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Forest Gump........er Fogo lump

hondabbq
hondabbq Posts: 1,987
in EggHead Forum
All I can say is wow. I have been eggin for almost 2 years with only RO available to me. Last week I ordered up some Kebroak and some Fogo from Amazon. $63 shipped to my door. Same approximate price around here for RO not on sale. I was jealous about hearing. All you guys talk about different lumps.
Well I lit this up today to do a spatchcock. The pieces were quite large. Lit relatively easily like RO.
One thing I noticed instantly was the smell. No acrid smelling smoke at all getting up to temp. Smells good right away.
I let the egg come up and stabilize at 400 for 45 minutes and threw the chicken on as I type.
I paid $30 for the bag of 35 lbs shipped and would buy in bulk next time. Unfortunately it's double that on amazon right now. I can wait a bit.
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Comments

  • Jeremiah
    Jeremiah Posts: 6,412
    Crap forget the lump. Let's see more of that gorgeous backyard and deck. =D>

    Slumming it in Aiken, SC. 
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  • hondabbq
    hondabbq Posts: 1,987
    Jeremiah said:

    Crap forget the lump. Let's see more of that gorgeous backyard and deck. =D>

    Thank you.
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  • TN_Egger
    TN_Egger Posts: 1,120
    I second that.  Large chunks...lights easily...burns well...priced right. What's not to like? 
    Signal Mountain, TN
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  • hondabbq
    hondabbq Posts: 1,987
    @jeremiah here you go.
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  • Jeremiah
    Jeremiah Posts: 6,412
    Thanks. Again, love the view. Wide open spaces are so much better than pines. I'm gonna try the Fogo too, on my last bag of RO, thank God.
    Slumming it in Aiken, SC. 
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  • hondabbq
    hondabbq Posts: 1,987
    We have planted about 680 trees about 6 years ago. 2 rows of spruce and a line of poplars on the north and south sides and 3 rows of spruce and 10 rows of poplars in the back. Poplars range from about 6 ft in the back ( not tilled) and up to 18 ft on the sides that I have kept black. Spruce are only about 2 ft tall everywhere.
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  • Jeremiah
    Jeremiah Posts: 6,412
    Sweet. Poplars are beautiful trees. Much unlike these damned pine nuisances.
    Slumming it in Aiken, SC. 
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  • jllbms
    jllbms Posts: 381
    Y'all are ok with the football sized pieces in the Fogo? I didn't so much care for it.
    Kemah, TX
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  • hondabbq
    hondabbq Posts: 1,987
    Much better than golf ball sized.
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  • jllbms
    jllbms Posts: 381
    Really? I'd prefer golf ball sized myself. However, I usually cook with a fairly small volume of lump in a lump reducer ring.
    Kemah, TX
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  • Lit
    Lit Posts: 9,053
    There are only a couple huge pieces per bag which are great for low and slows. The majority of the rest of the bag is fist sized pieces which is perfect.
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  • hondabbq
    hondabbq Posts: 1,987

    That being said, I will have to sort through it a bit to get some to fit in the mini, or I can bust some up with a hammer if need be.

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  • pantsypants
    pantsypants Posts: 1,191
    I love the stuff and keep a bag on hand for the low and slows .

    Toronto
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  • Lit
    Lit Posts: 9,053
    @hondabbq when amazon has the fogo 17.6 pound bags its the same lump but the average size is about half of the 35 pound bag. At one point the 17.6 pound bags were cheaper per pound than the 35 pound bags so I grebbed a couple. Its much better sized for the small and mini.
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  • hondabbq
    hondabbq Posts: 1,987

    @Lit I order mine through amazon.ca so they only had the 35 pounder and they only usually have it in small numbers. I only ordered 1 of each ( Fogo and Kebroak) just to try and if I liked it I was going to order more. Now on Amazon its double what I paid. Im coming to the states in 2 weeks and I usually order a bunch of items and ship them to the border parcel service and pick up on my way home so I am scrambling to find some  and get it shipped.

     

    I am just ordering my woo for the large and mini. Today is shopping day.

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  • Lit
    Lit Posts: 9,053
    Nice. The woo is a must have for the mini.
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  • JHands
    JHands Posts: 78
    I'm going to be ordering a bag. Have heard nothing but good things.
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  • Jeremiah
    Jeremiah Posts: 6,412
    jllbms said:

    Really? I'd prefer golf ball sized myself. However, I usually cook with a fairly small volume of lump in a lump reducer ring.

    I'll take big pieces any day. The 10 bags of RO I got back when walmart was running the sale were all dust and bunny crap. This is my last bag and by far the best. That coupled with the several pieces of plastic I've found. (The thermapen for size comparison)image
    Slumming it in Aiken, SC. 
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  • stemc33
    stemc33 Posts: 3,567
    @hondabbq‌ is that pic of the lump handpicked or just basically dumped out of the bag? I've been using RO and only get a few pieces that size. I often have airflow issues even if I just fill up to the bottom of the fire ring with RO. Egg settles in good at 350°-400°, but if I want to get hotter, I gotta get creative to get the air to fire. Seems like using those big pieces would allow for better airflow. Did you notice any difference in time to get hot and are you getting hotter fires with the FOGO?
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Lit
    Lit Posts: 9,053

    From the bags I have gotten he probably had to pick a couple of the bigger pieces out. A good portion of th ebag is fist sized or bigger. Here is a picture of a bag just opened and another of the bigger pieces that were on top.

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  • hondabbq
    hondabbq Posts: 1,987

    @stemc33 I just dumped. I couldn't believe my eyes. the pic is a couple of the bigger ones that were dumped out for the picture but that is what was dumped out.

    I did find also that the egg got to temp quicker. I assumed as you've indicated the airflow throughout the lump was far superior than smaller pieces. I am going to check the remains of what I put in tonight or tomorrow. ( double shift today) I also did notice that I had my DFMT and lower vent closed a lot more than normal using RO. I also think the airflow caused this.

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  • hondabbq
    hondabbq Posts: 1,987
    edited August 2014

    Ok so heres an update on the Fogo.

    As stated I have only used RO for the last 2 years ( all I can find in my neck of the woods).

    The Fogo is great. Easily lit, smells wonderful, it doesn't take 45 minutes to burn off VOC's like RO. By the time its up to your desired temp your good to put food on but of course I let it stabilize at my target temp. But the one thing I really amazed at is the amount of cooking I am getting off of a fill. I have done a 5 hour rib session, 2x 500F pizza cook, a spatchcock chicken, and a run of burgers. This stuff just wont die. After last nights cook I assume I will need to add more just to be on the safe side and not have a lump issue. When and if this price some down to a reasonable level I will definitely get some more and in volume.


    Maybe even Henapple would be impressed.

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