Lump Charcoal vs. Briquettes

[@Eat_My_Bum]

Lump all day for everything, you can always break up the chunks if desired and can avoid garbage chemicals in your meat.

[@Atticus1354]

Except for the chemicals in your lump charcoal that's made from construction waste.

[@Eat_My_Bum]

@@Atticus1354 Better than compressed caca

[@JohnSmith-oe5kx]

You can avoid chemicals by buying quality briquettes

[@godjhaka7376]

Trust me, whatever chemical is in briquettes or light fluid is no worse than what's already in the meat from the factory farms

[@SerFentanylFloyd]

Or just buy high quality briquettes, there’s chemicals in lump as well

[@MrGatz]

Lump for high heat (Steaks, chops, etc). Briquettes for low n slow.

[@MICROMAN51301]

This is the way.

[@EvilLeprechuan]

I use both, i use coals for maintaining the heat and about a couple minutes before grilling I throw some lump on, also make my own lump with a fire barrel.

[@xrillo281]

Kingsford professional briquettes are my favorite and they smell so good

[@MarriedtoBBQ]

I love Kingsford!

[@mcm4point2o]

I love when my neighbors use kingsford for the nostalgic wiffs

[@user-ls7kr1tj7o]

I want to eat that

[@jackieshine9765]

I really wanted to know. Thanks for this explanation

[@typicalhouse3301]

Since I can't decide, I'm just going to mix them 😄

[@tyheecurtis3410]

just what I was thinking.... but I wonder the outcome of this

[@Chilax]

It’s the best you can actually a hotter fire because the briquettes basically contain the lump and are basically constantly heating them. I got 1000 degrees on some of my cooks especially if you use the right size of lump.

[@greeneyesfromohio4103]

@@Chilax - 1000 degrees LOL…..what in the world are you cooking at 1000 degrees?!?! 😂

[@Chilax]

@@greeneyesfromohio4103 sear a steak. That was just the initial heat after that I closed the vents and put the cover on to lower the heat of course

[@MrGatz]

Lump for high heat sears. Briquettes for low and slow

[@kevindowner766]

Lump all day. Although BandB briquettes are legit.

[@nategibbons172]

My go to

[@Eat_My_Bum]

My only choice is B&B tbh

[@HTX-pinetrails]

​@@Eat_My_Bumwhy that specific brand? My favorite was Stubbs charcoal briquettes until it got discontinued. Stubbs burned hot, lasted longer and added go smoke bbq flavor to meat without the need of any wood

[@Eat_My_Bum]

@@HTX-pinetrails Stubb's was good yes, B&B though is high quality and always give great results!

[@chillwill2673]

This is why a Kamado grill is king. It’s very fuel efficient and can cook for hours on a full basket of lump charcoal. I can go two or three cooks before adding charcoal.

[@foosmonkey]

Lump charcoal for steaks and chops, briquettes for smoking.

[@Mason-dq7cf]

Good rule of thumb

[@Dedlysniper]

So I always use lump but with what you said since smoking is a long process wouldn’t that mean more exposure to the chemicals in briquettes???

[@justashadow126]

​@@Dedlysniper the binder that holds them together is starch based. Saying that a chemical hold them together is very vague.

[@tylerhughes5420]

​@@Dedlysniperbricks are better if youre smoking using the snake method because they are consistent. The fillers are just cornstarch and most do not contain saw dust unless its intentionally added to add flavor, but those will be labeled and usually expensive.

[@moogs]

This

[@seasonings2taste115]

Both. But not all charcoal is equal. I bought some aldi briquettes on clearance a couple years ago, there is a reason they were on sale. You could see the wood chips sticking out of the briquettes. I made pizza and steaks. Once they were hot, they burned fine but the smoke when lit was nasty.

[@redballs]

B&B lump charcoal is my go to

[@yesitsmario88]

B&B Briquettes are the answer. Low ash, burns hot, burns clean, and burns long!

[@livem18]

Oh man , totally agree with you. Best ive gotten . I bought a bag a few months ago and been using this brand since. They last long which is what i like

[@rawdawg9212]

Wow. Sometimes you just read a comment and get that "i believe that" feeling. I was reading to see which briquettes are better. I just felt like you are right. Goi g to get them today💯✊🏾

[@chrismclaughlin9722]

Lump actually does burn longer- it is superior in every way except for price

[@grasscutter1919]

Great info. Thank you

[@marianneflambell9334]

the biggest difference is the flavor of everything you cook with them 😂

[@erikmurray3661]

Lump is way better

[@sammartinez8084]

Thanks for the info 👍👍👍👍👍👍

[@scottfennell6568]

I like briquettes for long burns and lump for just about everything else.

[@wilbback]

A combination of both, when possible.👍🏾

[@Curly_Maple]

Briquettes leave a nasty aftertaste on leftovers. I dont understand it, but it's there. Once i discovered lump charcoal, thats all I've used and all I will use (grill or smoker). So much cleaner tasting to me.

[@JohnSmith-oe5kx]

Just use quality all-natural additive-free briquettes. I guarantee that you cannot taste vegetable starch binder. Comparing lump charcoal to some garbage briquette full of chemicals is pretty silly

[@old_lem]

Very informative.

[@gsharppianocovers7157]

B&B Briquettes All Day!! Burn as hot as lump, and burn super long. Love them, and I have tried everything 😅

[@devildog3125]

For the cost and availability of briquettes when I find them I get the Competition Kingsford bag of briquettes they seem to last much longer and the flavor is always great !

[@BBQFREAKSHOW]

I prefer Kingsford briquettes most of the time. Lump is alright. Briquettes seem to hold the BTUs more consistently

[@nategibbons172]

You should look into a better quality. B&B might cost a little more but it last longer and burns better

[@BBQFREAKSHOW]

@@nategibbons172 I've tried pretty much everything out there. My favorite is Blues Hog lump logs, but I can't always afford it. I've tried B&B, I'm just not a fan. That's why Kingsford is my go to

[@yeahsowhat643]

Blue hog or jealous devil lump are my fave

[@mauriceporter2394]

Lump for the win..

[@nijarssj-9864]

You have to try hardwood Charcoal from Indonesia. It's great 😊

[@guillermobarajas9560]

Mesquite lump for White Meats & Oak for Red meats is my preference 😊

[@E11JiimBo]

Tried briquettes today for the first time. Lump wins for me!

[@Jillian1stJohn3-9-10]

I like using lump because I just cook for myself so when I just want to make one steak I don't want to have to wait

[@justin379]

I prefer lump just for the fact that its easy for me to make at home. An entire Sunday later i can have 55 gallon drum full of it.

[@juliopatinopacheco9050]

I’m a lump guy

[@RyanTDM-dk7nf]

I live in rural area jn south Carolina so i live in a pine rich area a d dead tree make perfect lump charcoal

[@djtruedomination]

I use both and chang up.

[@ramos208]

I mix both

[@TMoz311]

I quit using briquettes 10 years ago. Royal Oak or nothing for me 🔥

[@Badhans2007]

Thanks

[@raulrodriguez4006]

I am surrounded by mesquite trees so i guess ill use that. Extra 7 dollars in pocket for beer.

[@Archk1]

Jealous! Mesquite is the best but my son doesn’t like it. What he doesn’t know is his mom and I have the best steaks when he is out hanging with friends.

[@donte543]

Fogo and Jealous Devil lumps and always add and use some hickory or mesquite chips or chunks. Briquettes are okay you can actually mix a few briquettes at the bottom. You just have to keep grilling and find your right method

[@mattschmidt7817]

Lump only

[@johnnyrebel5458]

I keep both around,it depends on what I’m grilling.

[@willgoetz1262]

I don't know how much it matters, just get all natural. I've seen lump that straight up looked like leftover construction lumber, but also had briquettes that put a bad taste on my food.

[@freeman10000]

Lump because I use the ash as fertiliser. The briquettes have unknown chemical fillers.

[@vendettadiablo5127]

I always go mosquite lump

[@GrizzlyTank]

Kingsford Briquettes for me. It’s that unmistakable BBQ smell that fills the neighborhood with nostalgic aroma. I use the ones infused with hickory and applewood plus a handful of wood chips.

[@collinblack9605]

You literally have to be brain dead to prefer that trash.

[@Dedlysniper]

Lump!!!!!!

[@moogs]

Briquettes for smoking lump for grilling

[@vevolander]

Briquette is better. No fly ash, no flameing on steaks,. But try coconut shell charcoal briquette instead of wood. It is better as it is renewable source 100%

[@iancanada6875]

Wood is also 100% renewable and since they’re made from saw dust it’s also made from a byproduct like coconut husks.

[@naughtyvalues]

To pricey for the amount

[@jennprescott2757]

Wood isn’t renewable? Lol

[@JohnSmith-oe5kx]

Hm, which is cleaner? Lump charcoal made from unspecified construction waste, or briquettes made from sawmill dust from untreated lumber? 🤔 The “lump charcoal is always cleaner” crowd are embarrassing

[@wydopnthrtl]

Lump tastes better

[@ephraimmutuc6962]

Both. I mix them together when I smoke meats.

[@FishermanKyle]

I use lumps in an offset with wood chunks. Just cant get splits small enough for my smoker, and splitting them myslef is a pain in the ass. Havent noticed any difference in flavor with tbe lumps. Now the briquettes... taste like shit.

[@rayyaj7615]

Lump all day, if briquettes are used, royal oak is the one!

[@BarbarianKing2964]

You should wear gloves when touching charcoal to reduce your chances of skin cancer.

[@AvuncularMicah]

i'm a lump guy

[@CARLOS_DANGER]

B&B

[@middleagedjabroni]

Briquettes

[@johnborsil5396]

I'm too poor to use lump :(

[@MeatWagonBBQ]

Lump for direct cooking. Briquettes for low and slow!

[@TyronSmith-yo5tt]

use both in a cook. hardwood is even better.

[@GZBulletZA]

Lump all the way

[@dismat]

I'll take the baked wood over anything

[@weisswurster]

I just use a mix 🤷‍♂️

[@pewpewoutlaw6181]

Lump... is there any other kinds. If your using anything else your missing out!

[@orthopedicmassageLC]

Lump and it isn't close

[@libbyguidinger6212]

Gas

[@LygarZeroX]

if you must need briquettes, you can use the leftover dust and small bits of the lump bag and combine them with a bit of flour and water to make your own.

[@DollasignDungee]

My good friend hank convinced me many many years ago that tha only way to grill is go get you a nice tank of propane from tha boys down at Strickland

[@shadowexecutive3243]

I'll tell you what. Yep. Yep. Yep

[@anthonykaiser974]

Easiest, sure, but you can't make your own.

[@bobblinka8997]

Go for propane

[@baseballhunter42]

Briquettes for if you're going for a low and slow smoke, definetly don't want to be stuck with maintaining the temp using lump for 8+ hours. Lump imparts a better taste with shorter cooks. Good to have both depending on the cook.

[@theone5404]

Use wood on the lump to smoke long times.

[@baseballhunter42]

@@theone5404 You have to use wood to smoke regardless, makes no difference on the time.