That is a very good deal. I never liked the Royal Oak in the past. I recently picked up a couple bags because it was all that was around. Totally different than before and I liked it a lot. Nice surprise. It used to stink and had nails rocks etc.?
Costco has Basque? Sugar Maple ( bag with the loon on it) my favourite and Dragons Breath. You should see the weird looks I get with a cart full at checkout.
What is your cast iron seasoning formula?
How do you make motzarella?
Royal Oak has many different charcoals from different countries. What I get is made of American hardwood. I do not buy charcoal made from South America not that it isn't good but for deforestation reasons.
Cast iron cleaning - when you done cooking for the evening put whatever cast iron on the BGE you want cleaned, open the daisy wheel and the draft door and let it go until the fire burns out. This will remove all the old seasoning, food and residue off the cast iron and leave it in the raw. To season get the BGE up to 300*F, warm the cast iron for a few minutes remove and coat with vegetable shortening AKA Cricso. Put back in the BGE for an about an hour then recoat and let in for 2 hours. You can recoat as many time as you like but let it cook off in between coats. Only apply enough Crisco to coat, no puddles. After that cook as usual or preferably with fatty food to add additional layers of seasoning. To clean after cooking, kosher salt and a ball of aluminum foil to act as scrubber. Wipe out and then wire off with a paper towel with a little cooking spray on it to.
For Mozzarella you need animal or vegetable rennet a gallon of milk a thermometer and some salt. Youtube has some good video's on how to make the aforementioned work.