Briquettes or lump
- Thread starter bschoen
- Start date
Totally depends on the situation. Both have their purpose.
Inthewoods
Quintessential Chatty Farker
I prefer lump, but I don't always use it.
-D
-D
I prefer lump over briqs and the kettle is no exception. Less smoke at start up and way less ash during clean up. Only pressed or molded coal I like is the B&B competition char logs.
Whumpa
Full Fledged Farker
I prefer lump over briqs and the kettle is no exception. Less smoke at start up and way less ash during clean up. Only pressed or molded coal I like is the B&B competition char logs.
I can definitely agree with this, B&B char-logs is a great product.
tom b
somebody shut me the fark up.
I use both but lump much more my a large margin
Anymore I use lump in my kettle 100% of the time. I do keep briquettes around too in a pinch. I like briquettes as base coals when cooking over the fire pit. Lump isn't practical or efficient in that situation.
Briquettes all around for me. I couldn't get use to the temp swings with lump. And I have recently found Stubb's again, rebranded as Cowboy. Tractor Supply has it for $7.99 a bag.
Hoss
Quintessential Chatty Farker
Lump ONLY in any cooking vessel except my offset,then I start the coal bed with lump and add wood spits after that.B&B since Ozark Oak went by the wayside.
IamMadMan
somebody shut me the fark up.
I use lump especially for grilling, and I have the kettle divided with fire bricks for direct / indirect heat zones.
Pife
Full Fledged Farker
Jealous Devil lump in my Humphrey's cabinet for smoking, Royal Oak Chef's Select briquettes in the Meadow Creek BBQ 42 for chicken, and B&B comp briquettes in the PK grill for steaks.
long haired hippie
Full Fledged Farker
Briks for me
I use both depending on what and how I'm cooking.
For longer indirect grilling cooks with larger pieces of meat, I'll use both. For shorter grill cooks, I'll use all lump as I want really hot temps.
If I'm smoking in a charcoal cooker(Weber, UDS etc), I'll use briquettes as I want a steady, even burn.
For longer indirect grilling cooks with larger pieces of meat, I'll use both. For shorter grill cooks, I'll use all lump as I want really hot temps.
If I'm smoking in a charcoal cooker(Weber, UDS etc), I'll use briquettes as I want a steady, even burn.
SirPorkaLot
somebody shut me the fark up.
I’m a briquettes person.
I am a well known anti-lumpite
I am a well known anti-lumpite
NickTheGreat
is One Chatty Farker
I used to like the lump better, but found I had a little more even heat with the briqs. And now even with a fan/controller I've just stuck with the briqs.
Hawklaw
Knows what a fatty is.
I only like lump for grilling a steak Its too inconsistent and fast burning to use for slow cooking or anything where I want control - in my opinion.
Cat797
is one Smokin' Farker
I use both, but usually briquettes. I use either Weber or Kingsford Competition. I found some Blues Hog lump and really like that. Jealous Devil is good too, but very expensive. I can't stand Royal Oak.....too inconsistent.
charrederhead
Babbling Farker
Lump 98% of the time.
The few times I do use briqs over the course of a year, I'm always amazed at the smoke at start up, the longer time to wait for it to be ready to cook, and its ridiculous amount of ash.
However, I do miss those Weber briqs.
The few times I do use briqs over the course of a year, I'm always amazed at the smoke at start up, the longer time to wait for it to be ready to cook, and its ridiculous amount of ash.
However, I do miss those Weber briqs.
