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Wicked Good Weekend Warrior ?

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tsbrady
tsbrady Posts: 101
edited November -1 in EggHead Forum
bought my 1st bag of Wicked, normally used either BGE or RO and I was somewhat surprised on how big the pieces were, I mean like small tree trunks! 2" in dia and 6 or 8" long, very few small or med sizes in the bag, is this normal?
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Comments

  • WingRider
    WingRider Posts: 326
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    Wicked Good tends to have large pieces which is good for air flow. I like WG especially for low and slows.
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  • Sundown
    Sundown Posts: 2,980
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    not uncommon at all. It's amazing that people complain when the bag comes with dust and then complain (not that you are complaining) when the lump is too big! :laugh:

    WGlump2.jpg

    I've been a faithful user of Wicked Good for years and have never been disappointed when I open a bag yet.

    WGlump1.jpg
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  • Sundown
    Sundown Posts: 2,980
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    Of course that's on the Mini
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  • tsbrady
    tsbrady Posts: 101
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    not complaining but just surprised, I do more short cooks than low & slow so I am thinking I buy both Wicked & RO and use a mix, RO & BGE have never been "dust" but the larger pieces are few and far between
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  • FearlessGrill
    FearlessGrill Posts: 695
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    You can always break up pieces that are really big. You can't reassemble smaller ones.

    I usually keep a charcoal bag when it's empty, and put any really big chunks I get from my Wicked Good while doing quick cooks in it to store. When I'm building the fire for my low and slow cooks, I know that I have some nice big chunks ready to go, and I don't need to dig through a bag to find them.

    -John
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  • Sundown
    Sundown Posts: 2,980
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    One of the neat products WG has are briquettes made with a binder of flour paste I think. I need to get a couple of more bags to have around. They burn HOT if you want them to and I like to mix them in for lo 'n' slo cooks just for something different.

    I didn't notice any more or less ash when I burned them.

    Try'um you just might be pleasantly surprised.
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  • Mflyer
    Mflyer Posts: 59
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    That's all use!
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  • WWSis
    WWSis Posts: 1,448
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    I've never used anything but...so I guess I can't speak to whether it's bad for short cooks...but I actually do many more short cooks than long, and I don't have any complaints. Might take a few more minutes to get going.
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  • tsbrady
    tsbrady Posts: 101
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    Thanks for all the replies everybody, I think I will use a mix of RO and WGWW Did veggie kabobs and a flank steak last night with a 50/50 mix and it worked out pretty good
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