Lump ?????

[ibait2fish]

I went on line to the company and the shipping was astronomical. Not an option.

Could they tell you if there was a distributor or retailer near you?

 

[1_T_Scot]

I use Royal oak I bought the big ol bag brown bag from sams and it pops and cracks alot and I end up with charcoal dust all over my food uckkkkk! It might be regional though. I'll stick with Royal oak under $5 a bag at menards.

Toss on as much wood as you normally would.

 

[JS-TX]

I use RO for grilling, but I really like True Cue for low n slows. It's very dense and has a good smoke smell. You can find it at certain home depots.

 

[Big Jim BBQ]

Could they tell you if there was a distributor or retailer near you?

Actually I think what I pulled up was a distributor "charcoalstore" and the s&h was $17.99 for a 10# bag. I couldn't find a web site for the company.

 

[Oldschoolbbq]

Fuel..................................;}-

I like making my own lump(nothing you don't want in it),and easy:idea:
With a decent availability to wood,get a small cheap grill or a barrel and start burning the wood then as it gets going good,smother it;I use it along with my sticks and can even use it in my UDS.
Hope this helps and,

 

[Dave Russell]

Whatever you get, stay AWAY from the Cowboy brand. I haven't used it in a while, but I'd almost believe it was burnt flooring scraps....just terrible stuff that burns up twice as fast as anything else.

The Royal Oak at Walmart is ok, but I bet the Frontier at Sams is denser, and there's other brands as well. Someone mentioned the True Que that Home Depot is selling now. It did look like a pretty small bag for the weight. Also, do check out the the B&B if an Academy S. is nearby. You won't be disappointed.

 

[Pyle's BBQ]

What can you find locally? I would start there. Buy just a couple bags and see what you like best. I personally like RO Steakhouse. It comes in the green bag. I get it at Menard's. I would follow the advise of the guys that have used and been unhappy with the the brands mentioned above.

 

[miso_ohio]

Between Cowboy and Royal Oak I have had about the exact opposite results as most here with mine. The Cowboy is great for low and slow and the Royal Oak burns quick and hot so I use it for pizzas of high heat. Granted I am using a Bubba Keg so maybe they react differently in those grills.

From what I understand, even under these two national brands, they are typically made local so they can differ on wood quality from region to region. I am sure there is local stuff that is better but I at least know I can find RO or Cowboy no matter what city I am near so I normally end up with that. I wish I could get True Cue since I have heard great things about it but I think that is more of a Southern thing.

By the way I am in the Ohio area, that may explain why my lump was acting differently from someone in Florida or GA.

 

[Tracenbec]

We have used Royal Oak, Best Choice, Cowboy and Frontier from Sams with the following results, Cowboy I didn't finish the bag because I started finding actual partially unburned scraps of flooring in the bag. Even though when I called they told me it was never finished, I know they glue the stuff together, not cool in my opinion. Frontier, some extra popping when first put on, if you start it in a chimney or set a pan of it on top of the firebox to pre-heat like you do with sticks you reduce the popping significantly. Best Choice and Royal Oak, I really can't tell a difference between them. I know the best choice is made by royal oak and is the same as the USA hardwood version of royal oak.

Happy smoking
Tracy

 

[thull]

I always had such a hard time with temperature control when I had a Bandera (too little airflow control) that I'd be worried about it running too high on lump. I'd lean toward the Stubb's all-natural briquettes at Lowe's or road trip to ATL for Rancher at Trader Joe's (now labeled as house brand). Better flavor and less ash than Kingsford, plus it'd burn cooler. I don't buy the K Competition on principle for selling me coal and clay for all those years.

 

[BRBBQ]

I'm starting to NOT like the taste RO lump produces, I tried charcoal on my last cook and kind of like the taste.:sorry::noidea:

 

[Mister Bob]

I use Royal Oak lump from Restaurant Depot. I throw in a chunk of cherry, apple or hickory (not soaked) with each chimney, depending on what I'm cooking.