re: charcoal type for big green egg

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Don't get caught up in the brands. Find the best deal at the supermarket near you and you'll be fine.

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And don’t follow this. I went cheap once, and bought some trash arse stuff from Walmart and it smelled and tasted absolutely horrible. I had to throw it away and burn a batch of Rockwood just to get the smell and taste out of my Primo. Never again.

I really don’t remember. I think it was B&B. It’s had a strong chemical smell and aftertaste. I only use Rockwood anymore.

I don't mind B&B. Cowboy and Cajun Wholesale is trash in my opinion.

The briquettes have a petroleum base. The oils in the smoke will ruin the porcelain. I have heard that the food can carry over that petroleum taste. Have no idea if that is true.

The lump charcoal burns cleaner and let's the meat produce the flavor. Just my opinion.

When I bought my vision, the documentation said to only use lump charcoal.

Head to restaurant depot and grab some lump mesquite, it's cheap and is hard to beat for quick sear foods like pork steak or chicken thighs. It's terribly irregular in size but it the price and flavor keeps me buying more.

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Looftlighter for lighting

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Yeah that too.

Use what you want. I’m not sure why you wouldn’t want to use lump Charcoal though. It burns cleaner and longer.

I've used multiple Fogo, Cowboy, Royal Oak, KJ Big Block, Jealous Devil and some store brands.

Will happily use any of those aside from Cowboy. Have burned 100s of bags of Publix lump without issue (other than hit or miss lump size).

If Costco has a deal (usually Big Block or JD) that's what I'm using.

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Lump burns hotter and the size between pieces are different - so your temp will vary throughout the cook.

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This is completely false, lol.

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Briquettes are all the same size, so you will get a more even temp and longer burn, which matters a hell of a lot when you're smoking a 12+ hr brisket on a ceramic smoker that's a pain in the arse to refill charcoal into mid-cook.

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1) I’ve smoked for long periods with lump without refill on my KJ. I don’t think I’ve ever met someone that had to refill for a low and slow. Fill your firebox and adjust your dampers. Maybe if you’re constantly opening your grill.
2) I’ve never had a brisket take 12 hours. Longest smoke I did was about 11 on a large pork butt. The insulative nature of a KJ allows for quicker cooking. You do t have to smoke for 12-20 hours like an offset nor tend a fire with a Komado.

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. I've used every brand mentioned in this thread countless times and I can tell you in the end it makes such a small difference it's not worth worrying about.

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Disagree. I’ve tried cheap brands and there is a reason they are cheap. Cowboy brand may be one of the worst. I found nails and a piece of wood from a varnished chair in a bag before. The coal is small, pulverized, and makes for a dirty smoke. KJ big block and jealous devil are the best. Large chunks, clean burn, no sparks.