Rockwood Smokier than I expected

If anything I have found the opposite to be true. Rockwood is my go to no smoke wood. I bake biscuits with it. I found OO to be pretty neutral as well but the bread picked up some smoke where I don't have that with rockwood.


Do you think you may have had either wood or some grease left over from the butts? 

I've never had any smokiness with Rockwood. Typically I'm able to cook in five or so minutes. I'm only ever waiting on wood chunk smoke to get thin and blue now.

Maybe mikee threw some RO in your bag.  

Truth be told, I often wish Rockwood were smokier!! I've been thinking of trying other brands to see if I can get a "smokier" taste without adding chunks.

I just used RW for the first time Saturday when I smoked a butt.  I commented to my buddy that the VOC smoke seemed to clear out much quicker than the BGE or Primo that had been given to me.  The only smoke I picked up were the couple of pieces of Apple that I had placed in there.  This surprises me as well.

stemc33 said:

Maybe mikee threw some RO in your bag.  

LOL!!!

Biggreenpharmacist said:

They were boneless skinless. I didnt have much leftover lump from previous cook so I dont think I had any residual drippings or wood. I did put about 10 breasts on the grid and the temp choked down a good bit at first. Maybe that was the problem. Ive used Ozark Oak for years. Never noticed this. I dont know. I was just curious as I always figured OO and RW were virtually interchangable. 

I'm with you.  I used OO on my Weber and then used it on my egg.  I found some Rockwood at the Ceramic Grill Store up in Denton so I bought a bag to see what it was like.  What I've found is that it's a bit harder to light.  I got impatient with it the first couple of times and put food on the grill before the charcoal was really ready.  The places I lit with the mapp torch were ready but the fire didn't spread like I was used to with OO.  It resulted in a stronger smoke flavor than I was used to.  I presume it was because the unlit charcoal was igniting still.  Not bad tasting necessarily, just a bit stronger than I was used to with OO.

The last couple of times I used a smaller quantity of Rockwood and made sure it was good and lit before closing the top.  It was much more neutral.  I've only done this once.  I plan on doing it again very soon to make sure.

This thread is hilarious! I'll stick with my locally available RO. If I want smoke, I will add smoke wood. Otherwise, just bare naked RO.  

Nah. I really don't care what you cook with. Have at it. 

Maybe I'm wrong. @stemc3 will point it out. I like the wood flavoring of using the egg. To me that's the advantage of cooking with lump charcoal. It gives the food an additional flavor that can only be gotten with charcoal. Gas grills lack it. RO like most lump when burning correctly has a very slight taste. That's the reason why smoking wood is added. Once the lump is burning clean, it should not impart a major smoke taste.

So, to go off the rails, is that travel ball, or do you guys have a fall rec league?  Our rec league bites and its spring only. Starting yr 4 of travel with my 9yr old.