briquettes or lump?

[Westside]

with all of the food and grilling threads I thought one more would be nice. What do you grill with lump, briquettes, or something else.

 

[Benny]

I use briquettes; lump burns up to quickly(or at least for me it does).

 

[gvbcraig]

Natural Hardwood charcoal. You can get it at Gordons Food Service. It burns a little hotter, great flavor.

 

[phylodog]

I get more consistent temps and burn times out of Kingsford than I do lump. Lump works fine on the grill, Kingsford runs my smoker.

 

[Westside]

ok who voted bacon grease. I put that in as the "bacon" option because it should be a crime to burn bacon.

 

[CountryBoy19]

Burn time will be longer with briquettes and temps more consistent, but I still prefer lump when possible.

The only time I use briquettes is when I smoke a butt in my UDS and I need a good 16hrs burn-time and very consistent temps. Lump just doesn't quite get the job done as well, it runs out of juice towards the end and temps fall off. Anything shorter than a 6 hours smoke and I use lump.

Grilling? Lump all the way. Temps aren't extremely critical and burn time doesn't matter...

 

[mrjarrell]

Lump only. Briquettes are made from piney woods and minerals. Lump is 100% hardwood charcoal and adds flavour that briquettes don't. I can live with the time differences, even when smoking.

 

[hoosierdaddy1976]

both. just depends on what i buy.

 

[LeeStreet]

Lumpy Rutherford is my favorite.

 

[Benny]

Do farts have lumps?