are NOT from my grill.   I hope.   Also, a few pieces were NOT charcoaled properly.  
More info after I get thru my 2nd bag.   

If I HAVE to order up some RW, would anybody in San Diego be willing to go in on a Group Buy?   We can order a PALLET of it and maybe save some $$ in the process?

You may already know this but it cannot be shipped into Cali. 

Offpiste

Here's a good question how much energy in 20 lbs of lump vs standard 20lbs lp tank?

DieselkW

Offpiste said:

Here's a good question how much energy in 20 lbs of lump vs standard 20lbs lp tank?

Propane has almost 4x the btu of firewood, pound for pound.

However, in a gas grill, there's a lot more wasted energy in ambient heat loss than there is in a Kamado.

KiterTodd

DoubleEgger said:

SmokyBear said:

^^^THIS!  All the talk about "neutral" lump puzzles me.  I personally cook on  Kamados FOR the "smoky flavor" (and moisture retention).

An artist starts with a neutral medium and adds personality....

Oh, that's the problem.  You must be using fine tipped brushes.
I use a Sharpie.
Precision is for baking.  Grilling is all about broad strokes...
 

EggHead_Bubba

Okay, I just picked up the bag of Rockwood I ordered from my local Ace Hardware. I got home, opened the bag and immediately noticed a physical difference in quality from the Royal Oak I buy in bulk from Home Depot. Pieces were larger throughout the bag and there was a more noticeable "tink" sound when knocking two pieces together than when doing the same thing with Royal Oak. We'll see how it cooks tonight.

Roadpuke0

You won't be disappointed! Give your Ro to someone you don't like. 

jtcBoynton

Sometimes there are larger pieces in RO.

EggHead_Bubba

After my first cook with Rockwood, I'm sold. Lit the fire and very little smoke unlike Royal Oak that smokes for a good 10-15 or so. It's worth the extra money to me.

XC242

Told ya,,, time to change your signature line. 

HoosierDaddy

The Royal Oak I got from HD.  It was a lot of small pieces,  just a few chunks.

EggHead_Bubba

@HoosierDaddy... Looks just like the bags I get from them. No more though, Rockwood from now on.

Begger

Hoosier,
Your pic matches what I SEE when I use RO.  

I may be FORCED to get some BGE lump to bridge me until I find something ELSE which better balances quality with price.