This is the question of the day. Which is better for grilling and smoking on a charcoal grill, lump charcoal vs briquettes? We will compare the two choices and give you all the information you need to make a decision.
⛰ What is Lump Charcoal?
Logs, branches, and twigs are burned in a low-temperature, low-oxygen environment until all natural chemicals, moisture, and sap have dissipated. Because it is all-natural, the shape and size of each piece of charcoal will vary.
No additives or binders are added. Because it is made from hardwoods, lump charcoal adds a naturally smoky flavor to foods and is one of the cleanest ways to barbecue.
I use this style primarily for my Big Green Egg and wrote an article on my favorite lump charcoal brands.
⚫What are Charcoal Briquettes?
This is compressed charcoal made from sawdust and wood byproducts and molded to provide a uniform shape and size. A binder and other additives are added to help make the briquettes.
Binders have the role of helping the briquettes hold their shape. Starch, cornstarch, limestone, borax, and molasses are some of the most commonly used binders. They are generally considered safe for cooking.
“Instant light” briquettes are one type specifically made to be easier to light. They can include lighter fluid and other substances to aid ignition. Food grilled or smoked with these briquettes may become impregnated with these substances. There are concerns they can pose a health risk, especially when regularly consumed or inhaled.
Some briquettes will include other additives to create specific flavors like mesquite, pecan, oak, applewood, cherry, and hickory. The general consensus is that these additives are safe for use in grilling but isn’t this one more thing we don’t actually need? You can always throw some smoking wood chips or chunks into your grill or smoker to get the real smoke flavor of wood.
I recommend you let the flames die down and wait for the briquettes to become covered in ash before cooking. If they contain any ignition aids, this will allow them to burn off.
💡Comparison Chart for Lump Charcoal vs Briquettes
Factor | Lump Charcoal | Briquettes |
---|---|---|
Cost | Generally more expensive | Usually cheaper |
Max. Temperature | Up to ~1,400°F | 800°F to 1,000°F |
Temperature Control | More challenging, burns hotter | Easier, burns more evenly |
Amount Needed | Less needed for high heat, more for long cooking | Consistent use, good for long sessions |
Shape | Irregular, varies in size | Uniform and consistent |
Ash Production | Less ash production | More ash due to binders/fillers |
Composition | Pure carbonized wood | Charcoal dust, binders, fillers |
Environmental Impact | Less processing, potentially more sustainable | Manufacturing processing and additives may impact sustainability |
🔖Key Differences
A few notable differences will help you make a decision. There are pros and cons to each, and the right choice depends on your particular needs.
Cost
There are other factors to consider than the cost per pound or bag for lump charcoal and briquettes that can influence the total amount you pay for a grilling or smoking session.
It’s true that lump charcoal is generally the more expensive option but this cost is justified by the more sustainable production process and its natural state.
For me, this is reason enough to keep it as my favorite grill fuel.
Lump charcoal burns hotter and faster. This means you will need less compared to briquettes for short and hot grilling sessions and more for low-and-slow cooking.
As a result, the budget-friendly choice depends on your grilling and smoking habits.
Conclusion: Briquettes are best for longer cooking sessions at lower temps. Use lump charcoal for short grilling sessions and/or its more natural state and sustainable production.
Maximum Temperature & Temperature Control
According to ZGrills, lump charcoal can burn as hot as 1,400°F. The binder and filler-free natural composition allow it to reach such high temperatures, making it the perfect choice for searing steaks and high-heat grilling for shorter periods.
Briquettes will usually burn at lower temperatures of 800°F to 1,000°F and maintain a steadier temperature because of the binders and fillers they contain.
Regarding temperature control, lump charcoal will require a more expert hand at maintaining steady burn temps. I will say it is not that difficult once you understand how it works.
Most grills and smokers will have vents that let you adjust the airflow and control the temperature which is of great help to keep it stable. You’ll find detailed grilling instructions for both types of charcoal below.
Conclusion. Lump charcoal burns hot and it’s great for short BBQ sessions at higher temperatures. Briquettes require less intervention for longer burns although they do not produce such high temperatures so they are better for low-and-slow cooking.
Amount Needed
As you might have noticed from this comparison so far, both types of grill fuel can be economical and which is the best option depends on the grilling or smoking method.
Lump charcoal is more expensive but less is needed for short cooking sessions because it is able to burn much hotter than briquettes.
Briquettes will burn at lower temps but they can maintain a stable temperature for longer so they are great for grilling and smoking tougher/larger cuts of meat that need a longer cooking time.
Conclusion. Lump charcoal is the cheaper option for short and hot cooking. Use briquettes for slow cooking sessions on the grill/smoker.
Shape
The shape differences of lump charcoal and briquettes further clarify their uses for smoking and grilling.
Since lump charcoal is made from actual wood that is charred, the resulting pieces vary widely. They can be anything from small chips to large chunks.
Briquettes, on the other hand, are made from powdered ingredients and are compressed to have a uniform shape and size.
Conclusion. Lump charcoal’s irregularity makes it more difficult to create and maintain even heating. Briquettes will have a similar shape, size, and density, and will burn at the same rate, making it easy to maintain a steady temperature over long periods.
Composition & Ash Production
The consistent burning properties briquettes have due to their content of binders, fillers, and additives come at a cost regarding ash production. They can also produce an unpleasant, chemical smell.
Lump charcoal being made from actual pieces of wood will leave much less ash compared to briquettes. This makes it easier to clean up after grilling.
Also, the more ash-producing briquettes may require more frequent maintenance cleaning of your grill or smoker’s air vents.
Conclusion. The composition of briquettes contains various binders and additives that cause large ash production compared to the all-natural lump charcoal.
Environmental Impact
Without expanding the topic of pollution and climate change, I am highly aware of the environmental impact humans have on this planet.
It is absolutely justified to be concerned over sustainable practices and ask yourself which is the eco-friendlier option: lump charcoal or briquettes?
In this area, lump charcoal is the big winner. The clean burn with little ash production and natural hardwood composition are two of its main strengths.
Even more, the production process is reduced to wood carbonization so it couldn’t get any simpler.
Lump charcoal is also more biodegradable than briquettes, as the latter usually include binders and ignition agents that slow down the degradation process. Furthermore, these chemicals will also contribute more to air pollution when burned.
Conclusion. Briquettes have a more resource-consuming manufacturing process, include various chemicals that can pollute when burned and are not easily biodegradable, and produce more ash compared to lump charcoal.
⚠️Health Safety Tips For Grilling & Smoking
Whether you are a dedicated fan of lump charcoal or you appreciate the less hands-on approach of using briquettes, there are some safe practices to follow that can reduce and prevent potential health issues caused by grilling.
Choosing The Right Charcoal
👉If you’re looking for the most natural options then lump charcoal and natural briquettes are the ones to consider. Natural briquettes are made mostly of hardwood charcoal powder and rely on a natural binder like cornstarch to keep their shape. They also don’t include ignition aids or flavor additives, and produce less ash.
👉Even so, instant-light briquettes are highly convenient. If you use them, wait until they are completely burned over and covered in gray ash before placing food on the grill. This way the lighter fluid and chemicals they contain will burn off before you cook over them.
Grilling Practices
👉Avoid exposure to potentially harmful smoke and fumes by grilling outdoors, or at least in a well-ventilated area.
👉Fat drippings can cause flare-ups and produce harmful smoke. To prevent this, trim excess fat from meats and/or use drip pans.
👉Charred meat can contain harmful compounds so make sure you don’t overcook it. I highly recommend you invest in a digital meat thermometer as cooking food based on internal temperature is the best way to get it done to perfection.
Product Awareness
👉Read the product labels before purchasing a certain variety of charcoal or briquettes. The products with minimal or no additives are always the best choice.
👉Opt for an eco-friendly brand. Such brands are more focused on environmental responsibility and will offer healthier, cleaner-burning charcoal products.
Equipment Maintenance
👉After grilling or smoking, you’ll need to dispose of ash properly. Ash from lump charcoal or natural briquettes can be used as a garden fertilizer. Ash from briquettes containing additives or lighter fluid should be disposed of in the trash.
👉Remember: a clean grill will ensure better-tasting food. Cleaning your grill regularly will prevent the build-up of soot which has carcinogenic compounds.
Feel free to consult our guide on how to put out a charcoal grill for more safety and maintenance tips.
🔥How to Light Lump Charcoal
Without lighter fluid
You do not need lighter fluid to light your lump charcoal. Use this method instead to make sure you get that natural smoky flavor of the lump charcoal without the chemical taste of lighter fluid.
✅Fire starters – I typically use homemade fire starters made with laundry lint, wax, and cardboard egg cartons. But, I have been known to buy a package of them as well. These work great and are extremely easy.
✅Charcoal Chimney – This is another technique where a hand-held metal chimney is stacked with charcoal, lit, and used to jump-start the grill. It actually works quite quickly, but I find it awkward to use it in my grill.
✅Electric Fire Starter – This used to be my go-to method to start the grill, but I moved away from it as it meant I had to drag the extension cord out and then put it back away. I also needed to find a place to set the tool to cool before I could put it away.
Read my guide on how to light charcoal without lighter fluid for more techniques.
With lighter fluid
Don’t. Just don’t use lighter fluid to start the charcoal. Can I say that enough? It isn’t necessary and leaves a chemical taste that takes over the natural wood smoke taste.
Sure, it jump-starts the fire, but you’ll notice a huge difference if you use one of the other methods to start the grill.
♨️How to Grill with Lump Charcoal
📌Make sure to light your charcoal at least 15 – 20 minutes before you want to start cooking. The coals need to be good and hot to be ready.
Note: I typically start the grill about 30 minutes early and mix up the charcoal after it lights. I want to see an even burn across the charcoal as it helps to avoid hot spots. This isn’t as big of a deal if you are cooking something using indirect heat, as the heat deflector helps with that task.
📌Adjust the flow of oxygen by opening your grill vents. The more open the vent, the more oxygen will feed the fire and the hotter your grill will burn.
📌Once your grill is stabilized at your temperature of choice, proceed with cooking your food as you normally would. Monitor the internal temperature of the grill and adjust the vents as needed to maintain your temp.
🔥 How to Light Charcoal Briquettes
With Match-Lit Briquettes
Several manufacturers produce match-lit briquettes. This eliminates the need to use lighter fluid (which is a great thing!).
🔸Light the briquettes with a match and stand back. It will get quite hot, quickly.
With a Charcoal Chimney
🔸Wad up newspapers or place a piece of fat wood in the bottom section of the chimney.
🔸Add your desired amount of charcoal briquettes to the top section of the chimney.
🔸Light the newspaper or fat wood.
🔸Wait until the coals are good and hot.
🔸Dump the coals in your grill and spread them out.
With an Electric Starter
🔸Make a pyramid with the charcoal briquettes in your grill.
🔸Plug the electric starter in.
🔸Place the nozzle into the stack of charcoal briquettes.
🔸Once you get sparks, pull the nozzle a couple of inches from the coals.
🔸Move the starter nozzle around the coals until your fire is ignited.
🔸Remove the starter.
🔸Once your coals are turning white, spread them out on the bottom of your grill as desired.
♨️ How to Grill with Charcoal Briquettes
Grilling with charcoal briquettes is basically the same as cooking with lump charcoal with two notable differences.
📌One, your briquettes don’t get as hot. Two, briquettes are better at offering a steady burn. So you’ll have a little less work to maintain your grill temperature.
📌After they are lit and solidly burning, spread them out over the cooking area. Don’t add your meats or veggies until the flames have stopped and the briquettes turn silver.
❓ FAQ
Lump charcoal can be used to achieve up to 1400ºF in a grill. It burns hot!
Charcoal briquettes may be used to get temperatures of about 800-1000ºF but that’s about it. Lump charcoal will burn faster so it is better for short and hot grilling sessions.
This question has been argued a thousand different ways and it really all comes down to personal preference. Each has its own positives.
The burning time of charcoal briquettes depends on numerous factors including the type of grill or smoker you’re using, grilling temperature, ventilation, outside temperature, and amount of briquettes used.
Generally, charcoal briquettes can burn for 1-3 hours. Some premium brand briquettes may burn even longer.
The actual burn time of lump charcoal is influenced by various factors such as quantity used, outside conditions, grill or smoker type, and ventilation.
In general, lump charcoal will last 45-60 minutes per batch in a grill, and even more in a closed smoker. Its high burning temperature makes it perfect for searing and fast grilling sessions.
The coals that are not fully consumed during your grilling or smoking session can be kept and reused for future cooking.
Fill the bottom of a large burn barrel with natural, dried hardwoods. Let it burn for a bit until you have a really good fire going. Add more hardwood and put a lid on top of the burn barrel. Make sure your fire can breathe JUST a little. Watch the smoke and it should turn blueish. This takes 2-3 hours. Wear welding gloves and give it a good shake. Seal it up and leave it for one or two days.
Make sure you take all precautions to prevent the spread of fire and prevent injury. Wear protective gear.
These briquettes are made from wood scraps, sawdust, and bits and pieces. A binding chemical is added to form to shape, and some varieties add another chemical for lighter fluid. These materials are compressed, cut to the same size, and heated in the absence of oxygen.
Yes. Your charcoal briquettes can go bad one of two ways. One – they can get wet and either mold or disintegrate. Two – the added lighter fluid (if you have that kind) can evaporate making the briquettes harder to light. Otherwise, they do not go bad with time and can be used.
To get the charcoal briquettes lit, you should arrange them in a pyramid on top of your lighting source of choice. Once they are fully hot, you can spread them out across the bottom of your grill as desired.
You might be able to, but it is not the same thing as lump charcoal. In order to make lump charcoal you need a very low-and-slow process so that the coals are hardened but not all used up.
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Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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