What Charcoal Do You Use For Grilling?

[Toothpick]

Just curious what everyone uses MOST OFTEN. I know it's usually dependent on what you are cooking but let's just go with what you use most.

You are allowed 2 choices:

1 choice for Lump or Briquettes
1 choice for brand

If it's not listed please post below.

 

[Whisky]

Kingsford Professional briquettes most of the time. If I need hot and fast Cowboy lump.

 

[Phoenixkh]

I also use FOGO... The main thing for us is to use natural charcoal.... We both can taste the difference... absence of chemical taste.

I use Big Green Egg the most... Then Jealous Devil... finally, the FOGO.

 

[Toothpick]

I bought the Jealous Devil lump for our recent camping trip. First time using lump and I was impressed! I'll likely keep buying that. But years past I've used Kingsford briquettes. I've never seen the Kingsford Pro anywhere around here but I'll keep an eye out for it. I wanna try the B&B...lots of folks say that's the "best" briquettes

 

[Whisky]

I've never seen the Kingsford Pro anywhere around here but I'll keep an eye out for it

Pretty sure it’s a Costco exclusive. Probably just rebranded original Kingsford but it works well.

 

[brucered]

Royal Oak natural hardwood Lump (blue bag)
Or
Kamado Joe Big Block XL Lump

The KJ BB is the best I have ever used. All lump, no shavings or tiny pieces. Not cheap unless on sale. When it goes on sale, I buy 4-5 bags.

Used in a Vision Kamado, usually for 8-12 hour burns. I tried briquettes once in the 12/13 years of Kamado smoking I've done, never again.

Any natural hardwood lump gets my vote.

 

[simon1]

Royal Oak lump mostly. If not RO I get the Kroger store brand which is rebranded RO.

 

[Doc4]

"It's complicated".

Sometimes, I use briquettes, and then it's usually Kingsford ... Royal Oak once in a while but normally Kingsford. Briquettes are usually for cooking on the hibachi, when we are grilling chicken (or other meat) on bamboo skewers.

When I cook steaks, it's in the Weber grill and while I sometimes use briquettes or lump, I prefer to make an actual fire from firewood and then when it gets down to mostly coals cook the steaks on that.

 

[Toothpick]

"It's complicated".

Sometimes, I use briquettes, and then it's usually Kingsford ... Royal Oak once in a while but normally Kingsford. Briquettes are usually for cooking on the hibachi, when we are grilling chicken (or other meat) on bamboo skewers.

When I cook steaks, it's in the Weber grill and while I sometimes use briquettes or lump, I prefer to make an actual fire from firewood and then when it gets down to mostly coals cook the steaks on that.

Caveman style! I dig it.

 

[ChriWilson]

Briquettes only in a Weber Kettle

I like using RO All Natural when I can find it. Snaked in a kettle it's been consistent and hasn't given me any hotspots when smoking. Previously used Stubbs until the brand was cannibalized by Cowboy.

When this current bag of Cowboy needs replacement - I'll be giving B&B a go.

 

[DesertIguana]

I am a Gas Guy have Old Webber Spirit, it work for grilling good.

Have couple of friend who own Big Green Egg Grills they are also great.

 

[D.Gray]

I use fruit wood. I get a fire going in the cook chamber of my smoker. When it is at temperature I move the coals and wood to one side so I can cook on indirect heat.

I am using an Oklahoma Joe offset reverse flow smoker.

 

[NorthwestCorner]

I am a Gas Guy have Old Webber Spirit, it work for grilling good.

Have couple of friend who own Big Green Egg Grills they are also great.

Those little Weber Spirit are great! Used to have a big stainless Genesis but it was overkill for just the two of us. Now we use a little Weber Spirit E210 and a Big Green Egg. We use the Spirit about twice a week all year long, and the Green Egg maybe six times a year. I’ve tried a few different types of lump charcoal but just stick to Green Egg stuff now. Cast iron grates on both.

 

[DesertIguana]

One of the best Bar-B-QuesI own in past to do a great Stake fast was a 1960 - 1970 Norm Thompson, Shikari Newspaper Grill. If you never seen or use, old or new NewsPaper was fuel.

History Version as one is on BAY.

1960 - 1970 Norm Thompson, Shikari Newspaper Grill, Unused In Box Vintage | eBay

The grill was manufactured in Portland, Oregon, between the 1960s and 1970s. The newspaper that was included is dated 1977, and I have included photos of this.

www.ebay.com

 

[bonjing]

Briquettes for me majority of the time and just switched/bought jealous devil. It was kingsford but found 20lb boxes of jealous devil, 80lbs of charcoal in the same space of 40lbs. Hopefully I’ll get a chance to use them soon, just been too busy.

 

[Virgil Sollozzo]

Just curious what everyone uses MOST OFTEN. I know it's usually dependent on what you are cooking but let's just go with what you use most.

You are allowed 2 choices:

1 choice for Lump or Briquettes
1 choice for brand

If it's not listed please post below.

I grill year round, the depth of winter to the highs of summer non-stop. I have dropped charcoal and gas cans - I connected my natural gas line to my grill - it is far, far easier than any other option. I have a Napoleon grill, best I've ever had and I've been grilling almost 50 years.

 

[EdHeart]

When I cook steaks, it's in the Weber grill and while I sometimes use briquettes or lump, I prefer to make an actual fire from firewood and then when it gets down to mostly coals cook the steaks on that.

That is some admirable patience and forethought.

 

[EdHeart]

For members of the Fraternal Order of Gustatory Pyros, if you're not aware of this chef, you may find it quite fascinating. I was looking for a different video, but these will suffice.

 

[Doc4]

That is some admirable patience and forethought.

I have lots of free firewood lying about, and briquettes are $20/bag.

I'm just cheap.

 

[emwolf]

It depends on the grill I'm using. for the Weber grill I use almost exclusively Kingsford. For the Kamado Joe, Royal Oak Lump.