Charcoal Briquettes vs Lumpwood: How to Choose and Light Them
To those serious about charcoal grilling, the type of charcoal makes a big difference.
Charcoal isn’t just fuel— for traditionalists, it’s part of the flavour. But how do you pick between charcoal briquettes and lumpwood? And once you’ve made your choice, how do you light it properly?
Get a Reliable Burn with Charcoal Briquettes
Briquettes are the go-to choice for many backyard cooks. Why? They’re designed for consistency.
Each briquette is manufactured to burn evenly. They’re made by compressing charcoal dust with binders and fillers. That gives them a uniform shape, size, and burn time.
Some briquettes can even be used on gas grills too.
Advantages:
- Burn longer than lumpwood
- Ideal for low-and-slow cooking
- Produce steady, even heat
Disadvantages:
- Take longer to light
- Can include chemicals or additives
- Don’t burn as hot as lumpwood
If you’re cooking ribs, brisket, or anything that needs hours on the grill, briquettes are a smart choice.
Natural Lumpwood Charcoal
Lumpwood is made by burning hardwood in a low-oxygen environment. No fillers. No binders. Just carbon-rich chunks of wood.
Because it’s more natural, lumpwood is popular with purists. It burns hotter and faster—perfect for searing steaks or grilling burgers.
Advantages:
- Lights quickly
- Burns hotter than briquettes
- Gives a more “wood-fired” flavour
- Less ash to clean up
Disadvantages:
- Burn time is shorter
- Pieces vary in size and shape
- Harder to manage for long cooks
Lumpwood works best when you want high heat and fast results. It’s ideal for grilling rather than smoking.
Quick Comparison: Briquettes vs Lumpwood
How briquettes and lumpwood charcoal compare in real-life use:
Burn time:
Briquettes burn longer. They’re designed for steady heat over several hours, which makes them ideal for slow-cooked BBQ. Lumpwood burns faster, so it’s better for short grilling sessions.
Heat level:
Lumpwood burns hotter. That high heat is perfect for searing meat or getting a nice char on vegetables. Briquettes burn more moderately but stay consistent.
Flavour:
Lumpwood offers a strong, natural wood-fired flavour. Briquettes have a more subtle taste—sometimes almost neutral, depending on what they’re made from.
Lighting speed:
Lumpwood lights up fast. Briquettes take longer to ignite, but once they’re going, they last much longer.
Cost:
Briquettes are generally cheaper per kilo. But keep in mind you might use more lumpwood per cook, so cost balances out depending on what you’re grilling.
Ash production:
Briquettes produce more ash. Lumpwood leaves less behind, making cleanup easier.
Consistency:
Briquettes offer a uniform size and burn rate, giving you more control. Lumpwood varies in shape and size, which can make heat management a bit more hands-on.
Tip: Go with briquettes for long, even cooks. Choose lumpwood when you want intense heat and bold flavour fast.
Common Mistakes with Charcoal Briquettes
Briquettes are great, but only if you use them right. Here are a few pitfalls to avoid:
1. Using too many at once
With a charcoal barbecue, more charcoal doesn’t always mean more heat. It often leads to poor airflow and uneven cooking.
2. Not letting them ash over
You need to wait until the briquettes are covered in a grey-white ash before cooking. Otherwise, you’re dealing with unpredictable heat and too much smoke.
3. Using lighter fluid
It might seem convenient, but it can leave a chemical taste. Your food deserves better.
4. Skipping the airflow check
If your vents are blocked or closed, the briquettes won’t burn properly. You’ll waste fuel and time.
How to Light Charcoal Like a Pro
You’ve picked your charcoal. Now you need to light it—without stress, smoke, or chemical smells.
Option 1: Chimney Starter
This is hands-down the best method. Fill a chimney charcoal starter with your chosen charcoal. Place a firelighter underneath (natural wax cubes work great). Light it and let the flames rise through the coals. In about 15 minutes, your charcoal will be glowing and ready.
Option 2: Natural Firelighters
No chimney? No problem. Stack your charcoal in a pyramid. Tuck a couple of natural firelighters into the base. Light and let it burn.
Option 3: Electric Starter Wand
Insert the wand into the charcoal pile. Turn it on. In five minutes, the charcoal will be hot and glowing.
Avoid lighter fluid. It’s messy, smelly, and can ruin your food’s taste.
When to Use Briquettes vs Lumpwood
Not all BBQ sessions are the same. Some need long, slow heat. Others need a fast, hot sear. That’s where charcoal choice comes in.
Use briquettes for:
- Smoking meats
- Cooking joints or roasts
- BBQs that last several hours
- Controlled, even heat
Use lumpwood for:
- Grilling burgers, steaks, kebabs
- Quick BBQ dinners
- When you want a wood-fired taste
- High-heat searing
Boost Flavour and Performance with These Tips
These tips will help you get even more from your charcoal:
1. Want long heat but also a quick start? Layer some lumpwood on top of briquettes. You’ll get fast ignition and a long burn time.
2. Add wood chunks for smoke
Cherry, oak, or hickory chunks add serious flavour. Drop a few pieces directly onto the coals once they’re lit.
3. Create heat zones
Stack more charcoal on one side for high heat. Leave the other side with fewer coals for gentle cooking. This gives you control over how fast things cook.
4. Reuse your charcoal
If you shut the vents after cooking, some charcoal stays intact. Save it for next time and stretch your fuel further.
5. Keep it dry
Store charcoal in a sealed container or bag. Damp charcoal won’t light well and loses efficiency.
Final Thoughts
Choosing the right charcoal is about how you want to cook—and what kind of flavour you’re after.
If you’re planning a long, slow cook—like ribs or brisket—charcoal briquettes are your best friend. They burn longer and give you consistent heat without much fuss.
If you want a quick, hot grill for steaks, burgers, or veggies, lumpwood charcoal brings the heat and bold, smoky flavour in no time.
Lighting your charcoal the right way also matters. Skip the lighter fluid and stick with natural firelighters or a chimney starter. You’ll get cleaner flavour and a better grilling experience.
Get your fuel right, and everything else falls into place.
