Thanks for doing this video... without driving way out my way.. these two brands are available in my area... I always walked right by kingsford to the royal oak... learn something new every day.. cheers

From experience of using Kingsford, it's way to ashy.. I never had problems with Royal Oak, good video, well informed..

Excellent video. Thank you for sharing! That answered a lot of questions for me.

Awesome review!!! I'm new to the grilling world and I started with B&B lump. It has not disappointed yet! I have received many compliments for my cooking! Can't go wrong!

Thanks for these comparisons videos you’ve been making! They’ve been great! Perhaps you can make a comparison video using Weber’s brand of charcoal briquettes to the competition. Around my area Kingsford, RO, Weber are about the only choices for briquettes.

like someone said below. i have a much harder time getting royal oak to light. tried kingsford for the first time yesterday and lit right up. i was blown away at the difference.

The smoke off the royal oak is very sweet smelling to me. I was very happy with that. Love them both.

Great head to head comparison, burn-off! Thanks!..Ron K

Great info buddy. Thanks!

I just mixed both at equal parts in my Weber kettle yesterday, and everything was as wonderful as using either one separately.

for years i could not get royal oak here. in western wi. been using kingsford blue for 45 years,, love it.

Royal oak lump with briquette mix is my choice, but love the kbb flavor also.

Nice video my man. I must be in the minority because I have switched from kingsford blue bag to royal oak. I have had better results with the royal oak from my experience. It's also much cheaper in my area and my preferred charcoal now. I think we can both agree that charcoal is the way to go when it comes to grilling.

I too did a test myself. But I was told you need to check the moisture content because the charcoal could have been stored in different environments. I plan on doing this in the near future. I assume you could test it with the same thing you test wooden floors. My results were significantly different, but again mine was not a true apples to apples test.

Gloves are a must, love the long ones

Back in the '90s, I used Kingsford in a Weber-style kettle grill (I think, from Sears). The charcoal didn't last long at all and never got very hot. So, I never used that brand again. Perhaps I didn't use enough, it was old, had gotten wet, or was just in some ways bad because everyone else seems to swear by it. Now, after using some Royal Oak lump in my new WSM with poor results, I'm going back to Kingsford. I have to admit my reaction way back when was probably a bit hasty because I had gotten decent to good results with Kingsford prior to that.

Hard to beat Kingsford. Royal Oak has upped their game a lot so at least it will burn now. Everyone brags on lump but we used to live close to a kiln and would get lump by the 55 gallon barrels and I would rather have good old Kingsford blue bag because of the consistency. Thanks for the videos and keep them coming.

Great video, new sub here, I use Royal Oak on my Weber Smokey Mountain Smoker and home depot cheap briquetes for Weber Kettle

Great video, thanks

Hey thanks for the video. I'm a fan of the Royal Oak Lump charcoal (simple red bag), I'm not sure if there's a difference from the "Classic". Kingsford is always been my secondary go to. Yes it's true bruns hot and it turns to dust. I'm looking to buy B&B next time. I live out east I should be able find it. Thanks again very informative.

I started bbq-ing with Kingsford and never strayed. I have used Royal Oak when someone else has purchased it and noticed that it didn’t burn as hot. With that said I liked and think it’s better for vegetable sides like corn on the cob. Kingsford is my desert island charcoal. Thanks for the videos, just subscribed.

I watched this because I just purchased a 40# bag of Royal Oak from Tractor Supply for $5.00, just to try. I use Jealous Devil for smoking and Kingsford for grilling. Well, maybe I can use the Royal Oak for the small starter charge for the smoker. I find those Kingsford starter cubes to impart a slight odor. A couple of cotton balls soaked in denatured alcohol or even 90% isopropyl serves me better and cheaper.

Looking forward to new videos, havent seen you for couple months

Royal Oak never did much for me, as far as their briquettes. I like their lump and tumbleweeds, however. And I won't buy anything less than Kingsford

I agree. Kingsford burns longer and more consistently. I even had trouble getting my chimney to start with Royal Oak before a stiff breeze blew it out. That's never happened to me with Kingsford.

Thanks, mate. I'm in Australia and this was great to watch. Thank fk I can buy Kingsford from a store just up the road.

Excellent video I just had to subscribe.

GO KINGSFORD! THE KING OF ALL CHARCOAL FOR 100 YEARS!

Just want to say that I absolutely love watching all your videos, very well done, and much appreciated considering that it takes a lot of time to put videos like this together. I'm from Hamilton Ontario Canada and we have only a couple of varieties of Kingsford here (Blue bag and competition blend). Unfortunately we don't have B&B briquets here which I would love to try, the closest one I would say we have available is Weber briquets, they are a pretty large size briquet, compared to the rest. Just wondering if you plan on, or consider making a video comparing the Weber product with B&B or Kingsford? Thanks again for this great video! Best Regards. -John.

I've been looking forward to a new video from you thanks. Good luck in your cook off. What editing program do you use? I have been thinking about starting to do the KZfaq thing. Also have you thought about using bbq rocks under the coals to get them closer to the grill grates to get them hotter?

I’m a little late, but last summer I bought twin packs of Royal Oak briquettes for $7. For the price I can make it work. Does fine for quick smokes like wings and pork loin

Thanks for sharing this video ! It 's true ,if we have very few choices to make roasted food, we must be careful to choose one better charcoal brand for us !

Thanks 4 vid

Royal oak in South Alabama is 6 bucks for 15.4 pounds. Lowe's puts it on sale on summer holidays for 4 bucks a bag. I load up and can't justify paying a much higher price. It does just fine.

Not surprised by the results but I love B&B for steak as well!

Would love to see a video on steak cookoff

Here where I live ( Winnipeg) these are the only 2 brands we can get. Royal oak is $9/ 15.4lb bag, and Kingsford is $15/ 15.4 lb bag. i have been getting the same results you have, but i can;t justify the price difference just for backyard grilling. the duds from Royal oak just get put in the firepit. Great videos. Glad I found them.

In my personal experience, royal oak is much harder to light but it burns slower/longer and has way better flavor. I always keep a bag of kingsford laying around though, thats old faithful!

about time yuo did that like the head to head of others

Is it the beer the spices or how I just sprinkle it

Thank you for the final shot shot of the Kingsford having more heat glow at 1hr. That and the higher heat does show it wins in this case. Thank you for your videos.

I think it's reversed where I live. Kingsford is a few dollars cheaper usually, but I like using them both

I normally use Kingsford original and it works well for me. One time I bought a bag of Walmart Expert Grill brand charcoal, which is made by Royal Oak. It was terrible. Poor heat, and it crumbled and fell apart really fast. Glad I only bought one bag, I threw the rest of it away. It seems that Royal Oak makes a lot of store brand charcoals, the "ridge" is a dead giveaway. I also have tried the B&B competition oak briquettes and I agree that is fantastic charcoal, but it costs significantly more than Kingsford, at least in my area it does. Its great charcoal but for me Kingsford is a better value. It costs less and works well enough. Kingsford may not be the very best out there, but it is consistently good in my experience.

I would be interested to see your test repeated with the Kingsford and the Royal Oak reversed side to side. I doubt it would make a difference but curious! What brand if grill do you use?

Interesting.

Used many different types of charcoal in my weber kettle I think kingsford is the best

I never even knew about PK grills until a couple of days ago. What do you bind the grill grates with? Some kind of stainless wire?

As for the Pam high temp grill spray. It has an awful smell when burning on the grill. Does Duck Fat smell that way too? I have not used it.

I was watching this video in hopes of seeing which charcoal lasted the longest, least amount of ash and maybe 2 similar meats cooked with each charcoal on their own grill (matching Weber grills of course 😉). My other reason is cost. Today, I am going to try Royal Oak again. It is on sale at Walmart 2 pack for $8.88 vs Lowe's having the best deal on Kingsford with 2 pack for $20. The Kingsford is only 18 lb bags vs the Kingsford with a 20 lb bag. I hope that even if I lose 4 lbs and maybe use a little more, I will be saving alot of money. Maybe I will make my own video on this and do some blind taste tests using freinds and family.

I would do this test again, but put the chimneys on the ground . You can see when you started, the smoke from the Royal Oak was going straight up while the smoke from the Kingford was blowing over. The cover from the grill may have hurt your test a bit. Plus, you put the Kingsford on the open air side of the grill and the Royal Oak at the lid side. They need to be on an even playing field at the light and laying out in the grill for cooking. Just my two cents!

i know this is an old video and prolly not monitored but if anyone sees my question......what were those little white-looking cubes that you lit with the lighter?

A question about your Chimney Starter. Is there any difference with lighting the coals with newspaper or your fire starter cubes? tks

You should do a video for beginners like my self from start to finish with different types of meat with the charcoil and smoked

OH! ... IO!!! How would mixing charcoal do? I've used Kingsford blue bag, love B&B oak lump, Cowboy lump, and just used Blues Hog to do 12 chuck eyes. I've though about mixing briquets and lump to maybe do a 3 inch thick bone in ribeye. I will try a weber chimney of it first but throw some pros and cons of you can! Go Bucks!...Bucyrus

Maybe the size of the charcoal has to do with it? Kingsford charcoal are much smaller, so you get more pieces in the chimney? What's your suggestion on using lump or briquettes? And which are more favorable? Thanks

What kind of grill and grates are you using in this video?

I'm definitely a Royal Oaks person when I cook on a charcoal grill

Cool video and good to do since like ya said - not everybody has the same access. Also I was able to pick up some Blackwood lump from a local spot. It's amazing! Burnt the crap out of me when i touched the charcoal chimney. The brickettes were only in 10lbs packs and were a bit expensive, but holy crap were they dense! I'll pick up some of them when more 20 lbs back get back in. Appreciate your charcoal reviews!

Where do you get the starter chimneys I live in Canada an I never seen them up here .

What I bought my first smoker in 2002 I was told to use Kingsford with it. After using Kingsford for a few years I found some new to me Rancher charcoal that was supposed to be all-natural and I tried it. The first thing I noticed was I didn't get the nasty smoke when I added more charcoal to the firebox. The second thing we noticed was the Rancher stayed hot much longer and the third thing was the flavor of the meat was better. In the past when I could not find a natural briquette I used Cowboy lump and Royal Oak. Royal Oak burned out way too quick was not a hot enough fire while Cowboy was a total disaster. With this virus stuff going on this year I cannot physically go to the stores because of my health and I'm having a hard time finding decent charcoal in the Texas Panhandle. I have come to the point that I know using Royal Oak or Kingsford is a losing thing.

A different thought, For the hamburger, hot dog, and thin steak cooker, RO is probably fine. Lower heat, less burned food. I use Kingsford and will burn forever so when finished I close all the Weber vents to save the coals and use them again along with new briquetts. Good videos. New sub here, thanks.

hi, looks like it's a very fun positive activity and really needs experience for the best results, thanks for sharing the joy. introduce, I'm from Sumatra, Indonesia, I've just been thinking about starting a new business, and I really want to know from your experience about the quality of briquettes needed there, because I'm sure the standards needed in your place are the best. also I want to know what do you think about coal briquettes?

Can you use charcoal briskets and lump coal at the same time?

Royal Oak makes a ton of charcoal for other brands, same shape and all. It's not even B grade stuff, as soon as they have enough RO bags filled on the line, in goes the to-be-exported bulk bags that go to house brands. I think the capacity to make briquettes is nearly the same with RO and Kingsford, but Kingsford doesn't need anything but its name to sell. RO has to fill all the national and regional house brands out there. Last week I bought charcoal at Lidl, a German newcomer to my area, like Aldi. It was $5.49 for 16 lbs. On the bag, it proudly boasted oak and hardwoods Made in USA for marketing. Well, they aren't lying. It was Royal Oak briquettes.

Love you

Try switching sides with the charcoal. I think the kings Ford being farther from lid was getting more air. Which made it hotter and burn better.

Thanks for another shoot out. What kind of butane lighter are you using to light the cubes?

Have had no problem with backyard cooking with Royal Oak @ $9 per bag vs $19 per bag for Kingsford Blue. I'm not a competition cooker though. Interesting presentation. Where were the vents positioned on the cooker in relation to the briquettes? Possible difference?

I'm searching for B&B vs Fogo Super Premium? Can't seem to find any comparisons on that. Also, lump vs logs. Whats the best brand out there of each sort?

What brand charcoal chimneys are you using? They look just like my Weber chimney but I have never seen one with the red heat shield. Thanks

I have used both of those charcoal brands but my favorite is Walmart's brand, they came out with there own charcoal called walcoal....

Kingsford got to 764F, that's pretty impressive. Have you had another charcoal beat that temp?

Great video. I kinda steer clear of the royal oak after having bad experiences with them when I was younger.

Do the Grill Grates hamper or inhibit the charcoal grilled taste of the meat?

I thought I read on the grill grates website that you aren’t suppose to get the grates as hot as you getting them because you could damage them….have you ever heard that before or have you had any negative effects over time of getting them that how? Great comparison video! Appreciate it.

Do you ever use Weber Charcoal Briquettes? They seem to be hotter that blue....

I found a boot with a foot in it at the bottom of my bag of royal oak lump. They have terrible working conditions there.

How is the taste of the different Charcoal ? Isn’t that what is going to win you the Competition ! Just curious . I’ve been using the Kingsford Competition briquettes for years now . I even used them in my Kamado grill , but it made too much ash . I’m going to try and see which is the best tasting lump charcoal for the Kamado grills . But for my BBQ grill I really like the Kingsford . I’m using Royal Oak lump charcoal for the Kamado . Priced better than some of those names you said . Has a nice smoky flavor . 😋

I tried RO the other day for the first time cooking whole chicken. Initially it was burning hotter than Kingsford original, but it burned up quick. I had no RO left so I finished the chicken off with Kingsford. I will admit, Kingsford produces lots of ash.

I'm on a budget so I buy kingsford original i tried expert grill from walmart and didnt stay lit long enough but at my local sams club 2 20 pounds for 18 or 20 bucks of the kingsford at times but wanted to venture out and try lump charcoal what is a good brand to try that are somewhat budget friendly?

where did you buy this bbq er, can i have a link, i like your bbq grill i want one

Please tell me what did you spray ? is that oil ? if oil can i use any oil spray ? Thank you

_Kingsford!_

Where can I get a grate like that?

That’s gotta be at least 100 degrees, boss!

Howdy, I saw you side by side comparison. Over thevyears I've only used Royal Oak twice. Once in 2016 in Idaho and again thisvweek in Southern Arizona. Have to say I'm very disappointed in Royal Oak. I purchased a Slow and Sear and have completed some test burns. Thought I was going to do one using Royal Oak Lump Wood & one using Kingsford Original and gaugevwhich gave a better Low & Slow Cook Time. I completed 3 days testing the Royal Oak; worst cook was barely 4 hours, best was 5.5 hours. I believe it was due to most of the bag was all tiny bits of coal. I could only put a small amount in the corner of the Slow N Sear and fill the rest of the chamber with unlit RO. Of course it burnt unusually fast. The Kingsford Original I placed 12 briquettes in a small chimney, lit it piured my Weber Chimney filled to 2" from the top and poured the unlit into the Slow N Sear leaving small space for the lit fuel. Like the other burns once lit fuel was introduced Poured 1qt of hot water into the trough. Bottom vent open, top vent at 1/2 open until the Weber Kettle got to approximately 150, closed bottom vent andvat 190 closed top vent to 1/3rd. The Kingsford got to 226° in about 30 minutes. Then peaked out about 238° and stayed there for 4 hours when the temp began to spike to 275, another vent tweek and it continued to stay at 253° for another 4 hours. After 8 5 hours, it's dark and the Slow And Sear had gone Way Past My Expectations I've come inside to write my opinion. At present it's been 9 5 hours and the Weber is still at 216°. I don't know why I've wrote this, maybe I would like to know if anyone has had a similar disappointment with Roal Oak?... I am actually shock with the Kingsford performance considering the bag was visible water stained. I plan on using the rest of the RO to burn brush piles on my property. I do wonder how B&B will burn. Thanks From The Arizona Desert, Chuck

Low and slow Kingsford is better but I like royal oak for hot and fast. Royal oak burns cleaner

I prefer kingsford myself ..cook a whole lot on a weber .. building a gravity feed right now!

I like that Kingsford is an American legend started by Henry Ford. It’s also all North American-sourced. Not sure if RO is. Either way Kingsford is just cool to me.

Just grilled steaks now grilling chicken strips on royal oak lump in my big green egg at 400 plus minus

Late to the party but im switching from the home depot embers brand, royal oak 2nds, to kingsford. Ive found so much crap in the RO briquettes. String, red plastic nozzle like from like a wd40 can, confirmed with a magnet metal shavings. List goes on. Not a fan anymore of RO briquettes.

What grill do you have there.

What kind of grill is that

Hate to burst anyone’s bubble but. If been in the grocery business for over thirty years now. Buy my groceries from AWG out of Southhaven, Mississippi. The drivers do back hauls and they will go to Missouri and get a load of charcoal. Brands being kingsford,royal oak, best choice and always save. All at one place same dock and loaded one one truck. And too did you ever think about the lid deflecting the air flow on the royal oak. Something to think about

why does the Kingsford win? I use Kingsford - but - there are times and dishes that require longer cooking times and less heat and yeah, you can exploit venting. Then there is indirect heating options. Each charcoal has its merits.

Have used both, but in my area, a bag of royal oak is 40% cheaper than kingsford. Definitely not worth the price difference imo

Found a bunch of insulation in my royal oak lump charcoal a few days ago.... Showed them a pic and emailed them and got no response.... I wont buy again

Seems too me the royal oak stays more consistent I prefer it over kingsford. Kingsford seems too hard to control the heat (maybe not for steak ) but cooking chicken or ribs I'm always dumping water on the coals to try to bring the heat down with that said I think royal oaks the winner because it's more versatile

Royal oak > kingsford kingsford burn too fast when you’re smoking food

Royal Oak all day any day for me. Sure it takes a little longer to get to temp you want, but you can't beat the quality taste of the meat. When I'm grilling I'm in no hurry 😂