San diego lump charcoal

Charcoal Products. View Products. Products for Retailers. Cooking Woods and Wood Chips. Fire Starting Products. Consumer Reports testers burned 3 pounds each of briquettes and lump coal in two very different grills, an inch Weber kettle and a Big Green Egg. That info went into a computer to create a heat-distribution map. Overall, the lump charcoal burned about 40 to 50 degrees hotter than the briquettes.

In the test for evenness, the lump charcoal in the Weber kettle got only a Fair rating, but it got a Very Good rating when used in the Big Green Egg. In the duration test, the lump charcoal in the Big Green Egg maintained a low temperature of degrees for 11 hours vs. The briquettes got excellent scores for evenness in BOTH grills. And the briquettes burned evenly throughout. So which should you use?

Bob H. Are you comparing Royal Oak lump to Kingsford competition briquettes? If you use another charcoal grate with the grates crossing each other to make little squares, your small pieces wont get through and be wasted.

Yes KC cost more but when it comes to what I'm cooking and how I cook it, my tools and product are high on my priority list. I hope this gives you a little insight to KC LeoP. Matt H. Bill W San Diego said:. Click to expand We always used RO lump until this year when we were fortunate to be sponsored by Royal Oak.

This year we are using their briquettes named Chef's Select. This is a professional product not generally available at retail, but if you look, it can be found and is worth the effort. Beats Kingsford hands down, even the Kingsford Comp. Do yourself a favor and find some.

All hardwood, no coal in it, and the binder is corn starch, not the stuff other companies use. It has ridges like the Royal Oak Briquettes, but larger size.