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Found 9 results

  1. Hello? Is there anybody out there? I've had a couple not so great low and slows this season using Made in USA Royal Oak lump. I was thinking on trying FOGO but not sure if the Super Premium lump will be too big for the Junior? The Primo Junior really isn't a small cooker like the BGE Minimax or smaller Kamado Joe's because of the oval design, yet it isn't a super deep firebox. Has anybody have experience with the Fogo lump on a Primo Junior? Are there any other suggestions for premium lump for a Primo Junior? Thanks.
  2. I have a question about lump charcoal and brands. Where I live, the options to buy from a store are limited. I have only used Royal Oak, and the only other one available near me is Cowboy. I have been happy with the Royal Oak, but would like to try something different. I researched Amazon and found Fogo and Jealous Devil. I hear people mention Fogo frequently, and have never heard anyone talk about Jealous Devil. However, on Naked Whiz, Jealous Devil got a higher rating and is a better price per pound on Amazon. In fact, the review of Jealous Devil makes it sound excellent. Does anyone have any experience with Fogo and/or Jealous Devil and have an opinion? Thanks!! P.S. The Amazon price for 70 pounds of Jealous Devil is priced almost the same per pound as what I pay for Royal Oak at Home Depot.
  3. Howdy Gurus! Nothing big here, just did a reverse sear on a Tri-Tip over FOGO. I marinated it in my FoodSaver marinater. If you don't have one, you should really check it out. You can get one for under $20 at Amazon. I highly recommend it. Here are a couple of pics at the beginning and end of the cook. I just wasn't too ambitious last night, but all y'all get the idea. Beginning: Ending: So there you have it. I took the Tri-Tip to 120F on the grates, cranked up the volume to about 475F. TheBeast took about 10 minutes to go from 200F to 475F. I pulled at 128F, tented on the carving board for something like 7-10 minutes and then carved and served. Just your typical reverse sear. Thanks for looking.
  4. Okay Gurus! I am happy to announce the delivery of 1,260 lbs. of FOGO to ChezChef. That's 36 bags. Here is my friend Tom, the delivery driver with the FOGO. He delivered both Beauty! and TheBeast. Tom is one of the nicest guys I've met in a long time. And he LOVES BBQ! Just a nice money shot of nothing but the FOGO. Here is a shot for some perspective. Tom is an even 6' tall. And here is BBQ central at ChezChef. This is anywhere as exciting as the delivery of the bosco units KKs, but its a delivery nonetheless and I won't have to ever worry about running out of lump for some time to come!
  5. So... I ve purchased FOGO several times through Amazon, and its kind of ruined me for other charcoals. I started out using RO then KJ Lump and now after cooking on FOGO, I get real dissapointed when I open a bag of anything else that I buy locally. I was wondering if anyone else feels the same way? and if anyone has found a cheaper alternative to FOGO? I ll still buy KJ Lump and I had pretty good luck with Wicked Good too.
  6. This is a BIG piece even by FOGO standards! That welders' gauntlet you see goes all the way to the elbow. Here is the gauntlet next to an average piece of FOGO.
  7. Gonna enjoy this day off.....starting in a relaxing way, too. Late yesterday afternoon I loaded up the grill with some FoGo lump. Really nice sized pieces....grate gripper tool for reference. I put several fist sized hickory chunks in afterwards, too. I let her run steady for a good little while while I got a butt ready. Butt went on before bedtime. Also before going to bed, I rubbed down some trimmed spares and put 'em in the fridge. The rib rub I normally use takes a while to set up and glaze. This is after the overnight rest in the fridge. Grill was running at 205 when I woke up this morning and checked. Probing tender in most spots....almost ready. Ribs went on the grill while the butt is finishing up. Hope you fine folks have a great day and get the time to cook up some good eats on what looks like will be a really nice weather Thursday. It's hard to believe that March is almost gone !!!!! I've got today off and next Monday off. Gonna enjoy the weather today.....Monday's forecast isn't looking so good.....thunderstorms and such.
  8. Had a break in the weather today.....my first day off in the last in the last several days. 30 degrees higher than yesterday. Crazy, but welcomed !!!! New tunes krunk up as loud as I dare..... Son loved his taters & sausage dipped in this local goodness..........
  9. Unreal weather today. 55 degrees at 10:00am. This upcoming week....last year.....we had an ice storm that knocked the power out for several days in the surrounding area......followed soon by an earthquake.......not on this day, however. Today is beyond excellent. Morning coffee had while getting the grill up to temp with some Toby Keith playing on the deck. Good morning to the neighbors. Using some great looking FoGo lump. Ginormous pieces. Added several large chunks of cherry wood on top, too. @BOOMSTICK069 was spot on with his recommendation about this stuff ! Giant 35 lb bags. Doing some ribs today....it's been ages since the last batch. Going to use a different rub on each slab. Cimarron Docs has been my family's favorite rib rub for the past couple years. Great stuff. The look of that Kamado Joe Peach rub is enough to make me want to eat a spoonful of it right now. I've never tried the John Henry's Pecan rub but it came highly recommended so I'll give it a go. Just getting started. In efforts to save time.....I went ahead and put them bone-side down on the grate and hit the top sides heavily with the rub. I was going to do a couple butts, too.....but didn't get up in time this morning and was going to be pushed for time. Tossed 'em in the freezer and will cook them next weekend.
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