Choosing Charcoal for the Grill
The fuel you choose dictates the pace of your fire and the scent of your smoke. Understanding how each burns changes how you manage the grill.
Match the fuel to your fire
Lump charcoal reacts quickly to air intake, while briquettes act like a thermal battery. Decide if you need a quick sear or a slow roast before you light the chimney.
- chimney starter
- long-handled tongs
- heavy-duty fire gloves
What goes in.
- 1 bagHardwood lump charcoal
- 1 bagUniform-size charcoal briquettes
Tuning the burn
Charcoal lives or dies by oxygen. Open the bottom vents wide to wake the coals, then narrow them to maintain a steady, glowing bed of embers.
The method.
Assess the lump charcoal
Look for dense, heavy pieces. These burn longer and hotter. Avoid bags with too much dust at the bottom, as the fine powder will choke your vents.
Evaluate the briquettes
Choose those with minimal additives. They should feel uniform and dense. Use these for low-and-slow cooking where you need the fire to remain steady for hours without attention.
Light your chosen fuel
Use a chimney starter rather than fluid. Fluid leaves a chemical residue that alters the flavor of the smoke regardless of the charcoal quality.
Watch for the color change
Wait until the coals are covered in a thin, light gray ash. This is the signal that the volatile compounds have burned off and the coals are ready for food.
Other turns to take.
The Hybrid Mix
Start your fire with lump charcoal for a high-heat base and add a layer of briquettes on top to extend the burn time for longer sessions.
When it doesn't go to plan.
Store charcoal in a dry, sealed bin; damp charcoal will hiss, sputter, and struggle to reach searing temperatures.
Do not trust the 'match-light' varieties; the chemicals they are pre-soaked in mask the flavor of the food.
Listen to the fire: a sharp crackling from lump charcoal is normal, but a consistent, dull glow is what you want for cooking.
The ones that keep coming up.
Does the type of wood in the lump charcoal change the flavor?
Yes. Oak provides a neutral, steady smoke, while fruitwoods like apple or cherry add a subtle sweetness that is noticeable in shorter cooks.
How do I know if my charcoal is 'done'?
When the coals are gray and glowing red underneath, you have moved past the initial acrid smoke phase and into the clean-burning heat phase.
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