The difference between Argentine hardwood and the RO lump is night and day. I used to have a source for Pampa argentine lump, but it dried up. The charcoal is MUCH denser and burns much longer. To prove how much I like it, the last time a KJ roadshow came to Chicago, I purchased 400 lbs to cover me through the season! I would recommend everyone try it at least once. You'll be amazed! Thanks, John for getting this info out.
On the show "How it's Made", they show how briquets are made. They are made by grinding lignite coal up and mixing it with cornstarch and and binders. Then they make a slurry with water and inject into molds. When dry the briquets are collected and bagged. The ash is coal dust and the cornstarch residue. Mmmm. Sounds good.
Hey John, I want to Thank you for all your tips and recipes you have given me, I have a Kamado Joe classic now for about 6 years , I have always used Red Oak for Lump coal, being that it is the most convenient to find! I finally found a store that carried Kamado lump coal and tried it for the first time! I was impressed with the size of Coal in bag. I decided to try it for a Picnic shoulder smoke, new recipe I found I had to try, new recipe new coal? Bad experience, I planned to cook at least 6 to 8 hours and Kamado Lump Coal only gave me 4hrs. I had to add coal mid cook! Any advice you could give me? Coal also had a very strong chemical or lighter fluid smell that I’m not used to! The reason that I changed to a Ceramic Smoker! Thanks John!
Saving for my Joe. I will ask you like I ask everyone else who sells stuff that cost a bunch that I want. If I get your logo tattooed on a prominent part of my body, and you get advertising forever off me, could I receive a Big Joe as payment?
I've only personally used 3 brands: Kamado Joe, Royal Oak, and Cowboy. This is mostly because that was easily available where I was. Of those 3, I really like both the KJ and the Royal Oak. I don't recommend Cowboy. My experience was that the Cowboy lump created too much ash and clogged up my air. Also, I think the other 2 brands seemed to burn hotter for my high temp pizza cooks (I like to cook around 750 degrees). A lot of people swear by Fogo Premium lump because it comes in monster sized chunks. I've never used it.
Hi John, living here in Los Angeles the only real lump available here is Royal Oak. there are no KJ dealers here, oh you might find one dealer, but they carry very little orthey will tell you they have to 'order' it in. Maybe I should open up a KJ supply shop = I'd own the market! Tim
They're not watches but fitness monitors. John uses them for his stringent health regime. It's bloody working too. PS Don't mean to answer for you John.
The difference between Argentine hardwood and the RO lump is night and day. I used to have a source for Pampa argentine lump, but it dried up. The charcoal is MUCH denser and burns much longer. To prove how much I like it, the last time a KJ roadshow came to Chicago, I purchased 400 lbs to cover me through the season!
I would recommend everyone try it at least once. You'll be amazed!
Thanks, John for getting this info out.
Can you use seasoned wood in the Joe? Not treated wood of course, but seasoned.
thanks for exposing why briquets sink. I can forward this video to all the people that I have to explain why I buy lump charcoal.
On the show "How it's Made", they show how briquets are made. They are made by grinding lignite coal up and mixing it with cornstarch and and binders. Then they make a slurry with water and inject into molds. When dry the briquets are collected and bagged.
The ash is coal dust and the cornstarch residue. Mmmm. Sounds good.
Hey John, I want to Thank you for all your tips and recipes you have given me, I have a Kamado Joe classic now for about 6 years , I have always used Red Oak for Lump coal, being that it is the most convenient to find! I finally found a store that carried Kamado lump coal and tried it for the first time! I was impressed with the size of Coal in bag. I decided to try it for a Picnic shoulder smoke, new recipe I found I had to try, new recipe new coal? Bad experience, I planned to cook at least 6 to 8 hours and Kamado Lump Coal only gave me 4hrs. I had to add coal mid cook! Any advice you could give me? Coal also had a very strong chemical or lighter fluid smell that I’m not used to! The reason that I changed to a Ceramic Smoker! Thanks John!
May I suggest you to sharpen your knife- It about liked to kill me watching that butchering of "Paper." lol :)
Was thinking the same
Saving for my Joe. I will ask you like I ask everyone else who sells stuff that cost a bunch that I want. If I get your logo tattooed on a prominent part of my body, and you get advertising forever off me, could I receive a Big Joe as payment?
You need to sharpen the pocket knife that was painful!
What do you think of the Kick Ash Basket? I have considered purchasing one to make the ash management a little bit easier.
I just got mine a few weeks ago. Its a game changer. But its a key add on. Smoke on.
Delicious looking charcoal. Wish I could eat it.
Thanks for posting very helpful.
this is a great video. is it possible to do another video comparing different types of lump charcoal from other brands?
The best internet site I have found for reviews of lump charcoal brands: www.nakedwhiz.com/lumpindexpage.htm?bag
Thanks a lot and I appreciate it. Which one do you prefer?
I've only personally used 3 brands: Kamado Joe, Royal Oak, and Cowboy. This is mostly because that was easily available where I was. Of those 3, I really like both the KJ and the Royal Oak. I don't recommend Cowboy. My experience was that the Cowboy lump created too much ash and clogged up my air. Also, I think the other 2 brands seemed to burn hotter for my high temp pizza cooks (I like to cook around 750 degrees). A lot of people swear by Fogo Premium lump because it comes in monster sized chunks. I've never used it.
Also, don't forget that this is the Kamado Joe channel, supported by the company. They kinda want to sell their own product ;-)
Cowboy is terrible. Best I've used so far is FOGO. 30 hours of cooking on a single load in my Big Joe and there is still lump left.
Hi John, living here in Los Angeles the only real lump available here is Royal Oak. there are no KJ dealers here, oh you might find one dealer, but they carry very little orthey will tell you they have to 'order' it in. Maybe I should open up a KJ supply shop = I'd own the market! Tim
Kamado Joe I wish you would do a segment on the Big Block....I absolutely love it
Great Info John, thanks for sharing
My bag of big block xl had about 15 lbs of red clay building brick in it
Why do you wear two watches?
They're not watches but fitness monitors. John uses them for his stringent health regime. It's bloody working too.
PS Don't mean to answer for you John.
For timing. One for the smoker and one for the bbq
I am sure this is good charcoal. For me Fogo Ultra Premium.
guy! please...sharpen your knife!
That is not charcoal
Brah!!! Thank god the back of your knife is still sharp or else that bag would have never opened.
Sorry a pair of scissors would of been easier. Good info tho 👌
that's the least satisfying opening I've witnessed in a decade!