Hey, look who's late to the discussion.........ME......aka Ray! Blame it on Christmas and traveling.
Below is the test I did comparing KBB and RO Ridge briquettes. Kingsford used to perform like RO Ridge, but Kingsford has changed their formula several times in recent years, including the removal of mass from the briquette, all of which affects their performance in a smoker. You can grill using KBB with full confidence, but get better performance in a smoker with RO Ridge.
RO Ridge supplies a LOT of brands. All they are doing is changing the bag at the end of the production line. Store brands of RO Ridge briquettes will have either the "Ridge Flow Thru" trademark, or a label on the back that says "Manufactured by Royal Oak Enterprises," possibly both. RO Ridge store brands include Walmart's "Expert Grill," Home Depot's "Embers," Winco grocery, Safeway (I believe), and many others. Prices vary a lot. Divide the price by the weight on the bag on your calculator to see the price per pound. For example, Lowes regular price on a 15.4 lb bag of RO Ridge is $5.99. To get the cost per pound $5.99/15.4 lbs = 38.9 cents per pound. In the spring, when it is $4/15.4 lbs, that's 26 cents per pound. If you're only using 60-80 lbs a year, no big deal. 500 lbs or more, like me, it adds up.
Flavor: hardwood lump is best for the cleanest flavor, but lump availability and price varies widely. Lump wants to run hot. Typical lump prices are 50 cents to $1.25 per pound. Here out west mesquite lump is everywhere and can be had for as low as 36 cents per pound when bought in bulk (160+ pounds in one purchase).
Mention taste difference in briquettes and you'll start WWIII. I like RO Ridge. I liked KBB for decades until they changed their formula several times.
Performance: the link below spells it out. If switching from KBB to RO Ridge, you have to adjust your hot briquette loading. RO Ridge briquettes have 25% more weight per briquette than KBB. Once I made the switch, I had to buy the small chimney to start as few as 4 RO Ridge briquettes to keep a 150F chamber temp on top of a cold pile of charcoal and wood for making jerky. The nice thing about RO Ridge is I can load a half large chimney (22.5"
WSM) of hot Ridge to the cold pile and run 350F+ for poultry and crisp skin.
I now only use RO Ridge (or one of the store Ridge brands) in my grill and smoker. I've stopped buying lump or any other brand. I'll buy Ridge until they do something stupid like changing their formula.
https://www.smokingmeatforums.com/t...n-temperature-time-and-ash-comparison.262989/