Charcoal: Briquette vs Lump – Choosing the Right Charcoal for Grilling and Smoking
Briquette Charcoal vs Lump Charcoal – When to use the right charcoal for smoking and grilling
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When to use lump charcoal and when to use briquette charcoal. I like to use different charcoal for different grills. I also like to use different charcoal for smoking and when I am grilling.
I talk about the differences in charcoal and charcoal tips.
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If the temp starts to fall, can you add the charcoal straight onto the burner, or does the charcoal need to be burning first?
How do you feel about briquettes for low and slow in a ceramic grill?
Thanks for explaining the basics!
Thanks,I never have used the lump charcoal,I was wondering what was the difference…
Excellent!!! Thanks!!!
Kingsford smells funny… when I use briquettes, I go for Weber. Kingsford are made with softwood whereas Weber are made with Hardwood. But when it comes to smoking, you can’t beat the flavor of quality Lump. I usually keep the largest lumps for special occasions to smoke on my kettle. Smaller ones cause temperature fluctuations. I use those doe searing steaks ?
I use a pure lump hardwood in my Green Egg. I’ve done 8 hour slow and low burns for wild turkey and beef brisket at 270F .. Using. Digi Q to control pit temp.and set meat temp alarm is the way to go. No baby sitting required.
If I look for anything on YouTube cooking/grill related I always look for your answer first!
Thank you!
I use FOGO lump for low and slow and high temp grilling. It works great for both occasions.
Thanks a lot!
Grilling in my apartments and would like less smoke; do briquettes generally produce less smoke than wood charcoal? Or is it vise versa?
How does one evaluate the charcoal to see if it is full of filler or not? I just normally buy what is on sale. So I only have Royal Oak Briquettes from Lowes or Kingsford Blue.
This might sound a bit odd, but do you know the name given to the shape of those briquettes thanks
fuck yeah thanks hoss
I have no idea who this guy is, but he looks like he knows a thing or two about BBQ
i use briquettes. Where do you find birquettes?
Very helpful. Thank you. Feed the family the good stuff.
Just make your own charcoal. It’s not hard.
Great idea for the short video,,,well done,,and didn't hear all the U knows,,,or Basically, Well done.
Lol, I've been doing the opposite.n
I filled up my kamado grill with lump and had it burn at 250° for 8 hours.
I used Kingsford for hot fast grilling due to the heat uniformity and consistency. Once I see the coals are ready I dropped the grill pretty close to the coals. I also forgot to mention with briquettes you really don't need the cast iron you can stack them neatly on half the side of your BBQ grill. Pretty neat.
It works for me.
Do I need to let lump coal ash over before coming with it?
Great video of different types of coal.
Thank you for sharing
people add smoke flavor to curries by adding a burnt charcoal piece in a bowl with some oil or butter then cover for a few minutes. What charcoal should we use for that?
What about a plain open top brick bbq cooking over a grate? Whats best for flavor?
In our small Redbox smoker Kingsford long burn is the only charcoal that will burn consistently. Ya hardly use any so a consistent burn is essential. Tried Royal Oak but it works best in bigger smokers with piled amounts.
what about when you want to smoke a brisket, or turkey, but you're using a ceramic kamado style grill???
I find royal oke charcoal does not stay lit. That’s just my opinion though. Even after I use my chimney to light it
Hey I'm new to cooking steaks and trying different thngs out. So far I do like the salt to tenderize my steak. Cheap to do and works and gives a bit of salt flavor to it. I usually just add some pepper and garlic powder. Now I'm cooking on a weber grill and I can't really get a good sear. I have been using briquettes by the way. I have done about 25 minutes at 250-300 degrees and then try to sear it. It gets a little but not great like what I want.
Should I use the lump charcoal? I am planning on getting the charcoal fuel holders by weber to hopefully get more direct heat for sear.
Any tips please. thank you
Alton Brown ain't got shit on Malcolm
I wanted to know if it is better to put the hot charcoals in the grill first then put additional charcoal OR put some charcoal in the grill and then put the hot charcoal on top of the non-hot charcoals?
Where do you get your Royal Oak Chef's Select in Memphis?
Great info! Short and sweet. Thank you.
I've been smoking ribs in an inexpensive Brinkman barrel style barbeque from Home Depot, and I've found that lump charcoal works best for me. Even though smoking is about low and slow, I've found I need more heat to get the most out of cheap drafty barbeque equipment. I have to check the lump charcoal a little more often, but I feel I am still able to adjust the heat effectively by how much I use, more effectively really since the lump charcoal burns hotter.
Can you use briquettes in a komado cooker
awesome as usual
Simple and right to the point. Great vid
so why are you a royal oak guy? kingsford seams to be the go to but you seem to do good with the royal oak. i use both just wondering why you choose what you choose. great job your recipes are awesome.
Can I use briquettes on my ceramic cooker for low and slow?
Great video, concise and clear.
One question:
Maybe start with some lumps for aromas and smoky flavor, an hour later wrap the meat in foil, and add some briquettes for "low and slow" cooking?
I did a shoulder recently on a national holiday. I went to get everything fired up and noticed I was out of Briquettes… Let me tell you it was a LONG 11-hour fight with Lump charcoal to maintain temperature. I usually prefer Lump for faster higher temp cooks, and Briquettes for any sort of prolonged low and slow stuff. Always keep a good stock of both types on hand!!! Great Video!!!
Would you ever put briquettes in a ceramic grill?
That's why I buy both. I use the briquettes when I know I will be cooking food for more than an hour like ribs, tri tip or chicken. However, when I am just grilling steaks or chicken breast filets I will use the lump.
ggooppp
Can you use briquettes in a ceramic for long and slow cooks like brisket or do I need to stick to lump??