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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-08-2013, 03:48 PM | #1 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Cowboy Lump- Old vs New
I decided to start a new thread about this
I bought a bag of the sale Cowboy Lump on Sunday from True Value, it was an old bag (made in USA) and it was mill scraps. Not that thats bad, just what it is. Very similar to RO First pic second pic is from a new bag I just bought today from another TV, they just got this shipment in, made in Mexico. Totally different stuff. third pic is both together, old on left. So this should answer the question that yes, the new stuff from Mexico is different. I bought 3 bags of the new, all were like this no dead frogs in either bag
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] Last edited by ButtBurner; 07-23-2015 at 07:22 AM.. |
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05-08-2013, 03:57 PM | #2 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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I've run a few bags of the new and improved through my 26.75 OTG and its pretty nice stuff, especially compared to stock Kingsford. Little sparky when I first turn it out of the chimney but no big deal. Have not tried a long cook with it yet?
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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05-08-2013, 03:59 PM | #3 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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its taking off in the chimney right now. Sparks dont bug me. I find that the more natural lump usually sparks more when lighting anyway
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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05-08-2013, 04:02 PM | #4 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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I see no difference in the pictures shown. Both look adequate.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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05-08-2013, 04:05 PM | #5 |
Full Fledged Farker
Join Date: 03-19-13
Location: NJ
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The type on the left is what Cowboy has been up here in NJ since last year. Not a big fan of it all... Burned very quickly, not at all hot and I went through 2 20lb bags on an 8hour cook. Was not happy with it at all. I guess the old stuff was better however I never used it. RO has always been good to me so ive stayed with that and Blue Kingsford
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05-08-2013, 04:15 PM | #6 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
if you cant see it, then I dont know what to tell you, I guess it doesnt matter anyway.
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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05-08-2013, 04:36 PM | #7 |
Full Fledged Farker
Join Date: 09-10-12
Location: Independence, MO
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I see a difference, hell the old has a 1by in it
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Assassin w/ guru, lots of gateways, competition trailer, super fast BLACK thermapen! 180 and 700+ CLUB!!!!!! |
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05-08-2013, 04:39 PM | #8 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Ah!! I'm on my phone.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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05-08-2013, 04:49 PM | #9 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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the piece in the front is some kind of siding or maybe its from furniture, it has grooves cut in it. Like I said nothing wrong with mill scraps, I do notice that the new stuff is burning slower.
I have both grilling up some salmon right now with both new and old.
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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05-08-2013, 06:17 PM | #10 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Carbonized Wood is carbonized wood it makes no difference what tree it came from the BTUs are the same ounce for ounce what changes the game is the size of the pieces. Smaller pieces will burn up more quickly because of their low mass. I use the stuff from HEB that is trucked up from Old Mexico. It probably came from the same kiln as the Cowboy. At 4.87 for 10 lb it 's a good deal.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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05-08-2013, 06:21 PM | #11 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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after my cook I shut down the coals.
I do not see much of the millwood scraps, but I still have plenty of the new stuff left. It does burn longer. I have no doubt about that.
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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05-08-2013, 07:06 PM | #12 | |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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Quote:
http://www.nakedwhiz.com/lump.htm
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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05-08-2013, 07:24 PM | #13 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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I tried a bag last weekend... Nice large lump, a 5 - 6 pound load lasted slightly over 8 hours. I'm glad they got their act together and have a good price on much better charcoal.
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05-08-2013, 08:49 PM | #14 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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I did get a bag just to see if they had changed. They bag was definitely full of branch-type pieces, not lumber scraps, however the smell was just too pungent for me. Once it ashed over it was fine but I usually like to leave a little unburned lump in for flavor. I couldn't do that with the new Cowboy. But it was a nice change to see chunks of wood that I could tell where they came off of the tree.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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05-09-2013, 07:20 AM | #15 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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after last nights short test cook, I am going back for more and stocking up.
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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