Wicked Good Lump

sharhamm · July 2010

I was so excited when I found Wicked Good Lump after all the discussions on here.
Well.........I am not crazy over it. Bge had been the lump of choice since my purchase of an egg. It has a nice flavor that imparts into the food. Wicked Good is very bland and imparts no flavor. By golly it is the hardest thing to light. I had been using alcohol to light my eggs but Wicked Good is hard to light with it. I'm going back to my BGE lump. I will use the last bag of Wicked that I have to cover the holes in the bottom of long cooks as it does take a long time to turn to ash.
Hope I didn't offend anyone. :huh:

Chubby · July 2010

I think there's some here who would echo your sentiments!

It has it's fans and detractors. The "newer" blend doesn't seem to have the qualities of the origonal.

I've had pretty good luck mixing the two (Royal Oak or BGE, and WG) ...especially for long cooks!

See what you think!

Mainegg · July 2010

LOL Hi Sharon! That is funny as those are the reasons I love it so. other than the lighting issues and I am so used to it now I do not even think about it. I do A LOT of baking where I do not want any smoke or flavor from the lump. Pies, cobblers, cakes and breads. I use a weed burner for lighting so it is lit in seconds anyways. low ash and long burn time are pluses also. You have not offended anyone I am sure, we all like different things and that makes it all good :)Julie

smokinsop · July 2010

If you want a low and slow(18-20 hrs)BGE lump will not make it. I have 17 bags of WG Comp Blend left bought 50 bags 3 yrs ago) and wish to heck they still made it. Week End Warrior is alright, but still not like the good old stuff

crghc98 · July 2010

reasons I like it, density and low flavor.....use a mapp gas to light it...

Af far as low and slows with all respect to smokinsop, I think plenty of folks can do more than a 20 hour cook on a load of BGE (royal oak)....heck I've done more than 20 hrs on cowboy which is less dense than BGE

Celtic Wolf · July 2010

The very things you dislike about Wicked Good are the traits I like.

If I want to add smoke "flavor" to my food I will add chucks of the species I want. Having the lump not add too that is a plus.

Low Ash and it's long burning time are a plus in the type of cooking I do.

Yes it's hard to light, once it's lit it's equally as hard to put out. Since I use a MAPP torch to start my EGGS I really don't see the tough to light part.

I'll be happy to take that last bag you have off your hands :woohoo:

Frobozz · July 2010

You know which charcoal is best? The one you like the most.

I've never had the slightest problem lighting Weekend Warrior with a single BGE lighter square (although I typically cut the squares in half and use them in two different locations). I use it solely for smoking because it is consistent, incredibly long-burning and every easy to control.

The rest of the time, I use Royal Oak. You've probably heard this already but BGE charcoal comes from Royal Oak but is considerably more expensive.

Serial Griller · July 2010

Hi Sharon.Where have you been hiding!
I find WG hard to light also.I mix it with Royal Oak when I use it..
I'm pretty sure Royal Oak makes Green Egg Charcoal.
Jon

Wicked Good Lump

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