First time using Royal Oak lump.

WilliamKY · Jun 18, 2018

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 · Jun 18, 2018

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 · Jun 18, 2018

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 · Jun 19, 2018

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

Stlchucky · Jun 19, 2018

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

JVM59 · Jun 19, 2018

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 · Jun 19, 2018

WilliamKY said:
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. :wink:

smoke ninja · Jun 19, 2018

^^^^^^its like alien!

Pife · Jun 21, 2018

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 · Jun 21, 2018

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 · Jun 21, 2018

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 · Jun 21, 2018

LYU370 said:
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. :wink:

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

First time using Royal Oak lump.

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