First time using Royal Oak lump.

WilliamKY · 06-18-2018, 06:45 PM

I know I know, it sounds crazy but it's true. I've been a KBB or other briquette user all my life. I tried some really cheap lump once (I think it was Sam's Choice from Walmart). It stunk and the meat tasted bad,just horrible. I deemed it not for me and stuck with my trusted brand. Sooo, I gave the Royal Oak a shot this weekend and I was impressed. It smelled great when burning. I noticed it burns quite a bit hotter so there will be a learning curve for me but I definitely plan to use it more often. I will still keep the trusty KBB around too.

If you're wondering what I cooked, it was simple all beef hot dogs (Chicago style). I will swallow my KBB pride and say these dogs were better than ones I've done on briquettes.

Smoking Piney · 06-18-2018, 06:50 PM

I use RO lump in my BGE. Some bags are faster than others as far as clearing the grey smoke, but overall it works for me and the price is right.

Joe Black · 06-18-2018, 08:48 PM

I start the fire in my stick burner with about 3/4 chimney of good lit RO briqs. Then I follow with 3/4 chimney of RO lump. While the lump is lighting up real good, I’ve got 3 or 4 good splits warming on the FB. When the lump is showing good coals, I put on some splits and cook with them throughout. Always have some splits pre-heating to add when you need more fuel.

hurricanedavid · 06-19-2018, 06:35 PM

I use RO Lump exclusively and have always been pleased with the results.

Stlchucky · 06-19-2018, 06:53 PM

I used alot of RO lump in this and food turned out great.
It burned sticks to.

JVM59 · 06-19-2018, 08:03 PM

I have always been pleased with Royal Oak Lump. It's always in my BGE, and this past weekend I used it in my LSG Mini Cabinet to cook a 20# turkey. Worked great. I hardly had a dustpan of ashes to clean out after a 6 hour burn.

LYU370 · 06-19-2018, 08:38 PM

Quote:

Originally Posted by WilliamKY

If you're wondering what I cooked, it was simple all beef hot dogs (Chicago style).

Chicago Char Dogs are awesome. Did you slice the ends like this?

Because if you do, they grill up like this. Signature mark of a Chicago Char Dog.

smoke ninja · 06-19-2018, 08:45 PM

^^^^^^its like alien!

Pife · 06-21-2018, 08:36 AM

I like the way Royal Oak lump smells when burning, but for some reason I find a taste I don't prefer in the food.

I do use the RO briquettes all the time now.

zippy12 · 06-21-2018, 08:48 AM

I use both...

Don't notice a taste difference.. Agreed ROL burns hot....

What I don't like about ROL is the distribution of lager pieces to shattered SH!T

frognot · 06-21-2018, 09:25 AM

I started using RO lump in my BGE when I couldn't get Ozark Oak a few years ago. It's easy to get and cheap and works okay.

Sure miss Ozark Oak.

Andy, will score the ends of my hot dogs next time

WilliamKY · 06-21-2018, 02:14 PM

Quote:

Originally Posted by LYU370

Chicago Char Dogs are awesome. Did you slice the ends like this?

Because if you do, they grill up like this. Signature mark of a Chicago Char Dog.

Thanks for the reminder. Slicing the ends is the one small detail I always forget to do.

06-18-2018, 06:45 PM	#1
WilliamKY is Blowin Smoke! Join Date: 02-18-18 Location: Louisville,KY Name/Nickname : William	First time using Royal Oak lump. I know I know, it sounds crazy but it's true. I've been a KBB or other briquette user all my life. I tried some really cheap lump once (I think it was Sam's Choice from Walmart). It stunk and the meat tasted bad,just horrible. I deemed it not for me and stuck with my trusted brand. Sooo, I gave the Royal Oak a shot this weekend and I was impressed. It smelled great when burning. I noticed it burns quite a bit hotter so there will be a learning curve for me but I definitely plan to use it more often. I will still keep the trusty KBB around too. If you're wondering what I cooked, it was simple all beef hot dogs (Chicago style). I will swallow my KBB pride and say these dogs were better than ones I've done on briquettes. __________________ Shirley Vertical + Fire Pit Pit Boss 700 Weber 28 griddle Weber 26 WGA Old Smokey Electric. Go Cards!

06-18-2018, 06:50 PM	#2
Smoking Piney somebody shut me the fark up. Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	I use RO lump in my BGE. Some bags are faster than others as far as clearing the grey smoke, but overall it works for me and the price is right. __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

06-18-2018, 08:48 PM	#3
Joe Black Babbling Farker Join Date: 12-05-14 Location: Greenville, SC	I start the fire in my stick burner with about 3/4 chimney of good lit RO briqs. Then I follow with 3/4 chimney of RO lump. While the lump is lighting up real good, I’ve got 3 or 4 good splits warming on the FB. When the lump is showing good coals, I put on some splits and cook with them throughout. Always have some splits pre-heating to add when you need more fuel. __________________ 24"x48" Bell Fab offset 22" Weber Premium Kettle Char-Grill gasser

06-19-2018, 06:35 PM	#4
hurricanedavid is one Smokin' Farker Join Date: 04-26-16 Location: Florida	I use RO Lump exclusively and have always been pleased with the results. __________________ Stumps Baby XL, DigiQ DX3, Large Big Green Egg, XL Big Green Egg

06-19-2018, 08:45 PM	#8
smoke ninja somebody shut me the fark up. Join Date: 01-03-14 Location: Detroit michigan	^^^^^^its like alien! __________________ Let's all just calm down and smoke a fatty

06-19-2018, 08:03 PM	#6
JVM59 Full Fledged Farker Join Date: 06-01-17 Location: St. Louis, Mo	I have always been pleased with Royal Oak Lump. It's always in my BGE, and this past weekend I used it in my LSG Mini Cabinet to cook a 20# turkey. Worked great. I hardly had a dustpan of ashes to clean out after a 6 hour burn.

06-21-2018, 08:36 AM	#9
Pife Full Fledged Farker Join Date: 03-09-17 Location: CorporateCubicle Name/Nickname : Earl	I like the way Royal Oak lump smells when burning, but for some reason I find a taste I don't prefer in the food. I do use the RO briquettes all the time now.

06-21-2018, 08:48 AM	#10
zippy12 is One Chatty Farker Join Date: 01-24-17 Location: Virginia Beach, VA	I use both... Don't notice a taste difference.. Agreed ROL burns hot.... What I don't like about ROL is the distribution of lager pieces to shattered SH!T __________________ Stainless Steel 30gal UDS, 22.5 Webber, Lang 36

06-21-2018, 09:25 AM	#11
frognot somebody shut me the fark up. Join Date: 03-22-04 Location: Allen, Texas Name/Nickname : Charles	I started using RO lump in my BGE when I couldn't get Ozark Oak a few years ago. It's easy to get and cheap and works okay. Sure miss Ozark Oak. Andy, will score the ends of my hot dogs next time __________________ The Texas BBQ Brethren 2024 Spring Bash Planning Thread (link) Large Big Green Egg "If you really care about this place, you'll show some respect for it." deguerre "Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa " . . . which includes frognot, who is a SoCal Pharker by now" gtr