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Originally posted by k5blazer:
Last time I used Royal Oak Lump, I found a large piece of the corner of a roofing shingle and two large pieces of furring strips.

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Cowboy has changed the charcoal that is sold in this packaging. It is no longer the scraps from milling operations such as molding and flooring. Rather it is the more conventional lump made from tree limbs, etc. We are doing a review of the new lump which comes in this bag. However, according to the Cowboy Charcoal website, they now sell the traditional milling scrap as "Cowboy Gold". We have yet to get our hands on some to review, but we are looking.....

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Originally posted by mbinky:
That “snake method" looks interesting. When I want to go slow on my Weber I just usually pile charcoal on the sides and put a pan of water in the middle. Keep the vents at about 1/8" or slightly larger open. How do you light the briquets to place on the end? On the ground and tong them in? Does this method create enough heat? Do you open the vents full or close them a bit? I might give this a try.

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Originally posted by mbinky:
......ETA That "snake method" looks interesting. When I want to go slow on my Weber I just usually pile charcoal on the sides and put a pan of water in the middle. Keep the vents at about 1/8" or slightly larger open. How do you light the briquets to place on the end? On the ground and tong them in? Does this method create enough heat? Do you open the vents full or close them a bit? I might give this a try.

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Originally posted by Georgeair:
Royal Oak lump

It's nothing at all like the Kingsford and similar briquet crap I had used for decades. I wouldn't use it to start a leaf fire now.....

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Originally posted by tatortodd:
Here in Texas, H-E-B sells lump charcoal that is good quality at a fair price. I buy the live oak lump as it burns well and adds a nice flavor to what I'm cooking. EDIT:Went to HEB tonight and they sell 2 brands of oak lump - (1) is their own Central Market in 6.6 lb bags and (2) is B&B brand in 10 lb bags. I've used both and like both, but buy B&B because I prefer 10 lb bags.

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Originally posted by Outnumbered:

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Originally posted by mbinky:
......ETA That "snake method" looks interesting. When I want to go slow on my Weber I just usually pile charcoal on the sides and put a pan of water in the middle. Keep the vents at about 1/8" or slightly larger open. How do you light the briquets to place on the end? On the ground and tong them in? Does this method create enough heat? Do you open the vents full or close them a bit? I might give this a try.

My snake. 2x2 or 3x2 depending on outside temp, or what heat I want to produce. Notice the briqs are stacked like tipped over dominoes to ensure even, consistent temperature and lighting; this burns at an even pace like a slow fuse. I can get 4-8 hours, depending on all the variables.

Wood chunks just far enough apart to keep them from igniting each other by flame jumping.

Foil covered steel plate in the middle of the charcoal grate helps a lot in my opinion. It forces the airflow to go thru the charcoal snake for a clean burn and good drafting, instead of the fire wheezing to get oxygen where it needs it. You can also set a drip pan on top of the plate.

Using a charcoal chimney starter, I use 12-18 lit coals at the beginning depending on desired temp, outside temp, and size of meat load. Top vents ALWAYS wide open, bottom vent varies from cracked to 1/2 open depending on desired temp.

Make sure when you're using this method to only use "100% hardwood charcoal briquettes". Kingsford and other cheap briquettes have binders and fillers that emit off odors and flavors as they ignite. Although this isn't a problem for quick grilling when the charcoal gets ashy before adding food (this burns off the ickies), on a slow burn like a snake or minion, you're constantly introducing this flavor onto your food.

Also, although I prefer lump, and use it a lot for grilling, and in the charcoal basket of my drum & cabinet smokers, you can imagine why it doesn't work well in the snake method; inconsistent shapes and sizes are just too unpredictable for an even burn and temperature control.

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Originally posted by Outnumbered:
LUMP:

Wicked Good lump is awesome. Hot, clean, low ash, and very litte fines. Available thru Ace Hardware, and better BBQ suppliers.

Grove brand lump is almost as good as Wicked Good, and less expensive. Downsides are more variety in sizing, making packing a charcoal basket for a Minion Method more challenging, and it's possibly more difficult to find outside of the Midwest.

Cowboy lump HAD been the butt of many jokes over the years, for foreign material in the bags, TONS of crushed fines in the bags, and off flavors as well as lots of sparks and pops during lighting. That said, they've REALLY upped their game in the last couple years, and I don't hesitate to use it anymore.

B&B lump is another widely available, consistently decent product.



BRIQUETTES:

Stubbs was great, but 1) Walmart stopped carrying it, 2) it's gotten a little more ashy and stinky over the years.

Kingsford Blue Bag uses fillers and binders, and has an off smell unless it's totally ashed over. I'll use it for quick grilling or for a base in my stickburner, but not for reverse sears, Minion or Snake Method smoking. Their better K-Comp is great, but expensive.

Weber 100% Natural Briquettes are also great, but expensive.

Trader Joe's had/has a pretty decent 100% hardwood briq.

Royal Oak has a 100% hardwood briquette now that's cheap and readily available. No off flavors, and a good consistent burn. I use it fairly often.

My favorite briquette is Royal Oak Chef's Select 100% Hardwood Briquettes. $23 for a HUGE 40# bag thru Do-It-Best hardware stores; free ship to store.

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Originally posted by Kuisis:
I think Humphries makes Green Egg charcoal. It's made very close to here,

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Originally posted by PASig:

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Originally posted by mbinky:
That “snake method" looks interesting. When I want to go slow on my Weber I just usually pile charcoal on the sides and put a pan of water in the middle. Keep the vents at about 1/8" or slightly larger open. How do you light the briquets to place on the end? On the ground and tong them in? Does this method create enough heat? Do you open the vents full or close them a bit? I might give this a try.

I light about 8 briquettes in my charcoal chimney and dump them at the end of the snake. It’s all about dialing in the airflow with the vents; I usually leave top wide open and adjust bottom ones to get to 250, and it will stay there for 8-12 hours which is great. No adding charcoal and minimal taking the lid off. I usually place a turkey foil roasting pan in the bottom rack next to the snake, full of water which helps with the cook and catches the drippings so the Weber doesn’t get too gunked up.