Seth Boardman
TVWBB Fan
So I have noticed on here that a lot of people are using briquettes instead of lump. Now I use lump because that's what I was told was easiest to use and it lasts longer. What do you guys use and why?
Lump or Briquettes?
- Thread starter Seth Boardman
- Start date
Bill Thompson
TVWBB Member
Yes. I get the flavor of the lump and the better burn time of briquettes.
I used to use lump exclusively. Until I tried Weber briquettes. Very good charcoal. Lasts very long and no off putting smells when lighting. I've used B&B briquettes with very good results as well. I dont care for the smell of Kingsford but millions of people use it with excellent results.
Michael Richards
TVWBB Emerald Member
Seth,
I use briquettes because they are supposed to last longer, burn more consistent and evenly. I personally feel like they are much easier to work with also. The WSM was also designed to use briquettes so I think that may be a reason so many of us do. I used lump for a while because I hated the smell of KBB and thought all briquettes were like that. But now I only use Weber, Royal Oak Chefs Select, and Royal Oak All Natural. All three of these products are made of wood and natural starch binders, no nasty smell, no horrible tears when the smoke hits the eyes and great taste on my food. I do keep a bag of lump around I like to use it every once and awhile and I really like if for searing those steaks. It does burn hotter than briquettes. But in my WSM 14 where there is limited space for charcoal for long cooks it is always briquettes.
I use briquettes because they are supposed to last longer, burn more consistent and evenly. I personally feel like they are much easier to work with also. The WSM was also designed to use briquettes so I think that may be a reason so many of us do. I used lump for a while because I hated the smell of KBB and thought all briquettes were like that. But now I only use Weber, Royal Oak Chefs Select, and Royal Oak All Natural. All three of these products are made of wood and natural starch binders, no nasty smell, no horrible tears when the smoke hits the eyes and great taste on my food. I do keep a bag of lump around I like to use it every once and awhile and I really like if for searing those steaks. It does burn hotter than briquettes. But in my WSM 14 where there is limited space for charcoal for long cooks it is always briquettes.
