Lump or briquets for rib roast browning?


 
Have to say I am no fan of briquettes i.e. Kingsford and other types like that which are full of petroleum byproducts, and mastics. There are types that are simply pressed hardwood charcoal and I am sure those will be a fine compromise but the other ones IMO give food the taste of a petrochemical plant
 
I think the problem with using lump for browning is, lump has very uneven in heat distribution. It's going to have "hot spots" so you may get burning in one area, & no browning in another.
 

 

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