Originally Posted by MostLarge
I find almost no ash when using Cowboy brand but a little less wood flavor (I add hickory, apple and cherry (depends on my mood)). Tons of ash from Kingsford. I will start with lump and probably never look back.
Anyone use Big Green Egg brand lump? Reviews have it much better than Cowboy but I think it is a little more expensive.
Anyone in central fla. no of a good source for quality lump?
Take a look at the authority on charcoal performance:
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera".
Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500
Proud Pellet guy cooking on real wood.