![]() Now I am realizing that maybe it was the RO that was causing me the issue. I was using my home made SnS so I thought maybe that was the issue or a combination of a few things. I was actualy quite dissapointed because of all the hype on the weber kettles for low and slow. I had a hard time controlling the temperature swing. I ran out of kingsford so I was using up what I had left of the RO for this cook. This was my first low and slow on my new mastertouch so I'm still learning on it. It seems to give me extremly stable temperature control and longer burn times. Through lots of trial and error, I now only use the kingsford in my UDS. By KBB are you refering to the kingsford original blue/white bag? In my UDS I have tried the blue bag RO lump, red bag RO birquetts and Kingsford original blue/white bag. It's a coincidence that you posted this now because I just smoked a pork shoulder the other day on my master touch and used the red bag royal oak birquetts and had a hell of a time trying the stabilize temps. Since KBB doesn't bother me, and I didn't notice an improvement in taste, I'm inclined to stay with KBB, but that's pending a few more test runs with Royal Oak.įeel free to ask questions, I'm sure I left some things out. Overall, I want to try it again to see what happens. I didn't get scientific and measure amounts-just giving it the eyeball test. It produced approximately the same amount of ash, and I'm left with about the same amount of charcoal to re-use the next cook. Total cook time was a bit longer than usual, but that's a product of my temps yo-yo-ing for a while. For me, there wasn't any noticeable difference in food quality. I was very curious to see if I could since I've always used KBB and I know some people are very unhappy with it. It wasn't windy, and the temps were in the mid 60's outside. Just weird I couldn't get the WSM to settle down. Not sure what to think.maybe I got a bad bag. It started dropping after 2.5 hours, so I reopened all 3 vents to maintain 250 for the remainder of the cook. I then slowly closed each vent to insure it would stay at 250. I had to open all 3 lower vents almost 1/2 for over an hour to get it back to 250. ![]() The Royal Oak would not come back up to temperature after I added the ribs. I run with the top vent open, and one bottom vent 1/3 open to achieve those temps. Obviously, it will drop a bit when adding the meat, but it goes right back to the 240-250 range and stays there for HOURS. My WSM usually runs rock solid between 240-250, with water, and a full ring. This is where things got a bit interesting. It took about 45 mins for the smoker to settle in around 240 and I put on 3 racks of BB ribs I had picked up from Restaurant Depot. First off, it definitely has a different smell than KBB when 1st lit. I fired up my 22.5 WSM, with water in the pan, packed the charcoal ring full with a full bag(15 lbs), and off we went. That being said, I'm always up to try something new. I fire it up, let it burn down to TBS, and start cooking. ![]() Personally, I've never had an issue with KBB. ![]() I have always used KBB, but with Lowe's having Royal Oaks' briquettes on sale, I figured I'd buy a few bags(4) and give them a try. Thanks to the Brethern, I found out about the recent charcoal sales at Walmart and Lowe's.
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