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Depends which cooker…in the Primo it’s 100% lump, in my Webers I’ll often use briquettes, particularly if the rotisserie is involved. I’ll occasionally use briquettes in my drum, but only high quality ones like Jealous Devil or Weber.
Rarely if ever use briquettes. Royal Oak lump has been my longtime go-to for charcoal cooking. Switched to FOGO black bag a few years back and loved it. Price increase during the pandemic pushed me back to Royal Oak lump. Although RO is not my absolute favorite... the price is right and it gets the job done
Since I got my Big Joe and KJ Classic all I have used is lump. Royal Oak because it is plentiful around here and $12.99 a bag or less on sale. Haven’t really thought about briquets since then. Just didn’t know if I was missing anything.