Ok, I know the debate about charcoal and favorite kind rages one, but what is the big deal with Royal Oak red bag? I bought some on sale at Wally World, and I feel it's sub-par. I used an overflowing chimney full to cook boneless chicken thighs and it was almost burnt out by the first go (only 25 minutes). Maybe I'm doing something wrong (chimney (check), weber lighting cube (check), red head grill (check). I light it, wait for gray, and then poof off goes the heat after 25 minutes. Any pointers/ tips for this stuff is appreciated. I'm a Stubbs/coconut shell charcoal guy. Those seem to burn way longer and hotter/cleaner. Thanks all for your feedback and insight.