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Changed Lump, too hot to handle

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bubba tim
bubba tim Posts: 3,216
edited November -1 in EggHead Forum
I got a deal on 20lbs bags of Royal Oak from Arg ($6.99), Looks great, but man does it snap, crackle and pop. I have had some issues with controling the temp after 4 hrs. It seems to spike 40 degrees or more. The Cowboy lump keep the temps pretty much constant. My question is this, I was bring the BGE up to temp to make pizza and when I opened the lid, I had black lump dust all over the P stone, Is the Royal Oak from Arg safe to use?
SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Argentina RO does indeed spart. Those black spots are the lump that poped (sparked) up.

    I just opened a bag of USA or was printed USA and it it is also sparky as bad or worse than the old Kingsford lump.

    Fine to cook with. Higher heats like pizza is going to result on ash bits. Lower temp cooks when egg is stabilized should result in few or no sparks.

    GG
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  • RRP
    RRP Posts: 25,895
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    sounds to me like you've answered your own question. Personally I steer clear of any of the foreign made RO for those very reasons. Even that low of a price for 20 pounds has to be a real hint that it has issues.
    Re-gasketing America one yard at a time.
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  • bubba tim
    bubba tim Posts: 3,216
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    That makes sense. The Cowboy lump was easy to use but the thought of pallet/flooring wood scrapes just did not sit well. I used to be able to find "Rapido", Mesquite Lump from Mexico. That was 8 years ago.
    You like the Kingsford? BTW your profile says you do not prefer the XL BGE. Why?
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • bubba tim
    bubba tim Posts: 3,216
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    Good point, It is one of those "too good to be true prices", I just had too. What can I say, lesson learned.
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    First of all, XL... I need to re-read that. I don't have an XL. There is my wife and I and once a month or so we cook for the entire family 24 of us.

    I have the L, M, S, Mini and for me that is enough egg cooking space. I don't see any reason for me to get an XL. Now there is more accessories for the XL I think it would be a good choice for those who cook for a lot of people every cook.

    My favorite egg is the mini.

    I don't like the old kingsford - way to sparky. There is supposed to be a new Kingsford which I have been trying to find so I can try it out.

    I picked up a 40# bag of mexico miosquite lump. Not Rapido. It was hard to light, burned well and somewhat sparky when lighting. I'm not going to buy any additional of that brand.

    With what is available out there I like Royal Oak, BGE, Krogers which all are made/packaged by Royal Oak and all the same lump.

    I do have Cowboy out here but the 'flooring' look sort of puts me off that brand.

    GG
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  • crghc98
    crghc98 Posts: 1,006
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    Just tried the new Kingsford Charwood made in USA....

    Excellent results. A little pricey at the local supermarket (my walmart has no lump and Home Depot only had Cowboy). 6.99 for 10lbs...

    Results of the first cook were very good. No sparks, even burn, and although it was a short cook, looked like an average amount of lump burned....

    It's tough to find any variety of lump around me....

    I may have to stock up before the winter.
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