Preferred charcoal?

[Darko]

Wow, never seen that before!

[RRRanger99]

https://www.weber.com/CA/en/accessories/fuel--et--smoking/charcoal-briquettes/3400212.html

[MacEggs]

 @RRRanger99 ,

I saw that the other day at my local big box hardware store.
Don't like the price of $25 (CAD).
Based on the picture of the briquets in the link you provided,
they resemble Royal Oak briquets. Not sure.

[RRRanger99]

@MacEggs

Judging by the shape of the coal, it does resemble Royal Oak. Still a mystery but, I would not be surprised if it was made by Royal Oak. Saw these on another kettle fan site, only to find out they're

available in Canada.  I keep checking the Weber U.S. site to see if it will make its way here.

[Lightning]

@MacEggs

Judging by the shape of the coal, it does resemble Royal Oak. Still a mystery but, I would not be surprised if it was made by Royal Oak. Saw these on another kettle fan site, only to find out they're

available in Canada.  I keep checking the Weber U.S. site to see if it will make its way here.

I picked up a bag of the new Weber charcoal a couple of days ago.  It does look like a Royal Oak briquette except larger.  I took a couple of pictures while I was setting up to rotisserie a duck on Friday - the new Weber briquette is in the middle with an original one on the left and a Royal Oak ridge briquette on the right.

The new Weber briquettes worked fine for cooking the duck but the real litmus test is going to be seeing how well they hold up for the long running time needed to slow roast a boneless pork shoulder on the rotisserie.  I’m planning to cook one in the next week or so, so we’ll find out soon.


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[RRRanger99]

@Lightning  Thanks for the comparison pics. What a difference.

[michaelmilitello]

The “new” Weber briquette is Royal Oak Super Size or Chef Select. 


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[Lightning]

The “new” Weber briquette is Royal Oak Super Size or Chef Select. 

I'd heard of Royal Oak Chef Select but had never been able to find it at any of the small number of places here that were supposed to have it.  Part of the problem might have been the pandemic.  After 2019, the variety of charcoal that's been available locally has been truly pitiful, even at specialist shops like Barbecues Galore even now midway through 2024.  For example, I haven't seen things like Basques sugar maple charcoal or Maple Leaf briquettes in years now.  I didn't realize that what Weber is now selling is rebadged/rebanded Royal Oak Chef Select since I'd encountered those briquettes before.

I don't have an opinion on it yet compared to the previous Weber charcoal since that one cook with the duck isn't enough yet.  What I really want to see is what the endurance looks like for something long like a rotisserie pork shoulder which was one of my big uses for the original Weber briquettes.  It's going to be a few more cooks with the new briquettes until I have a good understanding of how they compare to the previous ones.

[Mike911SC]

Desperately in need of help and advice!  I have a Weber Master Touch which I purchased about two years ago and have it installed in a custom outdoor kitchen with a circular cutout in the granite counter.  The installation has been really nice in terms of working space, etc.  However, I have one major problem - my wife hates smoke!!  No matter how hard I try, I cannot seem to either light the charcoal properly without a major amount of smoke and the same occurs when I add charcoal for longer grilling events.  I don’t know if I am the problem or if I am just not using the correct charcoal.  We live in Budapest, Hungary and until recently finding charcoal briquettes was difficult but now they are readily available.  However, quality may be my main problem.  Any advice would be greatly appreciated on what charcoal type or brand to use, charcoal starting methods, advice on adding charcoal to an existing fire, or anything that can help me in reducing the amount of smoke I seem to be creating.  The wife’s advice is to switch to gas which to me is not what BBQ’ing is all about.  HELP BEFORE SHE SMOKES ME!!!

[MoparProud]

Desperately in need of help and advice!  I have a Weber Master Touch which I purchased about two years ago and have it installed in a custom outdoor kitchen with a circular cutout in the granite counter.  The installation has been really nice in terms of working space, etc.  However, I have one major problem - my wife hates smoke!!  No matter how hard I try, I cannot seem to either light the charcoal properly without a major amount of smoke and the same occurs when I add charcoal for longer grilling events.  I don’t know if I am the problem or if I am just not using the correct charcoal.  We live in Budapest, Hungary and until recently finding charcoal briquettes was difficult but now they are readily available.  However, quality may be my main problem.  Any advice would be greatly appreciated on what charcoal type or brand to use, charcoal starting methods, advice on adding charcoal to an existing fire, or anything that can help me in reducing the amount of smoke I seem to be creating.  The wife’s advice is to switch to gas which to me is not what BBQ’ing is all about.  HELP BEFORE SHE SMOKES ME!!!

This is simple. You make yourself a tasty meal off the grill, and she can make herself some microwave dinners.


Sent from my iPhone using Weber Kettle Club

[michaelmilitello]

Desperately in need of help and advice!  I have a Weber Master Touch which I purchased about two years ago and have it installed in a custom outdoor kitchen with a circular cutout in the granite counter.  The installation has been really nice in terms of working space, etc.  However, I have one major problem - my wife hates smoke!!  No matter how hard I try, I cannot seem to either light the charcoal properly without a major amount of smoke and the same occurs when I add charcoal for longer grilling events.  I don’t know if I am the problem or if I am just not using the correct charcoal.  We live in Budapest, Hungary and until recently finding charcoal briquettes was difficult but now they are readily available.  However, quality may be my main problem.  Any advice would be greatly appreciated on what charcoal type or brand to use, charcoal starting methods, advice on adding charcoal to an existing fire, or anything that can help me in reducing the amount of smoke I seem to be creating.  The wife’s advice is to switch to gas which to me is not what BBQ’ing is all about.  HELP BEFORE SHE SMOKES ME!!!

The least Smokey charcoal in my experience is usually lump.   Fogo lump charcoal is very neutral and smokes very little.   Try it out. 


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[Mr.CPHo]

Desperately in need of help and advice!  I have a Weber Master Touch which I purchased about two years ago and have it installed in a custom outdoor kitchen with a circular cutout in the granite counter.  The installation has been really nice in terms of working space, etc.  However, I have one major problem - my wife hates smoke!!  No matter how hard I try, I cannot seem to either light the charcoal properly without a major amount of smoke and the same occurs when I add charcoal for longer grilling events.  I don’t know if I am the problem or if I am just not using the correct charcoal.  We live in Budapest, Hungary and until recently finding charcoal briquettes was difficult but now they are readily available.  However, quality may be my main problem.  Any advice would be greatly appreciated on what charcoal type or brand to use, charcoal starting methods, advice on adding charcoal to an existing fire, or anything that can help me in reducing the amount of smoke I seem to be creating.  The wife’s advice is to switch to gas which to me is not what BBQ’ing is all about.  HELP BEFORE SHE SMOKES ME!!!

Look into Binchotan charcoal.