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View Full Version : Lump vs. Briquettes



Curtzo
02-25-2013, 09:21 PM
Hey all,

I tried to search for this on here, but the site would not load the page.

I just got a 22.5 Weber OTG and wondering what is better to use in it, lump or briquettes?

I was trying to research online, but could not really find anything. Briquettes would more than likely last longer than lump, but probably would not burn as long. Am I right on this? Cooking with Charcoal is relatively new, as I have not done it for a while (have an old, Weber Smokey Joe tiny thing before I bought a big gasser a few years back).

Looking forward to what anyone has to say!

Thanks in advance,

Curtzo

redneck cooker
02-26-2013, 12:04 AM
..When cooking with it I use Briquettes.....for me the heat is more consistant.....not as many spikes as with Lump, since lump is all different size pieces.......but for using as a heat source to start my offset it works fine.....cause I jusat add logs on top of it anyway.....Just my .02.....

BluDawg
02-26-2013, 12:08 AM
I use lump, it burns longer, hotter & cleaner. Lump is all chared hard wood. Briquettes contain Coal, binders, wood shaving, saw dust (could be cedar, pine , ash), crushed lime stone, borax. Leaves allot of ash and smells funny and I can taste it in the food.

Florida Bill
02-26-2013, 11:09 AM
Bluedog nailed it. Lump burns longer and hotter. But perhaps the best thing is that it doesn't have all that junk in it (that briquettes have) that does leave a taste.

Curtzo
02-26-2013, 11:51 AM
Seems like Lump is the way to go.

The one thing that I have read online that for 'low and slow' you are more prone to temperature spikes as it's a different size.

Is there a briquette on the market that does not have nasty fillers? I thought that I read somewhere that there is one that uses cornstarch as a filler and binder...

Getting more and more confused with Briquettes now...:shrug:

CM

californiasmokin
02-26-2013, 12:10 PM
Naked whiz will give you some info.

http://www.nakedwhiz.com/lump.htm

tomshoots
02-26-2013, 07:20 PM
:whathesaid:

I've been sold on lump for some time now. But I like the size consistency of briquettes. I'm mostly using HEB's Grand Champion brix. Best of both worlds for me. Great temp control in my drum due to uniformity of chunk size. Not a lot of crumbs or dust to choke off air flow, and no nasty taste. Also not a lot of ash. Don't know how they do it, but it's great.

But to answer YOUR question, lump would be my choice living outside of Texas.

cliffcarter
02-27-2013, 11:16 AM
When I grill on my kettle I use a combination of lump and briquettes, after I take the meat off I shut down both the intake and exhaust vents and snuff the fir so I can reuse the charcoal on the next cook. I have used both lump and briquettes to cook butts, chuckies and turkey on the kettle(to avoid confusion I use either lump or briquettes, not lump and briquettes at the same time). I find that lump responds faster than briqs when I open or close the air intake to regulate temps .

Curtzo
02-27-2013, 12:26 PM
Thanks all for the comments and suggestions.

I was speaking with my father about it and he sent me this link:

http://amazingribs.com/tips_and_technique/zen_of_charcoal.html

He explains how charcoal is made and what he uses and why.

It seems that with my Weber OTG, that Briquettes would be better and more consistent. As for what's in them, it sounds as if once they are burning all that's left is carbon and does not really make a difference. By using a chimney starter, it looks like that there will be nothing to worry about with additives and such once they are ready to cook.

CM

Schmokin Party
02-27-2013, 07:39 PM
Seems like Lump is the way to go.

The one thing that I have read online that for 'low and slow' you are more prone to temperature spikes as it's a different size.

Is there a briquette on the market that does not have nasty fillers? I thought that I read somewhere that there is one that uses cornstarch as a filler and binder...

Getting more and more confused with Briquettes now...:shrug:

CM

I just went to Smoking Triggers class and Johnny said the Kingsford Competition Briquets use corn starch as the filler and binder. The Okie sold me on ditching the blue bags when I bought my first Backwoods smoker from him. Having used both, I do prefer the lump.

01fordgazguzler
02-27-2013, 08:16 PM
I agree. I prefer to use the Kingsford Comp Bag. Overall I like the way that I can control the temp with the briguettes. The Lump has way to much inconsistancy with its size and quality of wood.

SmokyOkie
02-27-2013, 09:22 PM
Tell you what, light a chimney of good lump, and catch a whiff of it, then light a chimney of Kingsford...or most any other briquette and catch a whiff of it. Remember that what you smell of it, you will also smell on your food, then you decide.

I have burned nothing but lump for years and have absolutely no problem with temp spikes. It lights easier and has more BTUS per pound of fuel (in other words, it can burn hotter or it can burn longer, to both, your choice)

the key is to find a good lump that is available in your area. Royal Oak lump is pretty good and available in most areas.

if you find good lump and give it a fair try, you will never go back to briquettes.

Curtzo
02-27-2013, 10:10 PM
Tell you what, light a chimney of good lump, and catch a whiff of it, then light a chimney of Kingsford...or most any other briquette and catch a whiff of it. Remember that what you smell of it, you will also smell on your food, then you decide.

I have burned nothing but lump for years and have absolutely no problem with temp spikes. It lights easier and has more BTUS per pound of fuel (in other words, it can burn hotter or it can burn longer, to both, your choice)

the key is to find a good lump that is available in your area. Royal Oak lump is pretty good and available in most areas.

if you find good lump and give it a fair try, you will never go back to briquettes.

That is a great piece of advice. I have a bunch of homemade burger patties that I will do up over the next week or so; one with lump and the other with briquettes and will see from there.

I have generally used briquettes only in my little hibachi and that's about it. Such a new learning experience. I knew there was a lot of different things between lump and briquettes, but not like this...

Thanks again, all!

YankeeQ
02-28-2013, 09:37 PM
i like royal oak products. I use both styles tho. i'll have a round cage 3/4 full of briqs, then dump lit lump coals on top.

that's pretty much the minion method, and i'd like to buy the man a beer and shake his hand some day!

Amigatec
03-01-2013, 08:13 PM
I use Best Choice lump, its a store brand but its made by RO.