No name from Mexico that is brought across by street vendors. Really like it.

Royal Oak. I prefer smaller bags. The bigger ones seem 1/3 full of shards.

My problem is I usually run out and find I'm getting a bag at HEB while getting groceries and they will be out so I get stuck with a bag of whatever they have.

Aggie_Boomin 21 said:

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Jealous Devil from Home Depot

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Can you compare its smoke to anything domestic?

" Jealous Devil's signature lump charcoal and standard briquettes are made from Quebracho Blanco (known as "axe-breaker" wood), an extremely dense South American hardwood sourced from Paraguay.

Komodo joe

Fogo or Jealous Devil

Howdy Dammit said:

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Repeatedly ordering bags online because you expect them to arrive damaged, then complaining specifically to obtain replacements while keeping "unusable" product….. Compromising your integrity for charcoal…

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Why don't you step down off that high horse, partner.

I'm not paying for "usable product". I'm paying for an explicit AMOUNT of usable product. Would you pay the gas station 100 bucks if the fuel hose dripped 30% of your gasoline on the ground and say "oh boy, well, I guess I just better lay back and take it because my integrity and stuff"? You might but I doubt it.

I don't pay full price for damaged products. I don't drive 45 minutes to buy something they will bring me for free. I keep tighter control of my finances than that. They wrote the rules, and I'm playing by them.

If that compromises my integrity, so be it.

I'm just the opposite on torn bags. I want no part of them, discount or not. If it's torn in the store and "taped", it's going to end up tearing more in my truck and make a mess. And if it's torn it's likely crushed and had even more crap in it.

I've asked before, but not recently, so here goes --

Are there any steak houses left in Texas that still cook over real charcoal?

At one time Cattlemen's in Fort Worth did but it's been many years since I've been up that way and had the time to stop.

It's a helluvalot of work to do on a production line basis in a restaurant, so most places don't. And for my tastes, it produces the best-tasting ribeye out there.

I've had good luck with Rockwood, Royal Oak, and B&B.

Hated the one bag of Jealous Devil that I tried. It had a chemical smell to it when lit. Might have been a fluke; they sell a ton of it. I ended up just using the rest of my bag in the fire pit.

Ribeye-Rare said:

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I've asked before, but not recently, so here goes --

Are there any steak houses left in Texas that still cook over real charcoal?

At one time Cattlemen's in Fort Worth did but it's been many years since I've been up that way and had the time to stop.

It's a helluvalot of work to do on a production line basis in a restaurant, so most places don't. And for my tastes, it produces the best-tasting ribeye out there.

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Leona general store.

No, unfortunately, I have no books available on managing personal finances or understanding retail pricing models. We should do what we think is right, but you paid for the item anyway. So did I. That missed scan is accounted for through the retail price modelling and subsequent markup.

maddiedou said:

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Sams

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I pick this one up at Sam's whenever they have it. Burns clean and a little goes a long way because it gets super hot! I've also found it occasionally at Ollies for about $6.00 a bag…

Hank the Grifter said:

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BrazosDogstein has entered the chat.

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Quote:

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Jealous Devil from Home Depot

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Aggie_Boomin 21....can you please share your thoughts on Jealous Devil? Back when I got into smoking briskets, which was about ten years ago, Jealous Devil wasn't that well known. Now it seems I see it popping up more and more as the 'go-to.' Would appreciate your thoughts. Thanks.

GSS said:

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Aggie_Boomin 21 said:

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Jealous Devil from Home Depot

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Can you compare its smoke to anything domestic?

" Jealous Devil's signature lump charcoal and standard briquettes are made from Quebracho Blanco (known as "axe-breaker" wood), an extremely dense South American hardwood sourced from Paraguay.

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Flavor wise I don't really notice much of a difference compared to basic domestic hardwood charcoal (assuming most are oak or mostly oak). When burning it has a black pepper-like smell but I weirdly don't notice that really making an impact on taste.

I like it because it seems to burn noticeably longer, require less airflow, and burn at least just as hot as lump oak. I've not actually tested those claims, but it makes sense that would be the case if it is more dense than oak. It comes with more large solid chunks than any other mass produced lump brand I've used which I like. Pieces are still far from homogenous, there's still tiny ones that aren't good for much.

Their briquettes I don't use because I couldn't justify paying more for them than plain Kingsford. They're larger than any other briquette I've seen, which comes with some benefit, but by weight or volume I didn't notice a difference.

I've landed on Fogo and Bear Mountain …but I hate paying for Fogo.

Ive tried to get along with HEB central market in a pinch but from my experience, the bags are 60% lump charcoal, 40% charcoal powder

Howdy, THANKS everyone, gunna try Fogo, my ACE is on the way to HEB, heck cannot be worse than the B&B I have been getting!!!

Fogo black bag is good too if you can't find yellow.

Mark Fairchild said:

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Howdy, THANKS everyone, gunna try Fogo, my ACE is on the way to HEB, heck cannot be worse than the B&B I have been getting!!!

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I'm assuming you already went to ACE in Rockport, but if not look for the brighter yellow bags. When I picked up two bags a couple of weeks ago they had a bag or two that were fairly old and had a lot of chips/broken pieces in it, I had to pull the better bags from the back of the floor space they were at. Hopefully they restocked before you got there.

Towns03 said:

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Honest question while yall are all in here:

I use charcoal briquettes because it's uniform in size and shape. That gives me even heat to cook. Why the hell would anyone want a mixed bag of different shapes and sizes? That defeats the whole purpose of charcoal for me.

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Wood Flavor with out a heavy smoke flavor!

Usually Royal Oak but recently just tried Meat Church's lump charcoal and liked it a lot. Burned really good