I never understood the problem with store brand charcoal made by Royal Oak - I’ve used a couple of them and they worked well for me. A few weeks ago I had occasion to use yet another one, and I finally understood why people shy away from it. It gave good heat, but I kept having to top it up as it burned, and I ended up with a ton of ash. After I had snuffed out the stuff that was still burning at the end of the cook, there wasn’t anything salvageable left, as it all crumbled when I tried shaking the ash out of it. It wasn’t horrible for putting a char on some short ribs and chuck roast, but it left an objectionable level of smoke flavor on the corn that I grilled over it. If that had been my first time using it, I’d be shouting from the rooftops about how bad it is.