Can quality lump be THAT different?

WindJammer

I've recently started making my own lump. I use the method from naked whiz page. After 2 very mild winters I had a surplus of seasoned firewood that I didn't want to go to wast. So I've cooked about 3 batches so far and have been very pleased with the results. I also have a pretty good supply of Pecan, and recently was given some Cherry I use for smoke flavor. I've been considering cooking a batch of Pecan lump. But I don't know if it would be a good use of the wood. Or would I be wasting it? What are everyone's thoughts on this?

WindJammer

I added a few pics not sure if I done it correctly.

YukonRon

@WindJammer  
I would buy pecan from you. It is one of my most favorite smoking woods. 

Lit

I don't really notice that much of a difference unless you go to the bottom choices. I will use RO all day everyday when I find it for $.50 a lb. With the new smaller bags at close to a $1 a pound I would probably choose the Rockwood from firecraft over the RO at homedepot. Anytime you go to Eggtoberfest or the GA mountain eggfest you hear people raving about the food and its all cooked over RO.

jtcBoynton

Theophan said:

bgebrent said:

Firecraft.com will happily deliver Rockwood to you brother.  Got 120# today despite being surrounded by ACE hardware stores that carry it.  I use both.  Firecraft will send free shipping if you order more than $10 (5 bags) for less than ACE.  It's great lump.

I've just recently heard about Firecraft, but I'm a little nervous about having it shipped for the reason someone else mentioned above.  I figure at a local supplier, it's probably shipped in bulk, and people are moving pallets around, not manually carrying heavy boxes, and maybe dropping them, shattering delicate lump into smaller pieces.  If I can get it at Ace, I'm going to try it there, first, and if I decide to keep buying it, I might look into Firecraft and see what the deal is there.

Thanks!

Not all ACE stores stock Rockwood.  It is a special order item at many (including my local ACE).  When I order it, the bag or two coming to me gets added to the resupply truck coming from the GA warehouse where it is kept.  It gets handled one bag at a time, not by the pallet.  I have trained my local ACE folks to handle it carefully.   I think it has a better chance of arriving intact than shipping by UPS, but it still can get dropped and end up with small pieces.  

northGAcock

Taking this thread in a slightly different direction.....You have your wood covered....it should not go bad on you. Met a guy a few years back, and he had a similar covered wood storage. He was burning wood that he had harvested over 30 years ago when Hurricane Hugo came through SC. It was beautiful wood and burned like a charm. Congrats on making your own lump though.

Thatgrimguy

I need to find some crappy charcoal to start my shirley with. I have about 20 bags of rockwood so I keep using that. But what a waste!!

Hi54putty

In my experience, Wicked Good and Rockwood hold a significant advantage over any other brand that may be in 3rd place. 

Hi54putty

Theophan said:

stlcharcoal said:

Any Ace Hardware in NC can order it, just stop by and have them look up SKU 8400772.  They'll have it in a few days with the rest of their weekly restock order.

I heard Ace carried it, looked at a nearby Ace, they didn't have it, but I didn't ask.  It's a few more weeks before I can eat meat again (long story), and I hardly ever grill during my vegan times, but I'll definitely ask and see if I can get some Rockwood.

Thanks for letting me know!

Go to the BGE dealer in Mocksville, UTA Sports, and try some Wicked Good. I think you will be pleased. 

EggHead_Bubba

I usually have Ace order me 10 bags at a time. Last week when I called, they actually had a pallet in stock and I was able to go pick them up immediately. They said it made sense to have a couple of pallets after so many special orders!

Hotch

Thatgrimguy said:

I need to find some crappy charcoal to start my shirley with. I have about 20 bags of rockwood so I keep using that. But what a waste!!

Check you local RD. They usually have lump for those restaurants that need it. I get Lazzarri fo $14 for 40 lbs. And is is great lump! It is Mesquite but you will not find it flavoring your cook.

Theophan

Hi54putty said:

Go to the BGE dealer in Mocksville, UTA Sports, and try some Wicked Good. I think you will be pleased. 

It seems to me I've seen Wicked Good somewhere, but I can't remember where.  I might check that store out -- thanks!

YukonRon

Carbon del Sur is my back up. Did chicken tonight, no smoke taste whatsoever. Much better than BGE or RO. Large pieces, good burn, easy to start. Rockwood, by far, is the best I have had.

bgebrent

YukonRon said:

Carbon del Sur is my back up. Did chicken tonight, no smoke taste whatsoever. Much better than BGE or RO. Large pieces, good burn, easy to start. Rockwood, by far, is the best I have had.

Which is one more yes, big difference..  The difference is real.  You'll figure it out.

Hans61

Walmart has Royal Oak for 9.99/17.something bag.
@dougcrann may disagree, but I think its the best lump for the money. I'm not saying RO is the best, I'm saying its decent and cheap, a good value.

feef706

Hans61 said:

Walmart has Royal Oak for 9.99/17.something bag.
@dougcrann may disagree, but I think its the best lump for the money. I'm not saying RO is the best, I'm saying its decent and cheap, a good value.

Not here in Florida, it's $7 for 8.8 lbs, Home Depot is $14ish for 17 lbs...

jbreed

wow. I just went to school here.  been using BGE lump.  Tried Cowboy and couple others from big box stores.  those were bad.  went back to GBE and never looked anymore.  going to order Rockwood and check it out.  actually same or a little less expensive than BGE stuff. 

bgebrent

jbreed said:

wow. I just went to school here.  been using BGE lump.  Tried Cowboy and couple others from big box stores.  those were bad.  went back to GBE and never looked anymore.  going to order Rockwood and check it out.  actually same or a little less expensive than BGE stuff. 

not a koolaid kinda guy.  You will adopt and love Rockwood.

Z_Eggineer

Quality of charcoal DOES make a difference.  There are a few brands that make good stuff, lots of brands that make ok stuff, and quite a few that make terrible stuff.

VANcouverEGG

I smoke a lot. I just drop those, rare, few, juicy butts into that green monster, and she cooks everything to her liking.

Chubbs

TN2TX said:

@Chubbs where are you getting fogo at that price? It's currently listed in Amazon for $35 for 18 lb bag. 

Columbia SC

Chubbs

TN2TX said:

@Chubbs where are you getting fogo at that price? It's currently listed in Amazon for $35 for 18 lb bag. 

This is the bags I get. Heading on Vacation last year with a bag. This is the back of the bag but you can see it's the red bag

THEBuckeye

I bet the UPS man hates Firecraft.

Theophan

YukonRon said:

... Did chicken tonight, no smoke taste whatsoever. ...

I'm hoping finally to get some Rockwood so I can give it a try.  But, maybe because I've never tried it, I'm confused about something:  If there's no smoke flavor at all, how is it different than if you'd just cooked it indoors?  What am I missing?

stlcharcoal

Theophan said:

YukonRon said:

... Did chicken tonight, no smoke taste whatsoever. ...

I'm hoping finally to get some Rockwood so I can give it a try.  But, maybe because I've never tried it, I'm confused about something:  If there's no smoke flavor at all, how is it different than if you'd just cooked it indoors?  What am I missing?

There's a big different between a grilled flavor and smoked flavor in my opinion.  To me, grilling over an open flame creates a better maillard reaction and imparts a charcoal flavor/bark/crust on the OUTSIDE; whereas smoking is totally different profile/taste to me since it permeates through the meat (especially poultry and fish).

Ultimately, I think it's more of a temperature thing.  Inside, you might not have a stove that can hit those high BTU's that a BGE can with good charcoal.....nor can it hit with heat from above.  All I can tell you is that I like a steak on my BGE with a high carbon charcoal than one made on cast iron inside, a gas grill outside, or over briquettes or a smokey unkilned charcoal (not just the smoke, but also the fact that it cannot hit the higher temps because it still has a lot of wood/water in it.)

Different smokes for different folks!  Give it a whirl and see what you think.

YukonRon

@Theophan

Theophan the Recluse? If so, I find it extremely interesting that he became more visual to those of his faith, by limiting his physical exposure, to those he served. An artist, bookbinder, wood worker, writer, photographer, teacher, bishop and leader. He was both selfless and meek. A Saint.   

Part of the enjoyment of the egg, is being able to cook your food without a heavy smoke flavor from your lump, while being able to use the subtle smoke aromas, of other selected woods, in the process. I believe, if you add to that, the enjoyment a cook on a BGE with friends and family, it certainly outweighs the typical food prepared and cooked indoors.

With Rockwood, and other quality lump charcoal, you have an almost smoke neutral, less invasive taste to your food while cooking with fire, with ability of using, or not using, the smoke aroma/flavor of your choice.

Being outside with friends and family, while knowing the cook will have no problems with acrid taste of bad lump,  providing a continuous burn, and not having to deal with 33% of the bag being dust and fines, as well as not finding other items that should be foreign to a grill using lump, is a plus in anyone's grilling repertoire.

FYI, for me it is the BGE. Everything else, such as the correct lump, just makes the experience of grilling, better. 

The lack of smoke taste, was for one of my children, that loves chicken on the grill. Her palate is young and just enjoys food lacking the smokey taste. Rockwood allows me to grill food for those in my family that enjoys it in this manner.

Theophan

stlcharcoal said:

There's a big different between a grilled flavor and smoked flavor in my opinion...

I definitely agree with you on all of that!  But what I'm talking about I supposed I'd say is "lightly smoked" food.  What I keep thinking about is spatchcock chicken, which I do hot and indirect.  Once in a while I'll add a rub, or a jerk marinade or something, but ever since my first one, that I did only with salt, pepper and olive oil, I've really loved what's basically a roasted chicken, but with the BGE lump that's the only kind I've ever tried, so far, there's a mild smoky flavor that I really love.  I promise, I'm going to ask at the local Ace Hardware and try to get some of your Rockwood and give it a try.  And I think the first thing I'm going to try is that kind of plain spatchcock chicken.  So maybe I'll answer my own question.  But I'm a little worried that if, no kidding, there's NO smoky flavor, that it'll taste like I roasted it in my oven indoors.  I assume that's not the case, but that's the question I keep trying to ask:  If there's no smoke flavor (in something like a roasted chicken), how's it different on the Egg than in the oven?

Theophan

YukonRon said:

@Theophan

Theophan the Recluse? If so, I find it extremely interesting that he became more visual to those of his faith, by limiting his physical exposure, to those he served. An artist, bookbinder, wood worker, writer, photographer, teacher, bishop and leader. He was both selfless and meek. A Saint.   

Part of the enjoyment of the egg, is being able to cook your food without a heavy smoke flavor from your lump, while being able to use the subtle smoke aromas, of other selected woods, in the process. I believe, if you add to that, the enjoyment a cook on a BGE with friends and family, it certainly outweighs the typical food prepared and cooked indoors.

With Rockwood, and other quality lump charcoal, you have an almost smoke neutral, less invasive taste to your food while cooking with fire, with ability of using, or not using, the smoke aroma/flavor of your choice.

Being outside with friends and family, while knowing the cook will have no problems with acrid taste of bad lump,  providing a continuous burn, and not having to deal with 33% of the bag being dust and fines, as well as not finding other items that should be foreign to a grill using lump, is a plus in anyone's grilling repertoire.

FYI, for me it is the BGE. Everything else, such as the correct lump, just makes the experience of grilling, better. 

The lack of smoke taste, was for one of my children, that loves chicken on the grill. Her palate is young and just enjoys food lacking the smokey taste. Rockwood allows me to grill food for those in my family that enjoys it in this manner.

Off-topic Sidebar -- Responding to @YukonRon -- feel free to skip over:

Yes: Theophan the Recluse!    I'm astonished you've heard of him -- not many people have in this country -- are you Orthodox?

Many years ago, I came upon a book, The Art of Prayer, which was an anthology of writings on prayer, and I'd guess about 80% of them were by this 19th Century Russian Bishop with a funny name, "Theophan the Recluse," and his writing just blew me away.  It was as if he knew me, and knew what I needed to learn.  He wasn't speculating, or doing the rational if-this-therefore-that theological stuff of the West, but he was just telling me how to do what he had done.  He had been where I wanted to go -- he knew...  I've since read pretty much everything he's written that has been translated into English.

A few years later, partly as a result of his writings, I converted to Orthodox Christianity, and I had to have an Orthodox name, which had to be the name of a saint, but my given name is Charles, and there aren't any St. Charleses in the Orthodox Church.  So, given how much I loved the writings of St. Theophan, I asked if that would be an OK name for me, or would that be like an immigrant to this country asking to be named Elvis or something.    But my priest said that'd be a fine name for me (and I'm also a very reclusive guy, though NO saint), so I've been Theophan ever since.

OK, back on topic.    I get the being outdoors with friends and family thing.  I'm just responding to my own experience of never really loving the food I cooked in a Weber gas grill years ago, and LOVING the food I cook in my Big Green Eggs.  With a gas grill (talk about "neutral"), everything seemed to taste like I had cooked it indoors, in the oven or broiler.  It just didn't have that "charcoal grilled" flavor.  And my experiences trying to smoke stuff in a gas grill never really worked out very well.

If I can get some Rockwood, I'm definitely going to try it, and maybe I'll come to love it the way so many people on this forum do.  I just really love the smoky flavor that BGE lump tends to give even things like plain spatchcock chicken, and I'm a little worried that a truly "neutral" lump will make it taste like I'd cooked it in a gas grill.

YukonRon

@Theophan

I get what you are asking. I have used BGE lump, and it is, in my opinion, a bit more on the acrid side for smoke flavor. I also think, based on my experience, it takes a much longer time to get to the "good" smoke profile prior to cooking. If you enjoy this light smokey taste BGE provides, you will certainly enjoy the flavor profile provided by Rockwood.

You will also appreciate the lump profile per bag. It is my experience, from the BGE lump I have purchased here in Louisville, and other places around the US, I get a massive amount of unusable fines, and dust, with mostly smaller pieces, and just about every bag I have purchased contained a couple of pieces of non lump material.

The quality, in my opinion, overall is Rockwood, is a better source of lump, allowing a versatility in your cook, that the others just don't have.

FYI, I typically use pecan and peach for my smoke flavors, and recently have really enjoyed sugar maple. Using these smoking aromas to season chicken will be surprisingly good, if you have not done so already. I enjoy these more than the typical apple, hickory and cherry smokes. I found it extremely fun to experiment and mix to get an added flavor.
Hope this helps.

In my previous entry of "no smoke flavor whatsoever" it was an astonished proclamation of discovery that I could do it, not that I expect to regularly do it with the same success. I typically go for a light smoke. I take extra care with my daughter's food, knowing her preference. Watching her chow down as if she has not eaten in days made me feel pretty good.

Even with no smoky flavor, there is still a difference from the oven to the BGE. offset cooking over fire, is always delicious, and retains more moisture, to me anyway, it seems, than I can get in my oven.

That is why, since the BGE arrivals to most humble of abodes, our gas oven has rarely been used for anything.

GATraveller

Who makes Kamado Joe lump?