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Meatgistics - Walton's - Community

LUMP CHARCOAL RE-VISITED

Scheduled Pinned Locked Moved Smoking & Grilling
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  • G Offline
    G Offline
    glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansas
    wrote on last edited by
    #1

    Don’t think this data base chart was in the original thread
    Kind of overwhelming and some ratings are fairly old but lots of info
    http://www.nakedwhiz.com/lump.htm

    Give a man a fish and he eats for a day
    Teach a man to fish and he drinks beer for a lifetime

    lkrfletcherL SurgS 2 Replies Last reply
    1
  • HerbcoFoodH Offline
    HerbcoFoodH Offline
    HerbcoFood Regular Contributors Team Orange Sous Vide
    wrote on last edited by
    #2

    Thanks, this is pretty informative.

    1 Reply Last reply
    0
  • lkrfletcherL Offline
    lkrfletcherL Offline
    lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteran
    replied to glen on last edited by
    #3

    glen Thanks for posting

    Life is a Garden - Dig it.

    1 Reply Last reply
    0
  • T Offline
    T Offline
    tarp Regular Contributors
    wrote on last edited by
    #4

    Thats good info Thanks

    GT

    1 Reply Last reply
    0
  • ND MikeN Offline
    ND MikeN Offline
    ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota
    wrote on last edited by
    #5

    I’ve been following the Naked Whiz for years! Good info on his site.

    1 Reply Last reply
    0
  • RafterWR Offline
    RafterWR Offline
    RafterW Power User Regular Contributors Cast Iron Big Green Egg Kansas
    wrote on last edited by
    #6

    another + for naked whiz. good content on there, helped me pull the trigger on several things and also avoid some things that got over hyped. I burn lump every time I cook on the grill. Typically whatever is around…Small town living. I can sometimes find rockwood, othertimes It is cowboy or BGE brand. Good ol’ Royal Oak is usually easy to find.

    If there is anyone in the South Central KS region that goes through a good amount of lump and would like to split a pallet, I would go in on that with someone.

    Matt W.
    https://www.youtube.com/@rafterwhomestead/featured

    1 Reply Last reply
    0
  • HerbcoFoodH Offline
    HerbcoFoodH Offline
    HerbcoFood Regular Contributors Team Orange Sous Vide
    wrote on last edited by
    #7

    There is a tooooon of information on that website.

    1 Reply Last reply
    1
  • SurgS Offline
    SurgS Offline
    Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
    replied to glen on last edited by
    #8

    glen that is a crazy amount of info. Thanks for the post.

    “A smooth sea never made a skilled sailor.”

    1 Reply Last reply
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