Charcoal Briquettes
Charcoal briquettes consist of burned wood and sawdust packed into small blocks. They sometimes contain additives that help them light faster, produce more smoke or impart a particular flavor on foods, such as applewood, hickory or mesquite. Charcoal briquettes are a convenient fuel source for grilling because they’re very predictable and reliable. Their consistent shape and size make them easy to pile up to cover the bottom of a grill.
One advantage of charcoal briquettes is that they burn for a long time and at a consistent temperature because of their uniform size, which is helpful for foods that need a longer cooking time and steady heat. One drawback of cooking with briquettes is that they produce more ash than lump charcoal, and you must dispose of the ashes. Chemicals added during the briquette molding process can also affect the taste of foods.
Should I Use Lighter Fluid to Start My Charcoal?
While lighting charcoal with lighter fluid was a common practice in the past, there are alternatives you might find to be better for your grilling cuisine. The chemicals in lighter fluid can have an unpleasant odor and can add an unpleasant flavor to the food, but chimney starters and electric starters light your charcoal without creating odors or changing the taste of the food:
- Chimney Starters: These cylinders hold charcoal and you light them from the bottom using crumpled newspaper or tumbleweed starters. The starters light the charcoal evenly before you dump it into the grill.
- Electric Starters: Electric starters allow you to heat up charcoal without using any additional lighting fluids.
How Much Charcoal Should I Use?
The amount of charcoal you'll need depends on several factors, including the type of grill you're using, how hot you want the fire to be and whether you're cooking over direct or indirect heat.
- If you're grilling something using direct heat (like burgers, steaks or chops), which can take 20 minutes or less, you'll use anywhere from 30 to 150 charcoal briquettes, depending on grill diameter. The larger the grill, the more briquettes you'll need.
- If you're grilling something that takes more than 20 minutes, you'll typically want to use indirect heat. Indirect heat gives you a lower and more consistent heat over a longer period of time and means you may need to add more charcoal while cooking. Start with more briquettes during the first hour of cooking and then add about half the amount for each additional cooking hour.
- Generally speaking, a 20-pound bag of charcoal can last anywhere from two to six hours and contains around 120 to 130 briquettes, depending on the exact size and weight of each briquette.
Lump Charcoal
Hardwood lump charcoal is a natural fuel source created by burning small pieces of wood until they turn black. Lump charcoal is irregular in size, with pieces ranging from the size of a golf ball to larger than an orange. Many gourmet cooks and pitmasters prefer the natural, smoky flavor of foods cooked over lump charcoal. It burns hotter than briquettes, which is a huge benefit for high-temperature cooking and searing. However, lump charcoal also cools off quickly. You have to watch the fire closely when cooking with lump charcoal so you can close or vent the grill lid or add more charcoal to maintain the desired temperature.
Wood Pellets
Food-grade wood pellets are for use with pellet grills. Pellet grills have a hopper that automatically feeds the special wood pellets into the grill so it takes less effort to maintain the fire. These pellets are made from compressed wood dust or wood shavings, sometimes from a specific type of wood, such as cherry, maple or mesquite. Pellet fuel also weighs less than charcoal and takes up less space. If you don’t use your grill regularly or need to store it, it’s best to remove any unused pellets to prevent them from being exposed to moisture.
See our guide to choosing a pellet grill to decide if one is right for you.
Is It Safe to Cook Over Wood Pellets?
There are two types of wood pellets: those designed for providing heat and those intended for use with a pellet grill or smoker.
Wood pellets designed for providing heat aren’t safe to cook with as they may contain harmful chemicals. Always check the packaging to ensure the pellets you’re buying are for cooking.
Can I Use Wood Chips in a Pellet Grill?
Pellet grills and pellet smokers are mostly designed for use with specific types of fuel. Using wood chips instead of pellets isn’t recommended and can even damage the grill components. Always read the manufacturer’s instructions carefully to see what type of fuel your pellet grill or smoker requires.
Wood
Hardwood is the ideal fuel source if you enjoy a more traditional way of cooking. Wood is a natural fuel source. You must dry it before use and store it properly to prevent it from getting wet or rotting. When cooking with wood, you’ll have to watch the fire carefully to make sure it doesn’t go out or get too high, especially when slow-cooking or smoking. However, if you don’t mind a little extra effort, wood imparts an unmistakable taste that many barbecue aficionados crave. You’ll find wood for cooking in two main forms: logs and chunks.
Many species of wood are ideal for grilling and smoking. The type you need depends on the food you’re cooking, how much heat is required and how long the food will need to cook. Here are a few important points about cooking with various types of wood.
- Oak is often preferred when cooking or smoking food for long periods of time due to its mild flavor and the fact that it burns slowly.
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Pecan wood has a very strong, distinctive aroma that lends a slight sweetness to foods. Because of the prominent flavor of pecan wood, it works well for smoking foods for a short time but can be overpowering for long smoking.
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Hickory has a distinctive flavor and is often used for recipes that need a long cooking time.
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Wood from fruit trees, like apple or cherry, is regarded for the mild, sweet flavor it adds to foods when used for cooking or smoking.
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Mesquite brings the flavor of classic Texas-style barbecue to smoked foods. It also burns hotter than some other types of wood, so it’s great for grilling.
Natural Gas
If you want a simple, consistent way to grill or don’t like your food to have a heavy smoke flavor, a natural gas grill is a great option. These grills connect to your home’s main gas line and heat just like a gas oven. Some grill manufacturers also offer natural gas conversion kits so you can fuel a propane grill with natural gas.
Read our Grill and Smoker Buying Guide to see if a natural gas grill or another type is best for you.
Propane
Like natural gas, grilling propane can burn at high temperatures and won’t infuse food with the smoky flavor of charcoal or wood. Operating a propane grill requires you to purchase a propane tank. Because it’s so commonly used, propane is typically very easy to find. A professional can add more fuel to a refillable propane tank. Some suppliers will allow customers to purchase a new propane tank for a discounted price when they bring in an empty tank.
Hybrid grills that cook food using both charcoal and propane or natural gas are available.
Electricity
If you don’t want to use a combustible fuel source like gas, wood or charcoal, an electric grill is a good option. Many electric grills come in small sizes, which makes them easy to move and store and use for grilling on a small patio. Like natural gas and propane, electric grills won’t add a charbroiled flavor to foods.
Electric smokers are also available if you only smoke foods occasionally or don’t have the space to store a full-size smoker. However, to get the same distinct flavor and crust that’s typically created by smoking, you may need to use a wood or charcoal smoker.