• 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

  • Yeah, as long as there aren't any chemicals for easy lighting and burning then I don't think it matters, with the restaurant Big K it's aways lasted the whole cook (think the longest was 20 hours) so it's something I never worry about.

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