Lump Charcoal
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I’m just about finished setting up my new Primo XL. Been trying to look for what is the best Lump Charcoal to use and every brand claims they are the best. Any opinions on what to look for? Thanks
Chef
i havent done comparisons as this is the only thing i buy. I like it -
twilliams Is that a local brand? I don’t think I’ve ever saw that one before.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 i will have to look where its made, i buy it here at piggly wiggly in Wisconsin
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I have good luck with Royal Oak here in Oklahoma
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I watched a YouTube video awhile back, about a year ago. They went through a half dozen or so brands rating chunk size, dust, burn, etc… Might be what you are looking for if you can find it.
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My favorite is B&B Oak. The pieces are relatively similar in size without much dust or tiny bits, so it burns consistently. It’s not scrap. Their hickory and mesquite lump is excellent, too, but I stick with the oak and just add chips or chunks if I want to add other wood flavor to mix.
Royal Oak is quite good, too, and it might be easier to find over a larger area. Being so close to B&B’s hometown, I don’t know how widespread it actually is.
glen I’m glad to hear that Cowboy is good stuff. I tried going with Cowboy a good 15 or so years ago because the cost was so low. However, it was awful. Pieces were all sorts of sizes and shapes because it was a bunch of shop scrap. A buddy of mine even got a piece that obviously was floor tile.
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Tex_77 yes made in oak grove, Wisconsin
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But i do find that the size of chunks vary quite a bit
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My favorite is B&B Oak. The pieces are relatively similar in size without much dust or tiny bits, so it burns consistently. It’s not scrap. Their hickory and mesquite lump is excellent, too, but I stick with the oak and just add chips or chunks if I want to add other wood flavor to mix.
Royal Oak is quite good, too, and it might be easier to find over a larger area. Being so close to B&B’s hometown, I don’t know how widespread it actually is.
glen I’m glad to hear that Cowboy is good stuff. I tried going with Cowboy a good 15 or so years ago because the cost was so low. However, it was awful. Pieces were all sorts of sizes and shapes because it was a bunch of shop scrap. A buddy of mine even got a piece that obviously was floor tile.
TexLaw Cowboy is still a bunch of trimmings, it it is the better of the other limited brands. Other than making my own I just have to deal with whayis available.
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I watched a YouTube video awhile back, about a year ago. They went through a half dozen or so brands rating chunk size, dust, burn, etc… Might be what you are looking for if you can find it.
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TexLaw Cowboy is still a bunch of trimmings, it it is the better of the other limited brands. Other than making my own I just have to deal with whayis available.
YooperDog May be my cooking style but I never thought size disparity a disadvantage
I get longer cooks from cowboy but I note our variety here is limitedGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
YooperDog May be my cooking style but I never thought size disparity a disadvantage
I get longer cooks from cowboy but I note our variety here is limitedglen I don’t get too wound up about size disparity when it comes to lump, but my problem with Cowboy was that I would get something like a 4 to 8 inch chunks of a 2x4 up at the top of the sack, a whole bunch of 1 inch nuggets at the bottom and good only knew what might come in between. It was no big deal if I was using that to start off my offset, but it was a pain to light in my chimney starter and a pain to distribute around my grill.
On a side not, a product I’ve come to love is B&B’s competition “Char-Logs.” It’s sort of the opposite of lump in that it is dense, and it burns slowly and more cool. It has no fillers or other nasty stuff that you don’t want on your food. It’s what I go to when I’m more concerned with a longer, gentler grilling and aren’t concerned about that 1000-degree sear. I also use them for starting my offset.
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glen I don’t get too wound up about size disparity when it comes to lump, but my problem with Cowboy was that I would get something like a 4 to 8 inch chunks of a 2x4 up at the top of the sack, a whole bunch of 1 inch nuggets at the bottom and good only knew what might come in between. It was no big deal if I was using that to start off my offset, but it was a pain to light in my chimney starter and a pain to distribute around my grill.
On a side not, a product I’ve come to love is B&B’s competition “Char-Logs.” It’s sort of the opposite of lump in that it is dense, and it burns slowly and more cool. It has no fillers or other nasty stuff that you don’t want on your food. It’s what I go to when I’m more concerned with a longer, gentler grilling and aren’t concerned about that 1000-degree sear. I also use them for starting my offset.
So here is my bottom line on charcoal, buy what is available locally, or you can get a store to order in for no extra cost (ie site to store through Ace Hardware or the like). I don’t see any sense in paying to have something shipped in just because “it’s the best” in someone’s opinion, maybe even your own. Also think about how many hands are going to handle a bag of charcoal if you have it shipped to your door, don’t even begin think they are going to handle it with care. Even terrible store brand charcoal such as Kroger or the like, still puts off heat and will cook your food. TexLaw I have seen the char logs, but have never used them, I might have to give them a shot if they go on sale. B&B briquettes in a 17.5# bag are on sale for 9.99 right now at my local ACE, and if I spend $50(which is nearly impossible not to do in a hardware store) I have a coupon for $15 off, which makes them $7 a bag, I’ll probably get some and try them out in my PK.
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I have tried B&B, which is pretty good, Western which I liked the most actually (especially for steaks, etc as the lumps were smaller & more consistent) & the price was right too, & Royal Oak & Cowboy too. I used to also make my own, but it is a job & you really need to be able batten down the hatch once you get the cut wood chunks in there to turn to charcoal.I still have several sacks full & it is truly what I like the best & I know what I am getting. The price is very right, but I work for peanuts.
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I have tried B&B, which is pretty good, Western which I liked the most actually (especially for steaks, etc as the lumps were smaller & more consistent) & the price was right too, & Royal Oak & Cowboy too. I used to also make my own, but it is a job & you really need to be able batten down the hatch once you get the cut wood chunks in there to turn to charcoal.I still have several sacks full & it is truly what I like the best & I know what I am getting. The price is very right, but I work for peanuts.
calldoctoday I’ve got tons of french and american oak ‘shipping bungs’ used when shipping wine barrels. I’ve been meaning to turn them into charcoal for a couple of years now but have yet to get around to it. They are perfect briquette size.
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calldoctoday I’ve got tons of french and american oak ‘shipping bungs’ used when shipping wine barrels. I’ve been meaning to turn them into charcoal for a couple of years now but have yet to get around to it. They are perfect briquette size.
Joe Hell That should make some real good stuff. I tried some of the actual wine barrel staves once too (for actual smoking)& that was pretty decent too on some turkey & ham if I remember correctly.
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YooperDog May be my cooking style but I never thought size disparity a disadvantage
I get longer cooks from cowboy but I note our variety here is limitedglen no it isn’t perfect and I have used some brands that delivered great heat and consistent product, but they aren’t sold around me. I have just learned to use what is available. I am okay with Cowboy when I can get it, some of the generic store brand stuff can be worse.
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I think I have seen B&B somewhere here I might give it a try
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