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BGE lump VS Royal Oak

Drunk at the EGGDrunk at the EGG Posts: 52
edited 8:30AM in EggHead Forum
I have seen these threads before but I want to make sure I am not doing the wrong thing by buying Royal Oak at Wal-Mart for $6 per bag VS the BGE lump at BBQ Galore for over $20 per bag. Is there that much of a difference? I had heard that Royal Oak makes and packages BGE lump? Any help out there? Wal-Mart is wayyy closer to me anyway.
Thanks
Don

Comments

  • always consult the naked whiz for charcoal info. R/O does make BGE. and i believe wal mart carries the made in usa variety. R/O markets lump from 3 different south american countries as well .. check the bag for country of origin before buying. i do not like the smell of the south american wood.
    bill
  • AZRPAZRP Posts: 10,116
    I use the RO from Walmart and really like it. -RP
  • battbatt Posts: 40
    I have tried Cowboy Lump and it was just ok. I found some store brand lump that seems to be better. Brand is Best Choice Natural Wood . 4.99 for a 10lb bag. Naked Wiz site said its made by Royal Oak.
  • SodakSodak Posts: 57
    I believe the Walmart bags are 10# vice 20# for the BGE. You are not making a mistake using Royal Oak.

    I use Royal Oak (US), small lump is a minor problem but I work around. I just picked up 20# cowboy and will try BGE next. Your Royal Oak may have nice big chunks. Give it a shot.
  • Cpt'n CookCpt'n Cook Posts: 1,917
    I found this FullCircle stuff localy, $4.99 for an 8.8 lb. bag. Havn't tried it yet but it has good size pieces and seems to be about the same density as Cowboy.
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  • Grandpas GrubGrandpas Grub Posts: 14,226
    I have seen two size bags of RO (USA) wth 10# being the largest in our area.

    RO from Walmart seem to contain much smaller size pieces of lump.

    GG
  • tcountytcounty Posts: 16
    I cooked a butt for 21 hours with RO. No complaints here.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Not complaining other than the walmart bags have a lot of small pieces.

    Filling the lump to the bottom of the fire ring (smaller pieces) I cooked 21# of butt for about 18 hours, cranked the egg up some for chicken piece cook then up again to 650° for 2 hours which used a lot of lump, then back down to 400°.

    No question the RO gives a long cook time and will push very high temps if desired or needed.

    I am now getting to the end of last falls 300#'s of RO.

    GG
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