What kind of lump charcoal do you use and what do you pay?

[Oak Smoke]

I’ve used B&B for about 2 years. It cooks great and has some true chunks in the bag. The 2 bags of Rockwood I bought recently are mostly thin flat pieces, very few real chunks. The Rockwood cooks great and seams to last good on a long cook. The only complaint I’ve ever had with B&B was an occasional bag with a lot of small pieces. I think that can happen with any brand. Neither of these is going to bust the budget. I think you’d be happy with either one. I did buy a bag of cheap stuff in a bind last year, I don’t remember the brand, but it was the only time I’ve ever found rocks and partially carbonized pieces in a bag. It also popped showers of sparks out my lower vent.

[Attjack]

I've had rocks in cowboy and frontier if I recall correctly.

[Lock Stock and Barrel]

You do realize that most of these lump charcoals come from South America, Mexico and Asian countries. There is no telling what kind of wood is in these or what else including treated wood, creosote pole pieces, rocks, metal, painted trash wood. As a purist of stick and lump I prefer to see such titles as 100% oak or 100% mesquite on the labe even though mesquitee may come from Mexico. Look at http://www.nakedwhiz.com/lumpindexpage.htm?bag it is a tell all review site of charcoal that gets you more info than we probably need to know but reading reviews I find I like the stuff that burns around 1200 degrees instead of cooler due to my larger smoker volume in my pit. I also frown upon foreign countries supplying my wood due to my innate distrust of low cost labor and cheap materials equals imported charcoal that may have little or no quality control. Royal Oak, one of my favorite old time briquette brands has Argentina, Brazil, Paraguay and some USA lump bags. I am a firm believer is USA made products but I am sure someone is probably gaming the title made in USA. Have not tried the hot burning coconut shells but will do so in the near future. Just be aware there are no rules or regulations in this industry so if I tear down a 1900 Victorian house and sell the lead painted wood to the charcoal manufacture there is no reason to stop anyone from adding this to their charcoal product.

My take is just know what your buying before you use it to cook quality BBQ for your family, and grand kids.

And by the way, I have tested and removed lead paint from my 1928 craftsman cottage when redoing the old windows!

[jfmorris]

Only once did I try lump, and it was a big bag of "Cowboy" brand lump charcoal, and I used it on the 4th of July in my offset for direct grilling, using the charcoal pan that slides into the bottom of the cook chamber. Main thing I recall about it was that the grate temperature was over 700 degrees and all of the hamburgers were bursting into flames almost instantly, and I had to move most of the cook over to the Weber Genesis. It burned way hotter than I was used to with Kingsford, and certainly too hot in that grill for direct grilling.

I may pick up a bag of B&B or something similar just to play with in my kettle soon.

[Attjack]

I used lump exclusively until I started posting here. Then I gave briquettes a shot.

[ClayJones]

Now what do you use Attjack? All briquettes now? Mix it up?

[Attjack]

I use lump in my Primo XL and my vegetarian only Weber Smokey Joe. In my other Webers the 26, 22, 18, and 14 I tend to use Kingsford. I bought a bunch of Kingsford Pro so mostly that. I might throw some lump in those to sear though.

[Steve B]

B&B for me. Get it from my local ACE store. Runs $16.99 for a 20lb bag. I often get $5 off coupons from them so it’s really reasonable.

[Spinaker]

How many bags you think you could fit in that fancy truck, brother?

[Steve B]

3 maybe 4. Sure wouldn’t want to mark up any of that pretty bed liner.

[LA Pork Butt]

I typically use Royal Oak and catch it on sale at Home Depot for $9.97 and off sale for $12.97. NakedWhiz.com has lots of evaluations of brands of lump charcoal

[Attjack]

Those are the same prices I see here.

[jfmorris]

I know lump seems to be what everyone with a Kamado uses, and I suppose I could try it in the firebox of my offset. That said, does anyone use lump in their Weber with the SNS? Just curious. I've only used ever briquettes in the kettle, and from reading Meathead's advice, he seems to be a briquette proponent.

I currently am still between 25 and 30 bags deep in my stockpile of Weber, Kingsford and Royal Oak charcoal briquettes at the moment, and am hoping to make it through the winter on those. Saving the Weber for long overnight cooks in the SNS mostly, as I can get 10-12 hours with that combination.

[JeffJ]

I've used lump in my kettles. It works fine. For low/slow I like Weber briquettes.

[jfmorris]

JeffJ I second the use of Weber charcoal for long cooks. If it is longer than 8 hours, or overnight at all, I break out the Weber. If its a less than 8 hour cook with the SNS, I'll use Kingsford or Royal Oak briquets. My Lowe's quite selling the Weber, and Home Depot is about $18 per bag, but I picked a bunch up on clearance at Lowe's for $9.99 a bag, down from the $11.99 they were charging.

[JeffJ]

@jfmorris
Yes, our Lowe's stopped carrying it as well. I did see it at Walmart for $15 per bag, but that's a bit pricey. I have 1 unopen bag and I should be good for a while. I'm doing pork butt this Friday but I'll be using the PBC which isn't really low/slow cooking as it runs pretty hot.

[JoeSousa]

I really like the Kamado Joe Big Block XL. Nice, big chunks and not a lot of small pieces and dust. Some of the chunks are almost too big. When there is a Kamado Joe road show at Costco I buy it there. I think it is about $20 (maybe $30) for a 40 lb bag. Great price for the quality.

I love lump charcoal for cooking skirt steak or other thinner cuts "caveman" style where you put the meat directly on the coals.

[Spinaker]

The Caveman Steak, I need to get that done.

[jgg85234]

Kamado Joe Big Block from a Costco roadshow or 40 lb bags of El Diablo lump (mesquite @$12.99 a bag) for my KJ Classic. Only Kingsford in my Weber Kettle with or without SNS. In both cases I think they are the correct tool for the job.

Best regards,

Jim

[SmokeyGator]

Fogi is local for me. It’s from El Salvador, but the importer is based out of Miami. They also import Cuban lump which is supposed to be high quality stuff.

But lately i have been buying the 35 pound bags at BJs Wholesale. It’s less than a buck a pound. I think it’s Cowboy brand. Anyhow it comes with decent size chunks, and it burns. Gets the cooker hot. Hasn’t ever gone out unless I want it to.

Having tried various "premium" brands, honestly I don’t see a big difference.

[jfmorris]

EdF that is useful to know. The only time I tried lump it was Cowboy, and had rocks and crap in the bag, and I didn't know what I know now about charcoal grilling, and burned up the 4th of July cook with it, and swore off all lump!

[EdF]

jfmorris Cowboy used to "suck". It's decent now.

[SmokeyGator]

Actually. It's "western" brand. Not cowboy.

[JCBBQ]

I'm with SmokeyGator just get what's cheap and available. IMHO, it ain't worth buying the premium stuff.

[JeffJ]

I used Western this evening in my kettle and it worked really well. At $6 for a 35 pound bag it was cheaper than KBB when it goes on sale at Lowe's/Home Depot.

[jfmorris]

JeffJ Who sells this Western Charcoal that cheap? Or was that a one time buy/sale somewhere?

[JeffJ]

jfmorris I got it on clearance at Walmart.

[Attjack]

$6 for 35lbs?

[JeffJ]

Yes. That is what I paid. I used Western lump for dinner last night. It worked well.

[Nuke em]

https://www.bestreviews.guide/lump-charcoals

[Craigar]

I have used Timber Charcoal that I purchase from my butcher shop at around $20 for a 20 lbs bag. The bag says made in the Missouri Ozarks from mixed hardwoods, primarily oak & hickory. I can say it burns hot & clean with little ash. I think what I like most is the plain label bag.

[ColonialDawg]

If I ever use lump, I use Rockwood Hardwood Lump from Ace Hardware.

[vandy]

I use the Kamado Joe Big Block in my Big Joe and love it. I tried some Royal Oak and did not like it so I gave what I had left to my son-in-law, I don't think he liked it either. I use Kingsford Pro briquettes in my Weber kettle with SNS.