Lets talk lump

[Lemans]

So. I was in sams last week and they
Had some no name lump on sale for
20$ for a 35lb bag. What the hell!!!
Well you know the old saying "you get what you pay for?" No rock or anything. But inconsistent burn. My Wsm that is usually pretty consistent was all over the place today.. I usually use Stubbs or Royal Oak and the temps stay pretty good. But this stuff was terrible. Anyone ever experience this???

[Jules V.]

What brand?

[LiquidOcelot]

So. I was in sams last week and they
Had some no name lump on sale for
20$ for a 35lb bag. What the hell!!!
Well you know the old saying "you get what you pay for?" No rock or anything. But inconsistent burn. My Wsm that is usually pretty consistent was all over the place today.. I usually use Stubbs or Royal Oak and the temps stay pretty good. But this stuff was terrible. Anyone ever experience this???

I got some cowboy lump from walmart when it was on sale for 5 bucks. Needless to say im not a fan. Either huge chunks or wood chips.

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[Travis]

I've been disappointed by more than a few brands of lump. I really do like lump over briquettes but the mix of pieces does make it frustrating sometimes. I've been using RO for sometime and just realize that the end of the bag is waste.


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[randy]

Have to admit I've never tried lump, but this has me curious.


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[jcnaz]

I love RO lump for grilling, or for adding charcoal when smoking on the kettle.
When I fire up the WSM, I use briquettes.

[1buckie]

Find Wicked Good lump at an ACE hardware or specialty BBQ shop....about 25 bucks for 22 # but you WILL get what you pay for......stuff doesn't even look like it's burning sometimes....lasts & lasts..real even heat.....it is Wicked Good!

[Hell Fire Grill]

If the charcoal has a high moisture content it'll burn inconsistently with temps going up & down a little in a closed cooker, or it will have a slow startup followed by an intense burst of heat in an open grill.

To solve the problem take the charcoal inside the house for a couple days and leave top of the bag open so the moisture can evaporate. High moisture is common in the winter, especially when the store employees don't know how easily charcoal absorbs moisture.


Another problem could be having too much dust or small pieces keeping the air from flowing or the heat from transferring to the lumps nearby.  If your using a chimney to start the charcoal, before you light it, shake the chimney til no more charcoal falls out the bottom. That removes anything under ~1\2 inch.

After the charcoal is good and dry again you'll need to keep it away from anything that condensates or vaporizes water. Keep the bags off any concrete or dirt floors, by storing them on a pallet or wood runners so the air can move freely around them. When your not taking charcoal out of the bag the top of the bag has to stay closed or it'll drink water rapidly. I always roll the top down and set a chunk of wood on top to insure it don't unroll itself, then I cover it with a flat, empty, bag for extra protection.

[HoosierKettle]

I didn't care for sams lump.

I use ro lump. It's cheap enough and I buy everything I can at menards.  The 11% rebate makes it even cheaper.


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[Erictag]

Thanks for the feedback on handling charcoal Hell Fire!  It makes a lot of sense, but I have never thought about the implications of how I store my fuel.  Much appreciated!


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[Davescprktl]

Yeah! I bought Cowboy brand one time.  What a mistake.  Will always be Royal Oak lump for me. 

[Mike in Roseville]

Royal Oak is cheap enough and it is an excellent option. Walmart started carrying 30# bags as well as Royal Oak XL lump.

I'm still working my way through the 30# Western bags I got a few months ago. It works fine. It's mesquite so it is a little pungent on startup, but honestly, it burns nearly as clean as briquettes when it gets going. I did two roti birds...one with briquettes and one with Western. They both smelled and tasted great.

[hawgheaven]

Royal Oak. Both lump and briquettes. Been using both for years with no complaints...

[Davescprktl]

Check out this link.  Compares all lump charcoal.

http://www.nakedwhiz.com/lumpindexpage.htm?bag

[jacko1962]

I like RO for low and slow. I use whatever briquettes for simple burger's hot dogs steaks or whatever I through on. I always get end of season close outs and throw them all mixed up in a barrel to get through winter cooks. I left over red oak cutoffs from the school when making pizza. At the end it all works out.