Briquette vs Lump charcoal is a very popular topic that is often raised among BBQ lovers. Most beginners have a problem with the choice and don't really know what is better.
Today I am trying to explain the advantages and disadvantages of the two types of charcoal, so you can be sure which one is best for you.
Don't waste any more time, check out below. When lump charcoal is better and briquettes. What is the difference between them? Origin, prices, and more you will learn in this guide.
After reading everything, you will be able to decide for yourself which type of charcoal is best for you.
Before explaining the advantages and disadvantages of special types of charcoal, to emphasize that you should always put quality first, whatever you choose. There are many websites where you can find information about a specific product. We recommend visiting the website Naked Whiz where you can find a large database of ratings and reviews for purchased products.
The quality and type of charcoal obviously affects the natural content with or without lighting rate, price, burning rate and the presence of chemical additives
The full article briefly summarizes all the advantages and disadvantages of both types of charcoal We have prepared a table summarizing this. On the other hand, if you want to learn more about specific advantages or disadvantages, read below.
This type of charcoal is preferred by many because it is more natural than other types of charcoal. Lump charcoal is made from wood left over from several sources, including furniture, floorboards, and building material manufacturers. It is manufactured by burning wood without oxygen and there are many ways to read it here.
The disadvantage of faster burning when you reach faster speeds and higher temperatures is that you need to add more charcoal. Purchase Lump Charcoal from a manufacturer that provides larger chunks to make slightly longer chunks during manufacturing.
Natural and no additives, so much less ash. (Kamado is also a very important advantage for owners.)
When it reaches high temperatures, it turns upside down, but if the temperature changes frequently, experience is required, and in many cases, cooking is impossible.
Steak or hamburger where high temperature is very important). On the other hand, it is not suitable for roasting whole chicken or turkey. High temperatures and fluctuations require adequate experience and cooking skills (we recommend experimenting with different cooking zones).
In the case of fire, it is difficult to use because it has less variety of uses. For example, cook using the snake method. Of course, it is less effective than using briquettes, but it is possible if you properly prepare pieces of charcoal.
The big disadvantage of lump charcoal compared to bulk is that it is more expensive than briquettes.
Personally, I recommend cooking on the Kamado Grill because there is very little grill and most ash from the regular charcoal grill . If you're still cooking thick meat slabs or simply want to smoke your meat, this is not the right type of charcoal.
Made from a mixture of sawdust / shavings from other facilities and leftover wood, then in a single form. In most cases, briquettes, which are used to form morphology by adding traditional forms of additives, affecting the rate of lighting and controlling the rate of combustion, are very readily available today.
Charcoal briquettes that are completely available today There are no natural and negative additives. If it matters, you can buy a bag of briquettes made of natural wood at a slightly higher price.
It takes a long time to light up and the temperature decreases, the combustion time is greatly reduced. It can be longer and keep close temperature for several hours. Briquettes are recommended when you know you'll be cooking for hours, and you should always easily maintain a fixed temperature for hours without adding more charcoal.
Heat can be evenly distributed in shape and consistency. Inside the grill. Great for creating different cooking areas using direct or indirect cooking methods (very good for smoking).
There are many self-igniting briquette bags coated with a special material (lightweight fluid or other chemicals). Encourage customers by claiming that briquettes turn on quickly and easily. I definitely advise on such a solution, because all the chemicals added to such briquettes can smell for a long time. There is a better way to quickly and easily reveal natural briquettes without toxic chemical additives.
The last big upside down for many people is that the price is considerably cheaper than lump charcoal. For those who cook a lot, there can be a big difference.
In most cases it is not, but there is not much room for ash Camado grille ash can block the lower vents that greatly affect the entire cooking process (oxygen reduction = temperature drop). That's why all Kamado grill manufacturers recommend using high-quality lump charcoal with much less ash content. You can also use briquettes, but make sure they are 100% natural as they are all additives that make your briquettes produce much more ash.
Two other types of charcoal work well with most grills. bbq smoker no problem.
In conclusion, I recommend the most often used lump char for quick grilling, but if you plan to cook meat for a longer time, briquettes are better and create a temperature zone (snake method or simple 2 / 3 when using the zone method). Briquettes also distribute heat evenly and allow for better temperature control.
But when I talk about briquettes, I want to select only the best quality briquettes. Many cheap offers include other additives in the briquette component, so if you run into problems, you should know that there are briquettes without additives.