I am trying out different brands, just curious what everyone likes & what I should try.

I have heard good things about Rockwood & Fogo...I have some of each coming.

I did get a 10% discount code for Fogo, if anybody is interested the link to get the code emailed is - http://i.refs.cc/mGMZuHIG

Rockwood when I can get it. Royal Oak otherwise.

royal oak

In a pinch, I've been happy with Publix. I used to like Cowboy, but now it sucks. It will be 1-2 really big chunks and the rest dust.

Royal Oak is about all I use anymore. The others are too high risk of being terrible. I get it at Home Depot.

royal oak, occasionally cowboy

Royal Oak from Wally World. inexpensive and cooks well. no complaints

Same here

I also primarily use RO...and also Primo.

My Rockwood & Fogo come today, so I will be cleaning out the grill and using one this weekend. From everything I've read, both have more larger chunks and very few small chips and dust...we shall see.

Smaller bags have smaller pieces, that being said, I will use the RO if I can find the 20lb bags. I don't buy their smaller bags. I'll pay a little more for the BGE brand because it tends to have larger pieces. I will occasionally supplement my charcoal with a few small pieces of hardwood as they tend to last longer.

Royal Oak. Lights easy and burns a long time. And as already said, has more big pieces than the rest.

Initial inspection...Rockwood $21/20lbs, just what I pulled out of the top 1/3 of the bag, with the bag laying on the table...rest of the bag looked to be the same. To me the large pieces are bigger & more of them than RO...but the rest looks similar to RO.



Fogo, $45/35lbs, just what I pulled out of the top 1/3 of the bag, with the bag laying on the table...rest of the bag looked to be the same...big! Nothing like anything I've used before...

I have been thinking about making my own, I have access to tons of hardwood cutoffs from cross ties (before being creosoted)I just need to find the time and a couple metal drums..

I have used most all of them. BGE, Primo, Bajou Classic, Cowboy, RO... but no Rockwood or Fogo. Guess I should try. Do you all order these brands off the internet or do you have local retailers of the brands?

My personal preference is Cowboy or RO. Simply because I can always find it and it seldom has little, if any, of that rock that some of the others have.

Kingsford

I ordered the Rockwood from firecraft - https://www.firecraft.com/product/rockwood-lump-charcoal-20lbs

I ordered the Fogo straight from https://www.fogocharcoal.com/ (free shipping) This link will get you 10% off the Fogo - http://i.refs.cc/mGMZuHIG

x2

OK, so question. Given the recent responses, has anyone ever used good old charcoal briquettes in your ceramic cooker? I know that is a big faux pas with serious grillers and the dealers say not to. But curious if anyone has and if there were repercussions from doing so. I'm thinking along the lines of the ceramic absorbing any of the "stuff" that holds briquettes together.

Little Hardware in Birmingham has Rockwood. I buy a bag or two whenever I'm up that way.

I have in a pinch, it works but they burn up a lot faster and create a lot of ash.

My understanding is more ash and won't get as hot...they do have trash and filler and whatever chemical holds them together.

Mostly we use lump but we have used briquettes too in the BGE. Not a biggie in my opinion. Our choice in lump is what I find on sale at the grocery store. Not a dimes worth of difference in my humble opinion.

Correct, you can use it as long as it's not the match light variety that is soaked in lighter fluid. As the poster above stated, it does burn faster, which creates more ash, which blocks the air flow, which makes a fire go out.

Lump charcoal burns hotter and longer. That's why it's preferred. I have read one recipe for smoked cheese where the guy recommended 1-2 briquettes to keep it from getting too hot and melting the cheese. Literally, put two briquettes in a charcoal chimney and then drop them in the BGE once they're lit. That creates a low temp for smoking your own cheese.

Royal oak, never cowboy

Royal Oak now I agree Cowboy used to be my go to, but it's not what it used to be.

Everything you ever needed to know about lump charcoal....

http://www.nakedwhiz.com/lump.htm

Most briquettes have coal in them. Fine for grilling over an open flame in something like an hibachi, but not in a smoker. Just my opinion.

I use Kingsford in my cast iron hibachi up at the cabin, but not in my Akorn and never will.

Haha

My father in law uses coals. Like he builds a fire in his firepit and shovels coals into the grill and cooks whatever meat he is eating.

I told him that was weird and he said "I'm retired, it gets me out of the house, and it is good enough for when he does a whole hog, so it should be fine for this ribeye",

He was right, that was probably one of the best steaks I have eaten in a long time.