Which fuel do you use and why?

[Frank Licata]

Just curious as to what peeps are using for fuel. I personally have only used briquettes but I was thinking of trying lump. Just wanted to see pros and cons for lump vs briquettes in your personal experience.

 

[Dustin Dorsey]

Briquettes because they are uniform in size, and predictable and cheap. They also light quickly. Lump produces a lot less ash but varies wildly in shape, can sometimes contains bit of plastic and rocks, may have uncharred wood, etc. I like it OK but you have to find a good brand.

 

[Jeremy Cook]

Kingsford here, lump burns hotter but seems to break apart easy and have lots of pieces that fall through grates.

 

[Andy Erickson]

Kingsford Blue Bag for me. I use it because of price (1/2 off during some weekends and stock up), consistency and how it stacks in the ring. If Stubb's was cheaper, I would use that. Not a big fan of lump.

 

[Craig Alumbaugh]

Kingsford blue bag here. I like the uniform size of the briquettes and the time I get from them without having to refuel

 

[Bob Ivey]

KBB for me. As stated by others, uniformity and consistency. Always know what it is going to do. Add some chunks for smoke and you have a winner.

 

[Tommy B]

I've never used lump... Maybe I should try it but I have had great results with kingsford blue bag

 

[Bill Farmer]

Grilling I use kingsford competition. for smoking I use RO lump

 

[TonyUK]

Aussie Heat Beads or Weber 240's here. I like consistency.

 

[Cliff Bartlett]

KBB here. For reasons already mentioned. Great sales July and Labor Day.

 

[JRAiona]

I'm a Kingsford blue bag man also for the same reasons as others have stated, uniformity of size, consistency, ease of lighting.

 

[LarryR]

My low and slow cooks I use extruded coconut charcoal or Rancher, high heat in ceramic Frontier or Royal Oak lump, high heat in kettles Kingsford blue bag.

 

[Enrico Brandizzi]

Frank what are using?
If WSM then imo you should move to lump immediately. You will get no flavoured cook by briquettes.

 

[Rich Dahl]

KBB because of cost and consistency.

 

[timothy]

Lump or natural briqs in the WSM's. The same or The K in the OTG or SJP, depending on what I'm cooking.

Tim

 

[T MacGreggor]

KBB in the kettle as well as the starter coals for unlit Royal Oak lump in the WSM.

 

[Steve Whiting]

When using my Lang 60 Deluxe its strictly Oak sticks, usually around 16" long. For my Cajun Bandit smoker its Rancher all-natural briquettes and for grilling its Royal Oak Lump Charcoal.

 

[Carl H.]

Royal Oak lump for high heat and grilling, Stubbs or similar natural briquettes for low and slow.

 

[JeffG]

I use Kbb or Stubbs, also have lump in garage if i need a quick heat change.

 

[Phil Perrin]

KBB always in the WSM and usually in the kettle for all the afore mentioned reasons. If I've got a nice bone in rib eye or some really nice fresh ground burgers, then I'll do lump if I have some.