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Most neutral charcoal
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NewNashEgg
Posts: 28
I'm only a fresh egg owner of about 2 weeks now. My wonderful wife bought me a LBGE for my graduation present. I've done Salmon, shrimp, pizza, steak, pork chops, and chicken in the 10 days I've had it. My wife has mentioned the smokey flavor as being very strong for her. Initially I was using the BGE brand lump and tossing in a Applewood split. I would wait for a clean burning smoke and then add my food. Since her comment I've cut back to the use of just the lump, and I've tried Royal Oak after I burned through most of the first BGE bag. I noticed tonight she barely touched her Ribeye that was kickass but definitely smoke flavored. Grilled veggies have also really taken a strong smoke flavor especially when she's used to eating off the Genesis.
Is there a lump that is very neutral that I could buy or perhaps another idea?
Is there a lump that is very neutral that I could buy or perhaps another idea?
Comments
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Rockwood.
Also, make sure you pay attention to what you cooked previously. For instance, if you get chicken grease drippings in the lump it will take a while to burn it off for your next cook. If you build the fire correctly, there should be no smoke flavor unless you introduce smoking wood or animal fat. Keep on egging. -
Kamado joe lump
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@NewNashEgg the True Value down in Franklin has Wicked Good Weekend Warrior and/or Jake's Blend which is what I use. I don't get a strong smoke taste by themselves. Where are you located?Franklin, TNLarge BGE+PSWoo2
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On a Friday no less...
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This is a keeper! Los Gatos, Ca (Bay Area, Northern California)
Lg. BGE -
Find lump that is sourced in Switzerland, they have the most neutral trees.
If that fails, Rockwood is really good, and the KJ lump is a close second behind that. I had one bag of Wicked Good a couple of years ago and that was neutral as well, I think they are still pretty good in that sense. -
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Rockwood.
royal oak is not strong. It should not be imparting a strong flavor on a steak that is typically a quick cook.Cooking on an XL and Medium in Bethesda, MD. -
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@DoubleEgger but what's your favorite overall?
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Rockwood at half price my friendtheyolksonyou said:@DoubleEgger but what's your favorite overall? -
If you're putting a "split" of apple wood, meaning a fraction of a log, no wonder.
Now, BGE lump can me smokey, it is Royal Oak anyways. I find it a little smokey myself.
The most neutral lump I've IL used is Fogo, however I cannot find it at the price point I will give lately.
My go to is Rockwood though. Neutral and will burn hot! Using a weed torch for lighting, up an running in 15 min or less.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Rockwood
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-Umberto Eco
2 Large
Peachtree Corners, GA -
BYS1981 said:Kamado joe lump
I picked up a bag today. I was going to put a bow on it and give it to my daughter as a Christmas present. Maybe I should keep it and give her a bag of Cowboy. -
I bought some lump and it was all lumpy and stuff. Gwarsh.
______________________________________________I love lamp.. -
Man I was going to make a bad joke here. But I better not.nolaegghead said:it was all lumpy and stuff.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Things do happen as we get older. Lumpy is the least of it.SGH said:
Man I was going to make a bad joke here. But I better not.
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I use Royal Oak and that stuff is pretty darn neutral. If she can't deal with that you're pretty much screwed, IMO.Dave - Austin, TX
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ALL lump is neutral. It's the cooking wood that gives it the flavor. It sounds like you like the wood smoke flavor and she doesn't. It's a pity, because that's what makes barbecue taste good.
Large Big Green Egg
Weber Gold
Old Smokey
San Diego, Ca -
Agreed brother^^^^^^^^^^^^^^^^^^^^^Mikee said:Things do happen as we get older. Lumpy is the least of it.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I was initially using about a 3"x3"x5" chunk of apple but after her comments I have not used any wood the last 2 cooks.Acn said:Are you throwing wood in every time?
I also started with fresh lump for the last 2 cooks.
I am in the Nashville area so I can shoot down to Franklin and try the Rockwood.
At the end of the day she might just not prefer the charcoal flavor....and that would suck.
Thanks for the replies. -
Rockwood and Fogo have worked well for us. Current go to is Rockwood. Like the taste and the burn. Good luckBGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
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An important point no one on this thread has made yet is that most lump charcoals can be neutral in f you give them enough time to burn of the VOC's. I had similar situation with my wife in the early days. I learned:
*be patient and let the charcoal smoke burn clear before you start cooking. Rushing can impart foul smoke flavor.
*if you cook a lot of pork at low and slow temps there will be a grease build up that will release a foul taste at higher temperatures. Do a clean burn occasionally to self clean the oven and burn off the residue.XL BGE; Medium BGE; L BGE -
jhl192 is spot on. I had to learn that as well. First cook was chicken breast on RO. Flavor wasn't my wife's fav, but my fire was too low and didn't burn long enough. New lump needs longer to burn off as well, so changing it each time could be making your issue worse. I did pizza and seafood on RO with very little smokey flavor. Used Rockwood for the thanksgiving turkey and it was amazing. Zero BBQ flavor which was my goal and lit/burned really well.
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Wicked Good is excellent and very neutral.XL,L,SWinston-Salem, NC
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I'm a big Hasty Bake fan but I'm saving my one remaining bag for later. As the collective has done a great job describing, it's all in how you get your egg going. I'm currently using Royal Oak and the only way I get smoke flavor is by adding wood chunks.
Practice Practice Practice!
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Been very happy with RO for a fairly long time.
Rockwood is awfully good but I can't see the price difference.John in the Willamette Valley of Oregon -
Rockwood is very neutral.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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