Lump Charcoal VS. Charcoal Briquettes

[@marcusho2808]

Straight to the point, detailed. This is the kind of tutorial we need unlike those 10 min long videos.

[@Cookoutcoach]

Marcus hey glad you liked it . Thanks so much for the kind words

[@nolagospeltracts8264]

That's because he didn't make a 5 minute speech first.

[@internec6950]

agreed... top vid.

[@MM-po9wu]

I watched several videos that say 10 minutes is the magic number for ad revenue

[@sjuuyensju3970]

@@Cookoutcoach a

[@mikeelek9713]

Good video and explanation. I've settled on lump for most of my cooking. For things that are going to be longer than two hours, such as brisket, I am using briquettes with wood chunks for smoking. Lump charcoal burns out too quickly for brisket. Love it for other things, such as burgers, hot dogs, chicken and boneless pork strips, as well as skewers. I've also gone to zone cooking, which lets me control the cook a bit more. KZbin has been great for offering a variety of instruction and advice.

[@ammarhassan_]

For me briquettes r hard to ignite and keep it that way

[@scorpionattitude]

Much appreciated. I don’t know much of anything but everything I’ve been making somehow turns out great so far. I just love the extra flavor from the charcoal and wood smoke chips

[@landsurfer66]

Now that's dedication. Doing a BBQ video in summer gear while it gently snows.

[@Cookoutcoach]

landsurfer hahahaha we do what we have to do lol

[@WhoGitDaBiscuit]

That’s not snow. It’s magic fairy charcoal pixie dust.

[@datniggami7]

@@Cookoutcoach Pit Lit 101. (Pit-literature)

[@MrMgonza9354]

I don't see lung vapor, you know when it's cold and you see vapor coming out of your mouth as you exhale..

[@spawnboi0]

The quality and informativeness of your videos is just amazing!

[@MrKravmagadude]

How comes I find folks with a southern accent more trustworthy than those without? All the best, from the UK

[@Cookoutcoach]

MrKravmagadude hahaha I dunno why but it makes sense to me hahaha. Thanks for watching bud

[@FordyHunt]

Always! I only watch American BBQ youtubers :)

[@MUFCXI]

You’re not wrong. Some of us without accents can make a mean BBQ, but I 100% take my tips from my southern brothers.

[@CaptGus]

I’m from South Carolina and I lived in England for 3 years . My accent did make it much easier to talk to the girls over there.😉 They always told me I was oversexed over paid and over here

[@ExaltedDuck]

I prefer natural lump for most tasks, even low'n'slow. I've never noticed off flavors from adding cold lumps the way I do with briquettes, the smoke tastes like wood instead of wax, and the cleanup is way easier, with a small pile of fine white ash left instead of the big piles of "wet sand" left after briquettes.

[@SillyOmega]

Briquets are actually waste from saw mills or other wood sources. They use bi binders, plus stuff that won't burn.

[@SillyOmega]

I want to try lump charcoal myself. Pellet grills are cools. But even the pellets are artificial.

[@devadasn]

Thank you was in the charcoal aisle stuck and you helped me out!

[@Cookoutcoach]

Dev lol that’s awesome bud

[@Dragunov38]

My man is wild! Doing a charcoal video out in the rain! Thank you for all the helpful info!

[@johnsheetz6639]

Just discovered lump, never going back!!🍗🍖

[@Cookoutcoach]

John Sheetz if you’ve found the type and brand that works for you then definitely run with it 👍

[@mikeappleget482]

Same here! I never knew about it until I bought a Kamado and I’m now wondering why I haven’t heard about it sooner. It must be due to advertising and tradition.

[@LongDongSilver78]

Lump cooks way better and faster. Beware of the extra heat bc it sure cooks fast!! A problem if you’re a novice who doesn’t know how to hustle those tongs..your meat will burn to a char. If anything and you’re just discovering lump, it will make you a better cook on the grill in establishing that initial sear and learning where the hottest part of the grill is.👏🔥

[@Kumodot]

That's really weird to heard. I am on the opposite side. I am from Brazil and no ones knows of Briquettes. Looks like "fake" wood to me and taste less. Lump is the thing to go. Too bad (i don't know why ) charcoal in general is SO expensive in Canada (Were i live now). :(

[@thesusboomerroblox6516]

@@Kumodot when a man is cold they want to be heated

[@captaindj9790]

i agree. I tried lump for the first time. I need 45 mins to do my bone in thighs and the lumps was gone in 15 mins. The briquettes are a win win for me so much mor control. Like you said, steaks, burgers, anything quick lumps fine. Enjoyed the vid

[@PracticeMakesPaper]

Adjust your vent then.. Its getting too much oxygen = faster burn

[@dblockb209]

I encourage everyone around me to use lump or wood (if available) for fuel instead of propane and briquettes. Once you get used to the process and solidify your methods, your experience and results are well worth the time.

[@taurusl7014]

What about pellets bbq grills?

[@nebraskaryan9308]

Man I grilled some wings yesterday and used Fogo premium for the first time and I thought it burned out way to quick

[@ulyssesmullins3181]

@@taurusl7014I heard even pellets are artificial

[@datniggami7]

It takes really appreciating and loving food while also striving for universal satisfactory amongst the people. Cheers!

[@ricksorber9562]

Last time I looked I couldn't find the small bag of briquettes so I got lump. Some pieces were the size of my foot but a lot of them are small enough to fall through the grate and clog up my bottom vent. I'll get briquettes next time, even if it has to be match light.

[@andyn333]

Sometimes I just use both and it gets very hot which I like depending on what I'm grilling.

[@tiandai101]

Who would dislike free knowledge that enables them to make an informed decision 😐

[@andyworm8526]

Very concise presentation. The charcoals on the table make me feel hungry.

[@vanq884]

Hey man thank you. That was the most helpful Explanation that I’ve heard out of hundreds of people. All the other times I’ve talk to people or watched or listened who’s all about what they favor dah dah dah dah

[@Cookoutcoach]

Brian Van Quaethem hey bud, thanks for that, I’m really glad you liked it 👍

[@justintang1800]

I really got to know how to choose charcoal from knowing nothing. Great video, good people. Thanks.

[@DDDasher]

Is Kingsford any good?

[@harrybatrounian9501]

hey man . I use a weber premium kettle for smoking. When i use briquettes in the charcoal basket, after about half hr once they start ashing and crumbling the ashes fall to the bottom and start blocking the air vents and i get massive temperature drops which sucks . how do i go about this?

[@FunGuyFruits]

Lump is great in the winter when you want good heat. I learned this trying to sear steak in 12 degree weather. Great explanation and to the point my man.

[@FunGuyFruits]

And yes. Spend a few more dollars on charcoal. Don't save $3 when cooking expensive meats.

[@baileypawsplays1047]

I found that using Kingsford Professional Competition Briquets (specifically) gave me an undesired almost plastics/chemical taste when I used them to sear steaks after an indirect cook. All the coals wear completely ashed over as well (throughout the whole cook :ribeyes:). I put the meat down for a final sear and it flamed up really good. It looked cool but the taste was just toxic. That never happens when I use something like Royal Oak, or FOGO premium lump. It's just one of those things you live and learn. If I want an aggressive sear I'll use lump no doubt. If I'm running my WSM smoker I'll use Kingsford Blue. But something about that Kingsford Professional is off. I dont know if you ever used that, but every time I use it for hot and fast with a fatty piece of meat it just comes out with an off chemical flavor. 🤘🍻🍻

[@Cookoutcoach]

BaileyPawsPlays hmm I have used professional but it’s been a while and I wasn’t using it for seating I was running a hit and fast smoke. That being said I have friends who use it for steak searing all the time and love it. Definitely though if you’re getting something you don’t like in it move on to brands that you find burn cleaner 👍

[@SillyOmega]

That's because briquets are made with wood waste. The binded with chemicals. Nothing about them is natural. Just like there nothing natural about vegetable oil. It's waste from the cattle feed industry.

[@CharacterMatterz]

Thanks, coach...

[@Ozone280]

Lumpwood every time for me

[@meatcranium4280]

I call this segment. STEVE’S NUGGETS. Great information .

[@Cookoutcoach]

MeatCranium BBQ AND REVIEW hahaha, take great care when it comes to nuggets lol. Thanks for watchin

[@maxcontax]

Total agreement on every comment made, based on my own use of both types. Well done, sir. Give each briquette 20F and you get 400F from 20 riquettes. Arrange them a bit and you tweak the temperature. Lump charcoal for flavour but be careful, its uneven heat, and hot. I settle for quality briquettes.

[@Cookoutcoach]

maxcontax thanks for the kind words bud, I love lump but I feel the same way, I like a quality briquette any day 👍

[@Icutmetal]

That’s not how temperature works...

[@thekettlecookers]

Charcoal is such a personal subject. Some people only like briquettes, some people only like lump and then some people like both. I think the smell of kingsford lighting in a grill brings back childhood memories for me. I used to use it exclusively. I tried a few lump charcoals over the years and didn't really like cooking with them. Then Weber came out with their charcoal and I switched to that exclusively until I ran out of my 26 bag stockpile I got when they are on clearance. Since then I tried lump again and ended up using Rockwood Lump for 95% of my cooking. I'll occasionally try something else, but I find that must lump charcoals on the market ignite a lot dirtier than Rockwood does. My girlfriends nose can always tell when I am trying out something other than Rockwood. I've heard FOGO burns just as clean from friends who really like Rockwood....anyway, I've rambled enough. Great video. I love that you are doing videos for beginners!!!!

[@Cookoutcoach]

TheKettleCookers thanks bud, and you’re one hundred percent right it’s a very personal choice and for the most part you’re not gonna go wrong but there are definitely some that are way dirtier than others on ignition. Oh by the way I have the same thing with kingsford, as soon as it lights I feel like something good is gonna happen

[@ataphelicopter5734]

You’re like the charcoal equivalent of a wine snob

[@BionicleFreek99]

This video did give me useful information on which type to use for a metal melting forge, thank you!

[@MoniFTW]

As a complete BBQ n00b - this is the kind of information I need! Every summer a group of us go up to our lake spot and 90% of time we leave hungry because "the bbq guy" knows nothing! LOL and can't keep a fire going or sustained to keep the cooking going! I am looking to man this ship going forward! This was AMAZING.. thank you! and i'm also 100% sure he buys a crap brand of briquettes because the burn smells like chemical factory going up!

[@Cookoutcoach]

Monica Rodriguez hey thanks so much for checkin it out and I really hope this helps you out. We’re doing a whole series for new grillers like yourself so if you have any specific topics you’d like to see us cover just let me know and we’ll get it taken care of for ya 👍

[@scottl495]

He might just be using light fluid thats where the chemical smell comes from not the briquettes. Get kingsford in the blue bag.

[@Cookoutcoach]

Austin Scott always a possibility, kingsford is definitely a brand I trust

[@gettingoutwiththekids]

Ive been using briquettes, i like controlling the heat. Ive used lump in the past but it burns out so quickly.

[@Cookoutcoach]

Cooking with Dad I hear you, I’ll use either really but I do prefer briquettes for the consistency

[@220Rick]

Great help on charcoal. At the end of video you mentioned to let the charcoal get started good before you cook. I have always wondered about adding charcoal unlit or how about the minion method, is this a bad thing to do? I have a weed burner torch that I start a pile of charcoal briquettes with and I'm never sure if it is all lit enough to start cooking on or not. The briquettes are never all white when I spread them out to start the cook. The pile is about twenty pounds of charcoal, for a big chicken cook on a Meadow Creek Chicken Cooker. Thanks for the help Steve.

[@Cookoutcoach]

Rick Short hey Rick, so the answer is it depends lol. If you’re holding lower temps and doing something like the minion method or adding some unlit when you’re running low you’ll only be lighting one or two coals at a time as the fire moves across your cooker not producing much ignition smoke. The way to know if it’s lit enough is if that white smoke is still pouring out of your chicken cooker it’s not ready, let that smoke get more thin and blue and that chicken will be just fine. Thanks for watchin bud.

[@220Rick]

@@Cookoutcoach Great answer. Thanks for the help. You are a great coach! The smoke will tell me when it's ready ( thin blue ).

[@kristikramer4111]

you're the man. thanks for taking the time to make this video! very informative.

[@Cookoutcoach]

kristi kramer hey thank you so much 👍. I’m really glad you found it useful

[@staypositive4358]

I wish I would have known this when I started grilling a long time ago. I've been grilling with briquettes and I can never get that perfect searing effect without burning or overcooking the steak. lol

[@Cookoutcoach]

Stay Positive yeah when you’re chasing the perfect cook there’s more to it than just tossing a steak on a grill lol. For me I like to make sure my grate temp is around 500 to 600 degrees. That’s where I get a grate seat but I don’t burn it. Then on top of that be checking the internal temps often to make sure you don’t over cook it 👍

[@staypositive4358]

@@Cookoutcoach . I've noticed that my briquettes top at around 500+F. I normally preheat the grill, cook the steaks for about 2-2.5 minutes per side on direct heat, then another couple of minutes per side on indirect heat. The steaks come out good but for the most part the searing effect seems to elude my steaks. I use a Weber grill. Do you have any recommendations other than using different charcoal? Thanks!

[@luciusirving5926]

Maybe you can add dry corn cobs.

[@mikeleyman4212]

You need a set of grill gates for that perfect sear.

[@MrGoldarr]

I mix both and the meats come out tasting great. I get the best of both worlds. Why bother thinking. I also recommend Royal oak Jack Daniels briquettes with chunks of whiskey barrel chunks that are uncharted and they come in a small foil bag.. it smells a lot like whiskey and I mix the Jack Daniels briquettes the barrel chunks and I add Royal Oak lump Charcoal and I use kingsford lighter fluid.I put the chunks of barrel un soaked about 4 minutes inside the fire before I start cooking.

[@Cookoutcoach]

D E glad you’ve got a system that works for you. I don’t personally use lighter fluid but from what I understand as long as your cooker isn’t ceramic or a porous material and the fire gets up over 350 degrees before you put the meat on all the fluid will burn off

[@mrmikeflo11]

Briquettes always comes out good for us.

[@Cookoutcoach]

Mike Flo I go back and forth on what I use a lot, I’ve used briquettes a lot and have no complaints

[@aliceaustin5991]

coal / charcoal briquette machine: www.fotemining.com/charcoal_briquetting_machine.html?cc

[@threatds]

Have been grilling for years and just learned about lump char today. Yay lump char 👍🏾

[@samle9207]

Simple and thorough explanation. Thanks my guy!

[@la7era1u54]

I like to mix the 2 for certain foods. You want to make sure they are mixed fairly evenly so you don't have hot spots, but I've never had that problem myself

[@BornAwsumb]

Great explanations! I learned a few things I wish I knew a long time ago!

[@Cookoutcoach]

Born Awsumb awesome! I’m glad I could help 👍

[@PostalBarbecue]

Great tips Steve!

[@Cookoutcoach]

Postal Barbecue thanks Jabin I appreciate it bud.

[@jamesgretsch4894]

I always use lump except once I used briquettes but I could work better with lump. I want to try briquettes again and see how the food turns out since people like briquettes so much.

[@Cookoutcoach]

James Gretsch both can be great just depends on what you’re looking for

[@baconman4672]

Nice hat coach, I'm from Lewisburg WV. Great video on a lingering question that I've had. Information helps a lot...

[@Cookoutcoach]

Bacon Man very cool 👍 it’s always awesome to me when folks from the state watch the channel. Glad I could help you on this one

[@brokenarrow6491]

I use Lump for smoking and briquettes for the grill.

[@Cookoutcoach]

That’s a great way to go

[@ReefmanAI]

Great job on this video! exactly the type of info I was looking for, the pros and cons of both briquette and lump charcoals. Keep up the good work!

[@Cookoutcoach]

Reef Karaoglu hey thanks so much, I’m glad this could help 👍

[@uriyaz11]

How can you achieve a good thin blue smoke for a long time if you put all the charcoal briquettes inside the grill ahead of time ( like the snake method ) ?

[@foodbasiccourt2028]

I bought charcol bbq grill today because of you.i live in snall town and very busy mom gas prooane i find is hard for me to handle.thank you

[@rockywr]

A good explanation thanks.

[@Cookoutcoach]

rockywr thanks bud, glad you liked it

[@derekv275]

Thanks bro!👍 just bought a grill and some lump coal gonna try it out next week

[@Cookoutcoach]

Derek V awesome congrats bud

[@bsfaries]

great video, and I will add that if you are using a Weber kettle for example, it becomes a matter of preference, if you are using a Kamado, briquettes are not an option due to the amount of ash produced. Controlling heat on a Kamado is about airflow, on a kettle it is more about how many briquettes you use. I use Green Egg with lump and Weber with briquettes. Both are excellent; cool channel

[@wfqsfg]

The only problem I have with lump is as much as a 1/4 of the bag is too small to sit in the starter chimney or the grill. The small pieces fall through.

[@Cookoutcoach]

JAT002 I’ve had that happen too and all I can say is that it’s not that way for all brands, right now my favorite lump charcoal is the hickory B&B lump. But I totally know what you’re talking about and thanks for watching 👍

[@daddydutchbbq]

Great job and video Steve ! I agree right tool for the job !

[@Cookoutcoach]

Daddy Dutch BBQ And Cooking thanks Kent, I appreciate it

[@CaptGus]

OK got it. Wait till all the white puffy smoke is gone and wait till a blue smoke. I never thought about it but that’s probably the best tip I got out of this. Thanks the small things matter

[@jaycel.9406]

If I want to smoke ribs for like six or so hours what charcoal would be better??? I need a answer from a master. and I need the best choice of charcoal because I'm stuck at the store All the time.

[@Cookoutcoach]

Jayce L. You can really use either, it’ll come down to if you want your temps to be slightly more exact go with briquettes, if you ok with some small swings for potentially more smoke flavor go with lump 👍

[@jaycel.9406]

Thank you so much!! All thanks to you I am making the right choice and getting a good brand. I will remember you and if I have any questions I will definitely ask you. God bless you.

[@Cookoutcoach]

Jayce L. Thanks for the kind words, I’m glad I could help

[@johnd4270]

I just want you to know I use a chimney to start the charcoal and just and just a Brown paper bag it starts at every time no issues

[@RoundhouseRanchBBQ]

Very nicely done! I did a video last year comparing name brand charcoal to store brand. I can see you've already put into use some Steve from Not Another Cooking Show's techniques! I like it!

[@Cookoutcoach]

Roundhouse Ranch BBQ thanks man, name brand vs store brand is very important, but for this one I just went on the assumption that we have good quality examples of both types

[@matthewhardesty6872]

mate I didn't think I had a choice lol. I have an Akorn so thought I had to use lump! Thanks for explaining

[@seannorman9169]

Good video.... Good information... However I said goodbye to barbecue with briquettes when I saw lump charcoal on the market about 2 or 4 years ago.... The main reason because my father used to use lump charcoal in my country and everybody else as well because we did use this briquettes.. .. you have demonstrated how cheaply made briquettes (it falls apart) is it turns to ashes before it's time....

[@SCARTHYBOY692]

Hi there great video !! Do you reckon I can cook ribs/brisket just using lump charcoal and small wood chips?

[@Cookoutcoach]

You absolutely can do that 👍

[@louisfan9067]

My experience is the briquettes actually burn hotter per volume because they are uniform and I can pack more of it in the chimney starter and pizza oven fire box. Unfortunately I can’t use it in my pizza oven because they burn way dirtier than lump charcoal and end up plugging up the air intake.

[@28ebdh3udnav]

I mix em. I usually place some lump chunks on the brixs so I can get the better flavor from the lump but longer fire with the other.

[@ebmixez7621]

Recommendations for good briquettes with no chemicals and less binders ?

[@gcobanipayani]

This information is very great, 💖

[@AlexandrosLeontopoulos]

I love that you're branching out in your video series. One thing to add about lump charcoal. If you use a blower with some force, either to ignite or regulate your temperature, lump tends to throw sparks much more than briquettes. It's not that dangerous if you're careful, but I've bit nipped by some strays. :)

[@Cookoutcoach]

Alexandros Leontopoulos thanks bud, that is a great point to add. I’ve also noticed that kind of behavior when lighting lump when it’s extra cold out. We should get together and make a video about making lump charcoal

[@sovietonion72]

Yes I've found that as well but usually from the pieces at the bottom of the bag so I use my chimney starter as a sive so all the really small crushed ones fall through and reduces the sparks.

[@b-dognight645]

What brand(s) do you recommend for lump/briquettes?

[@Cookoutcoach]

B-Dog Night my favorite brand is B&B but there are a lot out there for lump some favorites are royal oak and cowboy, and for briquettes there’s royal oak and the classic kings ford briquettes

[@PicklesBBQandCooking]

Good video Steve! Always good to know the basics and you did a great job explaining it.

[@Cookoutcoach]

Pickles BBQ hey thanks Charlie, I really appreciate the kind words bro

[@xdsmastermia]

I never even knew lump existed till recently, after first try, I will never go back to briquettes, the taste is way way better

[@dkallen7715]

Coach. New to the grilling/bbq game. I have zero success with lump. I cannot get it to completely burn and after the initial heating, the temp just dies. Help.

[@Cookoutcoach]

That is weird, sounds like you just need more air, try opening your top and bottom vents a little more on your cooker

[@alkalk8938]

Before I went to a 125gal offset I had better results with lump, especially if I needed to add unlight coals. With bricketts you better light them up before adding to you pit. This is all for bbq of coarse, not grilling

[@Cookoutcoach]

Agreed if you have a fire and need to add coal to it, lump is gonna become part of the fire with much less ignition smoke than briquettes will, I do the same thing there 👍

[@cheesenugget523]

What brand would u recommend that is has less chemicals? Im still a starter charcoal bbqer and i dont know the brands.

[@Cookoutcoach]

Alain Gaudreau that’s a great question, really I think you cant go wrong with any of the big names like kingsford, royal oak, B&B, Weber. Those are who I would probably stick with for briquettes

[@cheesenugget523]

Ok thank you :)

[@russstrah1546]

In your intro, What brand or chimney are you using with the drop out bottom. I NEED this type for my built in grill. TIA

[@Cookoutcoach]

Yeah that’s a Char-Griller chimney, these things are awesome lol. Aside from being safer in my opinion they’re just super cool lol.

[@staypositive4358]

I don't think the brand matters on this. It just needs to hold the charcoal while it heats up.

[@paulshoemake9540]

Is it a good idea to mix both together and cook ?

[@jacobbeers1136]

What is the bottom hatch chimney! That’s awesome!

[@nickatnight782]

man, I'm sitting here watching all your videos lol. why don't you have like a million subscribers??

[@Cookoutcoach]

Lol I dunno bud, but we’ll keep putting out the videos till we do hahahaha

[@markcrystaltownsend1578]

Was it snowing. Im in Australia so I've never seen the beginning of a snow fall .

[@sheldonshniklefritz95]

I don't say this as a certainty but I'm pretty sure some companies use bituminous coal in small amounts in their briquettes that's where that taste comes from I prefer lump for all cooks, a water bottle with a couple holes drilled in the lid says I can control temperature just fine.

[@msksksmamdkdkdk9394]

hi i also like to use charcoal briquettes. the city I live in is the largest coconut producer in my country and I really want to make charcoal briquettes for export to other countries but I don't know how to find buyers

[@hanaleibay6648]

Thank you__ great information, concise to the point and correct. Thanks again

[@Cookoutcoach]

Hanalei Bay you’re very welcome

[@nikhilmoharana]

Great, very informative!!

[@leetpg]

Could you explain why then guys do the snake method if they get ignition fumes which could taint the mean for most hours of the cook? I never put unlit briquettes into my pit because they do have a smell until they're hot, but many others ignite in their baskets, while meat is present.

[@mishagermanovich]

So which charcoal brand is best? As in, natural binders, and/or, least binder

[@lyleswavel320]

I use b&b Mesquite lump on my Oklahoma joe bronco and it puts almost 2 much smoke on meat were I can barely taste the meat, is briquette or wood better and less bitterness

[@Cookoutcoach]

The briquettes will definitely give you less smoke than lump for sure, I’d recommend giving some a try and see if you like those results better

[@melissaybarbo7885]

So I'm ganna make a brisket on a normal grill do u have a video for that I wanna char it and wrap it

[@jackzaccardi1896]

Henry Ford was one of the first briquette manufacturers. He had all this extra wood scrap while making the Model He. He and Kingsford were related by marriage. True story.

[@jackzaccardi1896]

...Model Ts

[@kelvincasperson1993]

How do you know how much charchoal to use for particular temperature? THanks for the tips

[@Cookoutcoach]

Kelvin Casperson that’s a great question. Really what you want to do is fill your cooker up with charcoal and to get to the correct temperature use your vents. With the right combination of intake air and exhaust air your grill or smoker will settle into the temperature you’re looking for. Hope that helps and thanks for watching 👍

[@robinjohnson2749]

I have a question can you tell me if this charcoal is safe to eat and also coal dust I have been watching on the topic just curious

[@libsrcrazy9634]

Regarding a kamado grill, if using briquettes can’t you periodically clean the bottom of the ash while still cooking?

[@blaze-uz6or]

I like how he's quick no bull 💩

[@firetom911]

Thanks for the useful information and explanation, helped me a lot to know what kind I have to use for different styles of BBQ (fast or slow). Thumbs up 👍 for this the video and your experience and thanks for sharing

[@kian3527]

Hey bro, thanks for the advice! Quick question, usually I have about 1/3 or so of my charcoal as my starter charcoal that I heat in the chimney, So as the heat spreads and ignited the cold charcoal during the cook will this be an issue? Should I wait until all my charcoal is ashed over before adding the meat? Thanks man

[@sausageflipper4715]

Very good comparation

[@chyeaitsshaila]

This is SO helpful! Looking forward to working through the whole series. Thank you!!

[@Cookoutcoach]

Shaila Gupta thank you for watching, I’m glad you liked it 👍

[@trialsoflife3300]

Trying to get my weber grill to 550 degrees for a 10 min pizza cook... what should i use to get that temp? I also preheat my pizza stone in the oven.. but my oven only goes up to 500 degrees

[@foxhound5702]

Hey guys, I'm after some advice. I recently just got into smoking.... I have an Akorn Junior which seems to be a good little bit of gear, I started off with Briquettes because that was what was recommended to me but i'm thinking of making the switch to lump because it;s what EVERYONE seems to be recommending over briquettes and apprently it's got a very long burn time and you can re-use leftover lump from your previous cook.... My question is for the akorn jr only being a small camp style smoker how much lump should i put in it for smoking at 200-250 farenheit? If i put too much in it's just going to send the temperature through the roof (i've made that mistake already with the briquettes, added too many, it got too hot too fast and i coudln't get the temp back down to where i wanted it). Thanks in advance.

[@Cookoutcoach]

FoxHound great question. You can definitely use either fuel in the akorn JR. Here’s the thing, you can fill up the cooker with it so you still have enough room to add in some lit coals on top before you put your cooking stone in. For me the key to temp management on the akorn is not pre lighting too many coals in a chimney before you start and shutting the vents down before the temps really get a chance to take off. I have another video on my channel called fire management on the char Griller akorn. I think if you go watch that and try to put those principles to use in the akorn you’ll have some success.

[@foxhound5702]

@@Cookoutcoach Thanks dude appreciate it. There definitely is a certain knack to temperature management and i think thats it. Not adding too many coals in the starter chimney. Im pretty convinced thats the mistake i made..... and leaving both dampers fully open i dont think helps unless u want it super hot. I found personally having both dampers closed half shut helps bring the temp up slower and it seems to be alot easier to manage. Too much air flow creates too much heat but in saying that it definitely depends how many coals you're starting off with.

[@fuljostrujec2845]

i like the lump coal cause when im done if i put too much in the fire i can just pour some water and reuse them later unlike the bricket that just falls apart into dust.

[@rada5309]

Thank you and God bless you.

[@Cookoutcoach]

Rada G you’re welcome and thank you

[@DramaKweens]

I just got my first grill today. What are considered good brands? I have legit never grilled before so any recommendations are helpful :)

[@Pauld58]

Short and to the point - good vid

[@TheReal_DeanD]

Is there a website or yt video where the best briquette or lump charcoals were reviewed? I've only bought what was on sale by me as I'm a bit cheap. I've only bought Royal Oak Briquettes from Lowes or Kingsford Blue. I've wanted to try Range Master charcoal briquettes as they're $5 per bag at Aldi.

[@Cookoutcoach]

Dean D ya know I’m not sure on that one but I would be surprised if that didn’t exist somewhere. Me personally I love the B&B products for both lump and briquettes but the kingsford stuff is good too

[@MaddieandKiki]

Very informative video friend! Loved this breakdown! 🙌🔥 new subscribers (Weber Grill Masters) from Canada! 🇨🇦

[@Cookoutcoach]

Maddie & Kiki wow, yeah I definitely know who you are, glad you liked it 👍