Kingsford briquettes or royal oal lump

[bucko]

Which one do the brethern prefer been trying royal oak lump but man it smells like kerosene when lighting going back to kingsford

[sniperfx]

Neither, sorry. Rockford is what we use in comps. Burns clean and consistent every time with no funky smells.

[MistrTJ]

Kingsford for long and slow smoking on my WSM, and RO Lump on my Performer grill for high heat searing burgers, steaks, chops,for me

[cheez59]

I like KBB for the consistency. Same thing every time. Low & slow or hot & fast it simply performs.

[Dmakkk]

RO Lump

[ChrisBarb]

KBB smells weird to me. Very chemical. IMO, try the Weber briquettes. They seem to be the best widely available brand.

[mytmouz]

I use both. I cook with the Lump, and burn stumps with the briquettes...

[Bob C Cue]

I use KBB, apparently because I lack the ability to detect a nasty chemical smell.

[slackdogbbq]

For me RO lump produces the best flavor of any I have used.

[SmoothBoarBBQ]

KBB makes me queasy... the smell coming off of those briquettes during a low and slow cook is nauseating. I cook with either Royal Oak lump or Cowboy Lump. Lump has always given me a better overall flavor and it's a nice, even heat as well. I won't go near KBB anymore... even thrown some away as my wife grabbed the wrong bag when she went shopping.

[T.Mac]

I use both. Kingsford alone, unless I'm doing minion method, then I'll use a few fully lit Kingsford briquettes in the center of whatever kind of unlit lump I have on hand.

[NY Pork Junkie]

Kingsford. I recently switched to charcoal after a decade of cheap gas grills, and pretty much anything is a step up from gas!

[aerotech11]

RO lump. I've had good results both hot and fast as well as low and slow. About to put some ribs on right not using RO lump.

[Cook]

I will use both KBB & RO lump...but I prefer the RO.

I have a friend that buys RO briquettes by the pallet, but I have not tried it as yet. Seriously though...he had a pallet shipped to him every so often.

The KBB does taste more chemically...at least I can smell & taste it. It's not that off-putting, but the RO lump gives me a cleaner taste & allows me more actual wood-smoke flavor.

The RO lump burns faster, but that's ok. I normally wrap & finish in the oven anyway so I really don't care.

Like I said, I use both on a regular basis...but I prefer RO.

PS...I generally cook on a WSM 22.5 with three fist sized chunks of mild(ish) wood.

[Our2Girls]

Subscribing as I have been using both as of recently. I used to use just RO lump, but I started buying KBB on holiday sales because it made it hard to pass up. I have been blending the two.

[ncmoose]

RO lump

[Big George's BBQ]

I use lump all the time in The Egg