Charcoal is charcoal, right?
No, not exactly. The kind of charcoal you use, as well as the wood from which it was manufactured, may have a big influence on the flavor and cooking time of your meal.
The first difficulty is distinguishing between lump charcoal and charcoal briquettes.
- Lump charcoal is created by burning chunks of pure wood in an oxygen-deficient atmosphere until they are nothing more than carbon fragments.
- Charcoal briquettes are created in a similar manner, but they are formed of sawdust and scrap wood that is clumped together in tidy tiny squares with the help of a variety of chemicals. Some pitmasters believe that they can detect these additions during cooking and that they taste lighter meals such as chicken and fish.
If you want to learn more about the distinctions between lump charcoal and charcoal briquettes, read our article about it. For the time being, we’ll stick with the cleaner-burning lump charcoal and give you an overview of the charcoal brands we like.
Contents
- Our top 9 choices for best lump charcoal in 2023
- 1. Jealous Devil All Natural Hardwood Lump Charcoal
- 2. Fogo Premium Oak Restaurant All-Natural Hardwood Lump Charcoal
- 3. Cowboy Lump Charcoal
- 4. B&B Charcoal Oak Lump Charcoal, Flavor Oak
- 5. Kamado Joe All Natural Big Block Argentinian XL Premium Charcoal
- 6. Royal Oak All Natural Hardwood Lump Charcoal
- 7. IPPINKA Kishu Binchotan BBQ Charcoal
- 8. Primo Natural Lump Charcoal
- 9. Rockwood All-Natural Hardwood Lump
- Wrapping it up
- FAQs
- What is the best type of charcoal for smoking?
- What charcoal do professional smokers use?
- Which lump charcoal has less smoke flavor?
- Which lump charcoal burns longest?
- Does lump charcoal add smoke flavor?
- What is the best charcoal that lasts the longest?
- Is Kingsford Professional charcoal good for smoking?
- What is the best Kingsford for smoking?
- Is lump charcoal good for a smoker?
- Which lump charcoal burns the hottest?
Our top 9 choices for best lump charcoal in 2023
1. Jealous Devil All Natural Hardwood Lump Charcoal
Jealous Devil produces all of their charcoal utilizing an all-natural carbonization procedure from South American hardwood. So, if you’re worried about what’s in your burn, Jealous Devil is a great option for a no-additional charcoal.
Another advantage of utilizing just thick South American hardwood is that it burns longer and hotter than standard charcoal. This is due to the fact that it is about 30% denser than oak or hickory.
The wood you choose also imparts a faint smoky taste to your meal, which provides a delightful undertone to more substantial steaks like brisket but does not overpower lighter items like chicken or white fish.
Jealous Devil is rightly proud of their charcoal bags. Instead of the thin paper we’ve all been used to, their bags are:
- waterproof
- dustproof
- UV-resistant
- resealable
Because you won’t use as much Jealous Devil charcoal each cooking session, finding a means to properly store this high-quality product is important.
2. Fogo Premium Oak Restaurant All-Natural Hardwood Lump Charcoal
Fogos all-natural restaurant-quality charcoal is composed completely of high-quality hardwood and works nicely with ceramic-style grills such as the Kamado Joe or the Big Green Egg.
White oak is the primary wood in the mix used by Fogo; it is combined with other woods to generate charcoal that is easy to ignite, burns for a longer period of time, and creates enough heat to sear a steak.
Fogo is well-known for include huge pieces of charcoal in their bags, eliminating the need to purchase a bag of charcoal chips, and its size and homogeneity make it simpler to achieve a steady temperature while cooking.
3. Cowboy Lump Charcoal
Cowboy logo Lump charcoal includes no coal or chemical additions and is comprised of a variety of hardwoods for a long, clean burn.
One advantage of utilizing Cowboy charcoal is that the mixture of woods used in its production does not give much taste to the dish being cooked.
So, if you’re the kind of pitmaster who likes that their BBQ fuel not interfere with their meticulously made rubs and marinades, this is the charcoal for you.
4. B&B Charcoal Oak Lump Charcoal, Flavor Oak
Unlike Cowboy Lump Charcoal, B&B Charcoal Oak Lump Charcoal is rich in oaky taste, and the density of the hardwood utilized in its production makes it perfect for lengthy burns without the need for bag after bag of more charcoal.
B&B uses no additives in their charcoal production method, so the only taste you’ll receive is from the wood, and their 100% natural charcoal production technique is as ecologically sustainable as possible.
5. Kamado Joe All Natural Big Block Argentinian XL Premium Charcoal
You may have heard us sing Kamado Joe’s praises in our evaluation of the best kamado grills for 2020, and you’ll be pleased to know that their charcoal is just as fantastic as their ceramic grills.
Their all-natural blend is created from Argentinian hardwood trees, which are so thick that the locals call them “Axe Breakers.”
The resultant charcoal burns longer and may achieve the high temperatures needed to sear a steak properly. The bigger pieces in the Kamado Joe bags also burn slower and hence last longer than normal lump charcoal.
The Argentinian hardwood, like the Jealous Devil charcoal, imparts a subtle but discernible smoky flavor to the food cooked over it. It’s not overbearing, but it adds a little something special to your standard BBQ rub flavor profile.
6. Royal Oak All Natural Hardwood Lump Charcoal
When it comes to grill fuel, Royal Oak charcoal has become synonymous with excellence. Although it contains no chemicals, its clean-burning charcoal ignites fast and swiftly heats up to cooking temperature.
The charcoal itself is created from an eco-friendly blend of oak, hickory, maple, and walnut wood sourced from sustainable forestry programs.
This blend burns smoothly, produces minimal ash, and delivers steady heat. The bigger chunks may be reused, and Royal Oak promises burn periods of up to 16 to 18 hours. Perfect for slow-cooked brisket.
7. IPPINKA Kishu Binchotan BBQ Charcoal
IPPINKA Kishu Binchotan is a form of charcoal that was imported from Japan. Binch-tan charcoal, also known as white charcoal, is a traditional fuel for Japanese kamado-style cooking pots constructed from Japanese white oak.
Binch-tan charcoal, which was initially used to cook excellent Wagyu beef, is regarded by some as the best grade charcoal in the world.
Kish binch-tan signifies that the charcoal was produced in Wakayama region, and, much as Kobe beef is the pinnacle of Wagyu cattle, Kish binch-tan is regarded as the greatest charcoal produced in Japan.
Kish binch-tan is very thick, burns for an extremely long period, and half burnt lumps may be reused by cooling them in water and then drying them out for a day before burning them again.
8. Primo Natural Lump Charcoal
Primo Natural Lump Charcoal has no toxic chemicals or tars and has an incredibly extended burn life. Primo claims that a single bag may power up to 35 cookers for up to 36 hours since loads can be drenched and reused.
So, if you’re seeking for the ideal fuel for some low and slow cooking, Primo is a great option.
9. Rockwood All-Natural Hardwood Lump
The wood used in the production of Rockwoods all-natural hardwood lump charcoal is sourced entirely from sustainable sources in Missouri. The oak, hickory, maple, and pecan utilized to manufacture the charcoal are all leftover hardwood from timber milling, and no trees are specifically cut to make charcoal.
Furthermore, the bags and soy-based inks used to carry the charcoal are recyclable, landfill-safe, and will not emit toxic gases when burnt.
Rockwood is the fuel for you if you want a sustainable, ecologically friendly charcoal that is still created from high-quality wood and burns clean and hot.
Wrapping it up
That’s all there is to it. Our selection of the finest charcoal manufacturers on the market. All of these manufacturers make charcoal that is additive-free and manufactured from high-quality wood. Long burn periods, high and steady temps, and little ash to clean up are all to be expected.
With woods ranging from Argentine ax-breaker trees to sustainable Missouri pecan, there is certain to be a smoky wood flavor that meets your taste on this list.
Is there a charcoal brand that you believe we overlooked? Do you have any tips for lighting the incredibly thick Kish binch-tan? We’d appreciate it if you could let us know in the comments section below.
