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Royal Oak?

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flexfusion
flexfusion Posts: 240
in EggHead Forum
I have a five pound pork butt and a fresh bag of good looking RO lumps.  Do y'all think I can make the cook without getting any Rockwood lumps?  I going to cook at 275º and cook to internal temperature of 200º  I always cook with a SMOBOT and know my temperature will be very constant throughout the cook providing I don't run low on fuel.  Thanks and I look forward to your comments. 
Auburn, Alabama
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Absolutely...light it up, wait for the fire to burn clean, and you are good to go. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SciAggie
    SciAggie Posts: 6,481
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    I use a lot of Royal Oak. I love Rockwood; I think it’s better - RO gets it done. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • flexfusion
    flexfusion Posts: 240
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    Appreciate the quick reply SmokeyPitt.....I need to get started rather early tomorrow morning and don't want to take time to run and get Royal Oak.  Thank you!
    Auburn, Alabama
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  • GregW
    GregW Posts: 2,678
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    As others have said, Royal Oak is fine. I'm not a charcoal connoisseur, I have been known to occasionally use Kingsford Briquets, so my opinion doesn't count for much.   
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  • DDzBGE
    DDzBGE Posts: 8
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    Royal Oak is the only kind I can purchase locally, but it works for me
    XLBGE, Napoleon Prestige - North of GTA, Ontario
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  • HeavyG
    HeavyG Posts: 10,368
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    I've never had any problems with Royal Oak.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • CigarCityEgger
    CigarCityEgger Posts: 2,109
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    I use royal oak for every cook, bc it’s available and cheap. No issues whatsoever 
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  • JethroBodeen
    JethroBodeen Posts: 524
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    Ive burned a crap ton of RO. Maybe not quite as good Rockwood but for the cost I use RO every time.
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  • GaBGE
    GaBGE Posts: 556
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    I can’t find any Royal Oak currently. Walmart has every other make of briquettes but no RO lump. The Home Depots around here are also out of RO. I do like Rockwood but the convenience of RO is why I use it, and it’s reasonably priced. I had to buy 2 bags of BGE lump today, hope I don’t have to continue to do that as it was expensive. 
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  • Gr_egger
    Gr_egger Posts: 77
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    I never had an issue with Royal Oak, until recently.  I bought a 30# bag for $15 at Walmart and half of it is still sitting out in the rain. I bought a 15# bag from Home Depot 2 days later and it is keeping the 30# bag company. I might as well have been cooking over a tire fire!  If I can get a bag 20# of Rockwood on a “deal” for $25 vs a 15# bag of Royal Oak $13 a bag, ROCKWOOD everyday.
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,171
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    I’ve burned quite a few brands.  Some are smokier than others.  Burn it.  The only brand I recommend steering clear of is Cowboy.  They all have rocks, but finding pieces of insulation & plastic strapping tumbling out of the bag with the lump is a little disconcerting.
    Flint, Michigan
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  • QDude
    QDude Posts: 1,057
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    I have cooked with many brands and find that the RO is good.  Cowboy on the other hand is horrible.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • Teefus
    Teefus Posts: 1,208
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    I’ve used lots of RO with great success. A couple years ago I got two stinky bags in a row. The off flavors spoiled a couple cooks. At the same time a couple local places started stocking Rockwood. I made the switch and never looked back. YMMV.
    Michiana, South of the border.
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  • lousubcap
    lousubcap Posts: 32,522
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    I am a bit confused by the difficulty in accessing Rockwood.  You can order it on-line and it is delivered to your door.  Can't get much easier than that.  
    BTW- it all burns.  As above, burn what you want and let it burn clean before you add the food.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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