Grill fans fall into two camps: lump charcoal and briquettes. The truth is each has its place.
Lump charcoal
- Lights quickly and reaches high heat.
- Distinctive natural flavour.
- Usually less ash.
- Uneven piece sizes, so heat varies slightly.
Briquettes
- Uniform shape and predictable, steady heat.
- Longer burn, ideal for low-and-slow cooking.
- Takes a little longer to light.
- Quality depends on the binder and materials used.
When to use each
| Use | Best choice |
|---|---|
| Fast, high-heat grilling (kebab, steak) | Lump |
| Slow cooking for hours | Briquettes |
| Restaurant with continuous service | Dense lump or a mix |
| Trips and home use | Personal preference |
Pro tip
Some chefs combine both: a briquette base for stability and a lump layer for heat and flavour.
See our BBQ charcoal and natural lump charcoal.
