Favorite lump for the price?

HeavyG

I doubt very many people, in a blind taste test, could tell the difference in a hunk of meat cooked on RW, RO, Fogo, etc.

So perhaps there are other items in their decision matrix that help sway opinions - lights easier, burns longer, artwork on bag is prettier, etc.

EggSmokeVa

you guys are hilarious! Lol

Carolina Q

HeavyG said:

I doubt very many people, in a blind taste test, could tell the difference in a hunk of meat cooked on RW, RO, Fogo, etc.

So perhaps there are other items in their decision matrix that help sway opinions - lights easier, burns longer, artwork on bag is prettier, etc.

This. For me, it's the price. I haven't tried any brands that tasted any different, so cheaper is better. Or maybe it's the artwork.

It's just charcoal, people. 

EggSmokeVa said:

you guys are hilarious! Lol

Also this. 

Canugghead

in my neck of the woods, Basque's Nature Own is cheaper (even more so when Costco puts it on clearance) than RO ... imo it's also 'no worse than' RO (p.s. I didn't say 'better' so as not to offend any RO diehards   )

Mikee

bgebrent said:

@Mikee, you "tried a bag" and count that as a meaningful scientific experiment?  As a scientist, I like my "dreamworld".

Just another RW person trying to convince others that nothing else compares to it. I hit the nail on the head when I said for 'RW buyers to get over it'. Personally I like to see honest opinions. An opinion that is fair; one that shows the positives and the negatives. I am not one to jump on the bandwagon. I tried RW and the only downside was the price. Some say that they paid $XXXX for an Egg therefore they will buy the expensive lump. It doesn't really matter if the higher priced lump is better; they just want to show the world that they can afford it.

Many others share my opinion the Royal Oak is good. The problem is that it is $12 a bag. It can't be good lump if it just cost that little? Perhaps Royal Oak should raise their price to $25 a bag; that would then make it a better lump! Right! Afterall, the higher the price the better the lump.

HeavyG

One could make an argument that the "best" lump is Japanese binchotan. You can be guaranteed that you will NEVER find a rock of any size in your box of binchotan.

However, at about $25 per pound it is not really in the "favorite lump for the price" range for folks that aren't named Gates or Buffet.

Mikee

@HeavyG There are plenty here who spent Big dollar$ for an Egg. Paying $25 per pound must mean its better. Why settle for good lump when the great stuff is just $25 a pound.

Ozzie_Isaac

@Mikee I'm sensing sarcasm with a touch of eye-poking in your responses

bboulier

Last year I purchased a couple of 35 lb. bags of Fogo on Amazon and was very satisfied with the product.  Then I ordered some in smaller bags this year.  Not a good deal.  I don't know whether it was the manufacturer's fault or the shipper's.  Had to throw half of it away.   Lately, I have used Wicked Good from a local Ace Hardware - cheaper per pound than Fogo and much less than Wicked Good on Amazon.  I highly recommend you give it a try.  Good sized lump, clean burn, and quick to start with low VOC's. 

Mikee

Ozzie_Isaac said:

@Mikee I'm sensing sarcasm with a touch of eye-poking in your responses

I think you got it right. I agree with some and stand my ground on others.  I understand other opinions because they have their own agenda. When I buy a so called much better lump, and it does not perform better than what I have been using I really question why I would spend twice as much.

I hate to get sucked into Lump threads even much more than Pizza threads!

Acn

HeavyG said:

One could make an argument that the "best" lump is Japanese binchotan. You can be guaranteed that you will NEVER find a rock of any size in your box of binchotan.

However, at about $25 per pound it is not really in the "favorite lump for the price" range for folks that aren't named Gates or Buffet.

Burns so clean you can use it indoors too.  Best meal I've ever had featured slices of fish seared on binchotan tableside.

YukonRon

Um, guess I need to quit using my charred pine bark and dryer lint soaked in vegetable oil?

stlcharcoal

Acn said:

HeavyG said:

One could make an argument that the "best" lump is Japanese binchotan. You can be guaranteed that you will NEVER find a rock of any size in your box of binchotan.

However, at about $25 per pound it is not really in the "favorite lump for the price" range for folks that aren't named Gates or Buffet.

Burns so clean you can use it indoors too.  Best meal I've ever had featured slices of fish seared on binchotan tableside.

It may not have been producing white smoke (because it was 100% carbon), but it was producing carbon monoxide.  Probably not a lot in a big open restaurant with ventilation, but don't do it at home without a hood and some sort of air replacer.   

Sundown

I've been using Wicked Good since the very early days and, while it may cost a bit more, I can count on it without any hesitation. I'm used to the way it lights, I'm used to the way it burns and I'm happy with the "taste".

You people have spent a small bundle on an Egg and then search for and squabble about "the cheapest best charcoal" are amusing.

fljoemon

I picked up 4 bags of Kamado Joe Lump Charcoal at the Costco roadshow and it was very decent lump .. very comparable to the Rockwood I have been using consistently.

Image borrowed from another forum:

SteelCitySmoke814

For the price, I'd have to say Royal Oak.  Ignoring price, Rockwood is my personal favorite and what I use most often.

Periodically, Home Depot sells Royal Oak for $9.99/bag and I load up.

six_egg

I use Royal Oak I got 17.8# bag for $7 or $7.50 from Walmart. It is not the best I have used but for the price I have no complaints. I buy enough for about a year then repeat. 

Lit

Yeah when Walmart runs their sales on RO it's impossible to beat that deal. Around here in GA they usually go for $8 for the 18 lb bags and I think they do it twice a year maybe only once.

tarheelmatt

Sorry, I'm late to the party... 

I like Rockwood, so I pay the price.  Have five bags coming today.  

I also like Fogo (possibly a little better than RW), but not at the price they want.  

Jeepster47

Mikee said:

Buying one bag of lump is not a true indication of the lump. That's one of biggest downfalls of the NakedWiz website. ... I tried one bag of Rockwood and it was as good as Royal Oak; just twice the price. ...

Hmmmm ... did I miss something here?  NakedWiz data is suspect 'cuz they only tested one bag, but you uncovered the problems with RW by purchasing only one bag.

Ozzie_Isaac

Here is a pic of some RW in my XL.  I had to break the pieces to fit in my medium.

Jeepster47

OMG Ozzie, there's some un-carbonized pieces of wood in there ... we need to make folks aware of how bad Rockwood is to cook with ... and so damn expensive too.

Ozzie_Isaac

Jeepster47 said:

OMG Ozzie, there's some un-carbonized pieces of wood in there ... we need to make folks aware of how bad Rockwood is to cook with ... and so damn expensive too.

Oh I forgot, thats smoke wood in the back.  The RW is great because its so nuetral.  I can flavor like I prefer.

If you like the flavor of RO then you are lucky.  Save more money on smokewood.  I personally find it to strong.  I like subtle smoke that blends with the seasonings and meat.

If you are talking about the slight brown tint on the left piece. I didn't notice that in person and it had no impact on my cook.  It was chicken so I would have noticed for sure.

Jeepster47

@Ozzie_Isaac ... smoke wood ... you have to add smoke wood to get a flavor.  Geez, if you're going to use Rockwood then you might as well cook on a gasser ... not good.  Having to spend extra money buying smoke wood to add flavor ... expensive!  I'm retired and on a fixed income, how can I ever afford the extra cost?  Especially after dropping $75 on that brisket.

Man, your economic calculations are simply all wrong ... you need to rethink this Rockwood thing.

Ozzie_Isaac

Jeepster47 said:

@Ozzie_Isaac ... smoke wood ... you have to add smoke wood to get a flavor.  Geez, if you're going to use Rockwood then you might as well cook on a gasser ... not good.  Having to spend extra money buying smoke wood to add flavor ... expensive!  I'm retired and on a fixed income, how can I ever afford the extra cost?  Especially after dropping $75 on that brisket.

Man, your economic calculations are simply all wrong ... you need to rethink this Rockwood thing.

Thats why I bought a MBGE too.  Saves on lump for smaller cooks.  Assuming it has half the burn rate of my XL it wil pay for itself after 5,143 hrs of cook time.

If I used RO it would take 10,286 hrs to payback.  So clearly RW is better.  My payback period is shorter!

After rougly 300 briskets or 2500 chickens I will be in the black.

theyolksonyou

 the father son comedy team is killing me

Jeepster47

Ozzie_Isaac said:

Thats why I bought a MBGE too.  Saves on lump for smaller cooks.  Assuming it has half the burn rate of my XL it wil pay for itself after 5,143 hrs of cook time.

If I used RO it would take 10,286 hrs to payback.  So clearly RW is better.  My payback period is shorter!

After rougly 300 briskets or 2500 chickens I will be in the black.

Hmmm ... never looked at it that way ... damn I knew that mail-order degree would pay off for you some day.

But, I screwed up 'cuz I have two larges.  How will I ever pay them off?  What should I do before I sink into debt and have to become a democrat?

Ozzie_Isaac

Jeepster47 said:

Hmmm ... never looked at it that way ... damn I knew that mail-order degree would pay off for you some day.

But, I screwed up 'cuz I have two larges.  How will I ever pay them off?  What should I do before I sink into debt and have to become a democrat?

Two larges?  That is a quandry.  You must have believed the "you can share your CGS stuff" myth.

I prefered the "buy all new stuff for different sized egg" truth.  See with double the equipment my stuff will last twice as long.

I should go into teaching.

Lit

I can't tell you how many hundreds of people I have cooked with RO for and never had a complaint. That big piece of un carbonized rockwood is pretty bad though would rather find rocks than that. That's cowboy style lump there.

theyolksonyou

Lit said:

I can't tell you how many hundreds of people I have cooked with RO for and never had a complaint. 

I would definitely complain if you cooked me with RO