Royal Oak Charcoal: Review of My Backyard Go-To

There’s just something about cooking over real charcoal that hits different. Don’t get me wrong—I love my pellet smokers, my flat top, and all the other things I’ve cooked on over the years—but when I want that deep, smoky flavor, I find myself reaching for a bag of Royal Oak Charcoal.

I’ve cooked with it for quick weeknight burgers, brats and dogs, and but especially for a steak dinner on Sunday. It’s consistent, it’s flavorful, and honestly, it’s earned a permanent spot fueling my PK. What I really love is that Royal Oak has different products for whatever style of cooking you’re into—whether you’re running low and slow, firing off a hot sear, or just keeping things simple with pellets. Let me walk you through the ones I use most.

Royal Oak Lump Charcoal

If you’ve never fired up lump charcoal, you’re missing out. Royal Oak Lump Charcoal is made from 100% hardwood chunks—no fillers, no weird binders—just pure fuel. I use it mostly in my PK when I’m doing steaks, burgers, or brats.

Pros:

• Burns hot and fast, perfect for searing.
• Clean smoke flavor that doesn’t overwhelm the food.
• 100% natural hardwood.

Cons:

• Burns quicker than briquettes, so you’ll go through more on long cooks.
• The pieces aren’t uniform—takes a little practice to arrange them right for even heat.

Tip: I like setting up a two-zone fire with lump—pile it high on one side for searing and keep the other side cooler for finishing. It’s the best way to nail that perfect crust without torching your food.

Royal Oak Briquette Charcoal

This one’s the workhorse. When I’m planning ribs, pork shoulder, or brisket, I go with Royal Oak Briquettes. They’re uniform, so you don’t have to babysit the fire nearly as much.

Pros:

• Super consistent size = steady heat.
• Lasts longer than lump, which makes it great for long cooks.
• Perfect for low and slow sessions.

Cons:

• Doesn’t get quite as hot as lump, so I typically don’t use it for a blazing steak sear.
• Creates more ash than lump, so be ready to clean out a little extra.

Tip: Toss in a chunk or two of cherry or hickory wood along with briquettes. That steady burn plus a hit of real wood smoke gives you that classic BBQ profile.

Royal Oak Charcoal Pellets

When these first came out, I wasn’t sure what to think. But after running them through my pellet smoker, I was hooked. Royal Oak’s charcoal pellets give you the convenience of pellets but with more of that traditional charcoal taste.

Pros:

• Works in any pellet smoker, no adjustments needed.
• Burns steady and efficient.
• Gives food a stronger charcoal flavor than standard pellets.

Cons:

• Not as easy to find in stores as wood pellets.
• The flavor can be strong—maybe too much for delicate foods like fish.

Tip: I love using these for wings, burgers, and pork chops. The food comes out tasting like it was cooked over real charcoal, but without all the fire management.

Bonus: Tumbleweed Fire Starters

I’ve got to give a shout-out to Royal Oak’s Tumbleweed Fire Starters. These little things are lifesavers when you’re ready to get cooking but don’t want that nasty lighter fluid taste. Made from natural wood fibers, they light quick, burn hot, and get your coals rolling in no time.

I keep a box handy at all times. They work just as well in my offset as they do in a firepit when I’m camping. Pro tip: one is usually enough, but I’ll throw in two if I’m lighting a big bed of lump.

Wrapping It Up

At the end of the day, Royal Oak has something for every style of cook. Lump for searing steaks, briquettes for all-day smokes, charcoal pellets for pellet grills, and Tumbleweed starters to keep life easy. Whether I’m cooking for a crowd or just tossing burgers on for dinner, I know I can count on Royal Oak to keep the fire steady and the food tasting great.

Update: Royal Oak Invitational

On top of my love for Royal Oak products, I recently got to attend the Royal Oak Invitational Competition at their HQ in Alpharetta, GA—and wow, what an event. Teams from all over came out, the smoke was rolling, and the energy was unreal.

Walking through rows of pits with the smell of brisket and ribs in the air reminded me why I fell in love with BBQ in the first place. Watching pitmasters put Royal Oak products to work on such a big stage was inspiring. It wasn’t just a comp—it was a celebration of the BBQ community. And trust me, the food did not disappoint.