What the Experts Say About Lump Charcoal versus Briquettes

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Something about cooking and talking about barbeque transforms ordinary folks into mad fanatics.

One of the most often disputed topics is whether to use lump charcoal or briquettes.

We asked the experts to compare the benefits and drawbacks of cooking with lump charcoal vs charcoal briquettes.

Don’t worry if you’re new to cooking with charcoal and haven’t come across the Charcoal vs. Briquettes controversy. We’ll go through the distinctions between each fuel type.

Continue reading to find out which sort of gasoline is best for you.

If you’re wondering how much charcoal to use, we’ve got you covered with a separate article on the issue.

What’s all the fuss about Lump Charcoal?

Lump Charcoal vs Briquettes – What the Experts Say

Lump charcoal is created by slowly burning wood pieces in the absence of oxygen until all of the natural compounds, sap, and moisture have been extracted from the wood.

After that, we have a less dangerous charcoal lump with several advantages: it is nothing more than carbon, leaving very little ash after burning out, burns hotter, and ignites quicker than briquettes.

Because lump charcoal reacts to oxygen, you can simply manage the degree of heat if your barbecue has adjustable air vents.

It also has no fillers or additives, making it one of the cleanest methods to grill. A terrific option for grilling steak caveman style over hot coals.

Because lump charcoal burns quicker and hotter than briquettes, you must exercise caution while controlling the temperature.

Lump Charcoal Pros:

  • Contains no additives (all natural)
  • Easier temperature adjustment
  • Little ash production
  • Burns hotter
  • Lights quickly

Lump Charcoal Cons:

  • Bags contain irregular bits of charcoal that might make grilling difficult. Cooking using the snake technique also requires a little more work, yet it is possible to do so by breaking the lump down into briquette-sized parts.
  • More expensive than briquettes
  • Burns faster

Overview of Charcoal Briquettes

Lump Charcoal vs Briquettes – What the Experts Say

Briquettes are created from sawdust and scrap wood and are burned in the same manner as lump charcoal. Unlike lump charcoal, which is pure wood, additives are used in the production of briquettes.

The additives are mostly used to keep the components together in order to produce clean small blocks that are often roundish-squarish in form, making them easy to stack.

Briquettes, although burning longer, do not burn as hot as lump charcoal.

To facilitate starting, they are occasionally prepared with chemicals or other lighter fluids. Because of the chemicals used to make briquettes, you will usually end up tasting what you burn.

Many briquette users claim to be able to smell the chemicals during cooking and even taste them in lighter items like chicken or fish.

However, this should not deter you from using briquettes as long as you stock up on a reliable brand like Kingsford (avoid the easy lighting kind).

Briquette Pros:

  • It keeps the temperature stable for a longer amount of time.
  • Cheaper than lump charcoal.
  • Burns longer.

Briquette Cons:

  • Large ash production.
  • Produces a chemical smell.
  • Takes longer to light.

If you’re considering cooking with charcoal, we offer a guide to the finest charcoal smokers and best charcoal grills available.

Lump charcoal vs briquettes – what do the experts say?

Most professionals with an opinion on the subject will agree that each of the two options has benefits and downsides.

So, let’s hear what the experts had to say about the benefits of utilizing lump charcoal vs briquettes.

Meathead Goldwyn,The Great Charcoal Debate

Lump charcoal is preferred by consumers because to its purity; unlike instant-light briquettes, it includes no lighter fluids or chemicals.

Many individuals like charcoal lump because it expresses their goal to have less additives or chemicals flavor in their cooking and cuisine.

Lump charcoal, in my opinion, is an extension of the organic trend.

Meathead goes on to say that accusations about chemicals altering the flavor of your food are exaggerated.

There is insufficient evidence that the additives in briquettes have a significant influence on the food that is cooked.

Meathead Goldwyn is a meathead. Briquettes or Lumps in the Great Charcoal Debate?

For example, Kingsford, the biggest manufacturer of charcoal in the United States, seldom discusses the contents of its briquettes.

However, their website states that they employ cornstarch, borax, limestone, and coal.

According to Jeff Allen, executive director of the National Barbecue Association, “I’ve seen a lot of experts who prefer lump charcoal over briquettes simply because charcoal has a regional, cultural aspect.”

According to Allen, lump charcoal manufactured from pine burns quickly and hotly, making it ideal for searing a steak.

If you prefer a slower cook, choose charcoal manufactured from a greater density wood, such as hickory or oak.

Not everyone is convinced though…

While charcoal or briquettes are great for grilling a variety of dishes, they do have certain limitations. Here are some of the arguments made by professionals against utilizing lump charcoal.

Why I’m Using Lump Hardwood Charcoal Too Much, Matt Duckor

I went out and got a bag of lump hardwood charcoal, brought it home, and poured the oddly shaped pieces of petrified-looking wood into my chimney starter.

I was instantly struck by how hot the hardwood became and, before I knew it, how rapidly it burnt out. Things get extremely difficult if you want to utilize lump hardwood charcoal for a multi-hour grilling session.

Every time I used it, I felt annoyed and perplexed, as if I were alone in this strange, scorching new grilling world.

While Matt raises some valid arguments, we believe that with caution and experience, you can still regulate the heat.

According to Jeff Allen of the National Barbecue Association, charcoal produces more smoke than briquettes, which might be an issue in places with tight restrictions like apartments, senior homes, or even condominiums.

Where to buy and best lump charcoal brands

I’m sure some of us are asking where to get the finest charcoal brands for a good charcoal BBQ.

To be honest, there are numerous charcoal brands on the market, but deciding on the finest one might be difficult at times.

If you really want to get into it, the wonderful guys at The Naked Whiz have an amazingly extensive charcoal review database.

If spending hours reading charcoal reviews isn’t your thing, the hardwood lump charcoal from Jealous Devil is a popular option.

It creates little ash, provides a lot of heat, burns quickly, and the pieces aren’t too huge.

We’ve had both positive and negative experiences with some of the lump charcoal on the market.

Rockwood, Fogo, and Royal Oak are other excellent options.

The degree of quality, size, and ash generated seems to vary greatly.

Resources to help you determine whether to use lump charcoal or briquettes

Lump Charcoal vs. Briquettes in the Grill A detailed guide on selecting lump charcoal or briquettes.

Types of charcoal fuel The Weber blog can assist you in determining the sort of charcoal to use.

Briquettes or Lumps in the Great Charcoal Debate? An essay with essential information on the famous charcoal debate: Briquettes or Lumps?

Lesson 8: Briquette vs. Lump Charcoal Fred Thompson’s segment delves deep into the subject.

That takes us to the conclusion of our essay on lump charcoal vs. briquettes. I hope you discover relevant information to assist you make informed decisions.

You are free to submit a remark if you believe I have overlooked any crucial information.

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