For you bros that grill, which one is better for grilling? not talking slow and low, just regular grilling. Is there a difference in taste?

Cue hank hill meme about propane.

Yes i know propane is easier but i have allot of time now and enjoy getting a fire going etc..

I know you said you aren't doing low and slow but in my smoker if I use Lazzari Lump and start it at 9pm, it will be completely dead by 7AM the next morning. The Kingsford Bricketts on the other hand last easily 16hrs. Furthermore with the lump I've found my temperature gauge at and beyond 300 degrees fahrenheit. With the briquettes on the other hand it is easy to maintain a 230-250 temperature. I'm not completely sure if this is a lump vs briquette thing or a Lazzari Vs Kingsford difference though.

Basically the lump burns hotter and faster. The briquettes are easier to control temperature. In my opinion I would stick with the briquettes unless your cooking situation really demands that extra heat. Though I would also encourage you to eventually try both, find out what you prefer and are more comfortable with.

Taste wise any difference between the 2?

What first reply says.

There's a difference in taste, too. Lump charcoal tends to impart a smokier flavor. I like both. Propane is for *******s.

I often use a mixture of both depending on what I have on hand, it doesn't really matter. That said, lump charcoal is superior imo, especially for regular grilling. It burns hotter and more intensely, but it's easier to light and natural in comparison to briquettes. Briquettes don't make your food taste different if you buy a good brand, but you're still dealing with accelerants and somewhat toxic smoke. For low and slow cooking they are better, but lump can still be used for that too. So lump charcoal gets my vote.

Taste wise Kingsford Briquette Vs Lazzari Lump both in mesquite. TH, e Lump definitely adds more flavor. In my opinion this is good if you are cooking ribs, lamb or beef. But is a bit overpowering on white less fatty pork cuts like a pork loin, chicken, fish or vegetables.

Though it is kind of personal preference as well as determent on your cooking setup and equipment. Different brands may make a difference as well

some lump coal can pop and crackle and get little specs on the meat I hate. I recently started cooking steaks with straight wood chunks sold in the markets ment for smokers. not chips, but chunk. 15 min thick steak gets some nice smoke in it. smells alot better then the briquettes too.

Briquettes are for slack-jawed ****guettes, just use charcoal.

Lump burns hotter, faster, cleaner, and leaves less ash than briquettes.

I use lump if I’m using my offset cause the hotter temp is better for lighting the wood logs faster, you don’t want dirty smoke.

I use briquettes for the Weber Smokey mountain with small wood chunks along the way.

Taste wise I go back and forth, there’s just something about a burger over briquettes that do it for me, everything else I prefer lump for ease of use.

Good discussion, thank boys.

Next question, what type of lump charcoal? Where I live they have Argentinian and kenyan which they claim to be the best.

Does the type really matter or is it just marketing and snobbery at that stage

Jesus Christ on a stick, who even cares about brand of charcoal? That is peak marketing and snobbery....