Lump Charcoal
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I’m just about finished setting up my new Primo XL. Been trying to look for what is the best Lump Charcoal to use and every brand claims they are the best. Any opinions on what to look for? Thanks
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to Chef on last edited by Tex_77
Chef I’ve used Rockwood(pricey), B&B Mesquite lump, B&B Lump Oak, and Royal Oak. Currently using B&B. Those two brands are the most readily available ones in my area. A store has started carrying Jealous Devil, i haven’t tried it, but it is really pricey, but supposed to burn hotter than hell and last a long time.
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We don’t have much of a selection up here, but I like cowboy when I can find it. GFS brand is okay but I don’t get the heat, also I find a few rocks in every bag. I have tried a couple of standard brands, like Kingsford but the bags were so small that I could only fill my chimney once or twice. They were better heat and time, Cowboy is a compromise when I can get it. Burns hot and decent burn time.
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Chef
i havent done comparisons as this is the only thing i buy. I like it -
Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to twilliams on last edited by
twilliams Is that a local brand? I don’t think I’ve ever saw that one before.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 i will have to look where its made, i buy it here at piggly wiggly in Wisconsin
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I have good luck with Royal Oak here in Oklahoma
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I watched a YouTube video awhile back, about a year ago. They went through a half dozen or so brands rating chunk size, dust, burn, etc… Might be what you are looking for if you can find it.
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My favorite is B&B Oak. The pieces are relatively similar in size without much dust or tiny bits, so it burns consistently. It’s not scrap. Their hickory and mesquite lump is excellent, too, but I stick with the oak and just add chips or chunks if I want to add other wood flavor to mix.
Royal Oak is quite good, too, and it might be easier to find over a larger area. Being so close to B&B’s hometown, I don’t know how widespread it actually is.
glen I’m glad to hear that Cowboy is good stuff. I tried going with Cowboy a good 15 or so years ago because the cost was so low. However, it was awful. Pieces were all sorts of sizes and shapes because it was a bunch of shop scrap. A buddy of mine even got a piece that obviously was floor tile.
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Tex_77 yes made in oak grove, Wisconsin
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But i do find that the size of chunks vary quite a bit
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to TexLaw on last edited by
TexLaw Cowboy is still a bunch of trimmings, it it is the better of the other limited brands. Other than making my own I just have to deal with whayis available.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to YooperDog on last edited by
YooperDog May be my cooking style but I never thought size disparity a disadvantage
I get longer cooks from cowboy but I note our variety here is limitedGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
glen I don’t get too wound up about size disparity when it comes to lump, but my problem with Cowboy was that I would get something like a 4 to 8 inch chunks of a 2x4 up at the top of the sack, a whole bunch of 1 inch nuggets at the bottom and good only knew what might come in between. It was no big deal if I was using that to start off my offset, but it was a pain to light in my chimney starter and a pain to distribute around my grill.
On a side not, a product I’ve come to love is B&B’s competition “Char-Logs.” It’s sort of the opposite of lump in that it is dense, and it burns slowly and more cool. It has no fillers or other nasty stuff that you don’t want on your food. It’s what I go to when I’m more concerned with a longer, gentler grilling and aren’t concerned about that 1000-degree sear. I also use them for starting my offset.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to TexLaw on last edited by
So here is my bottom line on charcoal, buy what is available locally, or you can get a store to order in for no extra cost (ie site to store through Ace Hardware or the like). I don’t see any sense in paying to have something shipped in just because “it’s the best” in someone’s opinion, maybe even your own. Also think about how many hands are going to handle a bag of charcoal if you have it shipped to your door, don’t even begin think they are going to handle it with care. Even terrible store brand charcoal such as Kroger or the like, still puts off heat and will cook your food. TexLaw I have seen the char logs, but have never used them, I might have to give them a shot if they go on sale. B&B briquettes in a 17.5# bag are on sale for 9.99 right now at my local ACE, and if I spend $50(which is nearly impossible not to do in a hardware store) I have a coupon for $15 off, which makes them $7 a bag, I’ll probably get some and try them out in my PK.
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I have tried B&B, which is pretty good, Western which I liked the most actually (especially for steaks, etc as the lumps were smaller & more consistent) & the price was right too, & Royal Oak & Cowboy too. I used to also make my own, but it is a job & you really need to be able batten down the hatch once you get the cut wood chunks in there to turn to charcoal.I still have several sacks full & it is truly what I like the best & I know what I am getting. The price is very right, but I work for peanuts.
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calldoctoday I’ve got tons of french and american oak ‘shipping bungs’ used when shipping wine barrels. I’ve been meaning to turn them into charcoal for a couple of years now but have yet to get around to it. They are perfect briquette size.
