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  1. #1
    Join Date
    Feb 2013
    Location
    Vancouver, BC, CANADA
    Posts
    43

    Default Lump vs. Briquettes

    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
    If it ain't BBQ, it ain't food...

  2. #2
    Join Date
    Jan 2009
    Location
    Glen Rose Tx
    Posts
    171

    Default

    ..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.....
    Custom R&O Offset....Get ya one...
    Hook Em Horns!

  3. #3
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    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.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  4. #4
    Join Date
    Mar 2008
    Location
    Santa Rosa Beach, Florida
    Posts
    359

    Default

    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.
    Florida Bill

  5. #5
    Join Date
    Feb 2013
    Location
    Vancouver, BC, CANADA
    Posts
    43

    Default

    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...

    CM
    If it ain't BBQ, it ain't food...

  6. #6
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Naked whiz will give you some info.

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

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  7. #7
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default



    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.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  8. #8
    Join Date
    Jun 2010
    Location
    Old Town,Maine
    Posts
    168

    Default

    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 .

  9. #9
    Join Date
    Feb 2013
    Location
    Vancouver, BC, CANADA
    Posts
    43

    Default

    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_tech..._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
    If it ain't BBQ, it ain't food...

  10. #10
    Join Date
    Sep 2011
    Location
    Fort Worth, Texas, United States
    Posts
    396

    Default

    Quote Originally Posted by Curtzo View Post
    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...

    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.
    Mel / Full Metal Pork / Comp Rig -- G2 Party-G2 Chubby-Chicken Little / BWS EXT Party

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