Was able to get a bag and am doing a brisket this weekend. Usually use Full Circle Lump or The Good-One Lump. What are ya'lls thoughts on this Fogo brand? Thanks for sharing - good or bad.
Gunsmokers ~
Gunsmokers ~
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I wondered what FOGO meant, thought perhaps it was one of those internet acronyms. For the others like me who don't know, here's a link to the website:
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FOGO lump... Is the highest priced lump on the market, that I know of. I pay $0.50 per pound for my lump. I could be persuaded to pay up to $0.75 per pound for lump maybe, but not a penny more. Last I checked FOGO was pretty close to $1.50 per pound. That means I could buy 120 pounds of my lump for the same price of a 40 pound bag of FOGO. Unless there's some gold nuggets in every bag of FOGO, I'll pass! BGE lump is right up there with FOGO too.😬Comment
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This is a good read: http://amazingribs.com/tips_and_tech..._charcoal.html Perhaps the more expensive brands use select woods, or maybe they are just selling a brand name. I don't know, the FOGO website doesn't seem to offer any reason why theirs is superior and worth the extra cost. -
My inexpensive lump is 100% mesquite and made in Mexico. It has a little more dust than I would prefer and I find a couple pebbles of rocks in the bag, sometime. I have to break up the really large pieces with a heavy hammer once in a while. At 1/3rd the price of FOGO, I'm a happy customer.👍
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Thanks. Already have the bag so price is not a concern....looking for folks' opinions that have actually used it.Originally posted by Breadhead View Post
Gunsmokers ~
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I just ordered some FOGO this morning, it should be here on Friday. Everything that I have heard, has been positive. Except the price. I am looking forward to giving it a try, finally. I usually burn Rockwood, but I wanted to give FOGO a try.Comment
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FOGO is wonderful lump. Here in Montana, I have limited options for lump and I found myself rationing it for special occasions or longer low-temperature cooks. The difference is the chunks are so large compared to anything I have found, you can hand stack huge chunks toward the bottom of your cooker (kamado) with little compromise on airflow.Comment
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I completely agree with allsid, Fogo is great lump. It's all that I will use on my WSCG, because my wife says she can taste the difference and won't allow me to cook her anything on any other charcoal.
Gunsmokers, what kind of cooker will you be using it on? It seems to make the biggest difference in flavor on kamado style cookers, likely due to their lower airflow.Comment
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I have used some FOGO for awhile. The chunks are so large I sometimes put some Royal Oak on top of it. Fogo seems to last quite a bit longer than some others do for me. I would like to try some Rockwood Lump that so many in The Pit seem to like. I'm not posting here to create controversy. It's just interesting what works for each of us and what's available locally.Comment
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Howdy pard - I am using this in my Good-One Open Range. I have a nice 9 lbs USDA Brisket from Lobels on it's way. Reckon it will be a nice Fathers DayOriginally posted by wbzipf View Post
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I have used the FoGo many times in my BGE, and love it. Yes it is pricier but the lump I can get locally has lots of small pieces and dust that just get wasted. I have done 20 hours cooks with this without having to add any, and when done there is still enough left to start my next cook.
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I'm sure that most, if not all, know this site for charcoal ratings, http://www.nakedwhiz.com/lumprankpoll.htm
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It's pretty good, but like others have written, it is also expensive. Especially considering that you've bought it to burn it!
I'll get it when I want to splurge, otherwise whatever I can get at the grocery is fine. It all goes to ash and stomach, in the end.Comment
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- just we go in the ground.
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