Natural lump

[tbones]

So I thought I would give natural lump charcoal a try. Got to say I'm not to impressed. Seems to give an off putting flavor in my meats. Im using royal oak natural lump. Anyone else have this issue?

 

[diggingdogfarm]

Not I.


~Martin

 

[bobank03]

So I thought I would give natural lump charcoal a try. Got to say I'm not to impressed. Seems to give an off putting flavor in my meats. Im using royal oak natural lump. Anyone else have this issue?

What were you using before this? I tried Royal Oak Lump myself for the first time last week. Seemed fine to me. I had some cherry chunks on it, but all I recall is the smell of the cherry.

 

[tbones]

I've used Kingsford before this and never had a issue. I think it might be that after it was going and i had my meat on, I added a few more pieces because i thought the heat was running low and the smoke that came off the fresh lump might have had the bad taste. Also im using it to grill so its right under my meat.

 

[noboundaries]

The only time I've tasted anything from lump is when there are partially carbonized pieces in the bag. The very first time I used a mesquite lump there were quite a few "less than completely carbonized pieces" and I noticed the flavor.  When it is completely carbonized I didn't notice any taste at all.

I'm a KBB guy and when I don't put any wood in the smoker, and I tried it, I get at best just a miniscule hint of smoke flavor.  Could be my taste buds but my wife, a super-taster, said exactly the same thing.

High temp on the grill though, I can taste the difference between lump and KBB.  I prefer the KBB.

 

[pc farmer]

I am not a fan of royal oak, just doesn't seem right.

I use ALOT of Humphreys lump.

 

[johnnyrockford]

Hey tbones. I used Royal Oak lump once for direct grilling like you did and found it to be quite different in taste. Not necessarily bad tasting, but very strong. So I use mostly Kingsford for grilling with a few good size pieces of Royal Oak mixed in to get some of that stronger smoke but not enough to overpower the meat.
When it comes to low and slow smoking, I use Royal Oak lump and wood chunks for the first 4-6 hours or so to get some good smoke flavor, then I'll switch to Kingsford just to save on lump. (Where I am lump is a bit more expensive than Kingsford briquettes.)
Have a great summer. :-)

 

[venture]

I had to check which forum this was in. My answer would be different in a grilling forum.

I am kind of schizoid?

Been using Kingsford Blue for maybe as long as younger members have been alive?

I still use KB for grilling.  I use it for one hour to heat my offset and get the grates clean and "sterile".  Just because KB is cheaper then lump.

For smoking, I switch to Royal Oak Lump when the meat goes on, because I like the flavor better.

Note that I use an offset.  If I was using an upright?  I still might be on KB for the obvious reasons.

Anecdotally and only anecdotally?  They both smell bad and kick out a lot of bad stuff when firing up?  But I really think the noxious stuff out of KB makes my eyes water and my head spin more.  But that is when firing up.  I never add anything to my offset  or my grill unless it is fully fired up. The lump does seem to burn cleanly and leave little ash?

My only complaints with RO Lump are minimal.  It does kick out a lot of sparks?  OK, so what, we are making fire here?  It burns hot and will not burn as long as KB.  Also, the lump is more expensive.

So going back?  I never use either until totally fired up.  I am very happy with KB for warming a smoker and for grilling.  I prefer lump for the extended smoking process, probably because I am not an upright user. I "think" I get better flavor and less ash from the lump.  Never press me for scientific details on that one?

The issue will never be settled.  Just my thoughts.

Good luck and good smoking.