Lump charcoal and charcoal briquettes are two common types of charcoal used for grilling and barbecuing. Here are the main differences between the two:

  • Composition: Lump charcoal is made by burning natural hardwood without any additives or binders, leaving behind irregular chunks of charred wood. Charcoal briquettes, on the other hand, are made by compressing a mixture of charcoal dust, sawdust, and additives like starch and limestone, which helps to bind the briquettes together.

  • Burn time: Lump charcoal burns hotter and faster than charcoal briquettes, which means it can be more difficult to control the temperature during cooking. Generally, charcoal briquettes burn at a more consistent temperature and for a longer period of time, making them better for slow-cooking methods like smoking. However, in a kamado with superior airflow controls, this advantage is almost negligible as you can quickly reduce the flow of oxygen to the fire and bring the temperature to the lower desired temperature with no issue.

  • Ash production: Lump charcoal produces less ash than charcoal briquettes, which means it can be easier to clean up after cooking.

  • Price: Lump charcoal is typically more expensive than charcoal briquettes, due to the higher cost of production. However, one major advantage is that once the kamado is shut down, you can reuse any of the Lump Charcoal not consumed on the following cook. This would not be possible with charcoal briquettes.

  • Flavor: Some people prefer the flavor of food cooked with lump charcoal, as it can impart a smokier, more natural flavor compared to charcoal briquettes. However, the additives in charcoal briquettes can also affect the flavor of food.

Ultimately, the choice between lump charcoal and charcoal briquettes comes down to personal preference and cooking style. We highly recommend Lump Charcoal to achieve the best results with your Grill Dome Kamado.