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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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Old 02-12-2018, 10:07 AM   #16
thigpen1
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Originally Posted by el luchador View Post
have you perchance used lump with no wood for flavor. I have practiced with that a lot and can say that good lump(I no longer buy RO lump) has almost no flavor
What lump do you use. I use a BGE and RO, I don't taste the lump when cooking pork, but when I cook beef or chicken on the BGE with lump I definitely get a funky taste from the RO
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Old 02-12-2018, 10:22 AM   #17
el luchador
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Originally Posted by thigpen1 View Post
What lump do you use. I use a BGE and RO, I don't taste the lump when cooking pork, but when I cook beef or chicken on the BGE with lump I definitely get a funky taste from the RO
I got a little weird taste from the RO too.

I use B&B hickory. very neutral flavor.

I also LOVE mesquite lump(its AMAZING on chicken by itself) but its a long drive for me to get it and the stuff I can buy is 1/3 powder.
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Old 02-12-2018, 10:35 AM   #18
scott3705
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Originally Posted by el luchador View Post
have you perchance used lump with no wood for flavor. I have practiced with that a lot and can say that good lump(I no longer buy RO lump) has almost no flavor

Maybe I need to try something other than Royal Oak then. In my neck of the woods, it seems like all I see is Royal Oak or Cowboy. (My understanding is that BGE is Royal Oak... just different packaging?)
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Old 02-12-2018, 10:40 AM   #19
el luchador
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Maybe I need to try something other than Royal Oak then. In my neck of the woods, it seems like all I see is Royal Oak or Cowboy. (My understanding is that BGE is Royal Oak... just different packaging?)
I get my b&B at Academy sports but I also understand walmart now carries it?
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Old 02-12-2018, 10:57 PM   #20
Badjak
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I have seen some threads coming past about high temperature brisket.
Maybe that's worth giving a try?
I would assume that the brisket will have a bit less of a wood/charcoal taste because it's on it shorter?
Personally, I use hardwood lump on my wsm. I hardly ever add extra wood as I find that a bit overpowering in taste (combined with the lump charcoal)
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Old 02-13-2018, 06:46 AM   #21
el luchador
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Originally Posted by Badjak View Post
I have seen some threads coming past about high temperature brisket.
Maybe that's worth giving a try?
I would assume that the brisket will have a bit less of a wood/charcoal taste because it's on it shorter?
Personally, I use hardwood lump on my wsm. I hardly ever add extra wood as I find that a bit overpowering in taste (combined with the lump charcoal)
If you ever want to try mild wood, give apple a try. Really mild but it adds an extra component
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Old 02-14-2018, 12:40 PM   #22
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Bump just to see. Got one vote that gf are lighter than a wsm and another that it might not matter for my pallet.
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