Mild lump? Rockwood? Fogo?

Wisv1k · April 2019

Thanks for the tips. Id love to dial in the sprouts since my wife and kids actually really like them. There's always some trial and error I suppose.

stlcharcoal · April 2019

https://eggheadforum.com/discussion/comment/2428014#Comment_2428014

I would leave the oil off, but if you have to, use avocado oil. It can withstand MUCH higher temps than olive oil. Don't use olive oil on anything on the egg that's going to be direct, or lid down high temp. I don't even use it if you're running a soap stone or salt block--it burns too easily.

Olive oil starts smoking in the mid-300's, avocado oil is the low-500's.

You can buy a big quart bottle of it at Costco now for under $20.

Wisv1k · April 2019

Awesome, thanks! I'll give that a try too.

hoosier_egger · April 2019

I'll echo that the lump likely hadn't burnt off the VOCs yet. Your nose will let your know.

That said, Rockwood is king.

I've used Royal Oak, KJ Big Block and FOGO.

fishlessman · April 2019

been using avacado oil more and more, it doesnt add much flavor so either mix it with bacon greese or add a dollop of butter towards the end. ive never baked brussel sprouts but if i egged them i would use the wok. get the dome up to 500, open dome and add wok, oil, brussels, shut lower vent and cook dome open. doesnt hurt to add bacon. cast iron skillet would work too but a cheap wok is way easier

northGAcock · April 2019

https://eggheadforum.com/discussion/comment/2428028#Comment_2428028

I agree with Fish.....I do this quite often with Brussels adding red pepper, onions and mushrooms to the mix. White balsamic vinegar (moderate amount) is also a liquid that adds good flavor and steam to the cooking equation.

Shiff · April 2019

I used to use Royal Oak but it takes a much longer time than Rockwood to burn off the VOCs. I now use Rockwood exclusively. Find your local Ace Hardware and join their email club and they will send you monthly coupons which you can use to buy Rockwood charcoal. If your Ace hardware doesn't carry Rockwood, you can order it online and have it delivered for free to your local store.

buzd504 · April 2019

Fogo is nice. Rockwood is nice.

I don't understand why you are cooking vegetables.

Wisv1k · April 2019

I have an equal opportunity egg

thetrim · May 2019

If you can find Cowboy, use that. It's the best, and that's what you get for eating those disgusting things called brussel sprouts.. Yuck!

SmokeyPitt · May 2019

https://eggheadforum.com/discussion/comment/2428018#Comment_2428018

FWIW Extra Virgin olive oil has a low smoke point, but regular "light" olive oil has a smoke point near avocado oil. I do agree that it is a common mistake that people use EVOO for everything. I think EVOO is meant for dressing and bread dipping, and light OO is meant for cooking.

That being said I really like Avocado oil and it is now readily available so that has been my go to.

stlcharcoal · May 2019

https://eggheadforum.com/discussion/comment/2428228#Comment_2428228

Yeah, it's similar to canola, corn oil, etc......mid-400s. Not as high as avocado oil, but at the lower price and a lot lighter tasting oil, it's better sometimes.

I buy the extra light oilive oil in the big jugs for making mayonnaise. That oil, egg, lemon juice, and a immersion blender.....that's all you need.

ToTheMax · May 2019

https://eggheadforum.com/discussion/comment/2427890#Comment_2427890

If you're looking for results out of only this site, you can do the following in Google:

site:<site name> <search criteria>

i.e. site:eggheadforum.com best lump

Wisv1k · May 2019

Thank you! "Best" isnt just what I was seeking, though. Most mild impact on the food is what I was looking for. Coincidentally they seem to be the same thing in this case.

SmokeyLopey · May 2019

https://eggheadforum.com/discussion/comment/2428300#Comment_2428300

Thanks for clearing that up...I couldn't find a search button on this site and wondered if folks were using some type of app.

DieselkW · May 2019

Oh good, a lump thread.

YGWYPF, you get what you pay for.

I was a Rockwood acolyte after Ozark Oak went out of business even though I was personally floating their land lease payments.

I have fallen on hard times. It's temporary, but it got me a big ol' 50lb bag of Cowboy lump from Costco. "How bad can it be?" I asked myself.

At 50 cents a pound, it gets hot and I can cook on it. It's burnt wood. It's got rocks in the bottom of the bag. The bag is fully loaded with small pieces top to bottom. Did I mention it's only 50 cents per pound?

I really miss Rockwood.

JRWhitee · May 2019

All of my coworkers have BGE's, one meal at my house and they all went and bought an egg.

One of them had us over for steaks last year, I saw a bag of cowboy lump when I arrived but didn't say anything. While eating a nice 2" perfectly cooked Ribeye I noticed an off taste like chemical or something. I asked one of the other guys if he noticed an odd taste, he said yeah like lighter fluid or something. I asked the cook how he started the egg, he said he used the fire starters. I told him to get rid of the bag of cowboy.

Last week same guy had us over for steaks again, I noticed the same chemical taste. I asked what kind of lump he used....cowboy he said. We told him we are not coming back if he is going to use cowboy lump...

JohnInCarolina · May 2019

https://eggheadforum.com/discussion/comment/2428606#Comment_2428606

All of this rings true, except for the part about all of your coworkers running off to buy BGEs after only one meal at your house.

I note, however, that your signature reads "Don't let the truth get in the way of a good story!" so hats off to you, good sir!

dacolson · May 2019

The link looks shady, but it’s legit. http://www.nakedwhiz.com/lump.htm The Whiz has been doing charcoal reviews for a long time. Extensive database. Super helpful. Been using it for a few years. My vote? The Good One.

Regarding sprouts, I do mine on cast iron on the egg. Cut in half. Salt, pepper and bacon. Can’t beat the crispy edges.