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First let me apologize but I couldn't find a thread on this. Maybe my Search-FU was lacking. Or I'm just blind but I couldn't find one. Now before I get Flamed right outta here please cut me some slack, I'm new.

I saw many pictures of briquettes being used. That's fine but I use Lump Charcoal. To me it just tastes better. You get more wood flavor. That's what were all after right?  To me briquettes just has that glued together pressed sawdust taste.  Yes I realise you can get 40 lbs of Kingsford for less than an Andrew Jackson.  But I'll pay a little more for taste in my food.

They each have their place IMO. I do stock KBB, when it's on sale. I use the charcoal baskets for most cooks. Let the coals get fully lit and they em part no taste. A small chunk of smoke wood on the grate will do wonders, if you want a little smoke. KBB is my go to for most cooks. Lump burns hot and fast. I use it mostly to sear steaks.

I prefer lump, but briquettes have their use. I like them when I'm smoking. But I use Maple Leaf briquettes which are basically ground up maple leaf charcoal held together with wheat starch for a binder. What I don't like about briquettes is the amount of ash. 
As far as Kingsford... well my opinion is that if they paid me, I wouldn't use it.

I actually prefer the consistency of briquettes and really like the Kingsford Professional/Competition as it doesn't put off any odd odors or taste like KBB.

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Lump all the way. I can control its heat as well as any other person can control briqs. Why mess with a good thing. Even a bad lump is better than a great briq, IMHO.

Quote from: Darko on May 31, 2016, 11:19:31 AM
I prefer lump, but briquettes have their use. I like them when I'm smoking. But I use Maple Leaf briquettes which are basically ground up maple leaf charcoal held together with wheat starch for a binder. What I don't like about briquettes is the amount of ash. 
As far as Kingsford... well my opinion is that if they paid me, I wouldn't use it.

I agree about the amount of ash in briquettes.  I did a 10 hr cook on my CB stacker.  The amount of ash from KBB was surreal.  I had to clear ot the ashes with the one touch system part way through the cook because the vent holes on the bottom were so clogged up the temp dropped out.  Never had that problem with lump.  I have used lump for long cooks for years.

I refuse to use Cowboy Brand Charcoal. I don't like their pieces. I realise that it all burn the same but when I pull out some Crown Molding piece it's like WTF?

Each have their own pro's and con's in my opinion.

I don't get any sort of off flavor from briquettes, but that maybe just my palate compared to others. If lump is processed correctly from the plant, it's not going to give you a wood flavor or anything. It's carbonized. That being said, if some of the pieces are not processed correctly, you can end up with a piece that is not fully carbonized and will give wood smoke.

Problem I have with lump is the the tiny, air choking pieces in the bag that can't be used. I'll work out of a couple bags, using the the small stuff by the handful so it doesn't get wasted. I don't care for that. The main problem with briquettes is the ash. So much ash.

I think if I could find a really good lump that had deals like kbb did, I would go with that. Until then I mostly use kbb. May not be the best, but I'm not getting a lot of complaints from the customers either




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Quote from: Wolf0503 on May 31, 2016, 12:31:36 PM
I refuse to use Cowboy Brand Charcoal. I don't like their pieces. I realise that it all burn the same but when I pull out some Crown Molding piece it's like WTF?

Mill end pieces are just part of the game. Those crown molding pieces were cut off before any treatment or coatings were used. I would not worry about it. Its a way that a molding manufacturer can reuse what they would normally send to a pellet manufacturer. As long as its untreated its good to go. With that being said, I do like to see a chunk that resembles a limb or something like that.

I'm like Travis.  My family and I are fine with KBB.  Food always tastes great coming off my kettles and WSMs.

If others have a sensitivity to it, I fully understand using other brands of briquettes and/or lump. 

Oh, I also prefer scotch to beer, anything clear, and even other whiskeys.  Especially the ones with a bit of peat in their flavor profile.

To each his/her own, right? 





BD

There's a place and time for each type.

I've not used lump much, only a few times at parks that supply it. It's also been a few years, but I remember it working perfect for steak.

I've been experimenting with different briquette brands, and for me? What I want is something I can keep going for quite a while.

Use both....primairly use briquettes for the bottom of the chimeny given it burns the most during lighting process...cheap fuel...lump on top of the chimney...so end up mixing both in the kettles

not all briquettes are the same
just as not all lump is the same

there are some kickass briquettes that have great heat and great flavor without all the shitty fillers

and there are some terrible lumps


that said, i use coshell briquettes because they're better than any lump i've used.
if i didn't have access to them, i'd use royal oak lump

I grew up using charcoal and started using gas up until about a month ago.  So far I'm about a dozen cooks in and have went through a bag of royale oak hardwood lump and a bag of kbb.  I don't feel I have enough experience to share an opinion either way.

What's with the rocks in the lump? Is that Normal or did I get a bad bag? I  also was bothered by the amount of small pieces /Dust as well but I  can't imagine a way to avoid it from a manufacturer prospective.

I was all lump all the time for years, but got fed up with the inconsistencies in bags. I've moved to Stubbs or coshell briquettes just for the consistency.

@Troy, it's hard to find Coshell in Kansas City.  Looks like a 18 lb bag on Amazon is running about $33.00.  What do you normally pay for it? I found several small bags at a local surplus store.  I did like it,  but it was only in stock the one time.

Use a mix of lump and briquettes. Lump is frontier and wicked good. Briquettes are a mix of trader joes (rancher) or the Royal oak natural ones. The Royal oak can be ordered from do it best and delivered to a store near you. They are really good. I have been having good luck with the TJ's ones too the last couple of years.

Here is the Royal oak ones

$23 for 40 lb bag

https://www.doitbest.com/products/royal-oak-chefs-select-hardwood-charcoal-briquets


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+1 on the RO Chefs Select. They will ship it to the nearest dealer for free. Great price on an amazing briquet.

Quote from: Maxmbob on May 31, 2016, 05:39:11 PM
@Troy, it's hard to find Coshell in Kansas City.  Looks like a 18 lb bag on Amazon is running about $33.00.  What do you normally pay for it? I found several small bags at a local surplus store.  I did like it,  but it was only in stock the one time.

Last year this time it was $7.88  bag at Lowes

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Quote from: Maxmbob on May 31, 2016, 05:39:11 PM
@Troy, it's hard to find Coshell in Kansas City.  Looks like a 18 lb bag on Amazon is running about $33.00.  What do you normally pay for it? I found several small bags at a local surplus store.  I did like it,  but it was only in stock the one time.

$9 per bag at trader joes

I bought 30 bags when it was on sale at lowes

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I have been buying RO Lump and ROCS(Royal Oak Chef's Select) Briquettes. I like them both.
As has been posted, The ROCS briquettes are tricky to come by, but well worth it. Do it Best hardware has free shipping to the store. When buying lump I like to gently tip the bags back and forth, and choose the ones with less tiny pieces rattling around.

$0.02

Lump all the way. Gets hotter and the pieces burn longer. I use Lazzari lump charcoal.

Briquettes are useful sometimes though. I use them under my pizza stone because it is easier to get them in a circle once lit

Briqs when smoking
Lump when grilling

(although right now I'm out of lump)

I generally buy whatever charcoal is on sale and buy large amounts when it is on super sale.  This year I'm averaging .25 per lb of briquettes.

I use lump. I tried briquettes didn't like the ash or dirty smoke but to be fair I used kbb and I do believe there are much better choices.  I was using Royal Oak lump and recently switched to Kamado Joe lump, the difference is huge.  KJ is way bigger and doesn't have rocks and metal in the bag plus close to the same price per pound.

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Just picked up a large bag of ro lump for 10 bucks. Never used lump before so figured I'd give it a whirl. No cook planned as of now. Any suggestions for a first time lump cook?


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Quote from: HoosierKettle on December 27, 2016, 01:15:00 PM
Just picked up a large bag of ro lump for 10 bucks. Never used lump before so figured I'd give it a whirl. No cook planned as of now. Any suggestions for a first time lump cook?


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Your next cook.  :)

Lump is the better fuel. Smoking, steaking, burgering, birding. Every time I use lump after cooking w/  even the "clean" (Stubbs, Trader Joe's etc) briqs, I'm reminded of how quicker, easier, more efficient and better tasting lump is, all w/ a ton less ash to deal with.

On Fri I did a shoulder on the WSM and ran ~260, on Sun I did the Xmas turkey on the WSM. At least half of the fuel from the pork was still good and I didn't need to deal w/ the ash. I ran 320 for the bird.

Imo, you can get your meat on quicker w/ lump.

Quote from: WNC on May 31, 2016, 04:44:42 PM
I was all lump all the time for years, but got fed up with the inconsistencies in bags. I've moved to Stubbs or coshell briquettes just for the consistency.

What he said. These are always in my rotation and are perfect for cooking.

I'm fairly certain I won't abandon briq's. But it will be nice to finally give it a try and see if it can find a niche for some of my cooks.


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We don't have the type of big sale on charcoals like you guys have.  I will pick up whatever on sale. Usually have more briquettes than lump charcoals at any given time.  I try to stick to RO and Maple Leaf brands here.  Use exclusively briquettes for smoking but one or the other or mixed for other cooks depending on what I have left or feel like using at the time.

Anyone try the snake method with lump?


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I've stuck with Stubbs briquettes but I keep lump on hand for quick hot fast cooks. Ready to cook on quickly and burn hot and fast.


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Quote from: HoosierKettle on December 27, 2016, 02:46:06 PM
Anyone try the snake method with lump?


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I did once. It doesn't work so good because lump is too irregular.

I didn't have the best results using lump for a snake either. Had to watch the cooker way to much compared to briqs. That charbroil brand lump is excellent and expensive.

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After using lump on several cooks, I have to say it's earned a permanent spot. Either using a mix of it and briqs or by itself.

It is much much more responsive fuel source. It will react to damper changes quickly. It starts quicker, you can adjust temperature quicker, you can calm down your fire or kick start quickly, and it's just plain fun to play with.

I like using a mix in the wsm and I prefer straight lump on a small hot cook. I haven't seen huge advantages as far as overall higher temps but it's responsiveness is what I like.

A mix of both and you have advantages of both and faster to start.

The only time I see using all briqs in the future is if I'm out of lump or I'm doing the snake method. Both types are necessary for me but the lump is a real eye opener for me.


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Quote from: Wolf0503 on May 31, 2016, 08:49:12 AM
First let me apologize but I couldn't find a thread on this. Maybe my Search-FU was lacking. Or I'm just blind but I couldn't find one. Now before I get Flamed right outta here please cut me some slack, I'm new.

Plenty of answers on charcoal preference here so I'll weigh in on the other subject.

We were all new here once and as you hang out here more and more you will find that we share knowledge freely. I have never seen anyone getting "flamed" for any kind of question. Grill related or otherwise. Feel free to ask questions. Even newb questions...someone here will help. We all love grilling and sharing knowledge. 

Grill on bro

Kingsford all the way aka ford briquettes


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(https://uploads.tapatalk-cdn.com/20170111/597b28d4bab51fae2fd5045a4b7660f4.jpg)


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Quote from: Speedster on January 11, 2017, 11:05:37 AM
(https://uploads.tapatalk-cdn.com/20170111/597b28d4bab51fae2fd5045a4b7660f4.jpg)


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Is that a box of unused antique charcoal?  Cool pic.

I still love some good ole kingsford.


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I use RO lump and briqs exclusively. They both have their place. I use the lump for smoking, and the briqs for grilling. Mostly. Sometimes, I mix it up...