Originally Posted by dajogejr
After using both in the past few weeks, I'm going to disagree with this statement.
The Cowboy has much bigger pieces, and it is actually tree material instead of scraps (made in Mexico) but the quality is not the same as Royal Oak.
The Cowboy does burn longer, but you get a lot more "Blue" smoke from it then you do RO.
I just cooked several times over the last few weeks on Cowboy. I burn off the blue smoke for a solid hour or more at 400 plus on my BGE.
I can throw RO in there, 20 minutes later it's clean and ready to cook.
I too bought 4 bags for 32ish and had them shipped to my TV locally.
However, after using a bag and a half of 'boy, I'm back to RO on my Egg.
YMMV on your particular smoker, but the RO is where I'll go back to.
@ 20 lbs for Cowboy vs. 17.7lbs for RO, the Cowboy is a better deal, but my food is tasting better with RO and I'm not waiting for all the blue smoke to burn off. I know, I can clean it up a little with Hickory or more chips, but the point is I shouldn't have to. FWIW
I like it fine, it reminds me of the Lazzari mesquite lump I use. I think it has mesquite in it, I could be wrong.
just another weapon in the aresnal I guess.
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie