Unpopular opinion: Charcoal briquettes over lump for consistent cooks

I used to swear by lump charcoal for everything. Thought briquettes were for rookies with no taste. Then I tried a 12-hour brisket on my offset this summer using Kingsford blue bag. The temp swings were WAY less wild and I didn't have to babysit the fire every 20 minutes. Now I'm wondering if I been missing out on easier cooks all these years. Anyone else switch from lump to briquettes after a long smoke? What made you change your mind?

2 comments

2 Comments

kai80710d ago

Used to be the same way. Thought briquettes were for people who didn't care about flavor. Then I did an overnight pork shoulder on an old Weber kettle and the lump kept going out on me. Woke up to a cold fire at 3am and had to start over. Next weekend I grabbed a bag of briquettes just to see and the thing held steady at 250 for seven hours straight without touching it. Made me feel pretty dumb for being such a snob all those years.

anthony42610d agoMost Upvoted

Honestly, I was the exact same way for years. I thought briquettes were just for people who didn't care and I was all about that lump charcoal life. Then I tried to do a brisket overnight with a Kamado Joe and let me tell you, that lump was a nightmare to keep burning steady. I had to babysit it all night and it still ended up with hot spots and cold zones. Finally grabbed a bag of Kingsford on a whim for a butt and it held 225 for like 8 hours without me touching a thing. Ngl, it felt like admitting I'd been wrong about something for a decade. But the results don't lie, man.