I use both, i use coals for maintaining the heat and about a couple minutes before grilling I throw some lump on, also make my own lump with a fire barrel.
Both. But not all charcoal is equal. I bought some aldi briquettes on clearance a couple years ago, there is a reason they were on sale. You could see the wood chips sticking out of the briquettes. I made pizza and steaks. Once they were hot, they burned fine but the smoke when lit was nasty.
This is why a Kamado grill is king. It’s very fuel efficient and can cook for hours on a full basket of lump charcoal. I can go two or three cooks before adding charcoal.
@@Eat_My_Bumwhy that specific brand? My favorite was Stubbs charcoal briquettes until it got discontinued. Stubbs burned hot, lasted longer and added go smoke bbq flavor to meat without the need of any wood
Oh man , totally agree with you. Best ive gotten . I bought a bag a few months ago and been using this brand since. They last long which is what i like
Wow. Sometimes you just read a comment and get that "i believe that" feeling. I was reading to see which briquettes are better. I just felt like you are right. Goi g to get them today💯✊🏾
@@Dedlysniperbricks are better if youre smoking using the snake method because they are consistent. The fillers are just cornstarch and most do not contain saw dust unless its intentionally added to add flavor, but those will be labeled and usually expensive.
It’s the best you can actually a hotter fire because the briquettes basically contain the lump and are basically constantly heating them. I got 1000 degrees on some of my cooks especially if you use the right size of lump.
For the cost and availability of briquettes when I find them I get the Competition Kingsford bag of briquettes they seem to last much longer and the flavor is always great !
I prefer cutting tons of fairly uniform pieces of oak about 1.5x's the size of a briquette. I fill a 55 gal drum and put it over a fire. When the fire is done, I have fairly uniform charcoal that is all natural and pretty predictable.
Briquettes leave a nasty aftertaste on leftovers. I dont understand it, but it's there. Once i discovered lump charcoal, thats all I've used and all I will use (grill or smoker). So much cleaner tasting to me.
Just use quality all-natural additive-free briquettes. I guarantee that you cannot taste vegetable starch binder. Comparing lump charcoal to some garbage briquette full of chemicals is pretty silly
@@nategibbons172 I've tried pretty much everything out there. My favorite is Blues Hog lump logs, but I can't always afford it. I've tried B&B, I'm just not a fan. That's why Kingsford is my go to
Kingsford Briquettes for me. It’s that unmistakable BBQ smell that fills the neighborhood with nostalgic aroma. I use the ones infused with hickory and applewood plus a handful of wood chips.
Fogo and Jealous Devil lumps and always add and use some hickory or mesquite chips or chunks. Briquettes are okay you can actually mix a few briquettes at the bottom. You just have to keep grilling and find your right method
I don't know how much it matters, just get all natural. I've seen lump that straight up looked like leftover construction lumber, but also had briquettes that put a bad taste on my food.
Jealous! Mesquite is the best but my son doesn’t like it. What he doesn’t know is his mom and I have the best steaks when he is out hanging with friends.
Briquette is better. No fly ash, no flameing on steaks,. But try coconut shell charcoal briquette instead of wood. It is better as it is renewable source 100%
I use lumps in an offset with wood chunks. Just cant get splits small enough for my smoker, and splitting them myslef is a pain in the ass. Havent noticed any difference in flavor with tbe lumps. Now the briquettes... taste like shit.
Briquettes for if you're going for a low and slow smoke, definetly don't want to be stuck with maintaining the temp using lump for 8+ hours. Lump imparts a better taste with shorter cooks. Good to have both depending on the cook.
Hm, which is cleaner? Lump charcoal made from unspecified construction waste, or briquettes made from sawmill dust from untreated lumber? 🤔 The “lump charcoal is always cleaner” crowd are embarrassing
HAVE YOU EVER HEARD OF A PERSON WHO EATS CHARCOAL AND COAL DUST SHE EATS COWBOY CHARCOAL AND SHE LOVES THE TASTE OF GAS ⛽️ NOW IS IT SAFE TO EAT CHARCOAL LET ME KNOW WITH A MESSAGE
if you must need briquettes, you can use the leftover dust and small bits of the lump bag and combine them with a bit of flour and water to make your own.
