Lump vs. Briquette Charcoal

This episode explains the difference between the two types of charcoal, and gives you tips for working with both.

[@CindyPDX]

Great info! My Walmart was out of Briquettes, and I had to buy Lump Charcoal. Thank you for sharing this video. It really helps!

[@br5448]

great video. Informative and quiet in timbre. Thank you. Appreciate the approach.

[@phillyscorpio3804]

just got finish using Lump Wood Charcoal (yes I grill in the winter here in Philly... it's a great time to try new things like Lump Charcoal before the spring hits). I have to say, I'm impressed! I love it! I'm switching to this... it gives that wood flavor you want from your food...plus I've added some Apple Wood to it to enhance it. I did Beef Ribs & Ribeye steaks. I use the Cowboy Brand... was really good. not bad in price either

[@fpsfein]

Philly Scorpio I always use lump coal. I make my own.

[@Sargebri]

I use lump when I do stuff like steak, chicken breasts and burgers. I love the taste it gives and the meat often comes out juicier. I do use the briquettes for longer cooks like when I do ribs or chicken legs. I also will use the briquettes when I do indirect cooking on meats like tri tip or rib roast.

[@coyote5.02]

Try B&B next time

[@MrDAzEdNcOnFuSeD]

Was just wondering if I could use both and get the best of both worlds. Thanks for the info sir.

[@johnfry816]

I only just started using a webber 6 months ago. I used heat beads for a few months then bought a bag of lump charcoal. Never been back to headbeads. Lump charcoal all the way now. Cheers

[@csu111]

Dang. I had to get out my notebook. Good information.

[@Stacy_Smith]

Starting tip WITH NO CHIMNEY NEEDED: #1 Pour small pile of lump charcoal. #2 Place starter iron over small pile. (Available at Lowe's in the wood stove/grilling section for $10) #3 Pour another small pile on top of iron so that you have a normal sized pile with the iron in the center. #4 Open a bottle of Miller High Life, holding only the neck while drinking, to avoid warming your beer with heat from your hand. #5 After 10 minutes scatter coals and cook like a pro! #6 Open another Miller High Life and enjoy it with your meal.

[@MrLmm001]

Budweiser!!!!!!

[@Stacy_Smith]

@AmericanPatriot14 Both are actually pretty good.

[@Stacy_Smith]

UPDATE: That starting iron is now $15... LET'S GO BRANDON!!!

[@TheDjsupermix]

amazing video thank you

[@luciusirving5926]

I use briquettes, but homemade, nowadays plus I don't live in the US anymore, so no Kingsford over here. I plan on getting a better briquette press of my own someday.

[@tvideo1189]

Using newspaper in a starter chimney is fine... but not while sitting in the grill. The newspaper turns to a cloud of dust-like ash and gets all over your food during the cook. If using paper, set the chimney on a concrete block or a couple of bricks away from the grill. If using starter cubes, then starting in the grill is fine.

[@marlonprice4165]

Great video! Thank you!!

[@tonyedward6909]

Thank you

[@kainnosgoth7336]

Today I went and used some Cowboy brand lump charcoal and cooked some really nice whole and sliced potatoes to go with the huge sliced chicken breast my cousin cooked tonight (one of many I might add as we had guests.) He commandeered the oven and I went outside with the Weber charcoal starter. I took 6 whole 'taters, sliced em' in pieces and put them on a bed of onions slathered with olive oil and seasoned with salt, pepper and some Romano cheese sprinkled on top with the whole thing rolled in foil. 20-30 minutes later, there was a lovely pile of 'tater slices with melted cheese, pepper and onions. Needless to say it was well received! The coals are STILL glowing as we speak, even after 3 hours. Lump charcoal is the best..I started out green and really wet behind the ears and now it's been a real experience each and every time I cook. Go with lump charcoal, it's the best, it'll never let you down!

[@craigh2299]

Thanks for the tips, I like my chicken medium rare and this video has really helped me achieve this without compromise. Thanks again guys 😊

[@Disastrousmedia]

I like my chicken rare, love that bloody tenderness.

[@markmillers4491]

Yes, medium rare. Yum.👍😂

[@mexicanforgolovkin2734]

I just bite the head off a still living chicken

[@leocastrillo759]

There's no link in the description for your recommendations on the best brands for lump charcoal. I'm looking for a nice cheap all natural brand if there are any

[@tvideo1189]

"Nice" and "cheap" are mutually exclusive. Cheap lump will have an extremely high ratio of small chips, actual lumber cutoffs, and assorted crap. Go here for a great lump charcoal comparison review: www.kamadoguru.com/topic/41864-reefs-lump-comparison/

[@finicias.a.2450]

nice video , good job

[@burningkarma]

I like both but tend to use briquettes more based on their consistency in size where as with bags of lump, never know what I'm going to get.

[@eatonasher3398]

"see below for link to brand comparison" ... Link, where you at?

[@ScottysBackYardBBQ]

i do not like lump for 1 reason. it falls down and plugs up my vents and drops my temp

[@charcoalbbqkitchen]

Get some metallic cage wire at about 1/4 inch weaving to cover the lower grate of your bbq. Then the lump will not fall down. Otherwise, for sure it will clog the vents.

[@thayne559]

I prefer Royal Oak lump charcoal for grilling and Kingsford Blue for smoking and indirect BBQing.

[@stoneyalvarez6160]

kool bbq videos thanks

[@mdf072]

I want to use the snake method with briquettes, however I am concerned. A friend mentioned that you should not cook on charcoal beads (heat beads, briquettes) until they are completely 'whited over' because it poses a health risk due to the chemicals added to them. Considering that the snake method is all about transferring heat to uncooked coals, if he was correct this could be a real problem. I'm not talking about charcoal here, I'm talking about heat beads or briquettes or whatever you want to call them. Does anyone know if there is truth to this, and can provide a link to a reputable source? Much appreciated.

[@YevgeniyShcherbakov]

mdf072 Just watch how's it made about charcoal. There are no chemicals in them. Just don't get the ones that soaked with lighter fluid.

[@odom2142]

It depends on what you consider a chemical. Kingsford has anthracite coal and borax but those are “natural ingredients.” But why would it matter whether the briquettes are ashed over? The inside is still not lit once they’re ashed over.

[@artishah3016]

Shrijibawa

[@brianspangenberg9598]

Ross Gellar tried Mississippi and got an uneven browned

[@odom2142]

I think he prefers lump XD

[@MercyMinister]

Basically, it is a decision between natural and chemical. Intelligent people will always go for lump charcoal when it's in direct contact with food. Briquettes are OK for use with Dutch ovens, but for grilling, lump is the most practical way to do. Of course, the unintelligent will defend briquettes until the lights go out.

[@G3MiNiOfficial]

intelligent people dont argue over charcoal.

[@odom2142]

You are so smart, James. I want to be just like you.

[@TreCookin]

Damn man you don’t wash your meat off first before it goes on the grill ? Lol that’s nasty

[@dayannajimenezarguello1733]

tre cookin wash? Like putting it below the faucet and rinse it? Not a good idea... although I would’ve pat them dry at least but anyway.

[@ThomasBenjaminBenHuggett]

Why am I supposed to trust a video where the charcoal chimney and the grill are obviously brand new and never used?

[@yaboycoconuthead7012]

You can see the rust and seasoning the grill has built up you tard.

[@KavemanLyrics]

Why am I supposed to believe a comment typed by a blind bitch?