Briquettes vs lump charcoal — what is the difference and when to use each?
Types of Charcoal for Grilling — The Complete Guide to Choosing the Right Charcoal
The charcoal you choose directly affects the flavor, temperature and cooking time. The two main types — briquettes and natural lump charcoal — are fundamentally different.
In this guide we cover the differences, pros and cons of each type, and when to use each one.
| Criteria | Briquettes | Natural Lump Charcoal |
|---|---|---|
| Burn Time | Long and even (4-8 hours) | Shorter (2-4 hours) |
| Temperature | Even and stable | Higher, less stable |
| Ash Amount | More ash (binding agents) | Less ash |
| Best For... | Long smoking, slow cooking | Direct grilling, high heat |
Briquettes — For Smoking & Long Cooking
Briquettes are made of compressed charcoal with binding agents (usually starch). Their big advantage: even and predictable burning. Filling the Slow 'N Sear® with briquettes is enough for 8-12 hours of continuous smoking. They are the right choice for any cook that requires temperature stability over time.
Natural Lump Charcoal — For Direct Grilling
Natural lump charcoal is wood burned in a low-oxygen environment — no chemical additives. It lights quickly, reaches higher temperatures (370°C+), and gives a subtle wood flavor. Ideal for searing steaks, burgers, and short cooks.
Smoking Woods — For Extra Flavor
Beyond charcoal, smoking woods add an extra layer of flavor. Use chunks, not chips. Oak — universal, suits all meats. Hickory — strong smoke, great for beef. Cherry — mild and sweet, excellent for poultry. Maple — gentle, suits fish and vegetables. Mesquite — very strong, in small amounts for beef.
SNS Grills 22" Black Edition
Master Kettle
Travel Kettle – Home N' Roam
Slow 'N Sear® Black Edition Kettle Grill 22"
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SNS Grills are designed to get the most out of every type of charcoal — with precise airflow control.
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