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Mexican Lump

jollygreenegg
jollygreenegg Posts: 181
in EggHead Forum
Here in northern CA lump choices are slim, either Royal Oak or Royal Oak.  I was surprise to find this Senora Lump at a Smart & Final near my house.  40#s for $16.  These are logs!  Way bigger and denser than RO!  Gonna try these mesquite logs on some ribs.

Anyone else try this stuff?  How'd it get past the wall?  how did CA allow this?
MM & XL BGE, Bay Area CA
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Comments

  • SoCalTim
    SoCalTim Posts: 2,158
    I live in Ca and have seen this stuff, never used. Would love to see a review from you on this. Tim 
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,338
    Does the carbon tax apply to it?
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    jollygreenegg said:
    ..... Way bigger and denser than RO!  .....

    I don't understand why people get excited about dense charcoal.  Doesn't that mean that it is under carbonized?  I always thought that quality lump should be light and brittle.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • jollygreenegg
    jollygreenegg Posts: 181

    SoCalTim said:
    I live in Ca and have seen this stuff, never used. Would love to see a review from you on this. Tim 
    Will do, smoking a rack of ribs right now.  The pieces are huge and dense compared to RO.
    MM & XL BGE, Bay Area CA
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  • jollygreenegg
    jollygreenegg Posts: 181
    Gulfcoastguy said:
    Does the carbon tax apply to it?
    Probably, this is CA
    MM & XL BGE, Bay Area CA
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  • Legume
    Legume Posts: 15,936
    is it strong enough to build a wall?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • yljkt
    yljkt Posts: 799
    I wouldn't get too excited about the pieces that still look like firewood. Just saying. 
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    I thought this was going to be about Pablo 'Panda' Sandoval.


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  • UncleBilly
    UncleBilly Posts: 225
    I found a different brand of lump that was sourced South of the border at my local (North Central Ohio) Sam's Club.  It was Best of the West.  Found the pieces to be larger than most of the RO I've used.  Not sure that is really important, but it burned well and produced good flavor that was not noticeably different from anything else that I've cooked on.  I've cooked chicken, a beef roast, pizzas, smoked sausage and ribs on this 40# bag.  As a side note, the bag has several chunks of what looked like slag in the bottom of the bag.  
    XL  Central Ohio
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  • Foghorn
    Foghorn Posts: 10,227
    I'd be more interested in dense lump if I was paying for a given volume - rather than buying it by the pound. 

    It it seems to me that the advantage of denser lump might be longer cook times for the given volume your firebox would hold - so maybe an advantage on smaller eggs?

    But it probably isn't as "neutral" where the smoke is concerned (which could be OK on certain cooks)?

    Or am I just making stuff up?

    Please let us know what you think after you cook with it. 


    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • thetrim
    thetrim Posts: 11,387
    Coal is evil!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Hotch
    Hotch Posts: 3,564
    I've used Lazzari mesquite lump for years. Burns clean, last long time, average ash and no flavor added. A very neutral lump. 
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • 3andsomedust
    3andsomedust Posts: 19
    I wish I liked Mexican / mesquite lump charcoal because the price is right..I've tried 3 different brands of it and ended throwing it all away.  I just hate the smokey mesquite flavor...it ruins everything it comes into contact with for my particular taste. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    edited April 2017
    I've gone through hundreds of lbs of Mexican Mesquite over the years. Decent cheap lump and the massive logs are not uncommon. Hit them with a hammer. Can be very sparky and it's definitely more ashy than most
    other lumps. You can also find some under-carbonized chunks in there but at the price...you can weather a few throwaway pieces. Burns really clean once the fireworks settle down. 
    Keepin' It Weird in The ATX FBTX
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    I like Oak lump out of Mexico, not a fan of Mesquite no matter where it came from.

     

    -SMITTY     

    from SANTA CLARA, CA

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  • Skiddymarker
    Skiddymarker Posts: 8,528
    SMITTYtheSMOKER said:
    I like Oak lump out of Mexico, not a fan of Mesquite no matter where it came from.
    I agree with @SMITTYtheSMOKER using straight mesquite can be a bit overwhelming. I mix some in with regular more neutral lump, maybe a 4:1 ratio of neutral to mesquite and find it acts like a smoke wood. Lazzari 40# for $14US at Cash & Carry is my usual source. There are Cash & Carry in CA I think.  
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • jollygreenegg
    jollygreenegg Posts: 181
    SoCalTim said:
    I live in Ca and have seen this stuff, never used. Would love to see a review from you on this. Tim 
    I cooked a rack with just the lump.  It was sparky at first and burns clean pretty quick, but more white ash than normal.  I thought the taste was close to neutral.  I would have to agree with Cen-Tex's assessment.  For $16 for 40lbs versus   RO for $12 for 15.4lbs it's a deal.  
    MM & XL BGE, Bay Area CA
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