All these posts on expensive charcoal

DoubleEgger

Thanks for the education @stlcharcoal Good Stuff! 

Mattman3969

henapple said:

I've never understood why people have a $1000 kamado and whine about lump prices. Also... I'd RW burns twice as long... Is Royal Choke really a deal? 

And they prolly drive 3hrs each way to save $3.50.   

Mattman3969

Hans61 said:

Mattman3969 said:

Keep eating campfire food if you like.  I guess I'm one of the many that doesn't know how to burn a fire clean.   I'm a Rockwood guy in n out.    

RO burns clean just takes longer, and each bag is different most are okay, some are better and some worse. 

I've been on a rw run myself as of late but I wouldn't rule out ever going back to RO 

90% of my meals are cooked on the egg.  Some on the weekend and damn near every night of the week.   I don't have the patience nor the want to wait for royal choke to burn clean.   Played that game before.  But I do understand what you are saying.  It's just a personal preference.   

StillH2OEgger

Yno said:

I have yet to try Rockwood, because the stupid Prop 65 rules in the nanny state of California make it difficult to do business here. I have been quite content with Fogo. Delivered to my door free, big chunks, burns well and lasts a long time. I know that Rockwood will someday be in this area, but with tax it will be almost the same price as Fogo. We shall see when that time comes. I am certainly open to see what the holy grail of charcoal can do for me!

I liked Fogo a lot, especially for low and slows, but I would take Rockwood every time if they are priced similarly. I think it will be worth the wait to try.

DoubleEgger

I agree @Mattman3969 using Rockwood makes weekday cooks a lot more feasible. I'm 400F and ready to cook in 15 minutes on the medium. 

stlcharcoal

StillH2OEgger said:

I liked Fogo a lot, especially for low and slows, but I would take Rockwood every time if they are priced similarly. I think it will be worth the wait to try.

I've seen a few bags sell from the Ace in Stillwater, MN on August's reports.  Was that you?

blasting

HeavyG

stlcharcoal said:

HeavyG said:

henapple said:

I've never understood why people have a $1000 kamado and whine about lump prices. Also... I'd RW burns twice as long... Is Royal Choke really a deal? 

Does RW really burn twice as long as RO?

That's not been my experience but then I haven't really measured it scientifically.

I don't know about them, but our BTU/# is about 11,700.  In a Large BGE at 70F ambient, you can go almost 30 hrs if you fill all the way to the top of the fire ring (7-8#).

The South American stuff is going to have more BTU's per volume, because of the tighter grain (walnut is heavier than oak).  The opposite is true of the Canadian or Russian stuff (oak is heavier than birch or maple.)  Volume doesn't really matter though, and it really depends on the size/shape too.

It comes down to the carbonization.  Doesn't matter what wood or where it came from, the calorific of carbon is constant.  So if we're at 80-85% on average, it's going to have a higher BTU/# than the other guys that only kiln to 70-80%.  Carbon is about 14000, we're at 11700 on average, which is 83%........jives with the test we get back showing 80-85%.

How to tell the higher the carbonization............the easier it is break it apart by hand, you can hear that metallic "tink" sound, less ash, and the less it smokes.  The closer you get to carbon, the more brittle it is and the less volatiles it has in it.

Good info, and has been mentioned before.

I was just saying that in my experience I haven't noticed that RW burns TWICE as long as RO.

Mattman3969

HeavyG said:

stlcharcoal said:

HeavyG said:

henapple said:

I've never understood why people have a $1000 kamado and whine about lump prices. Also... I'd RW burns twice as long... Is Royal Choke really a deal? 

Does RW really burn twice as long as RO?

That's not been my experience but then I haven't really measured it scientifically.

I don't know about them, but our BTU/# is about 11,700.  In a Large BGE at 70F ambient, you can go almost 30 hrs if you fill all the way to the top of the fire ring (7-8#).

The South American stuff is going to have more BTU's per volume, because of the tighter grain (walnut is heavier than oak).  The opposite is true of the Canadian or Russian stuff (oak is heavier than birch or maple.)  Volume doesn't really matter though, and it really depends on the size/shape too.

It comes down to the carbonization.  Doesn't matter what wood or where it came from, the calorific of carbon is constant.  So if we're at 80-85% on average, it's going to have a higher BTU/# than the other guys that only kiln to 70-80%.  Carbon is about 14000, we're at 11700 on average, which is 83%........jives with the test we get back showing 80-85%.

How to tell the higher the carbonization............the easier it is break it apart by hand, you can hear that metallic "tink" sound, less ash, and the less it smokes.  The closer you get to carbon, the more brittle it is and the less volatiles it has in it.

Good info, and has been mentioned before.

I was just saying that in my experience I haven't noticed that RW burns TWICE as long as RO.

What is your favorite lump brand MR G??  

pgprescott

Mattman3969 said:

HeavyG said:

stlcharcoal said:

HeavyG said:

henapple said:

I've never understood why people have a $1000 kamado and whine about lump prices. Also... I'd RW burns twice as long... Is Royal Choke really a deal? 

Does RW really burn twice as long as RO?

That's not been my experience but then I haven't really measured it scientifically.

I don't know about them, but our BTU/# is about 11,700.  In a Large BGE at 70F ambient, you can go almost 30 hrs if you fill all the way to the top of the fire ring (7-8#).

The South American stuff is going to have more BTU's per volume, because of the tighter grain (walnut is heavier than oak).  The opposite is true of the Canadian or Russian stuff (oak is heavier than birch or maple.)  Volume doesn't really matter though, and it really depends on the size/shape too.

It comes down to the carbonization.  Doesn't matter what wood or where it came from, the calorific of carbon is constant.  So if we're at 80-85% on average, it's going to have a higher BTU/# than the other guys that only kiln to 70-80%.  Carbon is about 14000, we're at 11700 on average, which is 83%........jives with the test we get back showing 80-85%.

How to tell the higher the carbonization............the easier it is break it apart by hand, you can hear that metallic "tink" sound, less ash, and the less it smokes.  The closer you get to carbon, the more brittle it is and the less volatiles it has in it.

Good info, and has been mentioned before.

I was just saying that in my experience I haven't noticed that RW burns TWICE as long as RO.

What is your favorite lump brand MR G??  

He don’t cook! Just trolls about politics and KJ. 

Mattman3969

pgprescott said:

Mattman3969 said:

HeavyG said:

stlcharcoal said:

HeavyG said:

henapple said:

I've never understood why people have a $1000 kamado and whine about lump prices. Also... I'd RW burns twice as long... Is Royal Choke really a deal? 

Does RW really burn twice as long as RO?

That's not been my experience but then I haven't really measured it scientifically.

I don't know about them, but our BTU/# is about 11,700.  In a Large BGE at 70F ambient, you can go almost 30 hrs if you fill all the way to the top of the fire ring (7-8#).

The South American stuff is going to have more BTU's per volume, because of the tighter grain (walnut is heavier than oak).  The opposite is true of the Canadian or Russian stuff (oak is heavier than birch or maple.)  Volume doesn't really matter though, and it really depends on the size/shape too.

It comes down to the carbonization.  Doesn't matter what wood or where it came from, the calorific of carbon is constant.  So if we're at 80-85% on average, it's going to have a higher BTU/# than the other guys that only kiln to 70-80%.  Carbon is about 14000, we're at 11700 on average, which is 83%........jives with the test we get back showing 80-85%.

How to tell the higher the carbonization............the easier it is break it apart by hand, you can hear that metallic "tink" sound, less ash, and the less it smokes.  The closer you get to carbon, the more brittle it is and the less volatiles it has in it.

Good info, and has been mentioned before.

I was just saying that in my experience I haven't noticed that RW burns TWICE as long as RO.

What is your favorite lump brand MR G??  

He don’t cook! Just trolls about politics and KJ. 

You read my mind Pete.  I even searched his post before I asked!! We will see if he nutz up and replies.   

GrillSgt

You're giving me lump dude. 

g37

I don’t buy Royal oak no more not because it’s sucks, but every Home Depot in my area doesn’t take care of the charcoal. Every bag I get its mostly dust.  I pay 37$ for a bag of BGE from my dealer.  My dealer takes care of his charcoal.  

HeavyG

pgprescott said:

Mattman3969 said:

HeavyG said:

stlcharcoal said:

HeavyG said:

henapple said:

I've never understood why people have a $1000 kamado and whine about lump prices. Also... I'd RW burns twice as long... Is Royal Choke really a deal? 

Does RW really burn twice as long as RO?

That's not been my experience but then I haven't really measured it scientifically.

I don't know about them, but our BTU/# is about 11,700.  In a Large BGE at 70F ambient, you can go almost 30 hrs if you fill all the way to the top of the fire ring (7-8#).

The South American stuff is going to have more BTU's per volume, because of the tighter grain (walnut is heavier than oak).  The opposite is true of the Canadian or Russian stuff (oak is heavier than birch or maple.)  Volume doesn't really matter though, and it really depends on the size/shape too.

It comes down to the carbonization.  Doesn't matter what wood or where it came from, the calorific of carbon is constant.  So if we're at 80-85% on average, it's going to have a higher BTU/# than the other guys that only kiln to 70-80%.  Carbon is about 14000, we're at 11700 on average, which is 83%........jives with the test we get back showing 80-85%.

How to tell the higher the carbonization............the easier it is break it apart by hand, you can hear that metallic "tink" sound, less ash, and the less it smokes.  The closer you get to carbon, the more brittle it is and the less volatiles it has in it.

Good info, and has been mentioned before.

I was just saying that in my experience I haven't noticed that RW burns TWICE as long as RO.

What is your favorite lump brand MR G??  

He don’t cook! Just trolls about politics and KJ. 

Well, given your stance I guess I should say that Kamado Joe Big Block is the best charcoal on the planet and my personal favorite and leave it at that. The annual Costco Roadshow is in town this week (for reals!) so I'll probably swing by mid-week to load up the back of my truck (kidding - I'll probably just buy 4 bags).

In reality, I'm quite content with Royal Oak and that is what I use most often. I don't seem to have any of the problems that some others talk about. When I can buy it for $10/bag it's a great deal. When I buy it at its normal price it's still a good deal. Plus, it is always readily available 

I've used Rockwood. It's good stuff. Used some tonight actually to finish off/crust up a hunk of pork butt that had been swimming in the hot tub for the previous 24 hours  (sorry, forgot to take picture - maybe next time  ). I have about 4 bags of Rockwood on hand and that will probably last me a long time -  a couple years at least. When it runs out I might get a couple more bags just becuz but I don't feel that it is really worth twice the price of Royal Oak. Nor do I believe that it burns twice as long as Royal Oak. I'd be glad to be proven wrong about that tho.

Mattman3969

@HeavyG - You forgot pics of the pork at least show us pics of you charcoal stash.  

I might as as well go ahead and say "of course you don't" before you say you don't have a pic of the meal or the coal. 

EGGjlmh

Mattman3969 said:

@HeavyG - You forgot pics of the pork at least show us pics of you charcoal stash.  

I might as as well go ahead and say "of course you don't" before you say you don't have a pic of the meal or the coal. 

Anyone ever notice he is also an expert on absolutely every single topic discussed on this forum?

Focker

I'm sorry folks, Heavy's right.
No lump, is worth double the price of RO.
It would be different if it improved your end product.

If it needs to burn a bit.  Light, then prep.
Y'all are actin' like it's your first time on a grill. 

Mattman3969

He will expertly tell you about your feelings hear shorty @EGGjimh

Focker

DoubleEgger said:

I guess you could use the money you're saving by using "oak"' to buy some more stickers to cover up the dents in the pickup truck

Dents are character, badges of honor.

The money I save on lump goes directly to Revolution's Fist City.

Geez Jawga Boy, didn't you gradeate from Tech? 

EGGjlmh

Mattman3969 said:

He will expertly tell you about your feelings hear shorty @EGGjimh

Yes your probably right, then I will have to agree with him and apologize to him.  Will be quite interesting to hear.  Bet you a bag of rockwood he uses real big words that I have trouble understanding.   BTW, not sure how far from Owensboro Ky you are but you ever been to the Moonlight BBQ?  Ate there a few weeks ago, pretty good place!

Mattman3969

Focker said:

I'm sorry folks, Heavy's right.
No lump, is worth double the price of RO.
It would be different if it improved your end product.

If it needs to burn a bit.  Light, then prep.
Y'all are actin' like it's your first time on a grill. 

@Focker - I'm gonna agree and disagree with you. The end product is taste, I agree.  The time waiting for royal choke to burn clean is not the same as RW.  I can cook on either if I have the time to wait.  Most times I nor my family do not want to wait for the long time for royal smoke to clear especially on week night cooks.  


The disagree is I don't think heavy G cooks much less knows how the lump reacts .  He plays this same game here and on the guru site. Between both sites I don't think I've ever seen one of his cooks.    

No no disrespect to u @focket. 

HeavyG

Mattman3969 said:

@HeavyG - You forgot pics of the pork at least show us pics of you charcoal stash.  

I might as as well go ahead and say "of course you don't" before you say you don't have a pic of the meal or the coal. 

Just for you, since you seem fixated on this, here's a teaser photo for you...



That's one of the Rubbermaid boxes I put my charcoal into. I never pour directly from the bag as I like to pick and choose according to my needs at the time.

The "RW" means Rockwood. Underneath that is one that says "RO". Underneath that is one that says "KJ". Behind those are ones that say "KB", "KC", and lastly, "FU",

Sorry for the poor pix - I just stepped out back with my Nexus 7 since it was at hand and I was too lazy to dig out the Hasselblad. But I hope that it is good enough to at least start to stimulate your Cowper's gland for you so you can finish up later on.

Mattman3969

My RW in plain view and not in some container that has an unknown content 

@heavyG - I'm not the first to call you out on the non cooking post.  Post up a cook or keep on being googles best friend for discussion purposes.  

bgebrent

RW is worth the difference because it allows you to control the smoke.  Some foods for me, I want little smoke.  RO without question imparts a smoky flavor.  Good lump for some cooks for sure, not all.  RW leaves the cook in control of the smoke content and I'm a control freak

pgprescott

Focker said:

I'm sorry folks, Heavy's right.
No lump, is worth double the price of RO.
It would be different if it improved your end product.

If it needs to burn a bit.  Light, then prep.
Y'all are actin' like it's your first time on a grill. 

Come on Brandon! This is about a poser, not lump. 

caliking

Jeezus.

If someone wants to cook with RO, RW, KJ, Cowboy, BGE lump, buffalo dung etc. then let them. Why is it such a BFD???

DMW

caliking said:

Jeezus.

If someone wants to cook with RO, RW, KJ, Cowboy, BGE lump, buffalo dung etc. then let them. Why is it such a BFD???

Bidirectional Forwarding Detection is important.

bgebrent

caliking said:

Jeezus.

If someone wants to cook with RO, RW, KJ, Cowboy, BGE lump, buffalo dung etc. then let them. Why is it such a BFD???

Brother calking, you seem rather animated if not agitated.  This is in fact a lump thread after all.  You know how this goes!  I've recently been doing my chicken cooks over duraflame logs.  Best results ever.

henapple

Asish... Stfu. Let it stew. Geez 

bgebrent

henapple said:

Asish... Stfu. Let it stew. Geez 

Precisely my point.