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.

Thanks guys! Always good advice!

Love the new channel! So I’m going to use lump for grilling and briquettes for smoking!

Great information and breakdown on how to use both types.👍

Definitely looking forward to more of these videos!

First! Love that you guys came together to make this channel.

This is going to be the best channel, my two favorite BBQ guys to watch are now in one place! You guys are awesome!

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.

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.

Thanks for the info guys - what do you do to temper the flying embers and sputtering when lighting lumps?

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.

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!

Good to know from y’all 😊🙏

Great informative video!

Lump all the way. ♨️ Burns hotter, lasts longer, and taste better. Never used briquettes after I was introduced to lump.

Briquettes for my WSM and steak competition rig. Lump for big green egg and as a starter coal bed for my kbq c60

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!

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 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.

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.

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 😁🙏🏻

Depending on what I am cooking I may use briquets' or lump charcoal. Now also using a mixture of both works well. It all depends on what you are cooking and how you want to cook it.

Is there an advantage of using a combination of both?

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!!!

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!

Have either of you guys tried the Masterbuilt gravity smokers? Curious of your opinion with a variable speed fan on the charcoal.

So when smoking meat charcoal and for bbq lump…right?

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 😂😂😂😂

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.

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.

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.

another good vid....wheres the hasselback mississppi prime rib????

Royal Oak comes from Doniphan Missouri lumber mills.

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.

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

lump for every thing

I use both but briquet make twice as much ash to clean out

Learned somethin’

Never had any problem using lumps for low and slow...

What chemicals are in briquettes?

Can we get a comparison about injection kits from different manufacturers? Reviews online are all over the place.

LETS GET TO COOKIN 😁

Can I smoke meats with just lump?

They’re both fine. I prefer lump charcoal because whatever doesn’t get burnt you can reuse.

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....

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

B&B Briquettes all the way

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.

Lump only we can’t find natural briquettes in my area

Why are the royal oak bricketts made in the states and the lump made in Mexico?

Idk what you guys talking about but my lump charcoal burns way longer than the briquettes.. Maybe it's the brand I use..

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 really don't have an opinion .....because I haven't used lump charcoal . But I will soon to make a comparison.

When super powers combine. Lol

How well does lump work on a Weber kettle?

Aren’t natural hardwood briquettes basically lump in the shape of a briquettes?

I buy a cheap, mesquite, lump that last longer than Kingsford briquettes.

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

Alot of times I'll use lump to get it started faster then add briquettes to keep it going

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.

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

Lump wood is the best for sure hands down can be a pain sometimes in a gravity fed but it works

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.

The thing i hate about briquettes...they produce a lot of ash. You have to empty out your grill more often

I use b&b char logs there's nothing better

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.

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

Lump for the win. Briquettes have actual coal dust in them. I don't like cooking over anthracite, makes food taste like crude oil.

I watched them make briquets and I'll stick with the lump .

I cook steaks at 600

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.

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?

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