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Top Poster: PigCicles (10,055)
Welcome to our newest member, SmokyOkie
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  1. #31
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    Quote Originally Posted by SmokyOkie View Post
    Paul, can you get Best choice or Royal Oak lump? they are both good quality stuff.
    I can get RO Steakhouse lump, which is great for quick cooks like steak/chicken. But it seems to burn way too hot and way too fast in my Weber to use for any long smokes. Even with everything damped down, can't keep temps under 350*.
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  2. #32
    SmokyOkie Guest

    Default

    Quote Originally Posted by chef schwantz View Post
    I can get RO Steakhouse lump, which is great for quick cooks like steak/chicken. But it seems to burn way too hot and way too fast in my Weber to use for any long smokes. Even with everything damped down, can't keep temps under 350*.
    Won't your Weber close down air tight enough to smother the fire?

    If it will do that, put a Guru on it and you'll have perfect temp control.

  3. #33
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    Found a bag of RO redbag at Wallyworld for $6 and change. Giving it a try with some chuckies. We'll have to see how it works....
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  4. #34
    Join Date
    Sep 2008
    Location
    Northern Illinois
    Posts
    1,052

    Default

    Is that RO Redbag, Lump or are they Briquettes? I bought my usual 6 bags of RO Steak House lump (Green Bag) last time I was at Meanards. They also had RO Red Bag which I thought was lump (should have actually read the bag) but turned out to be Briquettes.

  5. #35
    Join Date
    Jul 2011
    Location
    North Central Texas
    Posts
    61

    Default

    Am a newbie to the world of lump and I just completed my first run with the "Best of the West" lump. My 40lbr also came from Sam's and had some really big chunks.

    Took my little splitting axe to it and made sure it was stacked loosely in the basekt. Did throw sparks when first started, but not bad after that. Cooked perfect in my drum smoker.

    The pork & beef ribs were very tender and tasty and are dang near gone already!!!

    Would buy again, but will also look for some Royal Oak. I do like cooking with oak as the backbone. Always have, always will.

  6. #36
    SmokyOkie Guest

    Default

    You can usually break up the big chenks by holding them in your hand and just whacking them with a steel bar or something similar.

  7. #37
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Hehe he said hold them in your hand and whacking them




    sorry ..
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  8. #38
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Quote Originally Posted by PigCicles View Post
    Hehe he said hold them in your hand and whacking them




    sorry ..
    ...and steel bar!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  9. #39
    SmokyOkie Guest

    Default

    Maybe used to be steel, now it is just more like lead.

  10. #40
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    I meant to add this to the discussion way back when it started. Kroger was carrying BOW mesquite and OAK in I guess, 8-ish pound bags last summer. I won't do a full review now, but as I recall it lit faster than the mesquite, but burned not as long. Also less sparking. I had to adjust accordingly when switching between the two.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


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