I procured some Ozark Oak a year or two
ago. The old school stuff.  Like others, I’ve been hoarding it for the apocalypse. I decided to bust open a bag for the holiday weekend to see what all the fuss was about. I’ve taken it through its paces with hot and fast steaks, baby backs, raised direct wings, reverse sear pork chops, grilled veggies and fruits like peaches and pineapples. 

My overall conclusion is it’s good lump but it’s not as good as Rockwood. Seems to be a little less carbonized than Rockwood. Takes about 15 extra minutes to get the medium up to temp and it burns about 30-50F cooler than Rockwood using the same vent settings. More white smoke up until 400F but not obnoxious smelling like most of the bulk brands. Rockwood also is faster to raise the temps. The Ozark Oak takes a while to go from 300-500F. I didn’t put a timer on it but I’d say it took twice as long as Rockwood to make the jump. 

The one true win for OO is the 10lb bag. I was surprised that I liked it so much. Much easier to handle and fill a smaller egg. 

Don’t get me wrong, Ozark Oak is good stuff. Really good in fact. But it’s simply not as good as Rockwood. It’s along the lines of Wicked Wood Weekend Warrior in my opinion. 

I’m glad that I have a few bags left but it’ll be used in the rotation as there’s no need to hoard it. 

I’m glad that Rockwood is readily available. Support an American small business that puts out a superior product. Keep up the good work @stlcharcoal You sir are the Lump King. 

Here are a few pics of some cooks. I didn’t take pics of all the cooks.