Let's talk about RO lump once more


 
Charles Howse

Charles Howse

TVWBB Wizard
'sup!
I've been using a WSM for about 6 years now, and have always been a Kingsford-kinda-guy.
I'm cooking 17+# of butt Thursday and thinking seriously of using RO lump.
I've spent the last 45 minutes searching posts about RO lump, but haven't found what I'm looking for.
I'm anticipating a 10-hour cook @ 275, using water in the pan.
How much lump should I start with? I use a Kingsford chimney starter, and have another grate to do the criss-cross thing on the charcoal grate.
 
I used Royal Oak in my Brinkman offset. It burns hotter than kingsford, but seems to have an awful lot of tiny pieces in the bag. Since its the only lump I've ever used, I don't have anything to compare it to.
 
I always fill the ring and always Minion the start. Any fuel left when the cook is over will extinguish when I shut down, for use later.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">but seems to have an awful lot of tiny pieces in the bag. </div></BLOCKQUOTE>
Yeah, one reason I'm not a big fan.
 
its not bad for the price and availability. i've tried a few others and they were worse. for any lump to work it has to be packed in kinda tight.
 
Charles,

Pour a layer into the ring. Break up any of the monster size pieces so they are more in line with the the smaller ones. Scratch the layer a little with your (gloved) fingers so the pieces settle together more. Repeat 2 or 3 times more, and your ring should be almost full.

Light 1/2 chimney of the (medium sized) lump pieces. As soon as you see flames licking out the top, dump the whole chimney onto the center of the ring, and your off and smoking!

That's a start, work your own system from there.

JimT
 
This is timely. I just started grilling with RO. I had tried Cowboy last summer and hated it. I'm usually a Kingsford guy too, but I'd like to convert to lump for smoking as well. Any suggestions for available good lump for smoking (if there's something you like better)? Thanks y'all.
 
Ounce for ounce (same size too) does lump really burn hotter or is it because smaller pieces, therefore more surface area, is lit?
 
I have very limited experience with lump. I did my first cook with it a few weeks ago. I found it burned very nicely and similarly to K as long as you manage your air flow correctly. I did notuse enough of it and started running out of fuel on a 4hour rib cook but it was easy to get it back up.
 
I like RO because it is easy to procure and fairly cheap. I have only used 2 others. Frontier, another I like but I can only get in small bags and rather pricey.

I stumbled onto a place that carries Humphries and I love that stuff. I get 40 pound bags for the same price as 48 pounds of K and the hump goes much much longer. I buy at a steel company called Alro Steel. I believe they are a nation wide company but no guarantee all carry the lump.
 
euge.lee - Quality lump (denser wood) will burn hotter given unrestricted draft.

I am also a Humphrey fan. I like Wicked Good a lot.

Not a fan of regular K but Comp K has worked for me pretty well.
 
Just to give you some idea - I did a 14 hour overnight cook in a 22" WSM and it used up ten pounds of RO lump, which I think was actually a little more than one ring worth. RO's a bit light compared to other lumps. With Wicked Good under similar conditions I only had to go 13 hours but I had two full chimneys left the next morning. At this point I only use denser lumps for the longer cooks just in case - Wicked Good, or the Lazzari Oak (which I think may be a local-only thing).

For any kind of longish (more than ribs) cook I'd definitely just pack the ring as discussed above and close the vents after and if you have some left, great.

euge.lee: It burns hotter with unlimited oxygen most likely because there's no filler. In a WSM it really makes little difference what you're burning - it's oxygen limited.
 
One thing I've done to deal with the smaller pieces is to get a 22" kettle charcoal grate and lay it cross ways with the WSM grate. This keeps more of the smaller pieces in play. Also, the charcoal rings fits perfectly around the kettle grate.
 
differant brands of lump are very regional. so humphries and wicked good are not available in calif and many other states. if it is then its gonna be $$$$$$$$$$.
 
Doug Wade said: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Lazzari Oak (which I think may be a local-only thing). </div></BLOCKQUOTE>

I'm kinda local and have had good success with Lazzari Mesquite (grilling and HH Smokes < 6hrs). Would love to find oak charcoal. Where do you find it?
 
@Paul - you can get it at their factory south of San Francisco or at Eggs by the Bay in Santa Clara. You should be able to Google either of those and find their websites - if not ask me and I'll dig up the particulars. Lazzari also makes an Orange charcoal which is supposed to be very neutral. Eggs by the Bay carries it as well, and also Wicked Good (for $26/22 pounds, ouch).
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
I always fill the ring and always Minion the start. Any fuel left when the cook is over will extinguish when I shut down, for use later. </div></BLOCKQUOTE>

Ditto. This removes one variable from the cooking equation - it's just easier to always fire the WSM exactly the same way (in my opinion) no matter if I'm cooking for 3 hours or 12+.
 
Not sure where some of you live, but if it's near Missouri a road trip may be in order.

"Fire King" lump is made from hardwood slabs, and gets a rec rating from the Naked Whiz.
Mike Rowe did an episode for Dirty Jobs at Struemph Charcoal Works, the maker of Fire King, awhile back.

As of last year bags could be purchased at their plant in Belle, MO for $12 per 40 lb., $6 per 20 lb., or $4 per 10 lb.
I plan on a trip there since I've been paying $13 for 20 lbs. at a local produce business.

Humphrey lump may very well be supplied by Struemph since it is no longer made in PA, according to Naked Whiz, but is imported from MO.

The plants contact mumber for pricing, and directions is 573-859-6447.
I have no connections with the company.
 
My first lump experience was with Cowboy, and that stuff is appropriately named, since it sounds like cowboys in a gunfight when it is burning. The sparks were like Chinese New Year coming out of the chimney. I now use RO, and like it alot. My brother can get it from Sysco in 25 pound bags at a really good price, so that's where I get it. I use pretty much use it exclusively now for grilling, the flavor can't be beat. I still use K though for long smokes. And yes, it burns considerably hotter in my experience. For super hot searing, like tuna, it is unmatched.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">As of last year bags could be purchased at their plant in Belle, MO for $12 per 40 lb., $6 per 20 lb., or $4 per 10 lb.
I plan on a trip there since I've been paying $13 for 20 lbs. at a local produce business. </div></BLOCKQUOTE>
<span class="ev_code_GREEN">Road Trip!</span>
 
You must log in or register to reply here.

 

Back
Top