Lump charcoal wins on flavor and heat; briquettes win on consistency.

It depends on what you’re after, but here’s the short version: lump charcoal burns hotter, cleaner, and gives better flavor, while briquettes are more consistent and stay lit longer.

Lump charcoal is just charred wood – no binders, no fillers. That means it lights faster, burns hotter (great for searing steaks), and leaves less ash. The downside: pieces are irregular, so it’s harder to control temperature and you’ll go through more of it because it burns quick. Also, you might get a rogue spark or two.

Briquettes are pressed sawdust with additives to make them burn uniformly. They’re boring but reliable. They hold a steady temperature for hours, which is why most people who smoke meat use them. They’re also cheaper and easier to find. The trade-off: they don’t get as hot, and the additives can leave a slight chemical taste if you don’t let them ash over first.

I keep both on hand. Lump for direct grilling – burgers, chicken, steaks. Briquettes for long cooks – ribs, pork shoulder, anything that needs low heat for hours.

If you’re new to grilling, start with briquettes