Charcoal Types for Grilling: The Complete Guide to Choosing the Right Charcoal
Briquettes, lump charcoal, or coconut charcoal? Each type delivers different results. This guide helps you choose the right charcoal for every grilling style.
Choosing charcoal for your grill is one of the most significant decisions affecting food flavor, temperature stability, and cook duration. Many grillers settle for the first bag they find at the supermarket, but once you understand the differences — there's no going back.
Lump Charcoal
Lump charcoal is made from pieces of wood burned at high temperature without oxygen. The result — charcoal that lights quickly, reaches high heat, and delivers a natural, clean smoke flavor.
- Pros: Fast lighting (10–15 minutes), very high heat (up to 700°C / 1,300°F), natural smoke flavor, minimal ash
- Cons: Burns faster, inconsistent piece sizes, higher price
- Best for: Searing steaks, direct grilling, short high-heat cooks
Briquettes
Briquettes are made from ground charcoal compressed with binding agents. They're uniform in shape and size, providing a predictable, consistent burn.
- Pros: Long, even burn (up to 3 hours), stable temperature, affordable price, widely available
- Cons: Slower to light (20–25 minutes), more ash, some brands contain chemical additives
- Best for: Long smoking, Low & Slow cooking, indirect cooking, use with the Slow 'N Sear® system
Briquettes are the preferred choice for Slow 'N Sear® cooking — the uniform shape allows you to pack them tightly in the charcoal basket, providing a long, stable burn lasting hours.
Coconut Charcoal
A growing trend in recent years. Coconut charcoal is made from coconut shells and is considered an eco-friendly option.
- Pros: Very long burn, high and stable heat, virtually odorless, environmentally friendly
- Cons: Slow to light, no smoke flavor, high price
- Best for: Grilling close to delicate foods (fish, vegetables), use in sealed smokers
Binchotan (Japanese Charcoal)
A premium Japanese charcoal made from oak wood. Burns at very high, even heat with virtually no smoke. Popular in Japanese restaurants and yakitori grills, less common for home use due to the price.
Quick Comparison
- Searing steaks: Lump charcoal — maximum heat
- Smoking brisket: Briquettes — long, stable burn
- Quick weeknight grilling: Lump charcoal — fast lighting
- Overnight smoking: Briquettes in the Slow 'N Sear® — 6–8 hours of consistent heat
- Delicate fish: Coconut charcoal — clean, odorless heat
All charcoal types and accessories are available at snsgrills.co.il with delivery throughout Israel.
