Dave Russell
TVWBB Honor Circle
I was told by the guy at Gordon Food Service that their large hardwood briquettes were made by Royal Oak, and since I've heard good things about RO Chef's Select (large) briquettes, maybe it's the same thing. Anyway, the price was right, so I bought a 20 lb. bag.
Well, I'm cooking a 15 lb. brisket and an 8 lb. pork butt on my wsm, the pork for supper, and the big brisket for another night's supper and the freezer. Get this though. My plan was to get the meat on the cooker by 6 AM and cook at 250-275 all day with hopes that the butt would be done for supper. Well, this is the SLOWEST burning charcoal I've ever used.
From the get go, I've kept all vents 100% open, and while temps eventually reached about 265, they fell back to 248 or so. I propped and cracked the door to quickly reach 275, but decided I'd shut it back since temps were still climbing and it was just barely cracked. Well, it fell back down to 248, and even after tapping on the legs several times with a mallet, the temp only climbed back up to 251, which leads me think that ash isn't much of an issue with this stuff. I've got PLENTY of charcoal left, but I'm just surprised at how slow this stuff is burning. Incidently, I started off with 3/4 chimney lit, but should've went with a whole one. I didn't reach 250 at the grate until two hours in, even though I've got just a foiled pan!
The butt is at 180* right now, so hopefully it will be done in time for supper at six without foiling. Any else used these briquettes before? They're pretty dense, too. I was able to get the whole 20 pound bag on, and for a comparison, I can't load more than one 15 lb. bag of Stubbs.
Well, I better get back out there and crack the door again. The temp has fell back to 245, so I better get my butt out the chair and do something to help get the pork butt out of the stall.
Well, I'm cooking a 15 lb. brisket and an 8 lb. pork butt on my wsm, the pork for supper, and the big brisket for another night's supper and the freezer. Get this though. My plan was to get the meat on the cooker by 6 AM and cook at 250-275 all day with hopes that the butt would be done for supper. Well, this is the SLOWEST burning charcoal I've ever used.
From the get go, I've kept all vents 100% open, and while temps eventually reached about 265, they fell back to 248 or so. I propped and cracked the door to quickly reach 275, but decided I'd shut it back since temps were still climbing and it was just barely cracked. Well, it fell back down to 248, and even after tapping on the legs several times with a mallet, the temp only climbed back up to 251, which leads me think that ash isn't much of an issue with this stuff. I've got PLENTY of charcoal left, but I'm just surprised at how slow this stuff is burning. Incidently, I started off with 3/4 chimney lit, but should've went with a whole one. I didn't reach 250 at the grate until two hours in, even though I've got just a foiled pan!
The butt is at 180* right now, so hopefully it will be done in time for supper at six without foiling. Any else used these briquettes before? They're pretty dense, too. I was able to get the whole 20 pound bag on, and for a comparison, I can't load more than one 15 lb. bag of Stubbs.
Well, I better get back out there and crack the door again. The temp has fell back to 245, so I better get my butt out the chair and do something to help get the pork butt out of the stall.
