When it comes to grilling, there’s nothing quite like that perfect smoky flavor, and I’m here to tell you that Royal Oak lump charcoal might just be the game-changer your barbecue needs.
Whether you’re a casual weekend griller or someone who takes their BBQ game very seriously, you owe it to yourself to give this charcoal a try. Let me share my personal take on why it stands out from the crowd.
My Experience With Royal Oak Lump Charcoal
Let me be honest. When it comes to grilling, I’ve been a loyal briquette user for most of my life.
There’s something comforting about the consistent size and shape of briquettes.
But I kept hearing whispers from other grilling enthusiasts about Royal Oak lump charcoal.
They all said it’s superior, more natural, and delivers that unmatched BBQ flavor. So, I finally gave in and tried it.
And now, here I am, talking to you because I just can’t keep it to myself.
- Getting Started: The Setup
One thing I noticed right off the bat is that Royal Oak lump charcoal lights up fast. I used a charcoal chimney to get things going—no chemical starters or lighter fluid, just a few all-natural fire starters. Within 15 minutes, my charcoal was glowing beautifully.
The ease of lighting, even without chemical starters, was a game changer for me.
Not only does it light easily, but it also reaches high temperatures fast. That’s fantastic if, like me, you enjoy grilling a good steak with that beautiful seared crust. In fact, I had my grill blazing in a shorter time than I ever managed with standard briquettes.
I also noticed that the smoke wasn’t overpowering; it provided just the right amount of wood-fired flavor—something you just can’t get with some of the more manufactured stuff.
Pros of Royal Oak Lump Charcoal
- 100% Natural Hardwood: Royal Oak lump charcoal is made entirely of natural hardwood, specifically oak and hickory. You know what that means? No additives, no chemicals—just pure, simple wood. I’ve always felt more comfortable knowing exactly what’s fueling my fire, and with this lump charcoal, it’s all-natural. This also contributes to that iconic smoky flavor, which you can really taste on beef, chicken, or even vegetables.
- Versatility: Another plus? This lump charcoal works beautifully for both high-temperature searing and low-and-slow smoking. I’ve used it for everything from crispy-skinned chicken wings to a perfectly smoked brisket. The consistent heat made it easy to maintain temperatures, whether I needed a quick blast of high heat or a steady, controlled burn for a longer cook. Plus, it works on traditional charcoal grills, smokers, and ceramic grills. I’ve used mine in both a kettle grill and my ceramic smoker with equally good results.
- Long-Lasting Burns: When using Royal Oak, I noticed it burns longer compared to other lump charcoal brands I’ve used before. I could easily roast for hours without having to continually add more charcoal. This was especially helpful when I roasted a whole pig—it took four bags for three hours of consistent roasting, and not once did I feel like I was fighting the charcoal to maintain temperature.
- Less Ash: One of the pleasant surprises of Royal Oak lump charcoal is the low amount of ash produced. With briquettes, there’s often a lot of ash that requires constant cleaning, but with Royal Oak, I didn’t have to worry about it as much. Less ash means less time spent cleaning the grill and more time enjoying the food—a definite win in my book.
- Fast Lighting and Clean Burn: I can’t stress enough how great it is that Royal Oak lights up so quickly. In about 15 minutes, you can be ready to start grilling. And once it’s burning, it burns clean, producing minimal smoke compared to some other charcoals I’ve tried in the past. The clean burn means less acrid smoke—just a pleasant aroma that enhances the flavor of your food.
Cons of Royal Oak Lump Charcoal
- Inconsistent Lump Sizes: One of the downsides to Royal Oak, in my experience, is that the lumps can be inconsistent in size. Some pieces are large, which are fantastic for long-lasting burns, while others can be quite small, almost like chips. This variability can make it a bit challenging to get everything to light evenly if you’re looking for a uniform cook. But to be fair, this is a common issue with most lump charcoals.
- Occasional “Mystery” Rocks: It’s true—sometimes you’ll find a few odd rocks mixed in with the charcoal. I’m not entirely sure why this happens, but it seems to be something other users have experienced as well. It’s not a deal-breaker for me since the overall quality is great, but it’s a bit of an annoyance to sift through the bag and remove these pieces before lighting up.
- Sensitive to Moisture: If you store your charcoal in a humid area, you might find that it takes longer to light. I keep mine in my garage, and on particularly humid days, I’ve noticed a slight difference in lighting times. If you can store it in a dry place, you’ll save yourself some time and frustration.
How To Get The Most Out of Royal Oak Lump Charcoal?
- Use a Charcoal Chimney: If you’re using Royal Oak, I highly recommend using a charcoal chimney to get things going. No lighter fluid, no chemicals—just good old-fashioned fire starters and a chimney. This method keeps the flavor pure and helps the charcoal ignite evenly. Plus, it’s better for the environment and your health!
- Store in a Dry Location: To get the most consistent performance from Royal Oak lump charcoal, you need to store it properly. Keeping it in a cool, dry location will make a world of difference. I store mine in a sealed container in the garage, which helps protect it from the elements and ensures that it lights quickly every time.
- Use Different Sizes for Different Tasks: Remember when I mentioned that the lumps can vary in size? Well, you can actually use that to your advantage. The larger lumps are perfect for a longer cook, like smoking ribs or brisket, while the smaller pieces are great for high-heat grilling. Sorting them ahead of time can save you a lot of hassle and make your grilling experience more efficient
- Be Patient When Lighting: Although Royal Oak lights quickly, giving it those 15 minutes in a chimney to fully ignite will yield the best results. If you rush it, you might find yourself dealing with uneven heat, which can be a pain when trying to achieve that perfect sear or steady temperature.
How Royal Oak Compares To Other Brands?
- Royal Oak Vs. Cowboy Hardwood Lump Charcoal
Cowboy Hardwood Lump Charcoal is another well-known brand, but in my experience, it doesn’t quite match up to Royal Oak in a few key areas.
Cowboy tends to have a higher number of small pieces and chips, which can make maintaining a consistent temperature more challenging.
It also burns a bit faster than Royal Oak, which means you might end up using more charcoal during longer cooks.
On the other hand, Royal Oak offers a longer, more even burn, which is perfect for low-and-slow smoking sessions.
- Royal Oak Vs. Jealous Devil Lump Charcoal
Jealous Devil Lump Charcoal is known for its high quality and premium performance.
It burns very hot and has consistent lump sizes, which makes it great for searing and grilling.
However, Jealous Devil comes at a higher price point compared to Royal Oak.
While Jealous Devil might have a slight edge in terms of consistency, Royal Oak offers excellent performance at a much more affordable price.
If you’re looking for value without compromising on flavor and heat, Royal Oak is a strong contender.
- Royal Oak Vs. Nature Fresh Bamboo Charcoal
Nature Fresh Bamboo Charcoal is a unique option that’s made from bamboo, which burns clean and produces very little ash.
While it’s an interesting alternative, I found that it lacks the robust smoky flavor that oak and hickory provide.
Bamboo charcoal is great if you want a clean, neutral burn, but for that classic BBQ flavor, Royal Oak wins hands down.
Plus, bamboo charcoal tends to burn faster, which means you’ll need to add more during longer cooks—something that Royal Oak’s longer-lasting lumps can help you avoid.
Frequently Asked Questions (FAQ)
Absolutely! Royal Oak lump charcoal is an excellent choice if you’re looking for natural hardwood charcoal that burns hot, lights quickly, and delivers a wonderful smoky flavor. It’s versatile and works well for both high-heat grilling and low-and-slow smoking. Plus, it’s 100% natural, with no additives or chemicals.
Royal Oak lump charcoal is made from a blend of American oak and hickory hardwoods. This combination provides a classic BBQ flavor that enhances the taste of your grilled or smoked foods.
To use Royal Oak lump charcoal, start by filling a charcoal chimney with the desired amount of charcoal. Use natural fire starters to ignite the chimney and let the charcoal burn for about 15 minutes or until it’s covered in white ash. Then, pour it into your grill or smoker, and you’re ready to cook! It’s ideal for both direct high-heat grilling and indirect low-and-slow cooking.
The best wood for lump charcoal depends on the flavor you’re aiming for. Oak and hickory are popular choices because they provide a robust, smoky flavor that pairs well with most meats. Royal Oak uses both oak and hickory, giving you a well-rounded smoky taste that’s great for everything from beef to vegetables.
Final Thoughts
If you’re looking for a natural, flavorful, and versatile charcoal, Royal Oak lump charcoal is definitely worth a try. It’s easy to light, burns clean, and delivers that classic BBQ flavor that’s hard to beat.
Whether you’re smoking, grilling, or searing, Royal Oak has you covered. Give it a shot—you might just end up like me, a convert from briquettes to lump charcoal for good.