Lots of opinions out there, to be sure, and, I know this will likely strike a nerve with some folks here. That said, I've tried every one of these (and a few more I'll mention later) and, like most, I have an overall favorite, and a favorite I can get at any time. So, this is just my opinion which is based on my experiences over the last 15 years, as well as the sage advice of so many here at SMF.
Before I stir the pot, let me, to a small extent, anyway, qualify my statements.
Many moons ago, I used Kingsford charcoal because it was what my daddy used. For a very long time I used that until one day I read the ingredients. I was somewhat surprised at it including borax (ingredient in pesticides, soldering flux, pottery glazes), starch, pine, cedar and oak, etc. No more briquettes for me.
At that point, with the help of so many people on SMF, I moved on to lump charcoal. I started with Cowboy brand and when I found a few pieces of plywood in the bag...well.
In 2015 I made a trip to Royal Oak's Salem, OR plant to provide them with a fiber optic connection to the GA headquarters. While there, I asked for a tour of the plant and voiced my concerns over wierd things going in to the lump charcoal. After two hours of walking through and discussing the entire process with many of the employees, I was satisfied with their products.
Since then, based on recommendations from you, I've tried B&B, FOGO and KJ Big Block and have never had an issue with any of them. Then, in 2021 I went to the Eggfest in Tampa and met with the Jealous Devil representative. I bought two bags from them and it took a full year before I burned through both bags.
For those who are curious about that statement, if you can manage your fire right, you'll get a few cooks from a load of lump charcoal. Mind you, what I'm referring to is six hour rib cooks, three hour chicken cooks and maybe add a smaller brisket once a month, or a small Boston Butt for just me and The Better 9/10ths.
For the record, I only used a chimney starter and a piece of paper with a touch of olive oil on it to light my charcoal.
With my Kamado Joe Classic and a Kick Ash basket, after a cook, I close the vents and the fire burns out quickly. I then simply shake out the burned ash and am still left with lots of usable charcoal. You can do this with charcoal briquettes as well, but why would you?
Mind you, if you'rehappywithwhat you'reworkingwithandit worksfor you, then, by all means, keep doing that! Wishing you TBS from Missouri!
Before I stir the pot, let me, to a small extent, anyway, qualify my statements.
Many moons ago, I used Kingsford charcoal because it was what my daddy used. For a very long time I used that until one day I read the ingredients. I was somewhat surprised at it including borax (ingredient in pesticides, soldering flux, pottery glazes), starch, pine, cedar and oak, etc. No more briquettes for me.
At that point, with the help of so many people on SMF, I moved on to lump charcoal. I started with Cowboy brand and when I found a few pieces of plywood in the bag...well.
In 2015 I made a trip to Royal Oak's Salem, OR plant to provide them with a fiber optic connection to the GA headquarters. While there, I asked for a tour of the plant and voiced my concerns over wierd things going in to the lump charcoal. After two hours of walking through and discussing the entire process with many of the employees, I was satisfied with their products.
Since then, based on recommendations from you, I've tried B&B, FOGO and KJ Big Block and have never had an issue with any of them. Then, in 2021 I went to the Eggfest in Tampa and met with the Jealous Devil representative. I bought two bags from them and it took a full year before I burned through both bags.
For those who are curious about that statement, if you can manage your fire right, you'll get a few cooks from a load of lump charcoal. Mind you, what I'm referring to is six hour rib cooks, three hour chicken cooks and maybe add a smaller brisket once a month, or a small Boston Butt for just me and The Better 9/10ths.
For the record, I only used a chimney starter and a piece of paper with a touch of olive oil on it to light my charcoal.
With my Kamado Joe Classic and a Kick Ash basket, after a cook, I close the vents and the fire burns out quickly. I then simply shake out the burned ash and am still left with lots of usable charcoal. You can do this with charcoal briquettes as well, but why would you?
Mind you, if you'rehappywithwhat you'reworkingwithandit worksfor you, then, by all means, keep doing that! Wishing you TBS from Missouri!
5 Best Lump Charcoals of 2024 for Grilling, According to Experts
Including best for flavor, long burn and more.
www.foodnetwork.com
5 Best Lump Charcoals of 2024 for Grilling, According to Experts
Including best for flavor, long burn and more.
www.foodnetwork.com
- Best for Shelf Life: Royal Oak
- Best for a Long Burn: Fogo Super Premium Hardwood Lump Charcoal
- Best for Its Size: Jealous Devil 100% Natural Hardwood Lump Grill Charcoal
- Best for Subtle Flavor: B&B’s Oak Lump Charcoal
- Best for Customizing Lumps: Kamado Joe Big Block Charcoal
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