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All these posts on expensive charcoal
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Thanks for the education @stlcharcoal Good Stuff!
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henapple said:I've never understood why people have a $1000 kamado and whine about lump prices. Also... I'd RW burns twice as long... Is Royal Choke really a deal?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Hans61 said:Mattman3969 said:Keep eating campfire food if you like. I guess I'm one of the many that doesn't know how to burn a fire clean. I'm a Rockwood guy in n out.
I've been on a rw run myself as of late but I wouldn't rule out ever going back to RO-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Yno said:I have yet to try Rockwood, because the stupid Prop 65 rules in the nanny state of California make it difficult to do business here. I have been quite content with Fogo. Delivered to my door free, big chunks, burns well and lasts a long time. I know that Rockwood will someday be in this area, but with tax it will be almost the same price as Fogo. We shall see when that time comes. I am certainly open to see what the holy grail of charcoal can do for me!Stillwater, MN
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I agree @Mattman3969 using Rockwood makes weekday cooks a lot more feasible. I'm 400F and ready to cook in 15 minutes on the medium.
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StillH2OEgger said:
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stlcharcoal said:HeavyG said:henapple said:I've never understood why people have a $1000 kamado and whine about lump prices. Also... I'd RW burns twice as long... Is Royal Choke really a deal?
That's not been my experience but then I haven't really measured it scientifically.
The South American stuff is going to have more BTU's per volume, because of the tighter grain (walnut is heavier than oak). The opposite is true of the Canadian or Russian stuff (oak is heavier than birch or maple.) Volume doesn't really matter though, and it really depends on the size/shape too.
It comes down to the carbonization. Doesn't matter what wood or where it came from, the calorific of carbon is constant. So if we're at 80-85% on average, it's going to have a higher BTU/# than the other guys that only kiln to 70-80%. Carbon is about 14000, we're at 11700 on average, which is 83%........jives with the test we get back showing 80-85%.
How to tell the higher the carbonization............the easier it is break it apart by hand, you can hear that metallic "tink" sound, less ash, and the less it smokes. The closer you get to carbon, the more brittle it is and the less volatiles it has in it.
I was just saying that in my experience I haven't noticed that RW burns TWICE as long as RO.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
HeavyG said:stlcharcoal said:HeavyG said:henapple said:I've never understood why people have a $1000 kamado and whine about lump prices. Also... I'd RW burns twice as long... Is Royal Choke really a deal?
That's not been my experience but then I haven't really measured it scientifically.
The South American stuff is going to have more BTU's per volume, because of the tighter grain (walnut is heavier than oak). The opposite is true of the Canadian or Russian stuff (oak is heavier than birch or maple.) Volume doesn't really matter though, and it really depends on the size/shape too.
It comes down to the carbonization. Doesn't matter what wood or where it came from, the calorific of carbon is constant. So if we're at 80-85% on average, it's going to have a higher BTU/# than the other guys that only kiln to 70-80%. Carbon is about 14000, we're at 11700 on average, which is 83%........jives with the test we get back showing 80-85%.
How to tell the higher the carbonization............the easier it is break it apart by hand, you can hear that metallic "tink" sound, less ash, and the less it smokes. The closer you get to carbon, the more brittle it is and the less volatiles it has in it.
I was just saying that in my experience I haven't noticed that RW burns TWICE as long as RO.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Mattman3969 said:HeavyG said:stlcharcoal said:HeavyG said:henapple said:I've never understood why people have a $1000 kamado and whine about lump prices. Also... I'd RW burns twice as long... Is Royal Choke really a deal?
That's not been my experience but then I haven't really measured it scientifically.
The South American stuff is going to have more BTU's per volume, because of the tighter grain (walnut is heavier than oak). The opposite is true of the Canadian or Russian stuff (oak is heavier than birch or maple.) Volume doesn't really matter though, and it really depends on the size/shape too.
It comes down to the carbonization. Doesn't matter what wood or where it came from, the calorific of carbon is constant. So if we're at 80-85% on average, it's going to have a higher BTU/# than the other guys that only kiln to 70-80%. Carbon is about 14000, we're at 11700 on average, which is 83%........jives with the test we get back showing 80-85%.
How to tell the higher the carbonization............the easier it is break it apart by hand, you can hear that metallic "tink" sound, less ash, and the less it smokes. The closer you get to carbon, the more brittle it is and the less volatiles it has in it.
I was just saying that in my experience I haven't noticed that RW burns TWICE as long as RO. -
pgprescott said:Mattman3969 said:HeavyG said:stlcharcoal said:HeavyG said:henapple said:I've never understood why people have a $1000 kamado and whine about lump prices. Also... I'd RW burns twice as long... Is Royal Choke really a deal?
That's not been my experience but then I haven't really measured it scientifically.
The South American stuff is going to have more BTU's per volume, because of the tighter grain (walnut is heavier than oak). The opposite is true of the Canadian or Russian stuff (oak is heavier than birch or maple.) Volume doesn't really matter though, and it really depends on the size/shape too.
It comes down to the carbonization. Doesn't matter what wood or where it came from, the calorific of carbon is constant. So if we're at 80-85% on average, it's going to have a higher BTU/# than the other guys that only kiln to 70-80%. Carbon is about 14000, we're at 11700 on average, which is 83%........jives with the test we get back showing 80-85%.
How to tell the higher the carbonization............the easier it is break it apart by hand, you can hear that metallic "tink" sound, less ash, and the less it smokes. The closer you get to carbon, the more brittle it is and the less volatiles it has in it.
I was just saying that in my experience I haven't noticed that RW burns TWICE as long as RO.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
You're giving me lump dude.
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I don’t buy Royal oak no more not because it’s sucks, but every Home Depot in my area doesn’t take care of the charcoal. Every bag I get its mostly dust. I pay 37$ for a bag of BGE from my dealer. My dealer takes care of his charcoal.Ewa Beach, Hawaii
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pgprescott said:Mattman3969 said:HeavyG said:stlcharcoal said:HeavyG said:henapple said:I've never understood why people have a $1000 kamado and whine about lump prices. Also... I'd RW burns twice as long... Is Royal Choke really a deal?
That's not been my experience but then I haven't really measured it scientifically.
The South American stuff is going to have more BTU's per volume, because of the tighter grain (walnut is heavier than oak). The opposite is true of the Canadian or Russian stuff (oak is heavier than birch or maple.) Volume doesn't really matter though, and it really depends on the size/shape too.
It comes down to the carbonization. Doesn't matter what wood or where it came from, the calorific of carbon is constant. So if we're at 80-85% on average, it's going to have a higher BTU/# than the other guys that only kiln to 70-80%. Carbon is about 14000, we're at 11700 on average, which is 83%........jives with the test we get back showing 80-85%.
How to tell the higher the carbonization............the easier it is break it apart by hand, you can hear that metallic "tink" sound, less ash, and the less it smokes. The closer you get to carbon, the more brittle it is and the less volatiles it has in it.
I was just saying that in my experience I haven't noticed that RW burns TWICE as long as RO.
In reality, I'm quite content with Royal Oak and that is what I use most often. I don't seem to have any of the problems that some others talk about. When I can buy it for $10/bag it's a great deal. When I buy it at its normal price it's still a good deal. Plus, it is always readily available
I've used Rockwood. It's good stuff. Used some tonight actually to finish off/crust up a hunk of pork butt that had been swimming in the hot tub for the previous 24 hours (sorry, forgot to take picture - maybe next time ). I have about 4 bags of Rockwood on hand and that will probably last me a long time - a couple years at least. When it runs out I might get a couple more bags just becuz but I don't feel that it is really worth twice the price of Royal Oak. Nor do I believe that it burns twice as long as Royal Oak. I'd be glad to be proven wrong about that tho.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
@HeavyG - You forgot pics of the pork at least show us pics of you charcoal stash.
I might as as well go ahead and say "of course you don't" before you say you don't have a pic of the meal or the coal.
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Mattman3969 said:@HeavyG - You forgot pics of the pork at least show us pics of you charcoal stash.
I might as as well go ahead and say "of course you don't" before you say you don't have a pic of the meal or the coal.
Anyone ever notice he is also an expert on absolutely every single topic discussed on this forum?1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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I'm sorry folks, Heavy's right.
No lump, is worth double the price of RO.
It would be different if it improved your end product.
If it needs to burn a bit. Light, then prep.
Y'all are actin' like it's your first time on a grill.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
He will expertly tell you about your feelings hear shorty @EGGjimh-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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DoubleEgger said:I guess you could use the money you're saving by using "oak"' to buy some more stickers to cover up the dents in the pickup truck
The money I save on lump goes directly to Revolution's Fist City.
Geez Jawga Boy, didn't you gradeate from Tech?BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Mattman3969 said:He will expertly tell you about your feelings hear shorty @EGGjimh
Yes your probably right, then I will have to agree with him and apologize to him. Will be quite interesting to hear. Bet you a bag of rockwood he uses real big words that I have trouble understanding. BTW, not sure how far from Owensboro Ky you are but you ever been to the Moonlight BBQ? Ate there a few weeks ago, pretty good place!1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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Focker said:I'm sorry folks, Heavy's right.
No lump, is worth double the price of RO.
It would be different if it improved your end product.
If it needs to burn a bit. Light, then prep.
Y'all are actin' like it's your first time on a grill.
The disagree is I don't think heavy G cooks much less knows how the lump reacts . He plays this same game here and on the guru site. Between both sites I don't think I've ever seen one of his cooks.
No no disrespect to u @focket.
-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Mattman3969 said:@HeavyG - You forgot pics of the pork at least show us pics of you charcoal stash.
I might as as well go ahead and say "of course you don't" before you say you don't have a pic of the meal or the coal.
That's one of the Rubbermaid boxes I put my charcoal into. I never pour directly from the bag as I like to pick and choose according to my needs at the time.
The "RW" means Rockwood. Underneath that is one that says "RO". Underneath that is one that says "KJ". Behind those are ones that say "KB", "KC", and lastly, "FU",
Sorry for the poor pix - I just stepped out back with my Nexus 7 since it was at hand and I was too lazy to dig out the Hasselblad. But I hope that it is good enough to at least start to stimulate your Cowper's gland for you so you can finish up later on.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
My RW in plain view and not in some container that has an unknown content
@heavyG - I'm not the first to call you out on the non cooking post. Post up a cook or keep on being googles best friend for discussion purposes.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
RW is worth the difference because it allows you to control the smoke. Some foods for me, I want little smoke. RO without question imparts a smoky flavor. Good lump for some cooks for sure, not all. RW leaves the cook in control of the smoke content and I'm a control freakSandy Springs & Dawsonville Ga
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Focker said:I'm sorry folks, Heavy's right.
No lump, is worth double the price of RO.
It would be different if it improved your end product.
If it needs to burn a bit. Light, then prep.
Y'all are actin' like it's your first time on a grill. -
Jeezus.
If someone wants to cook with RO, RW, KJ, Cowboy, BGE lump, buffalo dung etc. then let them. Why is it such a BFD???#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:Jeezus.
If someone wants to cook with RO, RW, KJ, Cowboy, BGE lump, buffalo dung etc. then let them. Why is it such a BFD???They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
caliking said:Jeezus.
If someone wants to cook with RO, RW, KJ, Cowboy, BGE lump, buffalo dung etc. then let them. Why is it such a BFD???Sandy Springs & Dawsonville Ga -
Asish... Stfu. Let it stew. GeezGreen egg, dead animal and alcohol. The "Boro".. TN
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henapple said:Asish... Stfu. Let it stew. GeezSandy Springs & Dawsonville Ga
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