Briquettes win for consistency

Yes, for long, consistent heat, you want briquettes – not lump charcoal.

Lump charcoal burns hotter and faster, which is great for searing steaks or grilling burgers. But if you need hours of steady, predictable heat for a slow-smoked brisket or a long overnight cook, briquettes are the better tool. They’re engineered to burn at a uniform rate, and the good ones (like Kingsford Professional or Royal Oak Ridge) hold a steady temperature with minimal fiddling.

The best briquettes I’ve found for this are Kingsford Professional – they’re denser than standard Kingsford, produce less ash, and burn longer. Royal Oak Ridge is also excellent, especially if you want a hardwood-based briquette without fillers. Avoid the cheap store-brand stuff; they often contain sand and binders that create uneven heat and piles of ash.

So no, lump is not better for long, consistent heat. Lump is for when you want high heat fast and don’t mind adding fuel every hour. Briquettes are the steady Eddie of the charcoal world – boring, but reliable.

If you’re doing a 12-hour butt or a whole packer brisket, reach for the briquettes. Your pit will thank you.