Should You Use BRIQUETS or LUMP Charcoal? | Out the Smoke BBQ Tutorial
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- čas přidán 19. 04. 2021
- 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
What We Used in the Video:
Royal Oak All-Natural Briquettes: www.royaloak.com/products/all...
Royal Oak Lump: www.royaloak.com/products/har...
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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 .,
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.
This is going to be the best channel, my two favorite BBQ guys to watch are now in one place! You guys are awesome!
Love the new channel! So I’m going to use lump for grilling and briquettes for smoking!
First! Love that you guys came together to make this channel.
Great information and breakdown on how to use both types.👍
Definitely looking forward to more of these videos!
Thanks guys! Always good advice!
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.
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.
Great video! I use both as well depending on what I'm grilling.
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.
Royal oak is all over the place here in nc. I totally use royal oak religiously along with hickory and or mesquite smoking chips.
I'm lovin this channel!
Great informative video!
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!
I’ve heard RO quality has dropped recently, my first bag of Lump was B&B, and it was like they put a bunch of small logs in it, I had to search to find smaller lump pieces to fit in my 14” Weber kettle… give B&B lump a try…
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.
Just what I needed to see fellas!! Cheers!
I've got an offset,, pellet,, and recently added a weber master touch plus to the collection.
I've only used lump and love it but for long cooks/snake method I've found lump hard to keep steady temps... gotta admit I've been hesitant about using briquettes because of the binders and stuff,,, but I'll grab a bag and give em a whirl 😁🙏🏻
Good to know from y’all 😊🙏
Thanks for the info guys - what do you do to temper the flying embers and sputtering when lighting lumps?
Briquettes for my WSM and steak competition rig. Lump for big green egg and as a starter coal bed for my kbq c60
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.
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.
I stopped using lump so much because my Masterbuilt 560 runs sooooo much better with briquettes. Like they were saying, if I'm use the "Big Dad" pit, I get it started with lump, then add wood to it. Great video though!!!
I use briquets for day to day grilling. When they have it at Costco, I use the Kingsford Professional briquets.
When I had an ECB type charcoal smoker, I would start with mainly briquets with some lump charcoal included. Whenever it was time to replenish, I would add lump charcoal exclusively. It was easier to get things going again, and would help bump the temp back up.
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.
i tried to choke off wood splits after a cook..woke up the next morning and it was still smoking...thats the day i found out how lump coals are made 😂😂😂😂
Lump all the way. ♨️ Burns hotter, lasts longer, and taste better. Never use or buy briquettes after I was introduced to lump natural wood.
Lump doesn’t last longer than briquettes 99% of the time. Briquettes are compressed and last way longer than lump so I don’t know why you said that but the rest I agree
Lump does NOT burn as long as briquettes. And does NOT affect the taste. I'm betting you have NEVER tried briquettes. Just parroting what others post
Same here
Lump all the way
@@spacecowboy_1962 Do briquettes give a smoky flavor to food?
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....
Put briquets on the bottom of the chimney then lump the rest
That sounds like a plan. I think I will try that. Thanks
@@TheRealPunisher I just use starters don’t need a chimney. I use B&B post oak lump and the last few bags the pieces have been huge. I’ve never had any bad bags and every bag of Royal Oak I’ve used I find at least 1 rock. Never seen one in a bag of B&B.
Is there an advantage of using a combination of both?
I go with lump for everything. My Kamado Joe burns VERY efficiently and I would never think of using briquettes. Even in my Weber Performer I prefer lump, I can just use it better because I got used to it. I dislike briquettes because every one I have tried imparted an off taste compared to lump. Even SCA competition cooks on my PK with Grillgrates I use lump. Very controllable.
Thanks for the content! Quick question - do you guys light your lump charcoal in a chimney, and if so have a certain one to recommend? I like to use tumbleweeds that are wax coated to start. No lighter cubes or fluid lol. My bags of lump charcoal from Royal Oak had a bunch of small bits that just fell through the chimney I had. Maybe it was a bad bag but I felt my bag of lump charcoal was predominately small pieces.
Thanks in advance!
I use vegetable oil from frying that I saved instead of dumping. Put a little on a piece of paper bag from shopping or some of the charcoal bag. Lights everytime and wastes/costs nothing
Each has its use
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.
Briquettes have actual mined coal dust in them, hence the crude oil taste.
B&B for the win
B&B char logs are my go-to
Do lump low and slow cook good?
A lot of lump briquettes have lime dust. Kingsford is the absolute worst to use because it contains borax.
Have either of you guys tried the Masterbuilt gravity smokers? Curious of your opinion with a variable speed fan on the charcoal.
I've been hoping Malcolm got one. I've never really heard him mention it at all
another good vid....wheres the hasselback mississppi prime rib????
LETS GET TO COOKIN 😁
lump for every thing
My Kamado cooker came with specific instructions to use only lump because of the type of gas type taste that the other type puts out
Learned somethin’
The lump is the natural way and the flavor comes out nicer . Briquettes aren’t bad either in a pinch but lump is where it’s at
Can’t you periodically clean the ash made from briquettes while you are cooking? By opening the bottom slider and using the tool to pull some ash out.
I use both but briquet make twice as much ash to clean out
Royal Oak comes from Doniphan Missouri lumber mills.
Can we get a comparison about injection kits from different manufacturers? Reviews online are all over the place.
When super powers combine. Lol
They’re both fine. I prefer lump charcoal because whatever doesn’t get burnt you can reuse.
B&B Briquettes all the way
Never had any problem using lumps for low and slow...
I get temperature surges with lump in my Summit Kamado since it has such a flat firebox so there is a constant wave of new combustion happening that could cause spikes. However, my lump definitely has the longevity - I haven't tried briquettes yet to see if it has the same lifespan overnight.
Is it normal for a lot of the "lumps" to be so small they fall through the grate and clog up the bottom vent? I'm using Frontier brand from the local hardware store.
You shouldn't be using the bottom of the bag pieces. If they are all that small, there is a problem.
What chemicals are in briquettes?
Can I smoke meats with just lump?
Idk what you guys talking about but my lump charcoal burns way longer than the briquettes.. Maybe it's the brand I use..
Lump only we can’t find natural briquettes in my area
I really don't have an opinion .....because I haven't used lump charcoal . But I will soon to make a comparison.
Once you grill steaks or burgers with lump that's what you'll grill with from there on
Alot of times I'll use lump to get it started faster then add briquettes to keep it going
Been burning standard coal for years, tried lump,, pretty good.
Why are the royal oak bricketts made in the states and the lump made in Mexico?
Aren’t natural hardwood briquettes basically lump in the shape of a briquettes?
Yes, with the addition of some type of binder such as cornstarch.
How well does lump work on a Weber kettle?
Works fantastic! I use them about 90% of the time. You just have to monitor the vents a bit more carefully if you want to maintain low temperature.
Works great especially if you seal your kettle lid (add a seal between lid and lower unit).
If you're doing long cooks, briquettes are best. They burn longer and more consistent. Lump is only good for short cooks or use as a coal base for a stick burner
Well, ignorance is bliss; I did not know brickets were hard to extinguish. I shut down the inlet and outlet vents and it dies PDQ and I have not had trouble restarting the remaining portions of the used brickets. Then again, my longest slow cooks have been with Jealous Devil lumps. That stuff really lasts a long time! I like the tase of food better with good hardwood lump. I will pay close attention to make sure I am not fooling myself.
I buy a cheap, mesquite, lump that last longer than Kingsford briquettes.
Lump can be reused. As soon as you finished cooking. Just put it in a snuff pot. It loses a little strength but it'll bulk up the next load
i use a cheap dutch oven from Aldi to snuf it out saves money,trees,and the enviroment
@@edmorgan9163I use a tiny chimney sized griller I made. When I want heat for steak I raise it up for more air. Then for slow chicken seal up the bottom in a sand bed. I only use 2cups of charcoal.
When finished it use the old family 3 legged pot belly cast iron pot to put the whole chimney griller in to snuff.
@@edmorgan9163 czcams.com/users/shortsg_m2LNOg5zA?feature=share
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Good idea thx
Heck, I like my lump too. But lump now ain't like the lump we knew. I got me some lump and I said, man this ain't lump. Lump.
I've noticed a drop in quality of name brand lump.
Most small marble sized pieces, almost useless.
Buy the smaller less famous companies, much better lump charcoal.
@@MichaelClark-uw7ex Lump ain't lump less it's all mesquite from the Mexican stores. Dump that other lump. Nuff said.
Lump wood is the best for sure hands down can be a pain sometimes in a gravity fed but it works
I use b&b char logs there's nothing better
I'm 58, been smoking and BBQing for at least 30 years. And I have found that no matter the brand of lump charcoal, at least 1/3 of the bag is small enough to fall through the grates and be utterly useless. Nor is lump consistent in its burning. Other than using for a coal base to burn wood I would never recommend lump charcoal to anyone.
😂 I agree. I've gone through plenty bags of lump and there's always a fair amount towards the bottom that are tiny and slip through the grates
The problem is your BBQ stand. Lump is best for a flat solid bottom rectangle-shaped stand. We have a lot of those in South Africa so nothing beats lump here
I respect the experience, but personally I prefer lump charcoal, one of the reasons is that I found a supplier that has consistent quality and the charcoal is medium to large always, burns high and clean and for quick family bbq it's my go for choice 100% of the time. Briquettes I use only for smoking something. But hey everyone has their own choice but I do understand what you mean with the small piece just falling through, that's why I found myself a good supplier.
Double your fire grate in a criss-cross fasion and less of it will fall through. Personally ill sacrifice a minute amount of crumbles for a superior flavor and burn, instead of cooking with chemical logs that smell like heel and sting your eyes. Good mesquite lump often has very large lumps in the bag that will far exceed the burn time of any briquette X3-4 and more.
The thing i hate about briquettes...they produce a lot of ash. You have to empty out your grill more often
I won't use briquettes. The additives used to bind the crushed charcoal together and to keep them burning are a concern, I don't want that going into my food. Lump for me all the time.
Top brands use vegetable starch. I guarantee that you cannot taste it, and it is less toxic than the charcoal you are burning. Just don’t use crap
I watched them make briquets and I'll stick with the lump .
I cook steaks at 600
Never use briquettes - I don’t want sawdust with chemicals (what’s in briquettes) to cook my food
I use lump regularly and if I can find it, actual wood logs in my Argentine style grill
I have found the opposite. Lump burns low temp and briquettes burn hot.
I rarely, if ever use briquets. Only time I ever use briquets is if I'm BBQ'ing and someone wants absolutely, zero smoke or wood flavor. That's pretty much the mother in-law which I don't give too shits about anyways. I just hand her a bag of charcoal, mini camping BBQ and tell her to go ham. Lump charcoal is the only thing I prefer to use. Much better with natural flavor from the wood. I've been smoking meats for 25 years. Ain't changing a thing. Great video
I've been BBQ and smoking for 30 years myself and only use briquettes in my kettle grills. Burns more consistent and burns longer. I add chunks of cherry, maple, apple etc. to smoke it. Telling people you use to lump to give your food smoke flavor calls into question your knowledge in general
Lump for the win.
Briquettes have actual coal dust in them.
I don't like cooking over anthracite, makes food taste like crude oil.
Briquettes are made from Crushed charcoal, not coal dust. That is #FakeNews I've been using briquettes for 30 years and have NEVER tasted anything. Yall are brain washed Parrots
@@spacecowboy_1962I've been grilling for 50 years. Better do more research before you shout fake news, skippy.
When Henry Ford invented them he put charcoal powder, coal powder and cornstarch, he named the company Kingsford.
Recipe hasn't changed.
You can still taste the coal.
If you think that all briquettes contain coal you are an utter ignoramus. It is like claiming that all cheeseburgers are made with process cheese.
Lump is the best for everything. It produces less ash, is reusable, starts faster, burns hotter AND, has no chemical emanation like you have with briquettes. For me, the fact they are reuseable makes me not use my propane BBQ anymore as is starts as fast, and cook perfectly.
If you have “chemical emanations” from your briquettes you are using garbage. Quality hardwood briquettes are pure hardwood and vegetable starch (that is cleaner than charcoal)
My last few bags of RO lump have been terrible;, lots of rocks, chunks of asphalt and tons of wood chip size pieces. Am I the only one?
I see this all the time. Check out B&B. They just don't have the marketing budget RO does
Best lump you can get will be from FOGO or Jealous Devil. They use Agentine hardwoods, and by sheer physics, the hardwoods are harder than American hardwoods, which means the lump lasts longer
@@HolmesFans2 I actually bought a couple of bags from Academy to try out, a couple of months ago. Just waiting to use up the RO. A curious look inside the bag showed much larger, more consistent pieces. Thanks!
@@BrianMiller1973 check out their char logs too
Yes I have that problem as well!! Don’t forget finding insulation
Briquets everytime, all the time.
I respect both you guys....
But Royal Oak clearly paid for your opinions 🙄
Royal Oak lump is trash. You get more rocks, nails, pallet wood and construction discard in those bags then you get coal.
Royal oak lump charcoal is ass
Love Malcolm but he’s getting paid by Royal Oak. It is probably the worst lump charcoal brand out there.
Royal Oak = GARBAGE
Briquettes smell like gunpowder. Are you joling
Trying using quality briquettes. I’m far more confident in my all-natural briquettes than in sketchy Royal Oak products.