royal oak charcoal

[rock n roll kid]

cant seem to get it to burn right. couple of weeks ago i had leftover bag of kingsford so i used that in my chimney to get going . same as always , get it red hot and burning good , dumped chimney full in grill and put some royal oak on top . left it for about a few min. ( same method i have used dozens of times ) thought i was rolling along and the coals seemed to be building , so i put the meat on . later in the middle of the cook time , the top layer of royal oak had only partly lit and burned very weak and slow .
last week end i had only royal oak and used it in the chimney as the starter and added to grill to cook with same method and results.
the only thing i can figure is the bag says " do not cover flaming brickets with grill lid " soooo...... is one to cook with royal oak with the lid of the grill OFF ?? or maybe leave the lid off longer after the unlit coals are added to get the whole bunch burning at a greater intensity ? !

i am pretty sure it is my method that is lacking because my neighbor has royal oak from the same batch and has has normal success at grilling using it . only difference is he uses some sort of electric wand to get his fire going ...... guess i am just spoiled by kingsford but i NEVER had this problem before . the kingsford starts easier , burns a good long time , and the food tastes great .
set me straight .... those who know what i am doing wrong and and all who use royal oak brand
thanks ! rock

 

[Edmo]

That's why I use Kingsford...

Edmo

 

[cougar14]

I use the chimney also, but I fill it to the top, use lightweight cardboard with no accelerant to get it going, and dump in and cook when ready, don't need any more charcoal. Are you trying to extend your cook time, or do you just have a big grille? If extending cook time, stir the new briquets into the hot ones rather than on top. This is what I do when I'm doing a beer-can chicken, and need it to go for 1 1/2 hours hot.
Different brands use different raw materials. Some use ground and crushed walnut and other nutshells as primary ingredient. I think Royal Oak does this.

 

[pete-driver]

I switched to lump charcoal two years ago. I also use the chimney. Won't be going back to briquets. I use the lump in both my grill and my smoker.

 

[therevjay]

Maybe yours got damp. I use whatevers on sale, can't really notice any differance.

 

[ParadiseRoad]

...make sure everything isn't packed together in a tight mass...oxygen is what makes them burn and you have to have good air flow through the coals to get them good and hot. I live at 9500 feet elevation and I have to be quite careful about good air flow with the grill and especially the wood stove. We have an eight inch stack on the stove...and I have to split my wood thin and stack it in an overlapping grid or rack in the stove to keep the air flow up.

 

[spricks]

My weber is rocking all the time....royal oak is one of the favorite brands I use. I heap mine in the grill and use the charcoal lighter liquid for a good start always. I suppose you have your dollars invested in the chimney and believe it's the only best way to start your coals....however if it doesn't work as well as it should, I would give the the charcoal lighting fluid a try. The big bots last awhile....and no...don't give me that gas taste in the food...just ain't gonna happen....never did here, and I'm old and cook outside prolly 4 days a week.

I cooked more times aweek outside when I was younger...however, I have leftovers now that need attention.....enjoy!

spricks

 

[H Richard]

My Weber has the propane lighter built in. No lighter fluid taste any more. Love it.

 

[max]

Kingsford and a chimney, never a problem.

 

[GKC]

I haven't used charcoal in years...but when I did, it was always Kingsford. I got a gas grill some years ago, and I've never gone back. I just keep buying bigger gas grills.

 

[cwo4uscgret]

as far as the

Maybe yours got damp. I use whatevers on sale, can't really notice any differance.

getting wet - I agree; but there really is a big difference in charcoals IMHO. On a side note, Henry Ford is the "Ford" half of Kingsford!

Weber grill, Kingsford Charcoal; a winning combo for grilling!

 

[ditrina]

I haven't used charcoal in years...but when I did, it was always Kingsford. I got a gas grill some years ago, and I've never gone back. I just keep buying bigger gas grills.

I have a great natural gas grill but SOMETIMES ya gotta use KINGSFORD!!

 

[GKC]

I have a great natural gas grill but SOMETIMES ya gotta use KINGSFORD!!

Man, I so wish you hadn't posted that picture! My keyboard is all sticky now with drool...

 

[DeadAye]

Ya get's what ya pay's for!
Kingsford works every time, so that's what we use.

As for the chimney --- I can taste lighter fluid when it's used to start the fire -- Careful tests have proven this - No Mo Lighter Fluid!

OTOH - I can also taste 1 grain of sugar in a quart of coffee - My wife can't.

 

[wbraswell]

While we know all prices are high, charcoal just seems outrageous to me.

 

[TAROMAN]

My Weber has the propane lighter built in. No lighter fluid taste any more. Love it.

Same here, these things rock.
I do use the chimney over the starting flame, however.

 

[cass]

I used Royal Oak one time, never again. It wouldn't burn evenly and died out after about twenty minutes. It's junk.

 

[jdh]

I just use the last bunch or oak limbs that fell off the drought damaged trees in the yard.