Grilling with lump charcoal.

[KC Smoke]

Recently I've had a bit of a time using Royal Oak on the grill. I do prefer the flavor of lump but man it burns so hot and fast. The window for good grilling temperature is really short. I don't have enough fire left for veggies while the meat rests. I have my OTG set with bricks dividing it in half. Any suggestions or comments would be appreciated. Thanks all.

 

[Big George's BBQ]

what are you cooking I have plenty of heat left when using lump in my EGG

 

[IamMadMan]

Widen/lengthen you cooking area by moving the blocks to include room for the vegetables to cook.

 

[gtr]

You can throw a little lump on top of lit lump when you need to re-up, of course, it's good to assess how much, what size pieces, etc. so the fire isn't burning to hot or too low come time to cook veggies.

I'll use RO lump when I can get it really cheap on special, but I really like Wicked Good (ship-to-store at ACE), which is expensive, but it burns hot for a long time is is great for re-use, so while I can't say for sure, it still seems to be a decent value even at the high price. I also sometimes get Best of the West mesquite lump, which is cheap (40# for about $16) and I like that, but it does burn kinda quick, esp. when compared to WG.

 

[Big George's BBQ]

Wicked Good is really good That is my favorite lump

 

[RolandJT]

I use the cheaper lumps all the time. For RO, I'm comfortable just throwing a couple of pieces on top of the already lit stuff to extend the burn time.

For the cheapest mesquite stuff, I'd light it separately in a chimney to avoid the nasty sooty smoke as it lights up.