You are going to need fuel that will keep your charcoal grill going for a long time. You can choose between charcoal lump or charcoal briquettes. The charcoal lump is preferred by most grilling enthusiasts because briquette charcoal is commonly sold in stores. The charcoal lump is prepared by burning the pieces of hardwood in an oxygen-deficient environment. As a result, impurities, sap, and moisture are removed from the charcoal.
The left residue is pure charcoal and responds well to oxygen. Hence, you can control the heat for your barbecue on the grill. It can make a big difference in taste if you are using charcoal lumps or briquettes.
Why Lump Charcoal Is Used for Grilling
Most the grilling enthusiasts prefer charcoal lump because it catches fire within no time. If you are having a limited time to start the fire for grilling, then charcoal lumps are best for you. Briquettes take time in catching fire and burning hot. You can have hot glowing coals in just a few minutes if you are using lump charcoal.
Lump charcoal burns hotter than the best briquettes available in the market and it leaves ash. Lump charcoal is more reactive to oxy and the burning temperature and flame are easier to control on the grill using the adjustable air vents. Also, lump charcoal is preferred because of fast high heat cooking. As a result, you can have a sizzling sear on the outside and medium-rare on the inside of your favorite steak.
Some species of hardwood have a burning temperature of 1200°F and the highest approximately 1500°F. It does not mean that you cannot smoke or grill low and slow. Meat like chicken or pork chops can be cooked well by using lump charcoal and adjusting the temperature and airflow with adjustable vents on the grill.
Types of Charcoal
Americans are most familiar with this type of charcoal. Briquettes are popular because they are cheap and available everywhere. They are made of wood with additional ingredients such as starch, sawdust, sodium nitrate, etc. They can be used for foods that require less cooking time such as steak or fish.
Instant Charcoal Briquettes
Instant charcoal briquettes are not preferred by a lot of grilling enthusiasts because is it heavily pre-soaked in lighter fluid. When it is burned in the grill, it leaves your meal with a chemical aftertaste.
Hardwood Lump Charcoal
It is made from real chunks of charred wood. It does not contain any additives like briquettes. It costs twice that briquettes but there are a lot of advantages in using hardwood lump charcoal for grilling and smoking food. It burns easily and burns for a longer period. Also, it leaves a small amount of ash in the grill. The clean smoke gives a smoky taste or flavor to your food.
Both lump charcoal and briquettes come in wood flavor versions. The most popular you will find in the market are hickory, mesquite, applewood, oak, etc.
Things To Consider While Buying Lump Charcoal
Sources and Quality
Make sure that the lump charcoal is made of hardwood. You can check on the packaging label to know the source of the charcoal lump. You should be looking for Rainforest Alliance or other compliance regulations implemented on the destruction of the rainforest. You can get to know about it from the package label. Talking about the quality of the charcoal lump, it should be composed of 100 percent pure natural hardwood.
For better results, make sure that there are no binders, additives, and fillers added to the charcoal lump. While burning it for your grill, there should not be a lot of sparks. The high-quality lump charcoal is not having excessive sparking. The fireworks at night might look impressive but they can be dangerous. High-quality lump charcoal will not be having unburnt wood, dirt, and nails in the bag.
The charcoal lump bag is usually consisting of a mixture of hardwoods such as ash, beech, oak, etc. rather than using one kind of species. Different hardwood species provide your food a different flavor. Think of wood as a wine, the lighter the woods the fruity and delicate flavor it will be.
For example, lighter woods such as maple give a lighter and sweeter flavor. It is best for grilling white meat. Darker woods such as hickory and oak give a strong flavor. It is ideal for grilling red meat.
Sweet and Smoky
Smoke Seafood and Salmon
Fish or Pork
Fragrant and Musky Smoke
Duck, Chicken, Salmon
Mild and Nut-Like Flavor
Pork and Beef
Strong and Bitter than Hickory
Pork and Beef
About 40 varieties of hardwood trees are grown in the southern U.S. These varieties can be used for making lump charcoal. Oak hardwood is alone having 21 species. For trying different tastes, you can choose any of the hardwood tree lump charcoal for different tastes and flavors while grilling and smoking meat.
You might be thinking that once wood becomes charcoal, it burns at the same temperature. There is a difference between the burning temperature of every kind of hardwood lump charcoal. For example, apple burns at 1190 degrees Fahrenheit, maple burns at 1200 degrees Fahrenheit. Due to different burning temperatures, you will have to vent your fire according to the composition of charcoal. You must consider the burning temperature before buying any lump charcoal.
Western Red Cedar
High-quality lump charcoal comes in uniform and large wood-shaped pieces. You will notice it on the package of the lump charcoal. You should know this thing that the large the pieces, the longer and hotter they burn. Also, you should be knowing that the charcoal dust at the bottom is of no use to you. If you use it in your grill along with lump charcoal, there will be excessive sparking.
Best Lump Charcoal
This lump of charcoal is 100% natural and made from real trees. It does not come with additives and flavors so it burns clean and gives you a flavor of a robust wood fire. It is not made of processed wood or furniture wood which means that there will be less wood-fire flavor while grilling. It burns hotter for moister meats because it is made from hardwood that burns hotter. Using this lump charcoal, you can grill steak-searing temperatures.
It can be used in conjunction with a ceramic grill to insulate it well and you will be using less heat to cook the moister meats. The larger pieces of lump charcoal make it easier for you to burn for a longer time and slower cooking. In the package, you will find a mix of fast-starting small pieces and long-burning large pieces of lump charcoal.
If you are done cooking the meat, you can close the vents in the grill and re-use the burned charcoal pieces for instant cooking and grilling.
- Made From a Blend of Hardwood (Guayacan, Mistal, Guayaibi, White Quebracho)
- Burns For 18 hours
- Three Times Reuse
- 100% Natural
- Large Pieces
- Small Started Pieces
This lump charcoal is made from 100% natural and dense Central American Hardwoods. Only hand-selected pieces make into the bag of lump charcoal. The best charcoal you will be finding in the market. The word FOGO means fire and that is why it lights up quickly. You can get your grill ready in just 15 minutes. The charcoal lump burns hot for searing the meat and locking the flavors in the meat.
It is a completely natural product without additives or additional ingredients that gives you the best taste and flavor while grilling a different kind of meat. The large pieces of lump charcoal burn for a longer duration and burn hotter. You will find 80 percent of the large pieces of 4 inches in the package. Also, it is perfect charcoal for ceramic-style grills, large size charcoal grills, and smokers.
The quality of the charcoal is restaurant-quality used commercially to achieve high searing temperatures. FOGO produces lump charcoal sustainably in cooperation with government organizations. It uses trimmed trees or marked trees for removal. It ensures that continued reforestation is not damaged and lump charcoal is made of 100% natural hardwood.
- 100% Natural
- Large Pieces
- Long Duration
- Hand Packed Pieces
- Oak Hardwood
- Restaurant Quality
- Reverse Sear
This center cut and clean-burning charcoal comes from 100% natural hardwood. It is composed of organic hardwoods only. There are no additives such as bark, limbs, binders, charcoal fines, or dust. The resulting organic lump charcoal offers a faster start and better results. Also, when you are done grilling, it is easy to clean up the left charcoal dust or ash. The uniform size of the charcoal pieces and high quality offer you easier use and reliable results.
The center cut lump charcoal makes it burning for a longer period and produces lightweight, clean-burning, and premium charcoal. Also, it minimizes unwanted wood sparks, ash, and dirty smoke. Also, this lump charcoal is light in weight but high in quality. It comes in a uniform 3-inch average briquette size with 3 percent of max ash for easier and reliable results.
- 100% Natural Hardwood
- Faster Starts
- Better Results
- Easier Cleanup
- Real Wood Charcoal
- Briquet Consistency
- No Additives
- Clean Burning
- Minimized Wood Sparks
- Long Burning
This Santa Bag restaurant-grade hardwood lump is made of oak hardwood trees. It is 100% natural and perfect for smoking and grilling meat. It is designed for Kamado Grill, Weber, Weber Kettle, Smoky Mountain, and Kamado Jeo Jr. grills. The package consists of medium to small-sized pieces. It is different from most of the imitator brands of lump charcoal. The blend of this lump charcoal allows you to have high heat within no time.
It burns faster and burns for a longer time so that you can have restaurant-quality food in your home or while you are on an excursion with your friends or family. This charcoal makes sure that you are having the best experience of grilling and smoking different types of meats. Also, efficient cooking provides you thorough cooking process by using this lump charcoal.
- The First Ingredient
- 100% Natural
- Longer Burn
- Premium Hardwood Lump Charcoal
- Efficient Cooking
- Super Premium Blend
- Restaurant Grade
These wood cooking chunks are made from real post oak wood that can be used for gas, charcoal, electric grills, and large smokers, etc. To deliver a robust flavor to your meal, it is made from real heat-treated oak wood. The wood chunks add a great texture and taste to your barbequed meals.
If you are thinking to make smoked meat for your family and friends, try adding Post Oak BBQ Cooking Chunks to your grill for a great taste. To use it properly, load it in your grill and light up the charcoal using your preferred method. However, it is recommended that you don’t use a lighter fluid so that your meal retains the smoke flavor of post oak.
To keep your cooking chunks smoking, add more charcoal after every hour. The wood chunks take 15 to 20 minutes to properly burn for smoking your meal. You can use these wood chunks with other charcoals according to your taste requirements and burning features.
- 100% Natural
- Wood Cooking Chunks
- Great For Chicken, Beef, Mutton, Lamb
- Subtle and Mild Post-Oak Flavor
|Kamado Joe KJ-CHAR30LB Big Block XL Lump Charcoal, 30-Pound, Black||Fogo Super Premium Oak Natural Hardwood Lump Charcoal||Char-Broil Center Cut Lump Charcoal||FOGO Santa Bag of Restaurant Grade Hardwood Lump Charcoal||Western Premium BBQ Oak Cooking Chunks|
|Source||Blend of Hardwood (Guayacan, Mistal, Guayaibi, White Quebracho)||Blend of Tropical Hardwoods||White Hardwoods||One of the Oak Species||Oak|
|Country of Origin||Argentina||El Salvador||USA||El Salvador|
|Burn Time||18 hours||19 hours||12 hours||16 hours||12 hours|
|Size Of Lump Charcoal||4-inches||3-inches||2 to 3 inches||570 cu. inches|
Lump Charcoal for Grilling – Give Your BBQ A Wood Taste and Texture
You can use lump charcoal for grilling and smoking meats such as lamb, mutton, beef, chicken, fish, pork, etc. Instead of using briquettes for grilling, you can use lump charcoal that burns faster and for a longer period. It will help you to give wood smoke taste to the meal. The lump charcoals are made from 100% natural hardwood that gives you a natural flavor or taste. Also, there is less wood sparking when you burn them.
The large pieces of lump charcoal assure that you are buying high-quality lump charcoal. As a result, you get superior quality taste and flavor with low amounts of ash and dirty smoke.