Lump Charcoal

[Ken Serwatowski]

When I first bought my WSM18 I was using Blue Bag. I switched over to Kingsford Competition exclusively when that came out. With a recent purchase of a BGE I was given some free lump charcoal to get started. I can't believe the amount of natural smoke flavor that comes off of the BGE lump charcoal. On grilled foods where I'm not looking for a strong smoked flavor it is borderline too much smoke. Is this normal for lump or maybe just the BGE charcoal. I read it's made by Royal Oak for BGE so anyone using that find a very strong flavor? I haven't used it for a low and slow smoke but definitely have concerns about the amount of wood to add to the lump now. Ken

 

[Dave Russell]

It's easy to tell which pieces are going to smoke. They're the ones that are brownish and still sort of look like wood because they're not fully carbonized. Other than that, you could wait a little longer if there's any charcoal smoke before putting any meat on. Some of my best smoked thighs was on a recent cook with lump. I was getting enough smoke from the lump alone (Cowboy) and so I didn't add any wood for the entire cook. The smoke flavor was incredible.

 

[timothy]

I use RO made in the USA from Menard's (green bag) and it has for me a fairly neutral smell. I've tried some of the South American made bags and those had a stronger almost perfume smell.

Tim

 

[Bob Correll]

I often use lump for chicken and never have a strong smoke smell/flavor.
Ozark Oak is my go to brand.

Found a small piece of wood recently in a K-Comp briquette.