Anyone use Fogo charcoal?

[austin87]

My mom sent me a 35lb bag of Fogo charcoal for my birthday - thanks Mom! As far as I can tell it's a mix of South American hardwoods and is really highly rated on Amazon

http://www.amazon.com/Fogo-FHWC35LB-35-Pound-Hardwood-Charcoal/dp/B009P166SU/ref=sr_1_1?ie=UTF8&qid=1424723753&sr=8-1&keywords=fogo+lump+charcoal

Has anyone used it or have any tips for it? I used to use mesquite lump years ago but was too green to use it properly and wasn't consistent enough in how much I used, how I lit it, etc., and turned out some sub-par food. Recently I've been using KBB because it's it's really cheap at the local Home Depot in the off season. I have a much better handle on temps and consistency so looking forward to giving this lump a try. I should get some lit up in this week and will report back my own findings.

Oh - and another symptom of Weberitis... when you see "KBB" you automatically think of "Kingsford Blue Bag" rather than "Kelley Blue Book"!

[ClubChapin]

That is my all time favorite lump.  It burns long and creates little ash.

Naked Whiz Review:
http://www.nakedwhiz.com/lumpdatabase/lumpbag103.htm

[austin87]

That is my all time favorite lump.  It burns long and creates little ash.

Naked Whiz Review:
http://www.nakedwhiz.com/lumpdatabase/lumpbag103.htm

Would you go with 1/2 of a full size Weber chimney for a standard cook in a 22.5" Kettle? I've also heard this shuts down really well when the vents are closed off and can be used many times.

[ClubChapin]

Honestly, I've only used it in my kamado.  It does shut down well and re-use well.  KBB does for me in the kettle too.

I'd start with your normal load, then see how much less you use on a cook.

I should add that, while that is my favorite lump, I do not use it often as it is also the most expensive.  I use a Lazarri lump that is, at least near me, much cheaper.

[order66]

I got a full 35lb bag with a CL Kettle steal last fall. I find that it is hard to light and its like a big bag o' logs...HUGE pieces.

[austin87]

The pieces are enormous. Softballs, some are larger. I didn't have any trouble lighting but I don't think I used enough on my first cook with it. I ended up dumping KBB on top to raise the heat.

Second attempt tonight. Starting with a full chimney and seeing where we get to.

[1buckie]

Got big pieces of charcoal?



Cook bigger pieces of food......

[austin87]

Got big pieces of charcoal?



Cook bigger pieces of food......

And the daily CL search of a 26er continues... One day 1buckie!

[1buckie]

I'd never want to sway you from a 26'er.....that's just a 22.......

the charcoal was a tree burl I found in a bag of "Best of the West" mesquite lump....bigger than a breadbox (or beef ribs)

So, this FOGO stuff looks kinda pricey.....if you're able, maybe stick up a few pics of the stuff unlit.....

it might tend to act like Wicked Good, then I have some possible ideas.....

[ClubChapin]

This isn't from Fogo, but Lazzari.  I prefer Fogo, but use Lazzari.  $15 for a 40Lbs. Bag @ Cash and Carry.  Cheaper than KBB.

https://www.smartfoodservice.com/shopping/searchProducts/


Spent:


Bottom of the bag:


A beautiful large piece:

[1buckie]

Yeah, the Lazzari is made right down in the Bay Area....I got lost driving around down there & came upon the back side of the factory unexpectedly......fun day.....it's pretty good stuff & for reasonable....

I did look at the FOGO pics on the Whiz & it seems like it might work a bit like Wicked.....that stuff takes a bit to get going & you have to make sure each piece catches, but it will go forever with good setup.....
Seems like FOGO is pretty dense & completely carbonized like that & breaking into maybe double or triple briquette size pieces & being sure it's lit works good.....
Lump is weird in that if it's broken down too small, it's just seems to burn thru too quick, even the best kinds.....

[ClubChapin]

I like using small (1/2 briquette) to medium (6" x 1.5") size pieces.  Bigger than that and they get saved for pizza.  Lots of grate airflow around larger pieces.  I'm not a fan of the small chips and dust at the bottom of a bag.

[1buckie]

Yeah !!!  Pizza logs !!!  Good idea.......

I save off the small chips in a plastic snap lid coffee can & use them like this:



....burn insurance for snake / chains.....

[ClubChapin]

I save off the small chips in a plastic snap lid coffee can & use them like this:

....burn insurance for snake / chains.....

That's a grate idea.  I'll have to start this.  Nicer than pouring them on my grate and loosing half or more simply falling through or restricting airflow.

[austin87]

Moving this to a new topic - will come back with the link shortly

Update more discussion on this here http://weberkettleclub.com/forums/grilling-bbqing/charcoal-weight-vs-volume/