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Brian Johnson

TVWBB Pro
A few days ago Derrick posted a question about using lump. Lots of good replies (as usual for tvwbb members), but it got me thinking again about my fuel choice.

Like Derrick, I have really only used KBB with my WSM (and my one touch kettles for that matter). It's what I grew up using, it's what I know, and if you stock up when it's on sale at the Home Depot or Lowe's its pretty dang cheap. Recently however I have had several people recommend switching to lump. Probably the thing I love most about KBB (besides how cheap it is during the good sales) is how uniform it is. Meaning if I buy two 10 lb bags of KBB I know I'm going to have roughly the same number of briquettes in each bag. I've read/heard tell about how non-uniform bags of lump can be and worry that this lack of uniformity would drive me crazy. So that brings me to my question:

What about hardwood briquettes? I've heard that they are effectively a cross between "standard" briquettes (i.e. kbb) and lump, in that they offer the consistency & uniformity of briquettes, but burn cleaner (meaning less ash) and hotter like lump. So what are your thoughts/experiences?

What about sparks? I know lump can be pretty sparky when lit, how do hardwood briquettes compare?
 
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I'm assuming that your talking about the Kingsford briquettes like these? Purchased a small bag of these once and never again, I won't even use the whole bag, I just wasn't really impressed. I use briquettes when I go low and slow and lump when I want high and fast, like for steaks. Not saying the is the correct way but that is what I do. I have a pizzakettle and I have notice the lump will get a LOT hotter than the briquettes.
 
Hardwood briquettes are the best for low and slow IMO, Ilove Stubbs and the Royal Oak chefs select is excellent too.
 
James Lake;552611 I have a pizzakettle and I have notice the lump will get a LOT hotter than the briquettes.[/QUOTE said:
Fully oxygenated like that with the open door, yes. Same way if you take the lid off the grill. Lump is obviously hotter in the chimney as well. It lights quicker because it burns quicker. However, lump doesn't burn any hotter than briquettes when you limit the air like in a smoker, or even in a closed grill. I'm pretty sure that Cooks Illustrated reported on this several years ago.
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Brian Johnson said:
What about hardwood briquettes? I've heard that they are effectively a cross between "standard" briquettes (i.e. kbb) and lump, in that they offer the consistency & uniformity of briquettes, but burn cleaner (meaning less ash) and hotter like lump. So what are your thoughts/experiences?
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Pick up a bag of Stubbs from Lowes (or Amazon, Walmart, etc) and give it a try. It's my absolute favorite for all the reasons you listed. But,,, I typically burn KBB simply because of the sales price cost.
 
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