How to Choose the Best Charcoal for Your Next BBQ

If you’ve ever stood in front of a stack of charcoal bags at the store, wondering what the difference is between lump, briquettes, and all those other fancy labels, you’re not alone. I’ve been there too—sun out, grill ready, and totally unsure which bag would give me that perfect sear or slow-smoked flavor. After years of weekend BBQs, some good advice, and plenty of trial and error, here’s what I’ve learned about picking the right charcoal for the job.

Lump Charcoal vs Briquettes: What's the Real Difference?

This is the first fork in the road.

• Lump Charcoal is made by burning hardwood in a low-oxygen environment until everything but carbon is gone. It’s basically pure wood, just without all the moisture and volatile stuff.

  • Pros: Burns hot, lights fast, responds quickly to airflow changes.

  • Cons: Burns faster, can be inconsistent in size.

• Charcoal Briquettes are compressed sawdust mixed with binders and sometimes additives to make them burn evenly. Think of them as engineered fuel.

  • Pros: Consistent shape, burns longer, cheaper.

  • Cons: Can have fillers, burns cooler, takes longer to light.

If you’re grilling burgers or steaks and want intense, quick heat — lump charcoal is your best friend. If you’re smoking ribs or slow-cooking chicken thighs, briquettes are a reliable choice.

Consider What You’re Cooking

Let your menu guide your charcoal:

• High-heat searing (steaks, chops, kebabs): Go lump.

• Long cooks (brisket, pulled pork, whole chicken): Go briquette.

• Delicate flavors (fish, vegetables): Use additive-free options. Some briquettes can give off a chemical taste if they’re not fully lit.

And if you're doing both? (Say, searing burgers after slow-cooking some ribs?) Don’t be afraid to mix—start with briquettes, add lump when you want to crank up the heat.

Natural, Hardwood, Coconut… What’s That All About?

You’ll also see charcoal with extra labels like:

• 100% Natural Hardwood: Great. Just wood, no binders. Ideal for flavor purists.

• Coconut Shell Charcoal: Mostly used in Asia or by eco-conscious grillers. Burns clean and long, but not always easy to find.

• Match Light or Instant-Light: Avoid. These are soaked in lighter fluid. They make lighting easier but can taint your food with a fuel flavor.

Flavor Matters

Believe it or not, the type of wood in your charcoal makes a subtle difference:

• Oak and hickory give a classic smoky BBQ flavor.

• Mesquite is bold and intense — great for red meats.

• Fruitwoods (apple, cherry) are sweeter and milder — perfect for poultry or pork.

Check the bag — good brands will list the woods used. And if not? That tells you something too.

Watch for Dust and Filler

A quick tip I learned from a pitmaster at a small BBQ festival: pick up the bag and shake it. If it sounds like sand or dust, skip it. Too much filler at the bottom means you’re paying for unusable mess that’ll choke airflow in your grill.

Final Thoughts

Picking charcoal isn’t about which one is "best" overall — it’s about what’s best for what you’re cooking and how you like to grill. Try a few options. Take notes. Smell the smoke, taste the meat, and trust your gut.

Because at the end of the day, a BBQ isn’t about fuel — it’s about people, good food, and that unbeatable feeling of grilling something delicious with your own two hands.