Tarnation Posted September 25, 2019 Share Posted September 25, 2019 Man you guys have me worried now. I bought a used Akorn off of CL and the guy gave me a full bag of KJXL that I have been working my way through. Ace had a sale on some Cowboy with some free wood chips, so I picked up a bag not knowing any better. I'm almost through my KJ and will have to open the Cowboy soon. It was so cheap I'm not going to bother taking it back, but for future purchases I'll keep this post in mind. Probably make a point to do a bunch of hot, quick, and easy stuff (chicken, burgers, dogs, chops, etc) to get through the Cowboy faster before I do any low and slows. I am impressed with the Akorn and the KJXL though. I've done low'n slow ribs, pork loin, & and an almost 18 hour butt( $50 ebay BBQube controller FTW) and there is still some KJXL in the bag and the grill. Probably a total of 30 hours worth of low and slow with a few 4-500 degree cooks for chicken and chops in the mix. Still tuning the smoke generation, I'm finding I need to be strategic about wood placement for the start of the cook to infuse more smoke flavor. I have only had one piece of KJXL that I split with the axe because it was just too big otherwise good size chunks. Quote Link to comment Share on other sites More sharing options...
John Setzler Posted September 25, 2019 Share Posted September 25, 2019 1 minute ago, Tarnation said: Man you guys have me worried now. I bought a used Akorn off of CL and the guy gave me a full bag of KJXL that I have been working my way through. Ace had a sale on some Cowboy with some free wood chips, so I picked up a bag not knowing any better. I'm almost through my KJ and will have to open the Cowboy soon. It was so cheap I'm not going to bother taking it back, but for future purchases I'll keep this post in mind. Probably make a point to do a bunch of hot, quick, and easy stuff (chicken, burgers, dogs, chops, etc) to get through the Cowboy faster before I do any low and slows. I am impressed with the Akorn and the KJXL though. I've done low'n slow ribs, pork loin, & and an almost 18 hour butt( $50 ebay BBQube controller FTW) and there is still some KJXL in the bag and the grill. Probably a total of 30 hours worth of low and slow with a few 4-500 degree cooks for chicken and chops in the mix. Still tuning the smoke generation, I'm finding I need to be strategic about wood placement for the start of the cook to infuse more smoke flavor. I have only had one piece of KJXL that I split with the axe because it was just too big otherwise good size chunks. The Cowboy lump will cook fine. All this crap you hear about Cowboy lump being that bad is just hogwash. I started out using Cowboy lump and used 3 or 4 bags of it with no problems whatsoever. The lump charcoal you choose does not make or break your cook. Marty 1 Quote Link to comment Share on other sites More sharing options...
JohnnyAppetizer Posted September 25, 2019 Share Posted September 25, 2019 7 minutes ago, Tarnation said: Probably make a point to do a bunch of hot, quick, and easy stuff (chicken, burgers, dogs, chops, etc) to get through the Cowboy faster before I do any low and slows. I am impressed with the Akorn and the KJXL though. I have only had one piece of KJXL that I split with the axe because it was just too big otherwise good size chunks. Just adjust the ratio of cowboy to KJBB. I use the RO as you suggest with the cowboy. I lay down a base of KJBB which I have broken into manageable size pieces, then the RO. I will use a base of the bigger pieces for longer cooks. I used a mix of big and small pieces, and adjust the ratio for the heat / duration of the cook. Quote Link to comment Share on other sites More sharing options...
prowe Posted September 25, 2019 Share Posted September 25, 2019 13 minutes ago, John Setzler said: The Cowboy lump will cook fine. All this crap you hear about Cowboy lump being that bad is just hogwash. I started out using Cowboy lump and used 3 or 4 bags of it with no problems whatsoever. The lump charcoal you choose does not make or break your cook. cowboy is not my fave. but I use it quite often as it is economical and accessable. The dead animal on the grill dont know what brand you are using. as JS said, the lump dosent make or break a cook. Quote Link to comment Share on other sites More sharing options...
Burntweenie Posted September 25, 2019 Share Posted September 25, 2019 The Made in Mexico Cowboy isn't terrible, look on the bottom of the back of the bag and see. Quote Link to comment Share on other sites More sharing options...
Tarnation Posted September 25, 2019 Share Posted September 25, 2019 3 hours ago, Burntweenie said: The Made in Mexico Cowboy isn't terrible, look on the bottom of the back of the bag and see. Will do, thanks for the tip. Quote Link to comment Share on other sites More sharing options...
Tarnation Posted September 25, 2019 Share Posted September 25, 2019 4 hours ago, John Setzler said: The Cowboy lump will cook fine. All this crap you hear about Cowboy lump being that bad is just hogwash. I started out using Cowboy lump and used 3 or 4 bags of it with no problems whatsoever. The lump charcoal you choose does not make or break your cook. Thanks for the tip, I haven't figured out what I'm going to cook this week/weekend with it yet, but something. Been working on re-seasoning a 10" skillet, got it most of the way there with the oven, but I might finish it on the Akorn. The smell of hot cast iron and cooking oil permeating through the house is less than pleasant. Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 25, 2019 Author Share Posted September 25, 2019 6 hours ago, Kamado Tom said: Well the JD showed up from Amazon, box and bag were in decent shape will be interesting to see how it fits into the mix as it's significantly more expensive than the KJBB and Fogo Premium which I get for ~$1/lb. I've gone through 3/4 of the bag of B&B Oak and its done pretty good so far with 3 separate pizza cooks and some chicken, burgers and a steak cook. I like it enough that I used my 15% code from Ace to order another bag, if it works out it'll be my go to for high temp. cooks as I can get it for $13.50 for a 20lb. bag. I'm really interested to know what the mix of the size of pieces in that bag looks like. I got what I consider a really good bag. I'm wondering if that's normal or did I get lucky. Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 27, 2019 Author Share Posted September 27, 2019 Komodo Kamado CoffeeChar 500* test results posted at the bottom of post #3. Like Jealous Devil this too had really great piece size and did a good job with the burn. I need to use my controller for something else this weekend so I won't get to the low-n-slow tests until next weekend. Scott Roberts 1 Quote Link to comment Share on other sites More sharing options...
Family_cook Posted October 3, 2019 Share Posted October 3, 2019 I get it, quality over quantity. But I have been through 5 bags of this lump and I found no smell, painted pieces etc. It works as well as other bags I have tried including Royal Oak. Seriously, 150 lbs and two large bags of apple chunks for $65. ckreef, Scott Roberts, daninpd and 1 other 4 Quote Link to comment Share on other sites More sharing options...
slap1914 Posted October 3, 2019 Share Posted October 3, 2019 My local Walmart had Western Lump $9.99 for a 30 lb bag. I've used 4 or 5 so far. It works great for grilling. I haven't tried it low and slow so I can't comment on that. ckreef 1 Quote Link to comment Share on other sites More sharing options...
Burntweenie Posted October 8, 2019 Share Posted October 8, 2019 @ckreef How many more lumps left before the final results? Maybe a top 10 list? Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 8, 2019 Author Share Posted October 8, 2019 1 hour ago, Burntweenie said: @ckreef How many more lumps left before the final results? Maybe a top 10 list? Three low-n-slow tests left. Will try and get one done this weekend. Burntweenie 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 12, 2019 Author Share Posted October 12, 2019 Fogo Eucalyptus lump low-n-slow test going on. Link to the live graph https://sharemycook.com/Cook/Detail/aee03ad4-8c22-4e61-94cc-52e5fdd24189 Quote Link to comment Share on other sites More sharing options...
Kamado Tom Posted October 14, 2019 Share Posted October 14, 2019 On 9/25/2019 at 5:02 PM, ckreef said: I'm really interested to know what the mix of the size of pieces in that bag looks like. I got what I consider a really good bag. I'm wondering if that's normal or did I get lucky. here's a pic of the first poor outta the bag, more of a top off as I still had a half load of Rockwood in the box from a brisket cook. I was prepping for a pizza cook here and so far I'm impressed with the racquetball size pieces and the very hot fire for my pizza cook (I actually had completely close the lower vent as it got too hot for my dough. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.