PSA: Lump charcoal at CostCo

[jimmyjazz]

Today I noticed a 20 lb bag of "hardwood lump charcoal" for $9.49. I think I pay about $15 for a similar sized bag at BBQs Galore. I have no idea if Academy's pricing beats CostCo's.

 

[Traffic]

Cool, thanks. I am using up the last of my Kingsford and have been wanting to switch to hardwood lump.

 

[NCAAFBALLROX]

Nice call, Jimmy. I may have to hop over there to get some (my clock has been ticking to get my photo & membership card anyhow... been paid up for about 2 months now).

Anything to stick it to Wally World is good by me.

 

[CelisHorn]

In reply to:

---

---

 

[3_yard-out]

It still sparks like a mofo. I've damn near lost an eye several times.

 

[#3Rules]

I just noticed that the HEB by my house started to carry the Central Market brand lump. Something like $12 for a 20lb bag. I haven't tried it yet, but will try it soon.

BTW, here's a pretty cool site -The Link

 

[MaximumBarnes]

I've always thought of lump being for smoking and briquettes being for direct-heat grilling.

 

[Traffic]

#3Rules....that website is really cool. Freakyly obsessive, but cool.

 

[taco]

I recently bought a bag of the Central Market lump from HEB. It seems pretty good to me.
Smoked a brisket a few weeks ago using it (w/ pecan and oak logs) and it turned out excellent (one of the better ones I've done)

 

[#3Rules]

Nice! I'm gonna do a brisket for fathers day, that's my gift to me, and I'll pick some up.

 

[jimmyjazz]

I'm doing pork ribs . . .

 

[cbs]

In reply to:

---

---

 

[celis]

I make my own with some smaller pieces of wood.

When I am done grilling, I throw in some pieces. Let it burn a bit then choke at the air.

 

[DRAG69]

The Link

Interesting.........

 

[Summerof79]

HA! Good link telling me what I already thought to be the case... those twin 24 lb bags at Costco are the way to go.

My complaint was the same as in the study linked above where I thought the lump just didn't last nearly as long. Seemed to start a bit hotter but no hotter than the regular charcoal a few minutes later...

 

[ctrl+alt+del]

In my burger recipe that is linked in my signature, you'll see that I used Lazzari. That stuff sparks like a '74 Lincoln dragging a muffler. I thought I was going to lose an eye every time I used it. I prefer B&B, but after looking at that database, I think I would like to give that Ozark brand a try. That Canadian lump sonds pretty good, too, but it's apparently not available in the U.S.

 

[cbs]

I get Cook's Illustrated, and I generally like it, but I have real questions about that study. On the hot end, when doing pizzas, I can keep one load of lump charcoal up in the 800-900 degree range for well over an hour and still have much of it left over to use for another cook. And I can keep that same load at 225 for 18-20 hours to do a brisket or pulled pork. Maybe it's a difference in the cookers used (I use a big green egg), but their results are totally contrary to my experience.

And the Naked Whiz's sit is nice, not just for the lump charcoal database (and he's a huge college baseball fan to boot).