Briquettes for smoking / Lump charcoal for grilling?

I use Fogo for both. Large chunks if I have them for low and slow. Medium for grilling.

It's a bit more expensive, but if you are grilling, shut the vents down after the cook, and use the chunks left over at the bottom of your chimney and top off with fresh ones for your next one. There will be a lot of good reusable chunks after grilling steaks or chops if you shut vents down when done.

If I am using the PK300, I mostly use hardwood charcoal and wood chunks. I have some briquettes, but they make a mess with ashes.

Royal Oak is terrible. Mostly use B&B or Jealous Devil.

Cowboy and Royal are a no.

You can order online, but can find the medium lump in the black bag (17.5 lb.) at Home Depot for virtually the same price. I go to the Coursey Blvd. store. They only have medium lump.

The large lump can be found sometimes at Goodwood Hardware
but beware the Green bags. They are eucalyptus wood. A bit more smoky tasting than the black bags.

I prefer to add my own pieces of wood to achieve the correct amount of smokiness.

I used to use Blues Hog, but found that it burned faster, and I had to refill my pit more on long cooks. It also had a lot more dust at the bottom of the bag.

Lump for smoking. And I only use it to get my logs lit at the beginning. After that, I have a nice bed of coals that I can add more logs onto as needed.

briquettes to get the wood going for a smoke, cheapest I can find they are just the heat source
Lump for grilling and big egg roasting

This is what I do. Briquettes in chimney and the initial bed.

I use B&B Lump for everything. As mentioned just better flavor, less ash and whatever I don’t burn during a smoke I can put back in bag and reuse.

quote:

---

Do you have a place locally that you buy from, or order online?

---

A lot of Ace Hardware stores sell Fogo lump, sometimes I buy online from the source, sometimes Ace. Definitely good to buy bags of medium and large. I have had good luck with Jealous Devil as well.

quote:

---

You ain't getting no flavor out of any lump other than the meat and whatever seasoning you put on it.

---

exactly. There is no such thing as “charcoal flavor”. Flavor without smoke is seasoning and the Maillard reaction

Kingsford professional briquettes for smoking with wood chunks for flavor. The briquettes just provide a more consistent stable temperature on my pits. Lump for grilling. If I'm out of briquettes I'll just use lump for smoking. Some will say the ash is too much with briquettes but I never really found it to be an issue. I don't recall ever having to empty the ash tray mid cook even on long brisket smokes. I just find the temps can spike more with lump due to the varying sizes.