Briquettes or Lumpwood???

having spent a lot of time looking into which is the best fuel, I thought I would use my opening line to the forum to ask...

What is the best fuel Briquettes or Lumpwood?

Most of what I have read would suggest that Lumpwood is cleaner, has less polutents and doesn't disflavour the food. My personal experience tells me that lumpwood wood does create a richer smokier flavour. However when I adjust the usage of chips or chunks I can achieve a taste that is hard to distinguish.

I would be happy to hear anyones opinion on fuel types.

One final point if you know of a good fuel to use please let me know. If it breaches the rules on advertising please feel free to send me a PM.

Welcome !

I use lump charcoal almost only for direct grilling where i need clean high heat for a short time.
Otherwise, for indirect grilling and smoking i prefer high quality briquettes.
Cheap ones often have nasty fillers or are made from brwon coal with a high sulfur ratio.

DM

The best fuel I've found here in the UK are the briquettes made from coconut husks, the best properties of both lump and charcoal briquettes in one product (I still use a restaurant grade lumpwood, but only for grilling steak, the only thing I grill these days).

I was a loyal Kingsford Briquette fan for years...then discovered lump and rarely look back.

Though the Lump tends to burn faster and hotter, it makes for a much easier clean-up than the Kingsford...the ashes are not nearly as dense in quality or quantity.

So, whether direct grilling or slow smoking, I have been converted to a lump fan. Only get the Kingsford when I cannot get the lump in my hometown.

Carpe 'Que,
Jim

Exclusively lump. Briquettes have filler and binding agents that IMHO cannot but affect the end product in some way.
Here in Canada - Toronto more specifically - I use Basques or Maple Leaf charcoal. Both are 100% hardwood. Maple Leaf is the best. You get it at Rona Home & Garden Centers.

Ozz, if we could get some decent stuff over here, we wouldn't have to use briquettes. I had the chance to use some Basques in Barrie last year, really good stuff, plus Jean-Claude is a great guy to deal with.

I use a combination of briquettes (1/3) and lump (2/3) for the smoker. I use the briquettes to kind of fill in the holes as well as that is what I light to begin with to dump on top for the minion method.
Using lump I also use less wood chunks.

For grilling hot and fast, I use lump, for other indirect grilling I use briquettes.

Mack wrote:Ozz, if we could get some decent stuff over here, we wouldn't have to use briquettes. I had the chance to use some Basques in Barrie last year, really good stuff, plus Jean-Claude is a great guy to deal with.

I was wondering that myself. Hardwoods must be difficult to find in the UK and Europe. Here we have such an abundance that we take it for granted.

Mack wrote:The best fuel I've found here in the UK are the briquettes made from coconut husks

Mack what are these called and where do you get them from.

Adie, we sell them online here http://www.essentialbbq.co.uk/product.php?cat=Accessories&productID=34829 , but as they are quite heavy most of the cost is in shipping... I waiting for a new source to give me some pricing on a similar, but better product, so I'm hoping we can get the price down.

Will you be having a stand in June? If so are you likely to be bringing any bits?

We will have stand, what bits are you looking for?

Just new things like the coconut briquettes, grape leaves, etc. Anything that might look interesting to try really. I hope the evnt is definately on because I booked our accomodation this morning we'll be down Friday Afternoon through til Sunday Morning.

Is it just a one day event?

As far as I know, the event is definitely on and the BBQ event is a one day part of the village festival, so there should be loads to see and do.
I will bring some goodies along for you... tell me a bit more about the grape leave recipe (I'm intrigued).

Its called Vietnamese Beef Rolls

There are a few variations of it here is one: http://www.recipezaar.com/25422

Jamie Purviance did it on a Gas weber Q but I would like to do it over coal, here is the weber nation link too: http://www.webernation.com/channel/ > grilling classes > Vietnaese beef Rolls

Looks like a very interesting recipe, I'll try my best to get some leaves for you, but the vineyard is not a place I visit regularly, I'll do my best.

Cheers Mack.

Adie, I found this quite interesting and it may help in you locating some vine leaves... http://www.bbc.co.uk/dna/mbfood/F2670471?thread=5253986

Awesome, There is a Waitrose in Sheffield and I'm going there tomorrow. i'll let you know the outcome.