I've been reading on the forum that Royal Oak wood charcoal gets high marks. So I picked up this 20lb bag at Cash & Cary this morning and it's labeled "Chef's Select" 100% Hardwood Charcoal Briquets. Has anyone used this particular kind of Royal Oak? Curious if I got a good one or if this is one of the lesser desired varieties. I am going to smoke a couple racks of pork spare ribs and some kielbasa sausages today on my UDS. I have this Royal Oak on hand and also a bag of Kingsford Lump Briquets which I've been keen to try. So I'm deciding between the two for today's smoke. From what I've been reading the Kingsford gets terrible reviews but mostly because people say the wood burns off before the coals are hot. In a UDS this may not be an issue as you are working a slow burn from the center on out so I hope to still get some of that Mesquite flavor from the Kingsford with my application. Anyhow, curious what you all think about this Royal Oak Chef's Select.