One of the main uses of the Weber charcoal briquettes I’ve had since they became available has been for low-ish/slow-ish cooks. Not necessarily long WSM cooks but for slow roasting things like these boneless pork shoulders since they have a long running time.
Apparently the new Weber briquettes are a rebadge/relabel of an existing Royal Oak professional briquette that I’ve never seen locally and haven’t had a chance to try out yet until I got a bag of new Weber charcoal. Does anyone remember the thread I made a few years ago about the original Weber charcoal wondering if it was OEM by Royal Oak after finding a few Royal Oak ridge briquettes mixed in with the pillow shaped Weber briquettes in one bag? I only ever ran into that with that one bag and never encountered that again.
Does anyone happen to know why Weber opted to drop their own pillow shaped briquettes and rebadge an existing product?
Anyways, the big question I had is how well does this new Weber Charcoal/Royal Oak chef briquette do endurance-wise for a longer slow roast? I’ve got a chimney worth lit up and a boneless pork shoulder cooking with it on the rotisserie now.
Hopefully the results are comparable to the previous Weber charcoal. One thing I’ve noticed the two times I’ve used the new Weber briquettes is that they start up fast. Much faster than any other briquettes I’ve used.
An hour in, the temperature given by the lid thermometer has fallen off a bit so I’ve opened the lower vent a bit wider. The pork itself and the area around the barbecue in the back yard is starting to smell good. Further updates as the cook progresses.
Sent from my iPhone using
Weber Kettle Club mobile app