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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

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Unread 07-10-2008, 01:25 AM   #1
somebody shut me the fark up.
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Default Is Royal Oak Regional?

I use Royal oak lump in my Eggs all the time. I bought a bag at Walmart in Bullhead City and cooked a steak in my Egg this week,. I swear it tasted way better than it usually does. I wonder if possibly the wood to make the lump was a different type to start. If I would have thought I would have read bag and seen if it had an origin of the pakaging. An opinions on this?
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Unread 07-10-2008, 05:25 AM   #2
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I do know ther is a Royal Oak plant 20 minutes from my home. It is in Meta, Mo. There is also one in Salem, Missouri, which is a little over an hour from me. I'm sure there are others but I guess I have to say's a Missouri thing for the most part.
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Unread 07-10-2008, 05:40 AM   #3
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I don't know where they make the stuff, but I'm glad they do!
I love Royal Oak Lump.
I used to swear by the Kingsford coals, now I hardly use the stuff.
I love using my smoker 5 or 6 times before I get enough ash to clean out.
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Unread 07-10-2008, 07:27 AM   #4
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You can usually find the country of origin on the bag somewhere. They have Argentinian, Brazilian, Paraguay, and USA........all with varying degrees of quality.

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Unread 07-10-2008, 07:47 AM   #5
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Default Pallet

I am going to pick up a pallet (56 bags) mid august from Salem Mo. I love the stuff and seen to get double burn times better than K.

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Unread 07-10-2008, 07:52 AM   #6
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I just went and checked and mine all says it is from the USA.
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Unread 07-10-2008, 09:32 AM   #7
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I will take a few bags from ya

Originally Posted by Ashmont View Post
I am going to pick up a pallet (56 bags) mid august from Salem Mo. I love the stuff and seen to get double burn times better than K.
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Unread 07-10-2008, 11:22 AM   #8
somebody shut me the fark up.
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I haven't been thrilled with Royal Oak. Seems to burn too fast in the Spicewine. And it just feels too light to me. Maybe I'm not doing something right.
Wait! Bigmista wrote a cookbook?

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