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Found 6 results

  1. 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.
  2. Okay, so I couldn't help myself either Seriously, $74 is a great deal for this grill. I'll probably take it to my father's house for Sunday cooks and grab it now and then for tailgating. I got a lot of hickory (I sure hope it's really hickory) and I plan on cutting it into chunks. That much will last me a great while. Two bags of Royal Oak as well. Everything was less than the retail price of the Jr. alone. I call that a win.
  3. Got a late start to dinner tonight... cutting up root vegetables... washing the chicken... ready to spatchcock... added some garlic, salt, pepper, lemon pepper... basil to come...
  4. Thought I would bring back a little fun from days gone by. Using a 19" KK table top model and Royal Oak lump I want to see how many cooks I can do without stirring the old lump before it clogs up and causes temperature problems. Started by cleaning out the KK and opening a new 17 lb bag of RO. I filled the firebox by dumping straight from the bag. Each subsequent cook I'll take a peak at the leftover lump and WITHOUT stirring it just top it off by dumping straight from the bag. I think I'll be able to go through at least 2 x 17 lb bags of RO before running into issues. We shall find out. Here is cook number 1. Here is cook number 2 with the lump leftover from the previous cook. Here is cook number 3 with the leftover lump from the previous cook. Check back often to see where this experiment goes.
  5. I'm working through one of my last bags of Royal Oak, and while reloading the Vision today this huge piece of bark tumbled out of the bag. I'm curious - is this something most of you would use, or toss? Does bark add anything negative to the smoke?
  6. After taking up residence on my back deck almost a week ago, I finally got a nice day and enough time to light a fire in Big Joe! I filled his hungry belly with half a bag of Royal Oak lump and a few Western BBQ Products Pecan chunks, two Weber cubes, and tossed in a match. I set the half moon deflectors in the lower position and the grates in the middle of position of the D&C system. With the help of John's "Getting to know your Joe" series and his video about temperature settings, I had Big Joe at 350-375 in no time and ready to cook. While Big Joe came up to temp, I readied the food; a spatchcock chicken, fresh asparagus, and some potatoes that will be used for twice baked potatoes. The chicken got some Grill Mates Montreal Chicken under the skin and on the meat side as well as my special kamado chicken skin rub on the top. I foiled up the asparagus with some Weber Roasted Garlic & Herb seasoning and a few pats of unsalted butter, these will be served with Hollandaise sauce once finished. As for the spuds, they are baking on the Joe and will get the twice baked treatment when they are ready. Stay tuned!
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