ADVICE NEEDED LUMP CHARCOAL

[MJB05615]

Just got the Masterbuilt Charcoal Smoker today. Gonna have it up and running by Friday. It takes Charcoal briquets and or Lump Charcoal. I have no experience in this area as I've been using my MES 40 for years, Just wanted to try something different. So I'm assuming standard Kingsford Briquets are ok. But which Lump charcoal would anyone recommend? We're partial to Hickory flavor on most of our cooking. Thanks as always.

 

[mike11891]

Just got the Masterbuilt Charcoal Smoker today. Gonna have it up and running by Friday. It takes Charcoal briquets and or Lump Charcoal. I have no experience in this area as I've been using my MES 40 for years, Just wanted to try something different. So I'm assuming standard Kingsford Briquets are ok. But which Lump charcoal would anyone recommend? We're partial to Hickory flavor on most of our cooking. Thanks as always.

I prefer Royal Oak lump. Its burns really well and has smoke flavor. I then used chunks of other woods to boost the flavor.

 

[BGKYSmoker]

I use lump in my weber. Burns hot and long. Just about any is good except the cowboy lump brand, smells like plastic to me.

 

[luvcatchingbass]

Cowboy Is usually readily available but I don't care for it as much the last couple of years. I really have started to like B&B products more and was pretty pleased with BBQ Blues Hog

 

[gmc2003]

For your first few uses of lump make sure you keep a close eye on your pit temps. Lump burns hotter then briquettes - mostly because the irregular shapes allow for more airflow. I don't use lump, but one time I tried Cowboy and was shocked at all the crap I found in the bag. Not to mention that there were a ton of smalls that fell thru the grate.
If you decide to use KBB briquettes then make sure the starting coals are fully ashed over and let the pit settle before adding meat. KBB can give an stronger initial off-smell then Royal.

Chris

 

[MJB05615]

I prefer Royal Oak lump. Its burns really well and has smoke flavor. I then used chunks of other woods to boost the flavor.

Thanks, I was looking at Royal Oak. And it's a familiar name readily available.

 

[MJB05615]

I use lump in my weber. Burns hot and long. Just about any is good except the cowboy lump brand, smells like plastic to me.

Thanks Rick, that's good to know. I'm flying blind with this.

 

[MJB05615]

Cowboy Is usually readily available but I don't care for it as much the last couple of years. I really have started to like B&B products more and was pretty pleased with BBQ Blues Hog

Thanks, I'll check out that B&B, appreciate the info.

 

[BGKYSmoker]

yeah bnb is good, down here hard to find at times. royal oak also good

 

[MJB05615]

For your first few uses of lump make sure you keep a close eye on your pit temps. Lump burns hotter then briquettes - mostly because the irregular shapes allow for more airflow. I don't use lump, but one time I tried Cowboy and was shocked at all the crap I found in the bag. Not to mention that there were a ton of smalls that fell thru the grate.
If you decide to use KBB briquettes then make sure the starting coals are fully ashed over and let the pit settle before adding meat. KBB can give an stronger initial off-smell then Royal.

Chris

Thanks Chris, this is good to know. KBB you mean Kingsford? That being the case, I'd probably start with Royal Oak briquets instead. I really appreciate the advice. I'll post some pics once I get the hang of it. Since I've mainly been an MES smoker the last 14 years or so. (except the 1 year I tried a Pitboss pellet with mediocre results).

 

[Inscrutable]

Briquettes all use some type of binder - some innocuous like starches, some not so much like tar pitch - and fillers like cement or clay (which is why they produce a lot more ash than lump charcoal.

Reputedly Royal Oak / Ridge may use more acceptable materials and less filler/ash ... but I try to stick with lump, especially for longer and more ash producing cooks.

 

[tx smoker]

I really have started to like B&B products

Royal Oak.

I've had good experiences with both of these. The B&B was available at Academy so it was easy for me to get.

Robert

 

[JC in GB]

I use Royal Oak (third party) for lump and briquette charcoal.

JC

 

[noboundaries]

I've tried about every charcoal available in my area. B&B is probably the best I can buy, but it's pricy. Remember, first you're basically buying flavorless heat over a long period of time for your smoker. Controlling that heat is the second issue. How long it lasts is third. B&B, at around a $1/lb easily fits all those issues.

Personally, though, I like cheap, flavorless heat that will last as long as my longest low n slow smoke, usually 15-18 hours. I like control over a range of temps from 150F for jerky to north of 350F for poultry. Royal Oak briquettes satisfies all my criteria in my WSM at prices from 19-38 cents a pound.

If they ever change their formula, like Kingsford did (less dense and false marketing claims about how long it lasts), I'll find a different fuel.

A lot of store brands are actually seconds off the RO briquette line. Embers at Home Depot is an example. It burns the same as the RO briquette, but you'll find broken pieces, rough stamps, and occasionally uncharred hardwood that can add a hint of flavor.

I stopped buying lump once I switched to RO briqs.

 

[MJB05615]

Briquettes all use some type of binder - some innocuous like starches, some not so much like tar pitch - and fillers like cement or clay (which is why they produce a lot more ash than lump charcoal.

Reputedly Royal Oak / Ridge may use more acceptable materials and less filler/ash ... but I try to stick with lump, especially for longer and more ash producing cooks.

Thanks, I'm leaning toward Royal Oak for Charcoal and Lump.

 

[MJB05615]

I've had good experiences with both of these. The B&B was available at Academy so it was easy for me to get.

Robert

I've got Academy right around the corner here. I wouldn't think of checking there. Thanks Robert.

 

[MJB05615]

I've tried about every charcoal available in my area. B&B is probably the best I can buy, but it's pricy. Remember, first you're basically buying flavorless heat over a long period of time for your smoker. Controlling that heat is the second issue. How long it lasts is third. B&B, at around a $1/lb easily fits all those issues.

Personally, though, I like cheap, flavorless heat that will last as long as my longest low n slow smoke, usually 15-18 hours. I like control over a range of temps from 150F for jerky to north of 350F for poultry. Royal Oak briquettes satisfies all my criteria in my WSM at prices from 19-38 cents a pound.

If they ever change their formula, like Kingsford did (less dense and false marketing claims about how long it lasts), I'll find a different fuel.

A lot of store brands are actually seconds off the RO briquette line. Embers at Home Depot is an example. It burns the same as the RO briquette, but you'll find broken pieces, rough stamps, and occasionally uncharred hardwood that can add a hint of flavor.

I stopped buying lump once I switched to RO briqs.

Good advice noboundaries. I was gonna look at Home Depot as well. Thanks.

 

[MJB05615]

I use Royal Oak (third party) for lump and briquette charcoal.

JC

Thanks JC, and thanks for the like.

 

[MJB05615]

gmc2003 Thanks for the like Chris.

 

[MJB05615]

Fueling Around Thanks for the like.