Lumpwood charcoal or briquettes?

The two fuels side by side

The table shows the general differences. Quality varies between brands, especially for briquettes, which may include binders and, in some products, lighting additives.

Heat and burn time

Lumpwood burns hot and fast, which is ideal for steaks, burgers and pizza, and it responds quickly to the vents. Its irregular pieces mean the heat varies, and small bits burn out quickly. Large-piece lumpwood lasts longer than bags full of small fragments.

Briquettes give an even, predictable heat for longer. That makes them easy to plan with: a set number of briquettes gives a similar result each time. For low and slow cooks in a kettle, arranging briquettes in a snake or ring around the edge lets them light one after another for hours. See how much charcoal you need for amounts.

Which suits your grill

Kettles work with both. Briquettes suit beginners and long cooks; lumpwood suits quick, hot grilling. A chimney starter lights either without lighter fluid; see how to light a charcoal BBQ.

Kamado makers generally recommend good lumpwood. It leaves little ash, so it does not block the airflow through the firebox, and unburnt pieces can be relit next time. Briquettes produce more ash and some types give off smells during heat-up that a ceramic body can absorb.

Bullet and offset smokers can use either. Briquettes hold steady temperatures with less fiddling; lumpwood with wood chunks gives a cleaner, more traditional fire. Compare smokers in best charcoal smokers.

UK lumpwood and what to look for

Lumpwood made in the UK from local woodland is widely sold, often from coppiced or managed woods. It is usually made in smaller batches and tends to light quickly. Imported lumpwood is also common. Look for large, dense pieces that ring slightly when knocked together, with little dust in the bag.

For briquettes, check whether they are 'instant light' or impregnated with lighting fluid. These light from a match but can give a chemical smell at first, so let them burn until fully ashed over before cooking. Store all charcoal somewhere dry: damp charcoal is hard to light and spits.

Note:Light charcoal outdoors only, with a chimney starter or firelighters made for barbecues. Never add lighter fluid or petrol to burning coals. Ash and embers stay hot for many hours; let them cool fully, or soak them, before bagging them.

Our advice

If you have a kettle and are starting out, use good briquettes for predictable results, and keep a bag of lumpwood for hot, fast cooks. If you have a kamado, use quality lumpwood. If you are smoking in a bullet or offset, try both and keep notes on temperatures and how long each load lasts.

Whichever fuel you use, buy it in quantities you can store dry. A half-used bag left open in a damp shed through the winter soaks up moisture and will be slow to light and smoky in spring. Fold the top over and keep it off the ground in a sealed box, and you will get far more consistent results from one cook to the next. Keep a note of how many briquettes or how much lumpwood a typical cook needs on your grill, so you can buy the right amount for the season.

If you are still choosing a grill, best charcoal BBQs for UK gardens compares kettles and cart grills, and Weber kettle models compared explains the kettle range.

Compare charcoal BBQs →

Frequently asked questions

Can I mix lumpwood and briquettes? Yes. Many cooks use a briquette base for steady heat and add lumpwood for a hot start or to sear.

Which charcoal is best for a kamado? Makers recommend good lumpwood, which leaves little ash and can be reused if not fully burnt.

Do briquettes make food taste of chemicals? Quality briquettes cooked until ashed over should not. Instant-light types need to burn until fully grey before you cook.

How long does charcoal take to be ready? Usually 15 to 30 minutes in a chimney, until the top pieces are covered in grey ash.