Originally Posted by Big dawg
I use my weber at least twice a week and my akorn on the weekends and at first I was using kingsford for my kettle and royal oak lump for my akorn. Now I just use royal oak for both I think the foods tastes better.
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Thanks HankB and Big Dawg!
Big Dawg: I used to have a Weber OTG and used Royal Oak exclusively... although I loved the product (quick ignition and good flavor), I would get soooo frustrated by how quickly it burned. I got tired of adding more to keep temp up and stable. It wasn't until I started dabbling with Kingsford K, that I really started to enjoy cooking with charcoal. With that said, are you not noticing a huge burn time/ stable heat difference with Royal Oak vs Kingsford? Just curious...