Royal Oak Charcoal Pellets: Gimmick or Savior?
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- čas přidán 21. 07. 2024
- In trying to get charcoal smoke flavor on our Weber Searwood pellet grill to compare with lump charcoal on the Kamado Joe, one of the things we wanted to try was the Royal Oak Charcoal Pellets that everyone has been wondering about. We put it to the test this week with the same smoke-fried wings we did last week, in order to compare chicken wings to chicken wings. The results may surprise you!
Royal Oak Charcoal Pellets
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Rosle "Forever Tongs"
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Rotisserie Basket
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TIMELINE
0:00 Intro
0:46 Swapping out the pellets on the Weber Searwood
2:23 Royal Oak charcoal pellets packaging statements
3:15 Not seeing as much smoke as normal wood pellets
4:28 Smoke billows out when increasing temps
4:58 Rolling the wings in the rotisserie basket
5:27 Observation when the temps are constant
6:23 Pulling the wings
7:36 Auger noises
8:33 Surprising results - Jak na to + styl
Great video, Brother. Keep em coming.
Thank you! Cheers!
I’m glad you took the advice of the people commenting on your channel and gave them credit for suggesting you try the Royal Oak Charcoal Pellets.
The charcoal do burn hotter, meaning you use less than wood pellets and will get to temp faster. Not too mention as stated in earlier comments the maximum temperature might exceed the 600 degrees, so probably great for manual mode.
Since you added wood chunks in the Kamado Joe, you can blend a 60/40 or 70/30 charcoal to wood.
The auger is supposed to shear the pellets as they go through, so the sound difference is the charcoal is a harder material than compressed wood pellets.
Also, the Smokin Pecan Shell Pellets will be the smokiest pellets for your Weber, they also burn more efficiently
I think you are the fourth person recommending those pecan shells. Going to order some up now!
I did 50/50 split on my ribs the other day and they weren’t great, unfortunately. The guests were happy, but they weren’t my best.
Best thing to do is blend the royal oak charcoal pellets with your wood pellet of your choice. Much like you place wood on top of charcoal on a kettle or kamado grill.
Did that with my 4th of July ribs yesterday but they weren’t my best. So far I prefer the wood pellets alone for low and slow, charcoal pellets for hot and fast. But I’ll keep trying different combos!
I was going to say the same thing. Sambo’s place talked about doing this. He has some good videos doing this with Webber searwood
I have tried those pellets in my camp chef. I did like them also. Thanks.
Good stuff! 🍻
I’ve tried about 6 different brands of pellets and these are my go to. I love the flavor these impart on my food!
Good stuff. We like them hot n fast. Wood pellets for low n slow.
Thanks!
Greetings from Sweden!
Hello Sweden! 🇸🇪 Nice to have you with us!
I've used blends before. I suggest using a competition blend with charcoal added. I just mix mine. 2/3 wood to 1/3 charcoal. Charcoal burns hotter and is harder than the hard wood pellets. So be careful about your cook times and heat control. Also you can reduce the strain on your auger by breaking up pieces that are long by hand. Not as tedious as it sounds maybe 2 minutes to even out the pellet sizes. But it's worth it for heat consistency and less strain on the auger
Good stuff my man!
Thx for the video, cheers! 🍻
Thanks for watching! 🍻🍻
Ok.. these newer pellet grills may be too efficient , the problem is how the systems feed pellets into th burn pot, that's why when u went low in temps then swing to a higher temp the controller suddenly force feeds th pot a bunch of pellets creating that smoldering smoak until it can catch up to the higher temp. That burn pot is alot hotter than the cook chamber on top. About double of what u might read on ur ambient. Good burning wood fire happens around 600-750 that's th money shot. That's where th flavor gasses from th wood gets released. Anything higher is incinerated to a clean burn. So if ur model has a low smoak setting maybe start there for th first of th cook, then crank it to crisp up on th second half.. I've been curious about these pellets and now I might give em a shot. Thanks for taking th time to demo and good vid.
That’s what I gathered. I only got smoke when the controller was trying to catch up to my selected temp. Once the temp is constant, it burns too clean. This is why I think it works great for hot ‘n fast but may not for low and slow. Those wings were fabulous after 400 and 500 degree burn. Cheers!🍻
Interestingly I'm an owner of the same Kamado Jumbo Joe as your buddy for several years and while it's does produce epic BBQ flavor the convenience of a pellet grill put me on the hunt and the Searwood looks like the best pellet alternative on the market for a lot of reasons. I'm rooting for the Searwood to bridge the flavor gap of lump charcoal and offer the convenience of pellet. Could you please do a follow on video mixing the charcoal pellets with hickory pellets as other commenters requested. This would offer a burn closest to the previous video with the Kamado which was burning charcoal lump and flavored with some hickory chunks. Not sure what ratio of charcoal to hickory pellet would be best but maybe play around with that too as others suggested. Love the videos!
So the charcoal flavor was great on those wings, burning them hot. The next day (4th of July) I ran four rib racks using a roughly 50/50 mix of Weber Grillmaster blend and the Royal Oak charcoal pellets. The ribs ran at smokeboost (180) for two hours then 220. By the time 5 hours passed, there was zero pullback from the bone. Never seen that before. By 5.5 hours I had to crank it to 250+. Still very little pullback. I don’t know all the physics behind it, but I don’t think the charcoal pellets are good for low and slow. I’m going to try the pit boss charcoal pellets based on a recommendation from someone else in these comments and see if there’s any difference. I’m also looking forward to a reverse sear job on a nice steak where the sear is over the charcoal pellets. We’ll see how that goes! 🍻
Try smokin pecan pellets if you want more smoke flavor. Best I’ve tried and I’ve tried a lot of different brands
Yes indeed, We ordered some up and it arrived today! Will be doing a video review of them soon.
Charcoal releases a vapor when it burns that will give the flavor you are seeking, it doesn't need to actually billow smoke for that in most cases, but since these are pellets the flavor is less prevalent?
Yes, less prevalent is a good way to put it. I find a “hint” of charcoal flavor, but enough to make it worth it in hot cooks.
Try mixing the hardwood pelet and charcoal when I did that I got lots of smoke
I did that yesterday for four rib racks and it wasn’t my best. But I will certainly do it again!
I have 6 grills myself. A Weber charcoal. And a BROIL KING pellet. I'd love to see how this works on my pellet grill. Cheers from BRANTFORD Ontario
Cheers brother! 🍻
I think the no clog advertising is aimed at the CC brand. If I do not empty the pellet chamber after each cook, it’s likely to clog and lose temp.
Ah, makes sense. Thanks! 🍻
Are those rotisserie baskets from Weber?
Nope, Amazon. Almost half the price so you can afford two. Chinese, but functional. Here's the link: amzn.to/4eGRZuv
@@TBH-Grillin Cool thanks - I'll check it out!
@@TBH-GrillinChinese? There is no benign racism people.
I’ve tried them they made my auger pop a lot didn’t like it
There were definitely noises
I've tired these pellets and i was not impressed they are longer and harder than any pellet that I've ran. they were jamming in my auger making such a sound that i thought something was going to break inside my smoker I've never had this issue with any other brand of pellets. Personally, I prefer using the Pit Boss brand charcoal blend as I have found that they give more of a charcoal smoky flavor and aroma when burning that the Royal Oak pellets did. but this is just based on my own personal experience and preference but it's still not as good as actually burning charcoal in my weber kettle.
Definitely agree with you on the physicalities of the pellet being different. The creaking sounds made me a bit nervous. But those wings were awesome! That said, I’m going to order up some of that pit boss charcoal pellet based on your recommendation! Cheers 🍻
Can you link to the pit boss charcoal blend you’re referring to? I only see hardwood blends on their website, but maybe it’s tucked in there somewhere.
Nvm I found it!
Well shoot, looks like they may have discontinued them 😢
You are not seeing smoke at 400 or 500 degrees. That is fat dripping on the heat diffuser.
Hmm not sure about that. Go to minute 5:45. That surely looks like smoke and at the time in person, it sure smelled like smoke.
@@TBH-GrillinApparently he knows better than you, he was right there, you just own the grill, bought the pellets, cooked the wings, and made the video...... TBH, just stay out of this. 😂
@@B_L_Smith haha you read my mind
Good info, but turn down or off that stupid background music.
Out of curiosity, what are you listening with? Headphones, computer speakers, tv? Just trying to get a sense for whether there’s a certain media where the music volume level is overwhelming so we can adjust properly.
@@TBH-Grillin I was watching it on the LG tv in the living room.
@@stonefarmer3005 I happen to have an LG tv I can test it out with and see if there's a major difference in the music volume, and possibly adjust accordingly.
@@TBH-Grillin I don’t mind intro/outro music, but over the vocals made it difficult to hear you clearly.
If you want charcoal flavor get a charcoal grill not a pellet grill
Agreed. However I’ll continue trying things out with the pellet grill to see if I can accomplish all my smoking/grilling needs on one device for convenience sake! Until we build a dedicated smokehouse, we need to keep the clutter down and the wives happy! 🍻