The choice of charcoal can make all the difference between a mediocre cookout and a mouthwatering masterpiece. But even if you use it routinely when you grill, barbecue charcoal may feel like a bit of a mystery.
If you’re new to charcoal grilling (or grilling in general), choosing the right kind of charcoal can be a daunting decision. There are countless varieties to choose from, all with different shapes and different compositions, and narrowing down your choices can seem downright impossible if you aren’t familiar with the ins and outs of each variety.
Just as a chef carefully selects the finest ingredients for a culinary creation, a seasoned grill master knows that the type of charcoal used can significantly impact the flavor, aroma, and overall grilling experience. But if different types of bbq charcoal are ideal for different uses, how do you know which is best for your cookout?
Whether you’re a traditionalist who swears by the classic allure of briquettes or an adventurous griller looking to explore the nuances of hardwood lump charcoal, this comprehensive guide will help you make an informed decision for your next backyard barbecue. In this post, we will explore:
- What is BBQ charcoal?
- What are the different types of BBQ charcoal?
- Which type of charcoal is the best?
Let’s get cooking.
What is BBQ Charcoal?
BBQ charcoal is just wood with most or all of the water and volatile compounds burned away. It’s created by cooking wood slowly over the course of a few days in a low-oxygen environment to prevent it from catching on fire. When the organic matter is stripped away, barbecue charcoal can burn cleaner and hotter than normal wood, making it ideal for a grilling environment.
BBQ charcoal is made from a variety of different types of wood and occasionally has additives that make it easier to light, enhance flavor, or break down in a specific way when lit. When you understand the different types of BBQ charcoal, you can choose the best type of charcoal for your recipe or your grill. So without further ado, let’s dig in.
6 Types of BBQ Charcoal
There are several different types of BBQ charcoal. In this post, we’ll look at 6 of the most popular:
- Lump charcoal
- Charcoal briquettes
- Hardwood briquettes
- Coconut charcoal
- Binchotan charcoal
- Thai charcoal
1. Lump charcoal
What is it made of: A variety of hardwoods and fruitwoods including oak, mesquite, hickory, maple, cherry and apple.
Cost: $-$$$
Shape: Irregular lump shapes
Pros
- Responds well to oxygen so you can use the vents on your charcoal grill to adjust temperature quickly
Cons
- Irregular shapes can make the chimney-lighting process slightly more challenging
- Larger lumps of charcoal may contain impurities that can result in sparking and excessive smoke.
When to use lump charcoal:
- When cooking a variety of foods that require temperature adjustments
- Specific food that needs fine temperature control
2. Charcoal briquettes
What is it made of: A mix of compressed hard and softwood charcoal and other types of wood waste mixed with a binder (such as cornstarch or clay) and other brand-dependent additives like limestone or borax
Cost: $
Shape: Uniform size and shape
Pros
- Inexpensive
- Easy to find
- Reliable
- Slow burning
Cons
- Can produce an unpleasant odor when lit because they aren’t 100% wood
- There can be health risks associated with inhaling the smoke. This can sometimes be avoided by checking the package to confirm what it contains.
When to use charcoal briquettes:
- When you’re new to charcoal grilling and want to work on your skills before investing in more expensive charcoals
- When you need a slow-burning charcoal that doesn’t need replacing often, such as when grilling large pieces of meat that need a long time on a grill
3. Hardwood briquettes
What is it made of: Primarily hardwood charcoal mixed with binders such as starch, clay, or other plant-based adhesives.
Cost: $$
Shape: Slightly more regular than charcoal lumps
Pros
- Burn hotter than charcoal briquettes
- Don’t contain fillers or binding agents
- Can impart some of the wood smoke flavor if you select a specific type of hardwood (mesquite or applewood, for example
Cons
- Burn for a shorter time, and somewhat less evenly
- Slightly more expensive than charcoal briquettes
When to use hardwood briquettes:
- When you need high heat
- When you are cooking up fast grilling foods like burgers and thin cuts of meat
4. Coconut charcoal (shell and briquettes)
What is it made of: Ground up carbonized coconut shells and husks combined together with a slurry of cornstarch and water.
Cost: $$-$$$
Shape: Honeycomb or cube briquettes
Pros
- Longer burning than all wood briquettes and high heat output
- Mild flavor
- Low ash production
Cons
- More costly than other types of charcoal
- Lacks the traditional BBQ smell
When to use coconut charcoal:
- Once you’re a little more experienced with charcoal grilling, these are a great replacement for charcoal briquettes
- Because they are slow burning, they’re ideal for grilling items with long cook times
5. Binchotan charcoal
What is it made of: Ubame oak tree branches selectively cut and burned in kilns at an extremely low temperature over weeks to reach the ideal consistency. Ubame oak is native to Japan and Korea.
Cost: $$$
Shape: Honeycomb or cube briquettes
Pros
- Burns very clean and hot for a long time
- Low ash output
- No additives means greater purity
Cons
- The most expensive option on this list
- Can be hard to find an authentic version
When to use Binchotan charcoal:
- When you have money to spare
- When you are grilling something that needs high heat and a long time on the grill
6. Thai charcoal
What is it made of: Rambutan fruitwood
Cost: $$$
Shape: Semi-regular lumps
Pros
- Burns very clean and hot for a long time
- Costs less than binchotan charcoal
Cons
- It can be difficult to find in stores because it is newer to the market
- Reportedly somewhat challenging to light, so you may need to have other options on hand to get the fire going
When to use Thai charcoal:
- When you are grilling something that needs high heat and a long time on the grill
- If you want something cheaper than Binchotan
What’s The Best Type of Charcoal?
The best type of charcoal to use depends on what you are cooking, how experienced you are, and what your price range is. Keep the following in mind when choosing and using charcoal products:
- If you’re new to grilling with charcoal, charcoal briquettes are easier to control and inexpensive, making them ideal for experimenting and building your skill.
- If you’re cooking something that requires a long time on the grill, opt for lump, Thai, or coconut charcoal.
- If you’re grilling up quick-cooking items like hamburgers, use hardwood briquettes.
- If you’re an experienced grill master who wants to try the Rolls Royce of charcoal, try to track down some Binchotan.
As a general rule, regardless of which type you opt for, you should try to avoid self-lighting charcoal products. While they are typically cheaper, self-lighting products often contain additives such as lighter fluid to make them light faster and stay lit, which can expose grillers to hazardous fumes and add unpleasant flavors to your foodShop Charcoal Accessories:
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Wrapping Up
There are many different types of BBQ charcoal, and the best type of charcoal depends on what you’re cooking and how experienced you are with grilling with charcoal. Charcoal briquettes are a safe bet if you’re new to the practice because they are cheap and easy to control. Choose hardwood briquette for shorter cooks, and for long grilling sessions, select lump, Thai, or coconut charcoal.
