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I use big k restaurant grade charcoal (the one that comes in cardboard boxes) for low and slow and just the standard red bag big k for grilling.
The restaurant grade stuff burns for a lot longer than normal lump wood so it's great for long cooks, for grilling it doesn't really mater so there's no point spending a shit ton on charcoal you're going to burn through.
Briquettes tended to have chemicals in them to help burning so they got a bad rep but you can get natural ones now so it shouldn't be an issue. I use lump wood because I always have and everything works so I just stick with what I know. Briquettes are supposed to be easier for long cooks though but I honestly don't think it matters
Gewürzt-
Cheers. My thinking was briquettes would burn more consistently than odd shaped bits of lump wood charcoal but like you said, there’s no need to over think this. #belessDammit
inchpincher
I didn’t expect there to be so many different options of ‘restaurant grade charcoal’, are egg owners using briquettes or just normal shizz?