Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Lump makes a difference

stevesailsstevesails Posts: 990
edited 3:09PM in EggHead Forum
Well, I did a cook last night and What a difference. I was using some Mali that I bought at the local Grocery store and I was getting a bad wood taste from it. I would let it burn till the smoke went clear, put the food on, and then I would get white smoke again. I figure the wood was not completely "carbonized" and was burning. The wife was hating the food and thought the BGE was the problem.

I bought some GFS RO lump and used it last night. 450 in 10 minutes and lcear smoke in 15. cooked the meal and the taste was great.!

Guess I am going to take back my last bag of the Mali, or any one in detroit area can have it.
XL   Walled Lake, MI


  • If you can, get some Wicked Good Weekened Warrior. You'll never go back one you use it.
  • MaineggMainegg Posts: 7,787
    I hate saying Cary is right :pinch: LOL but he is. I use wicked good and love it. also use cowboy if I am baking and really want no smoke taste. not to good for a long low and slow but for a cake it is perfect. wicked sparks and can be hard to light but burns long and hot.
  • The Naked WhizThe Naked Whiz Posts: 7,780
    That would be "Weekend" Warrior. Weekened Warrior sounds a bit like Sampson and Delilah, LOL!
    The Naked Whiz
  • Hi Steve,

    I too am stuck on Wicked Good. About 5 or 6 eggers (me included) in my neighborhood buy it by the pallet. My cul de sac could have its own little eggfest. As a backup, I use BGE lump and found the Publix Greenwise too be good in case I run out (which is very rare)...

    Naked Whiz's site is loaded w/good info on lump.. I found some called Ozark Oak that I was fortunate enough to obtain a bag. It was awesome but can't find it in the ATL area where I live...

    Best of Luck.
  • GolfnutGolfnut Posts: 144
    Cowboy lump give very little smoke flavor to your cooks. Get it at Ace Hardware.
  • thunderkwbthunderkwb Posts: 18
    I have been using Ozark Oak and been very happy.
  • safetymansafetyman Posts: 80
    There is a guy in Rochester Hills that sells Wicked Good Lump to restaurants in the area, his number is 248-760-6733 or go to I have bought some and it is a little pricey, I use it for my Low&Slow cooks. You can get RO from Gordon Foods, they will order it for you.
  • stevesailsstevesails Posts: 990
    i get the ROyal oak from the GFS. $13 a 20 bag. right around the corner, and they tell me they can get it year round. just ask and they will have it next day at the store if they are out.

    Cowboy lump is at Lowes and Home Depot, but I bet you cant get it after October.
    XL   Walled Lake, MI

  • EggMiiEggMii Posts: 30
    Is the GFS RO lump your getting labeled for Royal Oak or in that generic big black bag GFS labeled bag?
  • stevesailsstevesails Posts: 990
    i just looked at the Bag, it is the Generic black one. I swear, the one I bought a month ago said royal oak on it.
    XL   Walled Lake, MI

Sign In or Register to comment.
Click here for Forum Use Guidelines.