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All these posts on expensive charcoal
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Comments
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Meeeshigan22 said:Mattman3969 said: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.
I prefer RW and go through about a bag a week, but the difference is so negligible that I never have an issue using RO. It’s more of a convenience thing having RW delivered in bulk, and not having to dig through bags at HD. And I think RW might burn longer but it’s only a gut feeling.
The only time I have a nasty smoke experience is when lighting a chimney full of Kingsford with newspapers lit underneath.
When lighting lump I always use a gas torch and then a minute or two with a bellows and there is almost zero smoke regardless of charcoal brand.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
I used RO for a few years, have tried a few others and haven't gone back to RO. To me it does have a sootier tendency/smell. I've never tried RW. I bought a bunch of the charbroil center cut, KJ, John Henry and others. Not sure what I'm going to buy next, probably more John Henry. If there was an Ace near me, I would order some RW eventually, but for some reason they've been pushed out of Austin.
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I hate weighing in on these threads but here it goes:
I have never used RO but I've used plenty of BGE back in the day. Got a free bag with my 2nd egg a few years ago and ended up with ( pretty much stole) 2-3 unopened bags from the after party at Salado. It was scattered around like Nola's clothes and red solo cups on the lawn of the Inn the next morning. Used it once and gave it all away. That is the smokiest, nastiest tasting lump I have ever used. I don't understand why someone would pay twice as much for Rockwood if its just the same as RO. I sure wouldn't. I'm not a lump snob- I've used truckloads of crappy mesquite lump from Sam's and RD at .15 cents a lb. If it weren't garbage, I would have a garage full. Last bag I got took an hour to burn clean. That's not a good deal in my mind. I would buy the cheapest lump that tasted good. I think I am buying that (Rockwood) but I'm open to the fact that I could be wrong.
Also, I don't think it's coincidence that almost every single "I'm new here and my wife hates how smoky the food is" post is using their bag of BGE lump that came with it.
I'm going to get a bag of RO at HD this afternoon. I have to try it. If it is what you guys say, then I would love to have it available right around the corner. Hope you are right but I'm skeptical.Keepin' It Weird in The ATX FBTX -
And I will throw in that taste is subjective. You are not wrong if you like one lump but not another. I really wish the lump I liked was .25 a lb and available everywhere. Some people like heavier smoke so saying that lump is bad (like I did above) is pretty much wrong-headed. I was going to edit but figured i would just note it here.Keepin' It Weird in The ATX FBTX
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Legume said:I used RO for a few years, have tried a few others and haven't gone back to RO. To me it does have a sootier tendency/smell. I've never tried RW. I bought a bunch of the charbroil center cut, KJ, John Henry and others. Not sure what I'm going to buy next, probably more John Henry. If there was an Ace near me, I would order some RW eventually, but for some reason they've been pushed out of Austin.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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HeavyG said:Legume said:I used RO for a few years, have tried a few others and haven't gone back to RO. To me it does have a sootier tendency/smell. I've never tried RW. I bought a bunch of the charbroil center cut, KJ, John Henry and others. Not sure what I'm going to buy next, probably more John Henry. If there was an Ace near me, I would order some RW eventually, but for some reason they've been pushed out of Austin.
Makes bout a 100 rubs, sauces and such. Not sure where he sources his lump, but unlikely he manufactures his own. East Texas. -
Legume said:I used RO for a few years, have tried a few others and haven't gone back to RO. To me it does have a sootier tendency/smell. I've never tried RW. I bought a bunch of the charbroil center cut, KJ, John Henry and others. Not sure what I'm going to buy next, probably more John Henry. If there was an Ace near me, I would order some RW eventually, but for some reason they've been pushed out of Austin.Keepin' It Weird in The ATX FBTX
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pgprescott said:HeavyG said:Legume said:I used RO for a few years, have tried a few others and haven't gone back to RO. To me it does have a sootier tendency/smell. I've never tried RW. I bought a bunch of the charbroil center cut, KJ, John Henry and others. Not sure what I'm going to buy next, probably more John Henry. If there was an Ace near me, I would order some RW eventually, but for some reason they've been pushed out of Austin.
Makes bout a 100 rubs, sauces and such. Not sure where he sources his lump, but unlikely he manufactures his own. East Texas.
You ever stop and chat with him at HPBExpo?? Real cool guy......love his sauces. -
He's a steel driving man
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Forgot central market lump (HEB), a good buy when on sale, good lump.
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stlcharcoal said:pgprescott said:HeavyG said:Legume said:I used RO for a few years, have tried a few others and haven't gone back to RO. To me it does have a sootier tendency/smell. I've never tried RW. I bought a bunch of the charbroil center cut, KJ, John Henry and others. Not sure what I'm going to buy next, probably more John Henry. If there was an Ace near me, I would order some RW eventually, but for some reason they've been pushed out of Austin.
Makes bout a 100 rubs, sauces and such. Not sure where he sources his lump, but unlikely he manufactures his own. East Texas.
You ever stop and chat with him at HPBExpo?? Real cool guy......love his sauces. -
So the all knowing has been stumped. Lmao.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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pgprescott said:HeavyG said:Legume said:I used RO for a few years, have tried a few others and haven't gone back to RO. To me it does have a sootier tendency/smell. I've never tried RW. I bought a bunch of the charbroil center cut, KJ, John Henry and others. Not sure what I'm going to buy next, probably more John Henry. If there was an Ace near me, I would order some RW eventually, but for some reason they've been pushed out of Austin.
Makes bout a 100 rubs, sauces and such. Not sure where he sources his lump, but unlikely he manufactures his own. East Texas.
Any standouts one should try?
Keep in mind that I don't actually cook so something that I could sprinkle on a bowl of Cheerios would be most suitable.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Legume said:Forgot central market lump (HEB), a good buy when on sale, good lump.Keepin' It Weird in The ATX FBTX
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Strange, but I usually get the oak...when I do buy it. I need to make a run to outfitters again, that's where I got the John Henry.
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Legume said:Strange, but I usually get the oak...when I do buy it. I need to make a run to outfitters again, that's where I got the John Henry.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:Legume said:Strange, but I usually get the oak...when I do buy it. I need to make a run to outfitters again, that's where I got the John Henry.
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HeavyG said:pgprescott said:HeavyG said:Legume said:I used RO for a few years, have tried a few others and haven't gone back to RO. To me it does have a sootier tendency/smell. I've never tried RW. I bought a bunch of the charbroil center cut, KJ, John Henry and others. Not sure what I'm going to buy next, probably more John Henry. If there was an Ace near me, I would order some RW eventually, but for some reason they've been pushed out of Austin.
Makes bout a 100 rubs, sauces and such. Not sure where he sources his lump, but unlikely he manufactures his own. East Texas.
Any standouts one should try?
Keep in mind that I don't actually cook so something that I could sprinkle on a bowl of Cheerios would be most suitable. -
So i read most of the replies and it seems to boil down to people buy RW because they have busy schedules. I don't agree about RO putting bad flavor on my food. I guess you are putting a price on your time by buying RW. Me personally i work from home so time isn't an issue. I don't drive far to get my charcoal and i have access to either brand. Dizzy Pig is also 15min from me.
Lots of attacks on @HeavyG here. I know personally I've cooked 2-3x a week since buying my egg last year in September. Never a complaint about the flavor or any bad smoke. I don't even typically wait for perfectly clear to put the food on. But it does on average take 30min to die down to where I'm ready. Not a problem for me. If buying RO enables you to cook on nights you otherwise wouldn't then i get the benefit. But the arguments stating it's dumb to buy a $1000 cooker to use a lump that's "inferior" seem rather foolish.2006 Blue Weber Performer Slow n' Sear and Rotisserie; LG BGE w/ AR R&B -- Alexandria, VA -
DynaGlide said:So i read most of the replies and it seems to boil down to people buy RW because they have busy schedules. I don't agree about RO putting bad flavor on my food. I guess you are putting a price on your time by buying RW. Me personally i work from home so time isn't an issue. I don't drive far to get my charcoal and i have access to either brand. Dizzy Pig is also 15min from me.
Lots of attacks on @HeavyG here. I know personally I've cooked 2-3x a week since buying my egg last year in September. Never a complaint about the flavor or any bad smoke. I don't even typically wait for perfectly clear to put the food on. But it does on average take 30min to die down to where I'm ready. Not a problem for me. If buying RO enables you to cook on nights you otherwise wouldn't then i get the benefit. But the arguments stating it's dumb to buy a $1000 cooker to use a lump that's "inferior" seem rather foolish. -
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DynaGlide said:So i read most of the replies and it seems to boil down to people buy RW because they have busy schedules. I don't agree about RO putting bad flavor on my food. I guess you are putting a price on your time by buying RW. Me personally i work from home so time isn't an issue. I don't drive far to get my charcoal and i have access to either brand. Dizzy Pig is also 15min from me.
Lots of attacks on @HeavyG here. I know personally I've cooked 2-3x a week since buying my egg last year in September. Never a complaint about the flavor or any bad smoke. I don't even typically wait for perfectly clear to put the food on. But it does on average take 30min to die down to where I'm ready. Not a problem for me. If buying RO enables you to cook on nights you otherwise wouldn't then i get the benefit. But the arguments stating it's dumb to buy a $1000 cooker to use a lump that's "inferior" seem rather foolish.
I'll guess that's directed at me. I'm going to buy a Porsche and run regular unleaded? It's a few extra cents per cook. The last time I used BGE lump was at Salado.... Took forever to burn off.
Green egg, dead animal and alcohol. The "Boro".. TN -
DynaGlide said:So i read most of the replies and it seems to boil down to people buy RW because they have busy schedules. I don't agree about RO putting bad flavor on my food. I guess you are putting a price on your time by buying RW. Me personally i work from home so time isn't an issue. I don't drive far to get my charcoal and i have access to either brand. Dizzy Pig is also 15min from me.
Lots of attacks on @HeavyG here. I know personally I've cooked 2-3x a week since buying my egg last year in September. Never a complaint about the flavor or any bad smoke. I don't even typically wait for perfectly clear to put the food on. But it does on average take 30min to die down to where I'm ready. Not a problem for me. If buying RO enables you to cook on nights you otherwise wouldn't then i get the benefit. But the arguments stating it's dumb to buy a $1000 cooker to use a lump that's "inferior" seem rather foolish.
http://www.nakedwhiz.com/lumpdatabase/lumpbag102.htm
“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Hans61 said:DynaGlide said:So i read most of the replies and it seems to boil down to people buy RW because they have busy schedules. I don't agree about RO putting bad flavor on my food. I guess you are putting a price on your time by buying RW. Me personally i work from home so time isn't an issue. I don't drive far to get my charcoal and i have access to either brand. Dizzy Pig is also 15min from me.
Lots of attacks on @HeavyG here. I know personally I've cooked 2-3x a week since buying my egg last year in September. Never a complaint about the flavor or any bad smoke. I don't even typically wait for perfectly clear to put the food on. But it does on average take 30min to die down to where I'm ready. Not a problem for me. If buying RO enables you to cook on nights you otherwise wouldn't then i get the benefit. But the arguments stating it's dumb to buy a $1000 cooker to use a lump that's "inferior" seem rather foolish.
http://www.nakedwhiz.com/lumpdatabase/lumpbag102.htm -
Touché @DoubleEgger“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Does nakedwhiz just test one bag per review?“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
DynaGlide said:So i read most of the replies and it seems to boil down to people buy RW because they have busy schedules. I don't agree about RO putting bad flavor on my food. I guess you are putting a price on your time by buying RW. Me personally i work from home so time isn't an issue. I don't drive far to get my charcoal and i have access to either brand. Dizzy Pig is also 15min from me.
Lots of attacks on @HeavyG here. I know personally I've cooked 2-3x a week since buying my egg last year in September. Never a complaint about the flavor or any bad smoke. I don't even typically wait for perfectly clear to put the food on. But it does on average take 30min to die down to where I'm ready. Not a problem for me. If buying RO enables you to cook on nights you otherwise wouldn't then i get the benefit. But the arguments stating it's dumb to buy a $1000 cooker to use a lump that's "inferior" seem rather foolish.
BTW - you have already posted more cooking post than @HeavyG and your only 45 post in. Lol.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
DynaGlide said:I guess i must just be lucky. $13 always in stock at home Depot less than 5 miles away. Made in USA. I briefly considered trying these fancy bags everyone talks about but if it ain't broke.
Pic didn't work but they're RO
Appears you're questioning your lump decisions, hence the post.
Nice Harley in your picture. Now, what made you buy a Harley, say over a Honda?
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@pgprescott I had to look up the word shill :-)“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Mattman3969 said:DynaGlide said:So i read most of the replies and it seems to boil down to people buy RW because they have busy schedules. I don't agree about RO putting bad flavor on my food. I guess you are putting a price on your time by buying RW. Me personally i work from home so time isn't an issue. I don't drive far to get my charcoal and i have access to either brand. Dizzy Pig is also 15min from me.
Lots of attacks on @HeavyG here. I know personally I've cooked 2-3x a week since buying my egg last year in September. Never a complaint about the flavor or any bad smoke. I don't even typically wait for perfectly clear to put the food on. But it does on average take 30min to die down to where I'm ready. Not a problem for me. If buying RO enables you to cook on nights you otherwise wouldn't then i get the benefit. But the arguments stating it's dumb to buy a $1000 cooker to use a lump that's "inferior" seem rather foolish.
BTW - you have already posted more cooking post than @HeavyG and your only 45 post in. Lol.2006 Blue Weber Performer Slow n' Sear and Rotisserie; LG BGE w/ AR R&B -- Alexandria, VA
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