Lump Coal Charcoal vs. Briquettes. Let the debate begin!...

After years of lump use I can't abide briquettes. Make everything taste like the briquette.

Royal Oak lump for me. Last night I was out of royal ok and bought some other brand from the grocery. It had huge chunks and cooked great.

Briquettes for me. I tried lump, but hated the inconsistent quality from bag to bag. Have zero problems with briquettes.

Lump in the offset. Briquettes in the kettle.

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Briquettes in the kettle.

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I agree with this. Lump is hell on the ash sweeper in the kettle.

OK Joe drum Smoker

I like B&B briquettes. Want to try the B&B char logs.

I use briquettes and lump. Sometimes both. Normally, I use briquettes for every day use. I always let the chimney go until the briquettes are well well ashed over. If I add fuel, I will often add a bit of lump, because it does smell better than the briquettes when lighting, IMO.

I've been experimenting with a lot of charcoal recently, and have a ridiculous amount of different charcoals in my garage - 3 or 4 different types of lump (Fogo, Blue Hog, B&B, Royal Oak) and several types of briquetts (Kingsford Pro, blue, and hickory, as well as Royal Oak).

I think I would really like B&B briquettes, but haven't been able to find them.

Clean charcoal doesn't taste any different than lump. Bad charcoal is just bad.

Nobody can tell the difference unless you are using some chemical tasting charcoal, and even that stuff is fine to use as long as you let it burn long enough before putting meat over it.

FLAME SUIT ON

DP

I’ve always used briquettes and just recently started mixing in lump. For some reason I can hit my temps easier with lump.

I just ordered a gravity series from Masterbuilt and everything I have read says the briquettes are more efficient than lump so I’ll probably just stick with briquettes.