Good video and explanation. I've settled on lump for most of my cooking. For things that are going to be longer than two hours, such as brisket, I am using briquettes with wood chunks for smoking. Lump charcoal burns out too quickly for brisket. Love it for other things, such as burgers, hot dogs, chicken and boneless pork strips, as well as skewers. I've also gone to zone cooking, which lets me control the cook a bit more. UA-cam has been great for offering a variety of instruction and advice.
Much appreciated. I don’t know much of anything but everything I’ve been making somehow turns out great so far. I just love the extra flavor from the charcoal and wood smoke chips
i agree. I tried lump for the first time. I need 45 mins to do my bone in thighs and the lumps was gone in 15 mins. The briquettes are a win win for me so much mor control. Like you said, steaks, burgers, anything quick lumps fine. Enjoyed the vid
Hey man thank you. That was the most helpful Explanation that I’ve heard out of hundreds of people. All the other times I’ve talk to people or watched or listened who’s all about what they favor dah dah dah dah
hey man . I use a weber premium kettle for smoking. When i use briquettes in the charcoal basket, after about half hr once they start ashing and crumbling the ashes fall to the bottom and start blocking the air vents and i get massive temperature drops which sucks . how do i go about this?
I prefer natural lump for most tasks, even low'n'slow. I've never noticed off flavors from adding cold lumps the way I do with briquettes, the smoke tastes like wood instead of wax, and the cleanup is way easier, with a small pile of fine white ash left instead of the big piles of "wet sand" left after briquettes.
Lump is great in the winter when you want good heat. I learned this trying to sear steak in 12 degree weather. Great explanation and to the point my man.
I’m from South Carolina and I lived in England for 3 years . My accent did make it much easier to talk to the girls over there.😉 They always told me I was oversexed over paid and over here
Same here! I never knew about it until I bought a Kamado and I’m now wondering why I haven’t heard about it sooner. It must be due to advertising and tradition.
Lump cooks way better and faster. Beware of the extra heat bc it sure cooks fast!! A problem if you’re a novice who doesn’t know how to hustle those tongs..your meat will burn to a char. If anything and you’re just discovering lump, it will make you a better cook on the grill in establishing that initial sear and learning where the hottest part of the grill is.👏🔥
That's really weird to heard. I am on the opposite side. I am from Brazil and no ones knows of Briquettes. Looks like "fake" wood to me and taste less. Lump is the thing to go. Too bad (i don't know why ) charcoal in general is SO expensive in Canada (Were i live now). :(
I encourage everyone around me to use lump or wood (if available) for fuel instead of propane and briquettes. Once you get used to the process and solidify your methods, your experience and results are well worth the time.
Last time I looked I couldn't find the small bag of briquettes so I got lump. Some pieces were the size of my foot but a lot of them are small enough to fall through the grate and clog up my bottom vent. I'll get briquettes next time, even if it has to be match light.
How can you achieve a good thin blue smoke for a long time if you put all the charcoal briquettes inside the grill ahead of time ( like the snake method ) ?
If I want to smoke ribs for like six or so hours what charcoal would be better??? I need a answer from a master. and I need the best choice of charcoal because I'm stuck at the store All the time.
Jayce L. You can really use either, it’ll come down to if you want your temps to be slightly more exact go with briquettes, if you ok with some small swings for potentially more smoke flavor go with lump 👍
Thank you so much!! All thanks to you I am making the right choice and getting a good brand. I will remember you and if I have any questions I will definitely ask you. God bless you.
Charcoal is such a personal subject. Some people only like briquettes, some people only like lump and then some people like both. I think the smell of kingsford lighting in a grill brings back childhood memories for me. I used to use it exclusively. I tried a few lump charcoals over the years and didn't really like cooking with them. Then Weber came out with their charcoal and I switched to that exclusively until I ran out of my 26 bag stockpile I got when they are on clearance. Since then I tried lump again and ended up using Rockwood Lump for 95% of my cooking. I'll occasionally try something else, but I find that must lump charcoals on the market ignite a lot dirtier than Rockwood does. My girlfriends nose can always tell when I am trying out something other than Rockwood. I've heard FOGO burns just as clean from friends who really like Rockwood....anyway, I've rambled enough. Great video. I love that you are doing videos for beginners!!!!
TheKettleCookers thanks bud, and you’re one hundred percent right it’s a very personal choice and for the most part you’re not gonna go wrong but there are definitely some that are way dirtier than others on ignition. Oh by the way I have the same thing with kingsford, as soon as it lights I feel like something good is gonna happen
Alain Gaudreau that’s a great question, really I think you cant go wrong with any of the big names like kingsford, royal oak, B&B, Weber. Those are who I would probably stick with for briquettes
Could you explain why then guys do the snake method if they get ignition fumes which could taint the mean for most hours of the cook? I never put unlit briquettes into my pit because they do have a smell until they're hot, but many others ignite in their baskets, while meat is present.
Hey bro, thanks for the advice! Quick question, usually I have about 1/3 or so of my charcoal as my starter charcoal that I heat in the chimney, So as the heat spreads and ignited the cold charcoal during the cook will this be an issue? Should I wait until all my charcoal is ashed over before adding the meat? Thanks man
Coach. New to the grilling/bbq game. I have zero success with lump. I cannot get it to completely burn and after the initial heating, the temp just dies. Help.
B-Dog Night my favorite brand is B&B but there are a lot out there for lump some favorites are royal oak and cowboy, and for briquettes there’s royal oak and the classic kings ford briquettes
I use b&b Mesquite lump on my Oklahoma joe bronco and it puts almost 2 much smoke on meat were I can barely taste the meat, is briquette or wood better and less bitterness
I found that using Kingsford Professional Competition Briquets (specifically) gave me an undesired almost plastics/chemical taste when I used them to sear steaks after an indirect cook. All the coals wear completely ashed over as well (throughout the whole cook :ribeyes:). I put the meat down for a final sear and it flamed up really good. It looked cool but the taste was just toxic. That never happens when I use something like Royal Oak, or FOGO premium lump. It's just one of those things you live and learn. If I want an aggressive sear I'll use lump no doubt. If I'm running my WSM smoker I'll use Kingsford Blue. But something about that Kingsford Professional is off. I dont know if you ever used that, but every time I use it for hot and fast with a fatty piece of meat it just comes out with an off chemical flavor. 🤘🍻🍻
BaileyPawsPlays hmm I have used professional but it’s been a while and I wasn’t using it for seating I was running a hit and fast smoke. That being said I have friends who use it for steak searing all the time and love it. Definitely though if you’re getting something you don’t like in it move on to brands that you find burn cleaner 👍
That's because briquets are made with wood waste. The binded with chemicals. Nothing about them is natural. Just like there nothing natural about vegetable oil. It's waste from the cattle feed industry.
I mix both and the meats come out tasting great. I get the best of both worlds. Why bother thinking. I also recommend Royal oak Jack Daniels briquettes with chunks of whiskey barrel chunks that are uncharted and they come in a small foil bag.. it smells a lot like whiskey and I mix the Jack Daniels briquettes the barrel chunks and I add Royal Oak lump Charcoal and I use kingsford lighter fluid.I put the chunks of barrel un soaked about 4 minutes inside the fire before I start cooking.
D E glad you’ve got a system that works for you. I don’t personally use lighter fluid but from what I understand as long as your cooker isn’t ceramic or a porous material and the fire gets up over 350 degrees before you put the meat on all the fluid will burn off
Great help on charcoal. At the end of video you mentioned to let the charcoal get started good before you cook. I have always wondered about adding charcoal unlit or how about the minion method, is this a bad thing to do? I have a weed burner torch that I start a pile of charcoal briquettes with and I'm never sure if it is all lit enough to start cooking on or not. The briquettes are never all white when I spread them out to start the cook. The pile is about twenty pounds of charcoal, for a big chicken cook on a Meadow Creek Chicken Cooker. Thanks for the help Steve.
Rick Short hey Rick, so the answer is it depends lol. If you’re holding lower temps and doing something like the minion method or adding some unlit when you’re running low you’ll only be lighting one or two coals at a time as the fire moves across your cooker not producing much ignition smoke. The way to know if it’s lit enough is if that white smoke is still pouring out of your chicken cooker it’s not ready, let that smoke get more thin and blue and that chicken will be just fine. Thanks for watchin bud.
Total agreement on every comment made, based on my own use of both types. Well done, sir. Give each briquette 20F and you get 400F from 20 riquettes. Arrange them a bit and you tweak the temperature. Lump charcoal for flavour but be careful, its uneven heat, and hot. I settle for quality briquettes.
As a complete BBQ n00b - this is the kind of information I need! Every summer a group of us go up to our lake spot and 90% of time we leave hungry because "the bbq guy" knows nothing! LOL and can't keep a fire going or sustained to keep the cooking going! I am looking to man this ship going forward! This was AMAZING.. thank you! and i'm also 100% sure he buys a crap brand of briquettes because the burn smells like chemical factory going up!
Monica Rodriguez hey thanks so much for checkin it out and I really hope this helps you out. We’re doing a whole series for new grillers like yourself so if you have any specific topics you’d like to see us cover just let me know and we’ll get it taken care of for ya 👍
Trying to get my weber grill to 550 degrees for a 10 min pizza cook... what should i use to get that temp? I also preheat my pizza stone in the oven.. but my oven only goes up to 500 degrees
Bought a bag of Weber lump charcoal but the pieces were so small that most fell right through to the bottom of the chimney before I could even light them. Same issue when I just put them straight onto the BBQ - they fall right through the grate. Any advice?
What is the best way to light it your grill I don't like using lighter fluid so I always try to use the briquettes that have the already accelerant on it and I let it get gray and charged up before I put my meat on the grill because I don't want it to be tasting like the stuff they put on it to get it going so that I don't use lighter fluid but what is actually the best way because if I could use a different type of briquette or chard hardwood like you were showing how can you light the hardwood without lighter fluid to get that started I don't like the way it smells or leave a taste on the food so that's why I always let it get completely gray and just use the smoke and the heat from it then actually the fire like people mistakenly do
Kelvin Casperson that’s a great question. Really what you want to do is fill your cooker up with charcoal and to get to the correct temperature use your vents. With the right combination of intake air and exhaust air your grill or smoker will settle into the temperature you’re looking for. Hope that helps and thanks for watching 👍
My experience is the briquettes actually burn hotter per volume because they are uniform and I can pack more of it in the chimney starter and pizza oven fire box. Unfortunately I can’t use it in my pizza oven because they burn way dirtier than lump charcoal and end up plugging up the air intake.
Alexus' Channel well a lot of that will depend on what cooker you’re using but fro example, I find on my Akorn I can reuse them around three times for long cooks before they’re gone because it’s so fuel efficient. Just as a rule of thumb though, what I find is as long as you keep them stored in a dry place you can reuse them until they’re all burnt up. Hope this helps
Grill Top Experience hey Ryan, I do typically steer clear of the no names or the store brands. I’m not saying they can’t be fine but I’ve had a few experiences looking for cheap charcoal and found stuff like wires and whatnot in the bag. Also any of the ones that have lighter fluid on them already. Just not the way I roll. Thanks for watchin 👍
hi i also like to use charcoal briquettes. the city I live in is the largest coconut producer in my country and I really want to make charcoal briquettes for export to other countries but I don't know how to find buyers
1. Were those snowflakes when u were filming? Where was it? In Alaska? :) 2. My main (and i'm a bbq dummy) problem is how much charcoal should I use? I now have a bigger grill (got a bit greedy) and last time I tried the coals (i used lumps) got hot, i had 2 wait until the temperature dropped to 370 (yeah, a bit high). But then while we were putting meat on the grates the temperature dropped to 200 and then to 170... I nearly spoiled everything (had to actually complete the process in the oven). 3. Do you have any 'tutorial' on how to grill on plain wood? I had an oak cut in my backyard and have a lot of firewood.
Good video.... Good information... However I said goodbye to barbecue with briquettes when I saw lump charcoal on the market about 2 or 4 years ago.... The main reason because my father used to use lump charcoal in my country and everybody else as well because we did use this briquettes.. .. you have demonstrated how cheaply made briquettes (it falls apart) is it turns to ashes before it's time....
OK got it. Wait till all the white puffy smoke is gone and wait till a blue smoke. I never thought about it but that’s probably the best tip I got out of this. Thanks the small things matter
I like to mix the 2 for certain foods. You want to make sure they are mixed fairly evenly so you don't have hot spots, but I've never had that problem myself
great video, and I will add that if you are using a Weber kettle for example, it becomes a matter of preference, if you are using a Kamado, briquettes are not an option due to the amount of ash produced. Controlling heat on a Kamado is about airflow, on a kettle it is more about how many briquettes you use. I use Green Egg with lump and Weber with briquettes. Both are excellent; cool channel
Very nicely done! I did a video last year comparing name brand charcoal to store brand. I can see you've already put into use some Steve from Not Another Cooking Show's techniques! I like it!
Roundhouse Ranch BBQ thanks man, name brand vs store brand is very important, but for this one I just went on the assumption that we have good quality examples of both types
I wish I would have known this when I started grilling a long time ago. I've been grilling with briquettes and I can never get that perfect searing effect without burning or overcooking the steak. lol
Stay Positive yeah when you’re chasing the perfect cook there’s more to it than just tossing a steak on a grill lol. For me I like to make sure my grate temp is around 500 to 600 degrees. That’s where I get a grate seat but I don’t burn it. Then on top of that be checking the internal temps often to make sure you don’t over cook it 👍
@@Cookoutcoach . I've noticed that my briquettes top at around 500+F. I normally preheat the grill, cook the steaks for about 2-2.5 minutes per side on direct heat, then another couple of minutes per side on indirect heat. The steaks come out good but for the most part the searing effect seems to elude my steaks. I use a Weber grill. Do you have any recommendations other than using different charcoal? Thanks!
Is there a website or yt video where the best briquette or lump charcoals were reviewed? I've only bought what was on sale by me as I'm a bit cheap. I've only bought Royal Oak Briquettes from Lowes or Kingsford Blue. I've wanted to try Range Master charcoal briquettes as they're $5 per bag at Aldi.
Dean D ya know I’m not sure on that one but I would be surprised if that didn’t exist somewhere. Me personally I love the B&B products for both lump and briquettes but the kingsford stuff is good too
Straight to the point, detailed. This is the kind of tutorial we need unlike those 10 min long videos.
Marcus hey glad you liked it . Thanks so much for the kind words
That's because he didn't make a 5 minute speech first.
agreed... top vid.
I watched several videos that say 10 minutes is the magic number for ad revenue
@@Cookoutcoach a
The quality and informativeness of your videos is just amazing!
Good video and explanation. I've settled on lump for most of my cooking. For things that are going to be longer than two hours, such as brisket, I am using briquettes with wood chunks for smoking. Lump charcoal burns out too quickly for brisket. Love it for other things, such as burgers, hot dogs, chicken and boneless pork strips, as well as skewers. I've also gone to zone cooking, which lets me control the cook a bit more. UA-cam has been great for offering a variety of instruction and advice.
For me briquettes r hard to ignite and keep it that way
Much appreciated. I don’t know much of anything but everything I’ve been making somehow turns out great so far. I just love the extra flavor from the charcoal and wood smoke chips
My man is wild! Doing a charcoal video out in the rain! Thank you for all the helpful info!
Now that's dedication. Doing a BBQ video in summer gear while it gently snows.
landsurfer hahahaha we do what we have to do lol
That’s not snow. It’s magic fairy charcoal pixie dust.
@@Cookoutcoach Pit Lit 101. (Pit-literature)
I don't see lung vapor, you know when it's cold and you see vapor coming out of your mouth as you exhale..
It takes really appreciating and loving food while also striving for universal satisfactory amongst the people. Cheers!
Is Kingsford any good?
i agree. I tried lump for the first time. I need 45 mins to do my bone in thighs and the lumps was gone in 15 mins.
The briquettes are a win win for me so much mor control. Like you said, steaks, burgers, anything quick lumps fine. Enjoyed the vid
Adjust your vent then.. Its getting too much oxygen = faster burn
Hey man thank you. That was the most helpful Explanation that I’ve heard out of hundreds of people. All the other times I’ve talk to people or watched or listened who’s all about what they favor dah dah dah dah
Brian Van Quaethem hey bud, thanks for that, I’m really glad you liked it 👍
you're the man. thanks for taking the time to make this video! very informative.
kristi kramer hey thank you so much 👍. I’m really glad you found it useful
hey man . I use a weber premium kettle for smoking. When i use briquettes in the charcoal basket, after about half hr once they start ashing and crumbling the ashes fall to the bottom and start blocking the air vents and i get massive temperature drops which sucks . how do i go about this?
Thank you was in the charcoal aisle stuck and you helped me out!
Dev lol that’s awesome bud
I prefer natural lump for most tasks, even low'n'slow. I've never noticed off flavors from adding cold lumps the way I do with briquettes, the smoke tastes like wood instead of wax, and the cleanup is way easier, with a small pile of fine white ash left instead of the big piles of "wet sand" left after briquettes.
Briquets are actually waste from saw mills or other wood sources. They use bi binders, plus stuff that won't burn.
I want to try lump charcoal myself. Pellet grills are cools. But even the pellets are artificial.
Very concise presentation. The charcoals on the table make me feel hungry.
Lump is great in the winter when you want good heat. I learned this trying to sear steak in 12 degree weather. Great explanation and to the point my man.
And yes. Spend a few more dollars on charcoal. Don't save $3 when cooking expensive meats.
Who would dislike free knowledge that enables them to make an informed decision 😐
Simple and thorough explanation. Thanks my guy!
How comes I find folks with a southern accent more trustworthy than those without? All the best, from the UK
MrKravmagadude hahaha I dunno why but it makes sense to me hahaha. Thanks for watching bud
Always! I only watch American BBQ youtubers :)
You’re not wrong. Some of us without accents can make a mean BBQ, but I 100% take my tips from my southern brothers.
I’m from South Carolina and I lived in England for 3 years . My accent did make it much easier to talk to the girls over there.😉 They always told me I was oversexed over paid and over here
Just discovered lump, never going back!!🍗🍖
John Sheetz if you’ve found the type and brand that works for you then definitely run with it 👍
Same here! I never knew about it until I bought a Kamado and I’m now wondering why I haven’t heard about it sooner. It must be due to advertising and tradition.
Lump cooks way better and faster. Beware of the extra heat bc it sure cooks fast!! A problem if you’re a novice who doesn’t know how to hustle those tongs..your meat will burn to a char. If anything and you’re just discovering lump, it will make you a better cook on the grill in establishing that initial sear and learning where the hottest part of the grill is.👏🔥
That's really weird to heard. I am on the opposite side. I am from Brazil and no ones knows of Briquettes. Looks like "fake" wood to me and taste less. Lump is the thing to go. Too bad (i don't know why ) charcoal in general is SO expensive in Canada (Were i live now). :(
@@Kumodot when a man is cold they want to be heated
I encourage everyone around me to use lump or wood (if available) for fuel instead of propane and briquettes. Once you get used to the process and solidify your methods, your experience and results are well worth the time.
What about pellets bbq grills?
Man I grilled some wings yesterday and used Fogo premium for the first time and I thought it burned out way to quick
@@taurusl7014I heard even pellets are artificial
Last time I looked I couldn't find the small bag of briquettes so I got lump. Some pieces were the size of my foot but a lot of them are small enough to fall through the grate and clog up my bottom vent. I'll get briquettes next time, even if it has to be match light.
This video did give me useful information on which type to use for a metal melting forge, thank you!
How can you achieve a good thin blue smoke for a long time if you put all the charcoal briquettes inside the grill ahead of time ( like the snake method ) ?
Good video Steve! Always good to know the basics and you did a great job explaining it.
Pickles BBQ hey thanks Charlie, I really appreciate the kind words bro
Great job on this video! exactly the type of info I was looking for, the pros and cons of both briquette and lump charcoals. Keep up the good work!
Reef Karaoglu hey thanks so much, I’m glad this could help 👍
If I want to smoke ribs for like six or so hours what charcoal would be better???
I need a answer from a master. and I need the best choice of charcoal because I'm stuck at the store All the time.
Jayce L. You can really use either, it’ll come down to if you want your temps to be slightly more exact go with briquettes, if you ok with some small swings for potentially more smoke flavor go with lump 👍
Thank you so much!! All thanks to you I am making the right choice and getting a good brand. I will remember you and if I have any questions I will definitely ask you. God bless you.
Jayce L. Thanks for the kind words, I’m glad I could help
I really got to know how to choose charcoal from knowing nothing. Great video, good people. Thanks.
Recommendations for good briquettes with no chemicals and less binders ?
Sometimes I just use both and it gets very hot which I like depending on what I'm grilling.
Is it a good idea to mix both together and cook ?
Charcoal is such a personal subject. Some people only like briquettes, some people only like lump and then some people like both. I think the smell of kingsford lighting in a grill brings back childhood memories for me. I used to use it exclusively. I tried a few lump charcoals over the years and didn't really like cooking with them. Then Weber came out with their charcoal and I switched to that exclusively until I ran out of my 26 bag stockpile I got when they are on clearance. Since then I tried lump again and ended up using Rockwood Lump for 95% of my cooking. I'll occasionally try something else, but I find that must lump charcoals on the market ignite a lot dirtier than Rockwood does. My girlfriends nose can always tell when I am trying out something other than Rockwood. I've heard FOGO burns just as clean from friends who really like Rockwood....anyway, I've rambled enough. Great video. I love that you are doing videos for beginners!!!!
TheKettleCookers thanks bud, and you’re one hundred percent right it’s a very personal choice and for the most part you’re not gonna go wrong but there are definitely some that are way dirtier than others on ignition. Oh by the way I have the same thing with kingsford, as soon as it lights I feel like something good is gonna happen
You’re like the charcoal equivalent of a wine snob
What brand would u recommend that is has less chemicals? Im still a starter charcoal bbqer and i dont know the brands.
Alain Gaudreau that’s a great question, really I think you cant go wrong with any of the big names like kingsford, royal oak, B&B, Weber. Those are who I would probably stick with for briquettes
Ok thank you :)
Hi there great video !! Do you reckon I can cook ribs/brisket just using lump charcoal and small wood chips?
You absolutely can do that 👍
So which charcoal brand is best? As in, natural binders, and/or, least binder
What is the bottom hatch chimney! That’s awesome!
I just want you to know I use a chimney to start the charcoal and just and just a Brown paper bag it starts at every time no issues
Could you explain why then guys do the snake method if they get ignition fumes which could taint the mean for most hours of the cook? I never put unlit briquettes into my pit because they do have a smell until they're hot, but many others ignite in their baskets, while meat is present.
I have a question can you tell me if this charcoal is safe to eat and also coal dust I have been watching on the topic just curious
So I'm ganna make a brisket on a normal grill do u have a video for that I wanna char it and wrap it
Regarding a kamado grill, if using briquettes can’t you periodically clean the bottom of the ash while still cooking?
Hey bro, thanks for the advice!
Quick question, usually I have about 1/3 or so of my charcoal as my starter charcoal that I heat in the chimney,
So as the heat spreads and ignited the cold charcoal during the cook will this be an issue?
Should I wait until all my charcoal is ashed over before adding the meat?
Thanks man
Coach. New to the grilling/bbq game. I have zero success with lump. I cannot get it to completely burn and after the initial heating, the temp just dies. Help.
That is weird, sounds like you just need more air, try opening your top and bottom vents a little more on your cooker
What brand(s) do you recommend for lump/briquettes?
B-Dog Night my favorite brand is B&B but there are a lot out there for lump some favorites are royal oak and cowboy, and for briquettes there’s royal oak and the classic kings ford briquettes
Great tips Steve!
Postal Barbecue thanks Jabin I appreciate it bud.
I use b&b Mesquite lump on my Oklahoma joe bronco and it puts almost 2 much smoke on meat were I can barely taste the meat, is briquette or wood better and less bitterness
The briquettes will definitely give you less smoke than lump for sure, I’d recommend giving some a try and see if you like those results better
Nice hat coach, I'm from Lewisburg WV. Great video on a lingering question that I've had. Information helps a lot...
Bacon Man very cool 👍 it’s always awesome to me when folks from the state watch the channel. Glad I could help you on this one
Great explanations! I learned a few things I wish I knew a long time ago!
Born Awsumb awesome! I’m glad I could help 👍
I found that using Kingsford Professional Competition Briquets (specifically) gave me an undesired almost plastics/chemical taste when I used them to sear steaks after an indirect cook. All the coals wear completely ashed over as well (throughout the whole cook :ribeyes:). I put the meat down for a final sear and it flamed up really good. It looked cool but the taste was just toxic. That never happens when I use something like Royal Oak, or FOGO premium lump. It's just one of those things you live and learn. If I want an aggressive sear I'll use lump no doubt. If I'm running my WSM smoker I'll use Kingsford Blue.
But something about that Kingsford Professional is off. I dont know if you ever used that, but every time I use it for hot and fast with a fatty piece of meat it just comes out with an off chemical flavor.
🤘🍻🍻
BaileyPawsPlays hmm I have used professional but it’s been a while and I wasn’t using it for seating I was running a hit and fast smoke. That being said I have friends who use it for steak searing all the time and love it. Definitely though if you’re getting something you don’t like in it move on to brands that you find burn cleaner 👍
That's because briquets are made with wood waste. The binded with chemicals. Nothing about them is natural. Just like there nothing natural about vegetable oil. It's waste from the cattle feed industry.
I call this segment. STEVE’S NUGGETS. Great information .
MeatCranium BBQ AND REVIEW hahaha, take great care when it comes to nuggets lol. Thanks for watchin
Ive been using briquettes, i like controlling the heat. Ive used lump in the past but it burns out so quickly.
Cooking with Dad I hear you, I’ll use either really but I do prefer briquettes for the consistency
I mix both and the meats come out tasting great. I get the best of both worlds. Why bother thinking. I also recommend Royal oak Jack Daniels briquettes with chunks of whiskey barrel chunks that are uncharted and they come in a small foil bag.. it smells a lot like whiskey and I mix the Jack Daniels briquettes the barrel chunks and I add Royal Oak lump Charcoal and I use kingsford lighter fluid.I put the chunks of barrel un soaked about 4 minutes inside the fire before I start cooking.
D E glad you’ve got a system that works for you. I don’t personally use lighter fluid but from what I understand as long as your cooker isn’t ceramic or a porous material and the fire gets up over 350 degrees before you put the meat on all the fluid will burn off
Was it snowing. Im in Australia so I've never seen the beginning of a snow fall .
Great help on charcoal. At the end of video you mentioned to let the charcoal get started good before you cook. I have always wondered about adding charcoal unlit or how about the minion method, is this a bad thing to do? I have a weed burner torch that I start a pile of charcoal briquettes with and I'm never sure if it is all lit enough to start cooking on or not. The briquettes are never all white when I spread them out to start the cook. The pile is about twenty pounds of charcoal, for a big chicken cook on a Meadow Creek Chicken Cooker. Thanks for the help Steve.
Rick Short hey Rick, so the answer is it depends lol. If you’re holding lower temps and doing something like the minion method or adding some unlit when you’re running low you’ll only be lighting one or two coals at a time as the fire moves across your cooker not producing much ignition smoke. The way to know if it’s lit enough is if that white smoke is still pouring out of your chicken cooker it’s not ready, let that smoke get more thin and blue and that chicken will be just fine. Thanks for watchin bud.
@@Cookoutcoach Great answer. Thanks for the help. You are a great coach! The smoke will tell me when it's ready ( thin blue ).
I bought charcol bbq grill today because of you.i live in snall town and very busy mom gas prooane i find is hard for me to handle.thank you
Have you tried the prime 6 charcoal
Thanks, coach...
Total agreement on every comment made, based on my own use of both types. Well done, sir.
Give each briquette 20F and you get 400F from 20 riquettes. Arrange them a bit and you tweak the temperature. Lump charcoal for flavour but be careful, its uneven heat, and hot.
I settle for quality briquettes.
maxcontax thanks for the kind words bud, I love lump but I feel the same way, I like a quality briquette any day 👍
That’s not how temperature works...
As a complete BBQ n00b - this is the kind of information I need! Every summer a group of us go up to our lake spot and 90% of time we leave hungry because "the bbq guy" knows nothing! LOL and can't keep a fire going or sustained to keep the cooking going! I am looking to man this ship going forward! This was AMAZING.. thank you! and i'm also 100% sure he buys a crap brand of briquettes because the burn smells like chemical factory going up!
Monica Rodriguez hey thanks so much for checkin it out and I really hope this helps you out. We’re doing a whole series for new grillers like yourself so if you have any specific topics you’d like to see us cover just let me know and we’ll get it taken care of for ya 👍
He might just be using light fluid thats where the chemical smell comes from not the briquettes. Get kingsford in the blue bag.
Austin Scott always a possibility, kingsford is definitely a brand I trust
This is SO helpful! Looking forward to working through the whole series. Thank you!!
Shaila Gupta thank you for watching, I’m glad you liked it 👍
mate I didn't think I had a choice lol. I have an Akorn so thought I had to use lump! Thanks for explaining
Hey coach...... Do I need to wear a cup the first time I use lump charcoal. GM#65
Trying to get my weber grill to 550 degrees for a 10 min pizza cook... what should i use to get that temp? I also preheat my pizza stone in the oven.. but my oven only goes up to 500 degrees
Briquettes always comes out good for us.
Mike Flo I go back and forth on what I use a lot, I’ve used briquettes a lot and have no complaints
coal / charcoal briquette machine: www.fotemining.com/charcoal_briquetting_machine.html?cc
Have been grilling for years and just learned about lump char today. Yay lump char 👍🏾
Bought a bag of Weber lump charcoal but the pieces were so small that most fell right through to the bottom of the chimney before I could even light them. Same issue when I just put them straight onto the BBQ - they fall right through the grate. Any advice?
Thank you__ great information, concise to the point and correct. Thanks again
Hanalei Bay you’re very welcome
Great job and video Steve ! I agree right tool for the job !
Daddy Dutch BBQ And Cooking thanks Kent, I appreciate it
What is the best way to light it your grill I don't like using lighter fluid so I always try to use the briquettes that have the already accelerant on it and I let it get gray and charged up before I put my meat on the grill because I don't want it to be tasting like the stuff they put on it to get it going so that I don't use lighter fluid but what is actually the best way because if I could use a different type of briquette or chard hardwood like you were showing how can you light the hardwood without lighter fluid to get that started I don't like the way it smells or leave a taste on the food so that's why I always let it get completely gray and just use the smoke and the heat from it then actually the fire like people mistakenly do
Sounds like you want a charcoal chiminey. I didn't even know about it recently. I'm never going back to lighter fluid.
@@BiccBoi9 I will try that thank you
Yup a charcoal chimney is awaits my recommendation. That with either a wax cube or another firestarter below it will get you sorted
This information is very great, 💖
How do you know how much charchoal to use for particular temperature? THanks for the tips
Kelvin Casperson that’s a great question. Really what you want to do is fill your cooker up with charcoal and to get to the correct temperature use your vents. With the right combination of intake air and exhaust air your grill or smoker will settle into the temperature you’re looking for. Hope that helps and thanks for watching 👍
My experience is the briquettes actually burn hotter per volume because they are uniform and I can pack more of it in the chimney starter and pizza oven fire box. Unfortunately I can’t use it in my pizza oven because they burn way dirtier than lump charcoal and end up plugging up the air intake.
How many times you can reuse that brisquette?
Alexus' Channel well a lot of that will depend on what cooker you’re using but fro example, I find on my Akorn I can reuse them around three times for long cooks before they’re gone because it’s so fuel efficient. Just as a rule of thumb though, what I find is as long as you keep them stored in a dry place you can reuse them until they’re all burnt up. Hope this helps
Is there a brand of briquettes you steer away from?
Grill Top Experience hey Ryan, I do typically steer clear of the no names or the store brands. I’m not saying they can’t be fine but I’ve had a few experiences looking for cheap charcoal and found stuff like wires and whatnot in the bag. Also any of the ones that have lighter fluid on them already. Just not the way I roll. Thanks for watchin 👍
@@Cookoutcoach Yikes! Say not to wires and whatnot.
Don't buy the Chinese briquettes!
Is there any advantage to using a mix of both?
Very informative video friend! Loved this breakdown! 🙌🔥 new subscribers (Weber Grill Masters) from Canada! 🇨🇦
Maddie & Kiki wow, yeah I definitely know who you are, glad you liked it 👍
hi i also like to use charcoal briquettes. the city I live in is the largest coconut producer in my country and I really want to make charcoal briquettes for export to other countries but I don't know how to find buyers
1. Were those snowflakes when u were filming? Where was it? In Alaska? :)
2. My main (and i'm a bbq dummy) problem is how much charcoal should I use? I now have a bigger grill (got a bit greedy) and last time I tried the coals (i used lumps) got hot, i had 2 wait until the temperature dropped to 370 (yeah, a bit high). But then while we were putting meat on the grates the temperature dropped to 200 and then to 170... I nearly spoiled everything (had to actually complete the process in the oven).
3. Do you have any 'tutorial' on how to grill on plain wood? I had an oak cut in my backyard and have a lot of firewood.
Good video.... Good information...
However I said goodbye to barbecue with briquettes when I saw lump charcoal on the market about 2 or 4 years ago.... The main reason because my father used to use lump charcoal in my country and everybody else as well because we did use this briquettes.. .. you have demonstrated how cheaply made briquettes (it falls apart) is it turns to ashes before it's time....
Looking for real wood charcoal to add flavor on the stove top. Which brand is the best.
Curtis Rudisail great question. To me there are several good answers but right now my favorite charcoal purely for the wood flavor is b&b hickory lump
A good explanation thanks.
rockywr thanks bud, glad you liked it
I mix em. I usually place some lump chunks on the brixs so I can get the better flavor from the lump but longer fire with the other.
Very good tips for those just starting their journey!! Well done brotha!
Red's BBQ and Pizzeria thanks Red, you know it’s all about sharing that BBQ love
OK got it. Wait till all the white puffy smoke is gone and wait till a blue smoke. I never thought about it but that’s probably the best tip I got out of this. Thanks the small things matter
I like to mix the 2 for certain foods. You want to make sure they are mixed fairly evenly so you don't have hot spots, but I've never had that problem myself
Short and to the point - good vid
Very good comparation
great video, and I will add that if you are using a Weber kettle for example, it becomes a matter of preference, if you are using a Kamado, briquettes are not an option due to the amount of ash produced. Controlling heat on a Kamado is about airflow, on a kettle it is more about how many briquettes you use. I use Green Egg with lump and Weber with briquettes. Both are excellent; cool channel
Y does the briquette charcoal from kings Ford have shiny things in it? Glass?
Because of anthracite and true carbon has a metallic color.
who's the best brand name for lump?
Great, very informative!!
Very nicely done! I did a video last year comparing name brand charcoal to store brand. I can see you've already put into use some Steve from Not Another Cooking Show's techniques! I like it!
Roundhouse Ranch BBQ thanks man, name brand vs store brand is very important, but for this one I just went on the assumption that we have good quality examples of both types
Top lump brands or briquette you'd recommend?
There are a lot of good ones but my favorites are B&B and blueshog
@@Cookoutcoach ya I'm not sure I can get those locally. We have Menards, Wal-Mart, Lowe's, Home Depot, etc....
@@timandrews4722 you can get them from ace, but also a stand by is royal oak
@@Cookoutcoach I'm trying Frontier from Sam's Club
Hw can I make a briquettes coal frm a wood coal? I am interested in converting my wood coal to briquettes
In your intro, What brand or chimney are you using with the drop out bottom. I NEED this type for my built in grill. TIA
Yeah that’s a Char-Griller chimney, these things are awesome lol. Aside from being safer in my opinion they’re just super cool lol.
I don't think the brand matters on this. It just needs to hold the charcoal while it heats up.
I wish I would have known this when I started grilling a long time ago. I've been grilling with briquettes and I can never get that perfect searing effect without burning or overcooking the steak. lol
Stay Positive yeah when you’re chasing the perfect cook there’s more to it than just tossing a steak on a grill lol. For me I like to make sure my grate temp is around 500 to 600 degrees. That’s where I get a grate seat but I don’t burn it. Then on top of that be checking the internal temps often to make sure you don’t over cook it 👍
@@Cookoutcoach . I've noticed that my briquettes top at around 500+F. I normally preheat the grill, cook the steaks for about 2-2.5 minutes per side on direct heat, then another couple of minutes per side on indirect heat. The steaks come out good but for the most part the searing effect seems to elude my steaks. I use a Weber grill. Do you have any recommendations other than using different charcoal? Thanks!
Maybe you can add dry corn cobs.
You need a set of grill gates for that perfect sear.
Is there a website or yt video where the best briquette or lump charcoals were reviewed? I've only bought what was on sale by me as I'm a bit cheap. I've only bought Royal Oak Briquettes from Lowes or Kingsford Blue. I've wanted to try Range Master charcoal briquettes as they're $5 per bag at Aldi.
Dean D ya know I’m not sure on that one but I would be surprised if that didn’t exist somewhere. Me personally I love the B&B products for both lump and briquettes but the kingsford stuff is good too
Can they be mixed also?
Can I ask why I never see Weber folks using lump charcoal on their hot cooks? Always briquettes
I just got my first grill today. What are considered good brands? I have legit never grilled before so any recommendations are helpful :)