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Any Fogo fans?

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  • ColonialDawg
    Club Member
    • Oct 2017
    • 399
    • Coastal VA

    #16
    I’m guess I’m the outlier in the group. I tried FOGO and didn’t care for it. Too many small pieces, dust, and crumbs for my liking.

    I prefer B&B lump personally. Larger, more conistent pieces and very little dust/crumbs. It burns hot and produces very little ash.

    Comment

    • rwalters
      Club Member
      • Aug 2017
      • 364
      • MAK 2 Star -- Blackstone Griddles

        I am not a vegetarian, but I eat animals that are

      #17
      I have been using the FOGO black bags for years in kettle. Before that, I issued the super premium in my kamados. Absolutely love the FOGO product.

      Comment

      • SmokeyGator
        Club Member
        • Jul 2016
        • 777
        • Miami, FL
        • Primo XL
          Cyberq controller
          Sierra Nevada IPA

        #18
        Another hometown brand for me. The importer is only a few miles from my home.

        Its all I get. I have tried other brands, and all I can say is they do burn. But the BJ Wholesale lump often has rocks and other weird stuff in it. Like for example, wood that is CLEARLY flooring. Tried BGE brand (made by Royal Oak) and it’s not really any different from Royal Oak, except in price. Lots of medium to small chunks, not many larger chunks, and too much shake to be “premium”. The Royal Oak brand is OK, given it isn’t priced or marketed as “premium”. I’d buy it before BGE brand, it’s the same stuff for about 1/2 - 1/3 the price.

        The Fogo super premium is consistently better. More large chunks, fewer small chunks, and less shake. More of what you pay for is usable. I get more burn time per bag too, which acts to offset the higher price (don’t buy as much and more cooks per pound).

        Give it a shot. If you don’t think it’s all that, don’t order more.

        Comment

        • AZ Fogey
          Club Member
          • May 2019
          • 57
          • Surprise, AZ
          • Mike O'
            RecTec Stampede w/ Grill Grates
            Makers Mark on ice with a dribble of water.

          #19
          I've used a bag of Fogo and it's high quality charcoal. I like it a lot. I've also used a bag of Jealous Devil which is also very good stuff. I lean a little toward liking Fogo more, but I need to do a lot more cooks with each to really develop a preference. Go for it, I don't think you can go wrong importing it.
          Last edited by AZ Fogey; September 13th, 2019, 08:33 AM.

          Comment

          • fttank
            Club Member
            • Dec 2016
            • 221
            • Huntington Beach, CA

            #20
            I'm a big Fogo fan myself. Only have used the Super Premium. I'm currently working on a bag of Kamado Joe Big Block: low ash, very big chunks (overall I think larger than Fogo SP). Would buy it again. Costco always has bags when they have the Kamado Joe Road Show in the warehouse.

            Comment


            • Bobmcgahan
              Bobmcgahan commented
              Editing a comment
              I tried the Kamado Joe Big Blocks and really didn’t like it. It took forever to get the lumps lit. This may simply be an issue with big lump charcoal. I decided to stick with Kingsford Competition. I don’t see any difference in flavor.
          • kelton
            Club Member
            • Jan 2018
            • 4

            #21
            I’ve tried JD and FOGO and they’re both really good. I think JD may burn a little hotter but it gives a different sort of smoke which I think takes some getting use too. Rock wood is also pretty good as well very mild smoke.

            Comment

            • radshop
              Charter Member
              • Mar 2015
              • 397
              • Orange County CA
              • Lone Star Grillz 20x36 offset
                Weber 26" kettle
                PK Classic
                Weber Genesis gas grill
                Lodge Sportsman Grill
                Weber Smokey Joe Silver
                Smoke Hollow 44 gas smoker
                Cheapo Brinkmann charcoal smoker with DIY propane conversion

              #22
              Just in case you're still not convinced, here's my FOGO mini review after my first bag a few months ago. https://pitmaster.amazingribs.com/fo...872#post706872

              tldr; I'm a fan. Actually finished off my second bag now and will be buying more soon.

              Comment

              • Alphonse
                Club Member
                • Oct 2019
                • 62
                • LA (Lower Alabama, gulf coast area of Alabama)

                #23
                I use three different Fogo offerings - their Super Premium, Quebracho, and Marabu. I am a fan of all three.

                As Pequod mentioned the Super Premium is a bit large and I will likely shift to Premium when my stock is depleted. I use it in kamados.

                The Marabu is no longer available but they've hinted they will try to stock it again. I use it in a Konro grill. While I don't have a lot of experience with it. The Konro is quite new but I can tell you the Marabu is dense and hot! Hopefully it will be stocked again by Fogo before my stock runs out.

                The Fogo Quebracho is dense. It is made from ironwood and it burns hot as well. I use it on PK360 to grill steaks and the like. It is a champ at that.

                BTW, I have and use Jealous Devil as well. I think it is similar to the Fogo Quebracho.

                As you can tell, I like Fogo. I will also buy more Jealous Devil when my stock depletes.

                Comment


                • Henrik
                  Henrik commented
                  Editing a comment
                  Great, thanks for the input!

                • grillinglousiana
                  grillinglousiana commented
                  Editing a comment
                  i use all the different fogo,and b&b,on steaks on my pk orginal,fogo in green egg,and barrel house
              • au4stree
                Club Member
                • Aug 2018
                • 409
                • Birmingham, AL
                • Weber Summit Charcoal Grilling Center (WSCGC), PK360(graphite), Jumbo Joe and PBC. Weber kettle @ the hunting camp.

                #24
                Originally posted by ColonialDawg View Post
                I’m guess I’m the outlier in the group. I tried FOGO and didn’t care for it. Too many small pieces, dust, and crumbs for my liking.

                I prefer B&B lump personally. Larger, more conistent pieces and very little dust/crumbs. It burns hot and produces very little ash.
                I'm in the same boat ColonialDawg . I tried 2 bags and got the same results, smaller pieces and didn't notice a difference in burn times, compared to my B&B lump. I realize any brand of charcoal is subject to how it is handled by shipper/carrier, but cannot justify the price of Fogo, at this time. This is especially true since B&B or RO lump is so readily available and consistent in my area.

                Comment

                • grillinglousiana
                  Club Member
                  • Jul 2019
                  • 14
                  • Denham Springs Lousiana

                  #25
                  I use fogo on my green egg and barrell house cooker all the time,b&b brickets on my PK orginal for steaks.

                  Comment

                  • pjlstrat
                    Club Member
                    • May 2019
                    • 217
                    • Massachusetts
                    • Grills
                      Primo XL
                      Weber Genesis w/ rotisserie

                      Thermometers/Controllers
                      Thermopen
                      ThermaQ 2 Channel
                      Party Q
                      Smobot

                    #26
                    Thought I would give this a bump......For those with Komodo's are you using the the FOGO Super Premium or Premium.? I have been using the Super Premium in my Primo XL for about a year now and been happy...For the most part....The chunks are HUGE. But they are a pain to get lit!! I did 6 racks of babybacks for a recent Christmas party and wrestled to get it lit, wrestled to get to temp, and to hold. (Probably the worst batch of ribs I have made in a long time, People ate them, but I was not happy with them.....I was considering dropping to the premium for increased surface area, should be easier to light....or maybe a mix of both........Or maybe I am overthinking this like I do with everything else

                    Comment

                    • Mark V
                      Club Member
                      • Oct 2018
                      • 152
                      • Minnesota

                      #27
                      I tried FOGO one time, in a Big Green Egg. First, there were chunks as big as my head, that is not good. Trying to break it up didn't work, made too much of a mess. Maybe they have done better in the last year or two. But, for the first time in 20 years with the Big Green Egg, that stuff flared up late and I had a 400 degree oven on my hands when I was expecting it to hold at 250 like every other lump I had ever cooked with. I have stayed away from it, tossed the bag I had.

                      Comment

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                      Meat-Up in Memphis 2020

                      Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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