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Charcoal has gone up!

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Hungry Joe
Hungry Joe Posts: 1,567
edited July 2015 in EggHead Forum

Seems Ozark Oak going out has created a shortage, the price of charcoal is going up. Last time I bought Fogo it was $28 and hasn't come back down since.

http://www.amazon.com/gp/product/B009P166SU?psc=1&redirect=true&ref_=ox_sc_sfl_title_2&smid=ATVPDKIKX0DER

Good thing I got this for $16 a 22lbs bag.


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  • Lmidkiff
    Lmidkiff Posts: 442
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    I don't know how fresh it is but our local BGE dealer had a fresh shipment of Ozark Oak. She said she just got it in but it was $20 for a 10 pound bag. Ill bet she will have it for a long time at that price. 
    McKinney, TX
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  • 4Runner
    4Runner Posts: 2,948
    edited July 2015
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    What is it? My local Lowes has Frontier lump for $14 per bag.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    What is it? 


    _______________________________________________

    XLBGE 
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    We've got a place down the street that makes it. Been wanting to buy a pallet but just haven't. 


    _______________________________________________

    XLBGE 
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  • HofstraJet
    HofstraJet Posts: 1,156
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    Fresh? Lump goes bad?
    Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
    Twitter: @ Bags
    Blog: TheJetsFan.com
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    HofstraJet said:
    Fresh? Lump goes bad?
    @HofstraJet no, he was referring to ozark oak. They went out of business this year and since its for sale, it could be deduced that it's old stock.... Maybe


    _______________________________________________

    XLBGE 
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  • hoofaloos
    hoofaloos Posts: 242
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    Local Mexican market here sells lump for $22 for a 50lb bag.  Beats the hell out of the BGE dealer down the road.  Not really sure the brand b/c I think it rotates but it's mesquite lump and does just as well as anything i've ever used
    XLBGE- Napa, CA by way of ATX


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  • Lit
    Lit Posts: 9,053
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    That's easy to fix get a cabinet smoker. A $13.99 bag of white oak I can do 4 long cooks. For $14 I can cook 100 racks of ribs. Have peach, Apple, pecan, white oak, and hickory to choose from.
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  • bcsnave
    bcsnave Posts: 1,009
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    yeah....all my lump just goes up in smoke

    The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion

    _____________________________________________________________________________

    Glenbeulah, WI

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  • stemc33
    stemc33 Posts: 3,567
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    I haven't checked FireCraft lately, but I usually pay about a $1.00/lb. 
    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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  • blasting
    blasting Posts: 6,262
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    @Lit  So in a cabinet smoker you use hardwood - not lump?  That's interesting.  How do you keep what your smoking from being over smoked, or tasting too smokey?
    Phoenix 
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  • nolaegghead
    nolaegghead Posts: 42,102
    edited July 2015
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    blasting said:
    @Lit  So in a cabinet smoker you use hardwood - not lump?  That's interesting.  How do you keep what your smoking from being over smoked, or tasting too smokey?
    Typically you would want to pre-burn any wood if that's all you're burning in your reverse vertical.  More common is burning lump with a lot of wood.
    ______________________________________________
    I love lamp..
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  • Hungry Joe
    Hungry Joe Posts: 1,567
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    60 bags of Jakes blend. 35 for me and the rest to a couple other friends. 
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  • Lit
    Lit Posts: 9,053
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    nolaegghead said:
    blasting said:
    @Lit  So in a cabinet smoker you use hardwood - not lump?  That's interesting.  How do you keep what your smoking from being over smoked, or tasting too smokey?
    Typically you would want to pre-burn any wood if that's all you're burning in your reverse vertical.  More common is burning lump with a lot of wood.
    I warm the cabinet up with a chimney of lump then after 10-15 minutes add a split of wood. As long as the wood is on fire you have clean smoke. I learned quickly that bad smoke taste you get isn't oversmoking it's bad smoke. Bad smoke is when the wood is smoldering like it does in the egg that's why you can't use a lot of wood in the egg. The backwoods doesn't have enough airflow even with both bottom vents wide open to burn off a fresh piece of wood so I leave the bottom door open for 5 minutes or so every time I add a fresh piece of wood just to get it going good then I can close it and just use the vents. The key is keeping a hot fire going that is small enough to not overshoot temps. What NOLA said above about using lump and a lot of wood probably would work in the non insulated cabinets but mine has 2" insulated walls so I would be at 400 plus degrees if I did that. Even with just one split of wood going it will run 325 if I don't shut it down at all. Have to give props to @cazzy I ruined 3 racks of ribs my first shot then he explained to me that I was getting bad smoke not oversmoking. You can use lump in the cabinet smokers as well and I tried that and it wasn't anything different than the egg and my whole point in getting it was to learn something new. I have been getting much better results running straight wood than I have ever gotten before.
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    @Lit - there is the answer - hot fire going that is small enough to not overshoot temps. Takes skill and experience. SWMBO could do that with the Elmira kitchen wood stove we had years ago. She could nail 350º just by looking at the fire. 

    Hungrt Joe - I think that the demand for lump will increase driving the price up. More and more folks are returning to charcoal. Weber users might be happy, read recently that briquettes are actually cheaper, maybe due to the stepped up production of lump and the use of dust and chips to make them? 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • blasting
    blasting Posts: 6,262
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    @lit great explanation,  thanks for taking the time. Interesting stuff for sure. 
    Phoenix 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Lit said:
    nolaegghead said:
    blasting said:
    @Lit  So in a cabinet smoker you use hardwood - not lump?  That's interesting.  How do you keep what your smoking from being over smoked, or tasting too smokey?
    Typically you would want to pre-burn any wood if that's all you're burning in your reverse vertical.  More common is burning lump with a lot of wood.
    I warm the cabinet up with a chimney of lump then after 10-15 minutes add a split of wood. As long as the wood is on fire you have clean smoke. I learned quickly that bad smoke taste you get isn't oversmoking it's bad smoke. Bad smoke is when the wood is smoldering like it does in the egg that's why you can't use a lot of wood in the egg. The backwoods doesn't have enough airflow even with both bottom vents wide open to burn off a fresh piece of wood so I leave the bottom door open for 5 minutes or so every time I add a fresh piece of wood just to get it going good then I can close it and just use the vents. The key is keeping a hot fire going that is small enough to not overshoot temps. What NOLA said above about using lump and a lot of wood probably would work in the non insulated cabinets but mine has 2" insulated walls so I would be at 400 plus degrees if I did that. Even with just one split of wood going it will run 325 if I don't shut it down at all. Have to give props to @cazzy I ruined 3 racks of ribs my first shot then he explained to me that I was getting bad smoke not oversmoking. You can use lump in the cabinet smokers as well and I tried that and it wasn't anything different than the egg and my whole point in getting it was to learn something new. I have been getting much better results running straight wood than I have ever gotten before.
    Yes, hot fire gives good smoke.  Tough to keep a hot, small fire over a long time period without tending to it in a fire box.  The Traeger does exactly that.  Burns 100% wood, small hot fire.
    ______________________________________________
    I love lamp..
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  • Lit
    Lit Posts: 9,053
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    @TOM67 what is it in my post you don't agree with?
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  • Lit
    Lit Posts: 9,053
    edited July 2015
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    @nolaegghead isn't the traeger a pellet pooper? The vertical I have has a full seperate firebox. The water pan is welded in and the heat goes up through the walls. It has been really easy to maintain temps it takes about 1 small split per hour to keep it between 250-275.
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  • nolaegghead
    nolaegghead Posts: 42,102
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    @Lit - I love those reverse flow verticals.  I'm just sayin' you need to baby sit it if you burn 100% wood, but you can load up with lump and wood and set it and forget it.

    Yep, the pellet pooper.  Burns ground up sawdust pellets.  Pure wood.
    ______________________________________________
    I love lamp..
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