Does anyone use Royal Oak charcoal? I don't mean lump, rather the briquettes. Lowe's has the 15# bags for $5.99. I have always used KBB in my Webers. Does anyone recommend Royal Oak?
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John "JR"
Minnesota/ United States of America
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I haven't used their briquettes, but I haven't had great luck with the RO lump. LOTS of FM in the bags. Not the same thing but I swore them off a long time ago. Not trying to be a hater, just telling you my experience.
Oh btw Spinaker I'm jealous that you can go to the Caribbean a (couple) times a year. I'm not a swimmer but sounds like a great time. And my wife won't fly so I'm kinda stuck to driving. Might be able to ditch her for a bit though????
Trust me. They aren't ritzy trips. Like I said brother, being single and not caring where I sleep helps, a lot!! Steve B It whats under water that matters. To me, thats where the true paradise lies! Ditch the wife and come blow some bubbles! Hahahahaha
With a little incentive maybe I could try to kill myself under water. Just kidding. Would be one hell of a trip. You never know. I do love the ocean and its beautiful surroundings.
I've used several bags of Royal Oak briquets without any problems. Can't recall where I caught it on sale, it was early-ish last year.
Food tasted fine, no problems with fire or temp management.
Hope this helps some!!!
LOL Spinaker Yeah, I am alla dat, n' a side o' fries! Got lotsa' purty-colored pieces o' cloth wit' bling ta prove it! ;-)
Mine was Royal Oak Hickory, mebbe different? I dunno?
Last edited by Mr. Bones; February 10, 2017, 07:45 PM.
I can buy lump Charcoal here in Argentina. I think they source it here as there are F A regulations in the North of Argentina where it comes from. Being from Argentina the quality is sure to be crap. If it sparks alot it is not hardwood " Que Bracho" as claimed.
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
I have tried Royal Oak briquettes on a few occasions. I have found, strangely enough, that I like RO better than KBB for low 'n slow. I don't like RO for higher temp cooking. It seems like I can't get good temps with it. For higher temps I use KBB.
So for me, Royal Oak for low n slow, and KBB for higher temps. Hope that helps.
Has anyone tried the Kamado Joe lump? At Christmas I got a Kamado Joe from my local Ace. They brought in the KJ lump and asked me to try it. I am a newbie but is burned longer than the Cowboy Lump or Royal Oak I was using and had many more large pieces. I was pleased with the outcome when I used it but not really able to give an honest comparison.
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