Should You Use BRIQUETS or LUMP Charcoal? | Out the Smoke BBQ Tutorial

Mark and Malcom spot the differences between lump charcoal and briquets.. Which is useful for what cook? Which lasts longer than the other? What are they made out of? Find out in today's episode of Out the Smoke!

#royaloak #lumpvsbriquets #outthesmoke

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[simonwhittaker]

i live in the Philippines and most of the time i use coconut charcoal a small bag which is 10 too 13 pasos (28 cents) last for over 2 hours good heat for fast cooking and good smoke .,

[MountainManTav]

This is going to be the best channel, my two favorite BBQ guys to watch are now in one place! You guys are awesome!

[tdtommy]

I use a weber kettle, and just this year I switched to lump exclusively for everything. Even my long low and slow cooks. Rather than a snake or minion method like with briquettes, I just use a little bit of lump at a time. I use a couple of fire bricks and kind of make a pie slice with them on one end of the kettle, so that there's a very large indirect portion of the grill and a small direct portion. I then line the indirect side with foil so that all the air flow from the bottom kind of is forced to go to the direct part. I then put maybe a quarter of a chimney worth of lit lump (save the smallish pieces for your low and slow cooks) into the "pie slice" and throw a couple unlit pieces on top. I leave my bottom vents about a 1/3 open and the top vents wide open (varies a little depending on weather). I'm hard pressed to get the grill to go over 275 that way. I mean even if I open it all up its not gonna get past around 300 on the indirect side this way. I can maintain that temp for a good 4 hours, which after 2 hours is usually about when you are going to pull off the lid and check on things and give a spritz or what not to your protein. At that time, I just fill my little "pie slice" direct side with a little more lump and maybe another piece of wood if needed. I wish I could show a picture on here, but its a really easy and effective way to do it, and imho the fuel burns cleaner and the food tastes better than using briquettes in a snake or in an SnS or something.

[richo]

I use lump for pretty much everything. I've found it hard to find a briquette I liked in Australia. Have found various briquettes are much harder to light as well and I've never had an issue with lump for low and slow, in my kettle or my Akorn. Works great in both. We also have slightly different hardwoods available in Australia so it may be slightly different here compared to the US.

[jeremiahhedlund]

First! Love that you guys came together to make this channel.

[mikew]

Like everyone else, I'm a huge fan of the channel. I have never used lump but I will buy a bag this weekend. Thanks for the info, it's always informative and fun.

[conecrazy]

I use lump for everything ever since I had one bad bag Kingsford Blue that had a very distinct gas taste to it. Ever since then, I just use B&B lump for everything. Even for low and slow.

[chrisberry]

Love the new channel! So I’m going to use lump for grilling and briquettes for smoking!

[jona]

I use a mix of lump and natural briqs for my PBC with no issues cooking below 300 degrees. I do use briqs more for most of my backyard cooking though.

[joshschneider]

Royal oak is all over the place here in nc. I totally use royal oak religiously along with hickory and or mesquite smoking chips.

[ggnutsc]

Years ago when I started cooking on a Brinkman charcoal smoker, I found that using briquettes tended to block my airflow coming in the bottom. The sand and clay residue was a real pain. I used lump and the ash was light and fluffy and didn’t affect the airflow.

[edrickadside]

I have used both. I will say that my last two cooks have been with briquets because the last lump bag I purchased were mostly small pieces that fell through the bottom of my chimney. I won't name the brand but it put a sour taste in my mouth. If I were to choose one, it would probably be briquets because of the consistency throughout the bag....

[ClarksKentuckyKnives]

Bought a Weber back early summer and I bought several types of charcoal briquettes and a bag of royal oak lump. I poured the lump into my chimney and found a large rock sitting on top. A lot of the lump was small enough to fall down through my grates into the ash pan. I’m sticking with briquettes. I enjoy all your videos!

[TheDarktater]

I like that with lump I can just add chunks to my fire and not worry about dirty smoke. Adding briquets I need to cycle them through the chimney first which can be a pain.

[stephanemontour]

Never had any problem using lumps for low and slow...

[christopherortiz]

Great information and breakdown on how to use both types.👍

[SkunkMonkey]

After switching to B&B, with quick cooks on my Webers, Ive gotten 3 cooks out of 1 chimney with briquettes. Burn a lot cleaner also.

[ThePdxster]

I'm really glad to see more companies are making the all natural hardwood briquettes. Kingsford, Royal Oak, B&B, and Jealous Devil are some of the big name companies making them but I'm sure there are some more.

[johnpnj]

Great video! I use both as well depending on what I'm grilling.

[fabmakebuildcook]

Definitely looking forward to more of these videos!