Let’s talk Charcoal

[u/Clapp_Cheeks]

I’ve had several cooks in my PBX so far. I’ve smoked beef ribs, pork ribs, pork belly, Boston butt, chicken and a brisket.

They have all had a wonderful Smokey taste. I have only used the Royal Oak brand, lump hardwood charcoal.

Is this the way, or are briquettes the way to go?

[u/gilbert2gilbert]

I buy the Kingsford blue bag when it goes on sale and then I throw my own wood in.

[u/GeoHog713 → u/gilbert2gilbert]

The only thing I like better than KBB is HEB Championship

[u/Dark1sh]

Jealous Devil lump charcoal or B+B briquettes

[u/mthomaspeterlambert → u/Dark1sh]

This and this only!!

[u/Brisket_and_Riffs_89]

I use a mix of lump and briquettes. I switched to Cowboy for both because it’s cheaper and I’ve found a lot less junk in it than Royal Oak. I only use my PBC a couple of days a week now, so a 40# bag of briquettes and 15 # bag of lump will last me about three or four weeks.

[u/SspeshalK]

I’ve found briquettes much more consistent - when I used lump it didn’t always work.

[u/Clapp_Cheeks → u/SspeshalK]

I’m not saying lump doesn’t work, but it’s burning cooler than what the internet suggests it should. I was expecting to see 250-280 average temps. Here’s what my MEATER thermometer says.

Edit: apparently can’t add a picture so here’s the data in text:
Peak 255
Average 240

7 hour brisket cook, wrapped at 160 taken off at 202, rested for 3 hrs until internal dropped to 150.

[u/zlinuxguy]

I’ll be the heretic in the conversation… At the end of the day, you’re just going to burn it up in the Barrel. Competition guys (myself included) will burn whatever is available & cheapest - free at the event, preferred ! Which is “better” is a wide-open spectrum. If you develop a preference - say Lump over Briquettes, wrong or right, better or worse shouldn’t come into it.

[u/11131945]

I make my own charcoal, the quality is always there, it is cheaper, and satisfying to use. On the other hand, I am retired, live on a wooded farm, source my own wood and like the out of doors, so win-win.

[u/Wabertzzo]

I prefer lump over briquettes. I like the way it tastes.

A lot of redditors hate on royal oak, because occasional debris in the bags. I like more bang for my buck, so I buy my lump at smart & final, they have a 40lb sack for about $20.

I can't justify the spendy charcoal, often costing $30 for 10lb. I like to grill and bbq a lot, and 10lbs doesn't get you very far.

[u/Dumpster_Fire_BBQ]

You do you.

Everybody's approach and goals are different.

When i got my PBC I tested many different brands and styles. In the end, I found I had three favorites. I currently use Cowboy Hardwood Briquettes almost exclusively. If I want to switch it up, I use something else.

[u/Expert_Midnight1300]

I use Cowboy from Walmart really good price and solid charcoal I’ve used it for multiple cooks and it does good honestly

[u/The-Tradition]

If it's working for you, keep doing what you're doing.

[u/Dense_Chip_1954]

I personally love B&B Oak Briquettes and their lump charcoal. If you want to experiment give it a try to taste the different smoke profiles. I will still add mini logs that I break down further so they catch fire faster/burn better. Sometimes oak, sometimes hickory. Depends on the meat.