Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Just did a chicken tonight with Weber 22 and SnS. It was about 8 pound oven stuffer roaster. 3/4 chimney of Royal Oak. Really had trouble hitting and maintaining 350 pit temp. Lid on, vents all the way open. Mild day, mid 60s, no wind to speak of. NEVER had that problem with KBB. Anyone else have any observations? I did notice that the Royal Oak briquettes don't seem to be as solidly compressed as KBB.
I guess that's why the Royal Oak was cheaper!
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I have had nothing but trouble with Royal Oak. That stuff is terrible. Never had a good bag, to be honest. I buy it because it cheap and it works to light the KBQ but When I do my Kamado cooks, I use Good One brand charcoal. (which is probably made by Royal Oak, like Green Egg lump, but Good One Brand burns much better than Royal Oak)
Are we talking about lump? I have had no issues with getting temps with lump, but some bags of Roal Oak don't have enough large and medium pieces for good low and slow cooks.
Last edited by LA Pork Butt; May 11, 2016, 01:10 PM.
Reason: Spelling
I used to love Royal Oak. It was my lump of choice. Then some time back I started getting foreign objects in the bag and size of the lump went to heck in a hand basket. I've never bought another bag. It used to be good charcoal.
Interesting reading these comments. I started using it recently bc it's sold everywhere and it was $9 a bag at the grocery store. I was surprised how many big pieces were in the bag. I've had no trouble keeping temps but I've never used briquettes only the lump.
I use the lump in my BGE and haven't seen an issue. I use KBB for all briquette needs, partially because they are super consistent and partially because growing up that's what my Dad used and to me that's the taste of grilling.
I used to use Royal Oak a long time back... but it got scarce here in Massachusetts. In the day, the briqs burned very clean while KB literally had sand and rocks left over in the ash. I've seen reviews of the RO lump that suggest that the stuff from the US is pretty good while the lump sourced from south/central america can be pretty bad. The suggestion was to look carefully on the side of the bag for the source of the wood. That said, I've never used the lump myself, but a friend in Philly swears by it.
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