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Lump Charcoal VS Charcoal Briquettes Which Burns Longer
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- čas přidán 15. 08. 2024
- Hi Everyone, Today we’re going to test the “conventional wisdom” of if charcoal briquettes really do burn longer than lump charcoal. Obviously this experiment is going to be just a single data point using my cookers and two random brands of charcoal, but I would encourage all of you to do this test at home on your cookers with the brands of charcoal that you like to see if my results match up to your results. To begin with you will need two of the same bbq pit, or you can do it with just one, you'll just have to repeat the experiment with the second type of charcoal. Luckily I have two Char-Griler Akorns. I love these pits for a bunch of reasons but today its going to be because of their extreme fuel efficiency. What that is going to do for us today is really exaggerate the difference in burn time between these two fuel sources. With the grills set up we’re going to weigh out exactly one pound of charcoal briquettes, and one pound of lump charcoal. We will put that charcoal into their own separate chimneys and use a single firestarter to light the chimney. Once the firestarter has burned out go ahead and put your fuel into the cookers, one type in one and one in the other. I chose to leave the grate out of the cookers just to eliminate as many variables as possible, the only think inside the Akorns during this test was a thermometer probe to measure the ambient temperature. In the interest of time I chose a fairly high temperature to have these Akorns settle in at, 320 degrees fahrenheit, but you could obviously choose whatever temperature you wanted at home. Once the temps lock in just do your best to make sure the cookers stay right with each other, which is a pretty easy task on the akorn. In my test we found that the one pound of lump charcoal held 320 in the Akorn for 2 hours, while the charcoal briquettes held 320 for 2 hours and 45 minutes. So there you go, in my test the briquettes did burn longer. However this test brought me to a realization, one pound of charcoal is extremely small, using either of these fuel sources it would be no problem to get a very long cook out of these pits. So with that being said I would ask that while you consider burn time when it comes to what fuel you use. Also consider things like how easy it is to use, do you like the fragrances coming off of your charcoal when its cooking, the size and uniformity of the pieces. I guess what I’m saying is you’ll have your favorite fuel for your own reasons, and burn time may be one of those, but definitely use the fuel that you enjoy the most in your cookers so you can always be having a great time cooking outside. I hope you try this experiment and if you do, let me know how it goes for you. Till next time, y’all take it easy.
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VERY fair and unbiased comparison!!!
And just like you say it’s up to you to decide what is more important to you and your cooking style. With this video though it takes off a massive amount of time in the learning curve so that everyone can use the information to their benefit.
I can’t imagine anyone walking away from this video saying that this didn’t help them or wasn’t informative.
Great job brother!!!
T & S BBQ hey bud, thanks for those kind words and checkin in the other day. Stay safe and have a good one 👍
You must know less about charcoal then the guy in the video. Royal oak is garbage lump. Royal oak is all scrap pieces of wood. Jealous devil actual real lump charcoal will burn far longer and far hotter then any briquettes it’s all in the quality of the product you use.
@@jimmyG21645 that’s cool. I also have a Ford, one of the guys who also hauls a trailer has a Dodge. His choice vs mine. He had his reasons for getting what he got and I have mine for getting what I did.
Personal preference is just that, personal preference. I’ve seen people use Jealous Devil, and I’ve seen teams use Royal Oak. For some they seen the value in using a higher priced product, for others they have used the lower priced product and have had both consistent and winning results without paying more. It’s all up to whatever you choose, use, and are used to.
As I write this currently the Coach is top 10 in KCBS backyard chicken, and top 5 in KCBS backyard ribs. So with that in mind I think Coach has made the right choices for him in his cooking style on his timeline in regards to his choice in charcoal.
However your opinion is duly noted. Good luck 👍
Briquettes are more dense because they are essentially charcoal dust thats compressed with a little bit of starch and water to hold it together. This extra density plus less surface area gives you a slower burn and more consistent burn times. In other words you can better estimate how long of a burn you'll get from briquettes. The added binders and moisture causes more smoking during your cook some of that smoke is actually water vapor.
Lump is porous and has greater surface area, which makes it faster lighting and more responsive to air adjustments. Its non uniform shape however makes it extremely inconsistent as far as burn times. A pound of tiny broken lump ignites very fast burns hot and is consumed quickly. Larger chunks are consumed slowly. This easy ignition plus inconsistent sized pieces usually means more fiddling with dampers to adjust temps.
If your gonna be searing a steak or chops i like to use lump if your gonna be smoking low and slow i like briquettes. If you have a good air tight grill the difference is minimized but cheaper less efficient grills maximize the differences. All this being said you can easily use both for any cook and any grill but trial and error is necessary for lump more so than briquettes. If i qas cooking in a grill id never used before or on a very windy day i would use briquettes but when im home on my pitt i use lump more often than not.
Forget about the guy called you BS man.. you are the one taking the effort trying to enrich us with the knowledge and experience, while he is there being a hater, i really apprecaite what you do and learned about the differnece between the two, thats called "making a positive influence to the world" and we appreciate that! keep up the good job man! really enjoy this video.. Awesome content and edit too.
Hey thanks for the kind words bud, I’m glad you like it
I have a Char-Griller Akorn and a Pit Barrel Cooker. The Akorn Recommends Lump Charcoal, The Pit Barrel Cooker recommends briquets. I use Lump charcoal in the pit barrel because of the clean smoke, no unknown additives, or weird taste. When I am cooking with my Dutch ovens, I will use briquets to help manage the heat range better, and it does not come in contact with the food. I am with you, lump is the way to go.
Great video but I’m still going with my lump. The end of your video nailed it. It’s about the flavor not the burn time.
Nah burn over flavor
@@jamesv.5637 well then you might as well use gas for efficiency if burn is all that matters.
Almost exclusively I burn mesquite lump charcoal and had good size chunk of oak on top for smoke. IMO ya get a nice combo of flavors from both the mesquite and the oak.
A dirty grill gives off a dirty smoke as well. I prefer quality briquettes in my Weber kettle with a few mesquite wood chunks. In the kamado, lump seems the way to go. That's just been my years of experience.
I say all that to say the kamado runs better with lump.
I hear ya, I think a lot of that has to do with which kamado you’re running and what temp you want to run at. Because metal ones like the akorn Or the Weber summit don’t have the pores in them like the ceramic ones do, in my tests briquettes seem to run fine. But you do hit on something I. The is statement I believe and that is all the pieces together make up the system. Thanks for watchin bud
@@Cookoutcoach A few months ago, like 6 months. I had to put my Weber kettle in storage because I was moving, a 7 hour move, same state though. I've been using my father in law's akorn kamado. It took me a few cooks and a learning curve to understand this beauty. Not only am I going to purchase my own soon. I'm going to buy the slow and sear from adrenaline bbq for my Weber.. I finally understand the low and slow on it. I always just did the snake method. Man those kamados are something else I tell you. Love your informative videos 👍
I usually just toss some small chunks of wet mesquite on top to get that smokey flavor. We have a Royal Oak factory here in Branson, so I always use their lump charcoal to represent. :P
Don’t put wet wood on your fire. You’re prolonging the time for it to completely combust
Great video and I enjoyed watching ya a few weeks ago on the tavern talk. B and B has been my new go to. I really like there oak briquettes.
Mad Horse BBQ thanks bud, I’ve never tried their oak briquettes but I hear great things
Cool video. One thing to consider, when (most) people grill, they usually don't weigh-out their fuel. They just fill up the chimney. So another test would have been perhaps 1 chimney vs 1 chimney (or 1/2 and 1/2). In other words, equal volume rather than equal weight.
So, since the briquettes "won" anyway, the 'volume method' would have made the margin even wider I think.
That said - for me, the lump smell is where it's at lol. But conversely, clean ignition smoke is NOT what I want - give me some of that 'dirt'! If I wanted clean ignition I'd be on a propane grill lol!
I use Stubbs lump, and it's great for everything I cook. But if I have a large amount of people to cook for its bricks. They definitely burn longer, as I find lumps crumble and fall through the bottom of the grate. Bricks stay together longer. So maybe it's just how much you move them around
I recently started using the B&B green bag in my Kamado Joe and it does a great job at both grilling hot and smoking low and slow. Back when I smoked on my Smokey mountain, I’d use a Kingsford briquette with good results but I prefer lump overall.
That’s a pretty cool experiment despite the crummy comment you rose to the challenge. You’re right though, it’s one simple factor among many for one versus the other, still interesting to know that, I’ve never honestly done a side by side comparison. Have a great weekend Steve!
Pickles BBQ thanks bud, neither had I, being shut up at home I figured why not try it out and see what happens. Thanks for watchin bud and have fun with that pellet cooker 👍
Your videos are great, short and sweet. Keep up the good work
Thanks bud I appreciate that, we’ll do our best
Great information to have !!! Thanx for doing these fact finding experiments !!! Taking all of us to the next level , is what Coach is all about !!! :)
scott sinnett lol I definitely don’t want to lead you down the wrong path that’s for sure. Thanks for watching bud 👍
Very nice video. Hit some really well made points at the end. 👍
Great video and explanation! I know more now than I knew prior to watching it. Thanks!
Bucky Hill you’re very welcome
Great information, I was always curious which one burned longer. Also I’ll will have to try some of that B&B Lump!
Thanks bud, ya know results could be different with different brands I suppose but these are the findings I got. Thanks for watchin
I really liked the Weber charcoal. Great, quite clean natural flavor after getting going with just a bit of that hardwood coming through, unlike the natural hardwood Kingsford that had the raw wood flakes in it that burned a bit skunky for me. I guess Weber stopped making it though. Shame. I got through the 12 bags I had this spring.
When I want more flavor I'll add in a chunk or a few of hickory, pecan, apple, or cherry based on what I'm grilling, but usually hickory. I'll smell the chunk and know how good the flavor will be based on it. Got used to it over the years.
For grilling steaks, burgers, etc., I'd have leftover charcoal, so I'd close up the grill and use it next time in the base of my chimney starter and top it off level with more as needed.
Right now I'm giving the all natural hardwood Royal Oak briquettes a try. Seem decent, but maybe not quite as good clean charred wood flavor, and seem to burn faster being smaller size and ridged. Also a lot more of the white smoke to burn off when starting up. Maybe they had soaked up some moisture or something at the store, but the 3 bags I got seemed completely dry.
Anyway, thanks for the comparison. For lump, I've had Cowboy as a backup fuel, but I prefer the all natural briquettes for constancy and performance, as long as they're good quality, which the Weber definitely were in my experience. Cheers.
Just the video I was looking for! Good video.
Hey Merci!, très bon video....proven Science here! I have a homemade smoker (propane gas) and I have a good temp control with the propane but I was looking to get my wood smokes on charcoal or briquetts instead of the gas burner but keeping the gas burner on to control the pit temp...so I was looking for answer and you provided it.
Best Regards
Good stuff I luv bb and my akorn , best of both worlds ✌️🍻
monkey boy thanks man, oh yeah, the akorn is a champ for sure
Very good comparison ... Very informative Steve .. Good job
Hey thanks bud I really appreciate it
The things I like about natural lump:
-flavor. Natural lump holds just a little bit of the wood's essence. Not so much that it tastes smoked, but just enough to say "cooked over fire"
-need more fire? just add a few lumps. No binders to make your food taste like a chemistry lab
-easy cleanup. Just a small pile of fine white ash. Sometimes I'll go 4-5 sessions before I even bother to empty out my Weber's catch pan
My southwestern roots show in my brand preference: Sonora Carbon de Mesquite. A simply seasoned tritip, cooked whole and slow to reverse sear, well rested before carving... I've come to like it more than a ribeye.
Great points! I love a great smell and taste. My favorite I've used so far is Stubs charcoal that is made from real wood but I have also had good results with the different Kingsford as well. I also add different wood chips during my cooking (on my previous regular square charcoal grill). When my Akorn Jr arrives I will probably use lump at first to see if that is what I like or go back to what I have been using.
Great Comparison! I'm still a Royal Oak lump guy, but i'm burning a full fire box, and ash build up is the major concern for me, there's almost none with Royal Oak lump, cant say that with a briquette, unless maybe its the Royal Oak select!! Great Video Steve!
Quein' with Uncle Woo yessir, nothin wrong with royal oak for sure. If I want to try new smoke flavors, it’s my go too because to me it’s not gonna get in the way of the other wood I’m trying to use and taste. For comps I like havin the extra boost from the hickory lump, a mechanic I used to work with always used to tell me, there’s more than one way to get to ten 👍.
I found a boot with a foot in it at the bottom of my bag of royal oak. They have terrible working conditions.
Chris Groves might wanna call somebody about that.... and sober up. Lol.
I called, they said that the coupons are in the mail.
I just got the Chargriller Legacy charcoal grill. I was curious on which to use and if I should add wood chips. Thanks for the advice on the videos.
That’s a great grill, I love that style of charcoal grill. Honestly you could go with either style of charcoal for it, if you’re doing something like searing a steak and you want some higher heat then go with lump, if your cooking something for a long time indirect on it maybe go with some briquettes and that’s the kind of cook I would add the wood chunks on 👍.
@@Cookoutcoach Awesome. I'm doing a steak tomorrow.
The lump burned faster because the vents were all open and would let them burn hotter and thus faster. In a smoking scenario where you limit the temp at 225-250, the time for both is similar.
coach you rock man. I am new to your channel and your content is very valuable,
eddie robles hey bud I’m glad you’re finding it helpful 👍
Great videos. How about some practical ways of keeping a certain temp for low and slow. I'm struggling to hold the right temp. It starts too hot, then It just falls away, and I have to top up again.
Absolutely, I actually already have a video on fire management in the akorn. Go take a look at that but if I missed something let me know and we’ll go back and make another video for that
I start with briquettes then I’ll throw my either lump or solid wood onto to get the smoky flavor and high temp for searing
I'm an oak guy - I don't know if we can stay married! Good video, Coach.
Well, I mean, at least we can say we did our best lol. Thanks for watchin bud
If I am not mistaken, hickory takes longer to burn anyway. Great video. Thank you. I’ve been wondering.
I thought you always wanted to use the lump in these types of grills?! Thanks for sharing! Good good vid!
In ceramic ones I think you do but the beauty of the akorn is it’s not porus like the ceramic ones 👍
@@Cookoutcoach ooooooooo.
I like lump for regular grilling but for smoking my Meat I prefer a combination of briquettes charcoal and hickory wood chips or pellets
I now know something I didn't know before I watched this video.
Make Your Belly Happy BBQ lol well obviously this makes me happy hahaha
Good review! I never heard of B&B Hickory. I'll have to search for it. Sounds fantastic.
Weber briquettes were the best. I'm a Kamado jr i could go by 20 hrs . I'm now doing b and b in the 980. Love it with some oak and cherry splits
i have been BBqing for 15years. Lump is easier to light and give a more powerful burn. briquette are hard to light, but last longer with a more even and mild burn.
i personally use both on different occasion. if i want a smoke flavor i throw a couple of sticks of my preferred wood on the coal so it smoke. if i were to choose on or the other i would only use Lump.
i also built my own electric smoker with electronic controls, so each year i smoke about 150fish i catch in the spring to preserve them for the year.
Hi, I bought my hubby a Masterbilt portable charcoal grill. It has a feeder & has smart controls. It just won’t flame/sear like our traditional charcoal grill. Is it normal for this little grill not to flame/sear? Would using lump charcoal help it flame. I miss the flame/sear on our steaks. I don’t know how I’ll find ur reply but I’m Looking fwd to hearing from you! Thanks!
Great video new to the channel, we don’t have Royal Oat charcoal in the uk but have other companies that do amazing lump wood, there company called The Green Olive firewood I use them and I use Weber charcoal briquette
Icecreamdee Icecreamdee welcome to the channel and that’s cool, don’t think I’ve ever heard of green olive firewood but I’ll keep any eye out
Cookout Coach thanks, the Green olive firewood company is base in the uk not sure if they ship to the USA , also could you do a video explaining the how to use the Vents on a bbq e.g the lid and bottom of the bbq as not sure how to use them thank you
I've been playing with El Diablo lump charcoal lately because you can get a ridiculously huge bag from Costco for not much more than an average-sized bag of briquette charcoal. The stuff is supposedly 100% natural mesquite, which I tend to favor in my grilling and smoking (kind of an Arizona thing), and it doesn't have any added fillers or binders or whatever else, which is nice. But I have to use a small hatchet to break up the literal LOGS inside the bag into smaller, more manageable chunks. Ever tried the stuff? It works well and burns SUPER clean, makes a great flavor with steaks, and the price is hard to beat.
I'd like to know more about this.
I can go either way. I don't favor one over the other. I do like briquettes in the sense that you always get a consistent size coal where as lump you do not.
Thank you
Love this man
I've tried the B and B Hickory and Mesquite lump charcoal and did not really get that flavor into the food by itself on my WSM. I do prefer the B and B Briquettes charcoal for it's clean smokey oak flavor I get from it. I truly despise Kingsford as it burns quickly and ashes too much from my experience.
Hello my name is javier I’m started to bbq I’m Learning an amateur what bbq equipment you suggest? And what seasons you recommend on putting on chicken and tri tip from ca can you give any suggestions on creating seasons from scratch
Does species of Hickory matter? There are tons of either Shagbark or Shellbark Hickory behind my house. Thanks.
Oh yeah? Well where can I get this B&B charcoal? And what about bamboo
So if BnB is your first choice of briquettes what would be your second and third choice in brands ??
I'm trying my first Boston butt tomorrow. I'm glad I seen that you recommended B&B. I got a used offset smoker and picked up a bag of B&B and a small bag of pecan chunks. How many chimneys full of lump charcoal should I start with? I'm shooting for a 250 temp for about six hours until fat has rendered then I'll wrap and finish off in oven. Awesome video! Any tips would be greatly appreciated! I hit that subscribe button too!
Coolies :) as a newbie this i helpful and yes Hickory all the way :)
Flavour all the only time, the only I wanna taste hickory is on my ribs. Though from chef they say the best flavour on ribs is apparently cherry.
I think with flavour it just depends on what you grew up while barbecuing with the family and if it was Hickory for you, then I get why you would prefer it but it's always gonna be charcoal for me and I don't wanna lick a tree in my barbie.
Charcoal is always gonna represent Nostalgic family home BBQ gatherings for us.
What if you do both together
I knew the beickettes would burn longer in this experiment due to the fact that the lump charcoal that was used was broken up and small pieces. But if you put bigger pieces of lump they will burn way longer. Something to see in an experiment.
While that is true, there will be different size pieces in a bag. So only relying on large pieces of lump is impractical for most folks.
I need to know how long it burn for because of using the grill in an unusual manner I am going to take a small cheap Grill put a metal tank over it with copper pipe inside to build a charcoal burning hot water heater
I was a royal oak guy but a hockey charcoal? Now that’s something else, I tried maple I didn’t care for it , so I guess for me it’s hickory , oak and then mao,e charcoal, and I learned a lot , using a Akron jr here in northern Quebec
Like your content bro but your volume comes through at a very low volume. I have to max out my volume to hea you.
Thanks for the heads up, I’ll try to dig into that and see what’s up
Awesome video...
Ray Mack's Kitchen and Grill hey man, I appreciate that and thanks for watchin
Love the video ! Love the wv hat
Nice video, but Weber briquettes are very high quality and hard to find. Royal Oak lump charcoal is very cheap and found at any big box store. To be fair you should have compared Royal Oak briquettes to Royal Oak lump or B &B briquettes to B&B lump.
i vote for flavor
Solid choice
I’m going camping for 3 nights, I need a good lasting burning source what do you recommend? Since I have limited space for packing
Paul Martines I would probably go with briquettes if it were me something like B&b briquettes or char logs or kingsford long burn
Briquettes burn longer, but cooler than lump. Briquettes also produce much more ash than lump. However, inside of a kamado style grill, you want to use the lump not only because they burn hotter, but you can extinguish and and reuse any of the unburned lump.
Anthony Starks in my akorns I can also snuff out a fire using briquettes, knock the ash off and use them in my next cook too 👍
Have you tried B&B Char-logs..???
Why did the Royal Oak lump go out?
Thanks man! I use briquettes on my Wsm for long cooks. They burn more evenly, or say they say. Does a full batch of minion method started lump charcoal burn as evenly as briquettes?
Ivar Posthumus in my experiences it doesn’t burn as evenly, as I believe this is due to the different sized prices. That being said, it’s not a crazy enough difference that it would stop me from running limp when I want to run lump
@@Cookoutcoach Thanks for the response! Perhaps a test for a new video! 😉
Good video thanks for sharing
Does the brand make a difference?? Thanks man great video..
The brand ABSOLUTELY makes a difference.
Thanks for vid good info👍
Kelvin Hooks no problem, thanks for watching 👍
Great channel!
I like lump much better but it tends to fall through the grate. I have covered the grate in my Weber with firebrick and left enough separation between the bricks to let air through. This really gets hot, holds the heat, and works super good. I don't care how long it burns, I can always add a little more charcoal.
Great video 🔥
good stuff bro!
Thanks man
I agree w you wanting to know the truth.. just curious why u didn't use same brand of lump and briquettes??? Sure, u used the same grill, but imo different brands of fuel burn differently.. ill finish this comment after watching the rest of the video :p
That’s a great question. The answer is just because these were two brands that I use regularly. I felt like they were both a pretty good representation of the category but absolutely you may get a different answer depending on what brand you use.
@@Cookoutcoach right on.. im picking up what ur laying down! I thought your video was very well done, and my experiences have generally been the same. Lump charcoal USUALLY burns hotter but faster than briquettes. There's no wrong answer when the cooking is good!
Great video,
Hey, have you ever tried Prime 6 or B&B Char-Logs? I typically have used Kingsford blue in my WSM but recently bought a Blaze kamado and was told to use lump charcoal instead. I would rather use some type of large hybrid briquettes like the ones I just mentioned but didn't know if you had an opinion on that matter to do low and slow cooks. Thanks.
eric amrhein so I’ve never used either of those, I wanted to test some char logs but they’ve been hard to find. I will say I just ran some B&b briquettes this weekend and they were great, super hot and clean for sure.
Your info is factual. We simply have some dweebs who favor cognitive dissonance over facts.
What stores sales the b ab b bag you showed
Where or How do get the B&B? Thanks
Hey Ken, so there are two easy ways to get it for me. The first is Walmart carries the hickory lump, but ace hardware carries almost the entire B&b catalog and you can order that online and ship it free to your local store, that’s what I’ve been doing lately take care brother 🤘
@@Cookoutcoach Thanks...Appreciate that Steve! 👍 \m/
So I just bought a 30lb royal oak because of a good review at Walmart. Burn good t and guess what 30lb comes with rock.
I do wonder however, why the manufacturer of my Kamado Grill (Berghoff) recommends using lump charcoal over briquettes for all cooks, stating that the briquettes create more ash which can block the air vent thus lowering the efficiency. Should I take that with a grain of salt and try briquettes anyway?
Should have used the same brand
Why didn't you compare Royal Oak lump to Royal Oak Briquettes?
I found a boot with a foot in it at the bottom of my royal oak. They have terrible working conditions there.
Love it!
The muppet that said that briquettes don't last as long as lump, is a noob
i like me them briquettes! great comparison
Ain’t. I thing wrong with a good briquette, thanks for watchin man
Interesting consumer reports says opposite. They say lump is better for longer times.
That is interesting. If you find yourself conflicted on what to believe I’d strongly recommend you run this experiment with your favorite brands of fuel and see what the results look like for those. Thanks for watchin 👍
czcams.com/video/hkpDCKxo5sU/video.html
Here’s the vid
Lump burns hot and fast, everyone who had used it knows son. I use lump coconut shell. Not because it burns clean or is a renewable resouce fukc all that I get it bc its 20 cents a kilo which makes it almost free so regardless if I use 10 lbs a cook it only cost me a dollar. 😅
I really recommend you make less cutting and changing cameras in your video it doesnt make the video any nicer.
Dont get me wrong though, I’m a big fan of cookout coach and I learn alot from you guys. Just something I had to say cos I think it makes the video looks more awesome.
Zaid Saleem thanks bud, I’m always open to what someone thinks, I’m definitely still trying to make the videos better every time
Brickets leave all kinds of ash that has to be disposed.
You forgot about the ash.
Royal Oak hardly has any ash after burns.
Those Briquettes fill your cooker with lots of ash!
I found a boot with a foot in my bag of royal oak. They have terrible working conditions there.
I would like this a lot better if you had a different hat on
I will always love Lump because I have 3 Ceramic cookers and when I'm done smoking/cooking after about 6 hours, I close up the vents and ready for another smoke the next day or so. Briquettes will not do that, they will absorb moisture and fall apart
Very good video, but PLEASE upgrade your audio, the volume is so terribly low, use a good quality microphone and remember that those viewers that truly want to learn are FAR more interested in hearing what you have to say than either good visuals or YOUR choice of music, NO MUSIC PLEASE, just good information!
HICKORY!!!!!!
Yessir
If you are going to do a video like this at least using good lump royal oak is garbage small scrap pieces of wood. Use jealous devil lump with the large lump pieces.
Using a gravity feed, I want to know what is the longest run time I can get with a full hopper of either charcoal or lump, i am looking for the longest run time that can bet gotten in a gravity feed grill
That time depends on what temp you’re running at, but in a char griller gravity running at 320 I can get 8 hours running B&b hickory lump. The other thing with a gravity is refilling the hopper is very easy so there’s that too.
Just starting learning to grill seriously. I appreciate this video.
I have a charcoal test for you , B&B briquettes against Jealous Devil Briquettes