ALERT - Rockwood on Sale at Ace Hardware - $19.99/bag

HeavyG

Ozzie_Isaac said:

DoubleEgger said:

TEXASBGE2018 said:

DoubleEgger said:

TEXASBGE2018 said:

cookingdude555 said:

Bought 3 bags to see what the hype is. I still think $1/lb is too expensive for lump. 

It's great lump and worth every penny. I usually keep 1 bag of it and 1 bag of RO on hand. RO for the hot and fast stuff that I want a little smokey flavor with and Rockwood for the Low and slow stuff I want to use wood chunks or chips with or pizza cooks where I need a neutral burn. I don't have @DoubleEgger money where I can use exclusively Rockwood.

Thanks for the shout out. If an extra $5 a bag for quality lump is breaking you, then you’ve got bigger issues to deal with. 

I was being a bit sarcastic there...

Me too 

Lump discussions have no room for sarcasm.  Please leave those for threads discussing infuriating news items and miscarriages of justice.

Discussions of current events is now verboten. Thank God tho that we can discuss the proper way to wipe/clean one's ahole!

JRWhitee

I didn't have to run over them with my car.

NDG

Thanks - loaded up now for awhile . . Have a huge tupperware tub of random small pieces I collected over years . . Good idea but never use them!!  Think I’m just gonna toss in the backyard - just too easy to lift and dump a new bag 

YEMTrey

Those smaller pieces are perfect for a mini or mini max.

1voyager

Buy a Kick Ash Basket and burn the small chunks, even the dust. You'll also use less lump per cook. 

stlcharcoal

The size of the lump has nothing to do with burn time.  It's all about weight and carbonization.  Take a big chunk and smack it with a hammer--you didn't change anything--volume, weight, carbonization, etc is all still the same.  Law of conservation of energy.  The only way to get rid of ANY of that charcoal faster is to burn it hotter.  So if you're maintaining a set temp, you're metering the oxygen, thus it CANNOT burn any faster or slower (and if it did, it would be accompanied by the subsequent temp increase or decrease.)

The only time this would really make a difference is in a cooker where you cannot meter the oxygen......an open park style grill, a leaky old kettle, etc.  But even then, the big chunks are going to turn into small chunks and you're not going to be able to maintain a certain temp easily anyway.

One last thing to remember.  HUGE chunks = either very very very well handled charcoal or [more likely] under-carbonized "charcoal."  Properly carbonized charcoal is brittle and breaks apart just with agitation.  If you have a huge chunk that doesn't break, it's because it's full of wood fiber and is not really charcoal yet.  Dense "charcoal" is not charcoal......it's charred wood.  Wood is full of volatiles and water, and is heavier than carbon--so you're getting screwed if you're purchasing by weight.

ryantt

@stlcharcoal I’ve never understood the obsession people babe with huge chunks of lump. I feel like maybe they are trying to compensate...just saying 

alaskanassasin

Ozzie_Isaac

ryantt said:

" babe with huge lump."

No thank you.

TEXASBGE2018

Just bought another bag.