Favorite lump charcoal?

[Gunsmokers]

We really like the Full Circle brand (though sometimes it does have some big chunks that need to be broken down).....what are y'all enjoying?

~Gunsmokers~

[fuzzydaddy]

From what's available at my local stores, I use Royal Oak USA, but the last few bags have been mostly small pieces - very few medium or large pieces. I'm on the hunt for a replacement.

[LA Pork Butt]

I'll second that.

[CeramicChef]

I used to be a fan of Royal Oak. Then too many foreign crap started showing up in the bag, i.e. concrete, metal, plastic. Finally, when half the bag is Small and Fines, I'm done. I've moved on from Royal Oak.

[CeramicChef]

Gunsmokers - I use FOGO exclusively. Period. There are several fundamental reasons.

The first is size distribution. I cook using only Komodo Kamados, a 32" and a 19". FOGO's size fits exactly what I'm looking to burn. I'd say FOGO is 70% XL, 20% L, 5% M, and 5% S and fines. This distribution is as consistent as sunrise and sunset.

FOGO is dense, burns hot, and produces very little ash compared to its competitors. FOGO uses renewable resources; there are no mill scraps whatsoever. All too many charcoal companies buy mill scrap. You dont know if those mill scraps have been treated with chemicals, varnishes, etc. Thats crap you dont want mear your food.

FOGO has a mostly neutral odor, almost a hint of oak to it. That's important if you want to lay a specific smoke, say peach, on a cook. Lumps made from other woods , i.e. mesquite, will overpower subtle flavors.

Finally, every single bag of FOGO is 100% lump charcoal. In 20+ years of burning lump I've opened all too many bags of lump and found chunks of concrete, plastic, metal, and other foreign objects.

Yes, FOGO can cost a little bit more than the crap charcoals you can buy at your local hardware store. I order my FOGO by the pallet load direct from FOGO. You can also source FOGO from Amazon for about $40 per 35# bag.

At the end of the day, I find absolutely no reason to scrimp on lump. I buy great meat, great spices, I cook on the best kamados on the planet. Scrimping on lump isn't even something I'd consider.

Try a bag of FOGO. I promise you won't be disappointed one bit.

[Skip]

I just received my Fogo order last week. About $45 for a 35# bag freight included off their website in Florida. The Pieces are huge. CeramicChef you are probably right that it isn't that high priced for how long it cooks and how big the chunks are.

[fuzzydaddy]

CeramicChef, I ordered a bag today from their website to give it a try. FYI Amazon is about $60 a bag now. I like consistency whenever possible, even if I pay a little more. As I often say, the cheapest is usually the cheapest. lol.

[Gunsmokers]

Gunsmokers - I use FOGO exclusively. Period. There are several fundamental reasons.

The first is size distribution. I cook using only Komodo Kamados, a 32" and a 19". FOGO's size fits exactly what I'm looking to burn. I'd say FOGO is 70% XL, 20% L, 5% M, and 5% S and fines. This distribution is as consistent as sunrise and sunset.

FOGO is dense, burns hot, and produces very little ash compared to its competitors. FOGO uses renewable resources; there are no mill scraps whatsoever. All too many charcoal companies buy mill scrap. You dont know if those mill scraps have been treated with chemicals, varnishes, etc. Thats crap you dont want mear your food.

FOGO has a mostly neutral odor, almost a hint of oak to it. That's important if you want to lay a specific smoke, say peach, on a cook. Lumps made from other woods , i.e. mesquite, will overpower subtle flavors.

Finally, every single bag of FOGO is 100% lump charcoal. In 20+ years of burning lump I've opened all too many bags of lump and found chunks of concrete, plastic, metal, and other foreign objects.

Yes, FOGO can cost a little bit more than the crap charcoals you can buy at your local hardware store. I order my FOGO by the pallet load direct from FOGO. You can also source FOGO from Amazon for about $40 per 35# bag.

At the end of the day, I find absolutely no reason to scrimp on lump. I buy great meat, great spices, I cook on the best kamados on the planet. Scrimping on lump isn't even something I'd consider.

Try a bag of FOGO. I promise you won't be disappointed one bit.

Nice

[Thunder77]

I would definitely SKIP Cowboy brand also. Size distribution is terrible in the Cowboy brand. Someone mentioned leaving Royal Oak behind. I also have found that I don't much care for Royal Oak briquettes either.

[CurlingDog]

Grove Charcoal
results of testing found here:

http://www.nakedwhiz.com/lumpdatabase/lumpbag49.htm

NOT a product of Canada... made 7 miles north of me in Cedar Grove Wi.

[Jerod Broussard]

B & B when the local supply of B & B Briquettes is no more.....

[Meathead]

As I discuss in my detailed article on charcoal, because lump is unevenly carbonized it often produces more smoke than briqs. Problem is that I don't have control over the type of wood and the amount of smoke. So I prefer briqs which, when fully lit, produce little smoke and I can then CONTROL the quantity and flavor of the smoke by adding the wood of MY choice. I know lump SEEMS more natural, but the hunks of lumber and plastic I find in a bag concern me. There is often more dust in lump bags and that can impair airflow.

http://amazingribs.com/tips_and_technique/zen_of_charcoal.html

[BriggsBBQ]

However does seem to get hotter faster. Was trying to quickly get a weber kettle up to sear temps for a steak. Kingsford blue is slow slow slow to get a good hot fire in my opinion.

[Harry]

Taking this to heart, Boss. My recent FOGO cost $1.40/lb vs. Kingsford briquets at 35 cents on sale. I buy my meats at a butcher, so price is really not a concern. BUT, after reading your article(s), I'm going to keep experimenting. You just never can have too much knowledge.

[Don Jr]

I hand select every piece of lump that goes into my kamado because I have SEVERE OCD so it just happens. Therefore there's no dust or plastic in any of my cooks. I use a long pair of stainless steel made in India tongs to move it around. My charcoal of choice is Ranch-T.

[Gunsmokers]

As I discuss in my detailed article on charcoal, because lump is unevenly carbonized it often produces more smoke than briqs. Problem is that I don't have control over the type of wood and the amount of smoke. So I prefer briqs which, when fully lit, produce little smoke and I can then CONTROL the quantity and flavor of the smoke by adding the wood of MY choice. I know lump SEEMS more natural, but the hunks of lumber and plastic I find in a bag concern me. There is often more dust in lump bags and that can impair airflow.
http://amazingribs.com/tips_and_tech..._charcoal.html

Thanks Meathead. Yes, I have heard about other 'things' in bags and watch the lump as I pour it into the chimney. The Full Circle brand has been void of such 'things' so that's a good thing, but still always check.

Full Circle review:

http://www.nakedwhiz.com/lumpdatabase/lumpbag77.htm

~Gunsmokers~

[vandy]

I totally agree with everyone else on the Royal Oaks, I am not impressed and in fact gave a full bag of it away. I will be going back to Chef's Choice brickets as soon as I can. I like it better than anything available around my area which is the Memphis area. I like the way it makes my steaks and just about anything else taste when cooked with it. I guess that is why some of the better BBQ places around here use the Chef's Choice brand, I know the Rendevous uses it from what I hear.

[CeramicChef]

As I discuss in my detailed article on charcoal, because lump is unevenly carbonized it often produces more smoke than briqs. Problem is that I don't have control over the type of wood and the amount of smoke. So I prefer briqs which, when fully lit, produce little smoke and I can then CONTROL the quantity and flavor of the smoke by adding the wood of MY choice. I know lump SEEMS more natural, but the hunks of lumber and plastic I find in a bag concern me. There is often more dust in lump bags and that can impair airflow.
http://amazingribs.com/tips_and_tech..._charcoal.html

Meathead - you owe it to yourself to give FOGO and honest assessment. I promise you that FOGO addresses every one of your concerns.

I, like you, am a stickler for quality. That's exactly why I use FOGO. You don't have the issues with FOGO off gassing rancid smoke. It is a mostly neutral odor, maybe some very slight oak undertones. I get exactly the smoke flavor I want with the smoke wood I select. FOGO doesn't ash up your cooker as is the case with briquettes and their binder. And as I address in my quickie review up above, with FOGO, you get only pure lump not a bunch of crap. As for the fines you find with any charcoal product, FOGO's fines are the least I've seen, and I've been burning lump for over 20+ years.

Great site you have here. Thanks for all you do for us! Here's to great cooks and even better memories with family and friends.

[Breadhead]

I'm not trying to be a kill joy on premium lump but I'm very happy with the lump I've been using for 5 years. It's 45 cents a pound. Based on the results I've gotten burning that inexpensive lump I see no sense in trying any other lump.

I buy it at Smart & Final stores. It's 40 pounds for $18. It's made out of mesquite in Mexico.

[Strat50]

I use what I can find locally. They all work fine, but I'm gathering materials to make my own lump from our abundant local alder, birch(very underrated), and so forth. A 55 gallon drum, a 30 gallon drum, a couple fire bricks, and some firewood will do the trick. I have experimented with making my own, and it's really easy, although a bit time consuming. I use the fines as a garden addition(biochar), and just keep the larger pieces for cooking.

[jvankirk]

I like Wicked Good when I'm being lazy... I, like Meathead, enjoy controlling the smoke flavor a little more with briquettes. I like the overall flavor of Wicked Good on most all meat.

[Spinaker]

Down with Royal Oak. I found a rock the size of a golf ball in my bag of lump tonight. Tons of pieces that weren't fully carbonized. And it doesn't burn very well. I was having trouble getting it going in my chimney today. The Good One makes some really good stuff. I get that from a local supplier from time to time.