I’ve been using wood charcoal for a long time, sometimes flavored with mesquite, apple. or hickory chips depending on what I’m cooking. I imagine that a lot of us in the baby boom demographic grew up with the briquet... (37 replies, last updated by dhedges53 October 9, 2007)

—a big deal while camping. Here’s the formula I used: 9 briquets on the bottom, 14-16 briquets on the lid. Some tips: Place the briquets along the rim of the lid in a circle; I found that if I put briquets on the center... (5 replies, last updated by breadfanatic February 15, 2007)

An out-of-town friend asked and I don’t know: What fuel do sidewalk food vendors use? In his words "it looked like charcoal briquets but smelled awful". (2 replies, last updated by sooth January 8, 2002)

gas grill with a rotisserie attachment? It makes a big difference whether you use real wood lump charcoal, or charcoal briquets. Real wood charcoal burns hotter, but faster and may need replenishment (although 4 lb is pretty small... (0 replies, last updated by applehome May 31, 2008)

I’m no expert, but it seems to me your basic problem is your fire’s too fast. Lump charcoal has its uses, but long cooking isn’t one of them, and wood chunks (as opposed to logs) also will burn too hot and too... (1 reply, last updated by Will Owen August 29, 2008)

My son said he saw “chunk charcoal” mentioned on a recent Food Network show. He said it was supposedly healthier and better than charcoal briquets. Has anyone seen this episode or have more information about the Brand... (10 replies, last updated by Alan H June 27, 2002)

briquets ..... when they were well ignited (but before ash white) I emptied the coals into two banks opposite of each other. In the middle under the bird I have a 12 X10 inch aluminum pan with water. I put some of the drained... (1 reply, last updated by Davwud November 24, 2007)

Both the Weber and Ducane grills use ‘flavorizer’ bars. I would love opinions as to the pros or cons of these ‘bars’ vs. ceramic or lava type briquets. I know the briquets can get nasty, have a tendency to... (5 replies, last updated by renov8r April 19, 2007)

with a visible flame and smoke, leaving behind almost pure carbon that burns cleanly without producing much smoke or flame. Charcoal briquets are a manufactured product that involves pressing charcoal and other materials into the... (8 replies, last updated by John October 14, 2005)

and briquets create way too much ash) but use briquets and hardwood lumps when smoking fish. Most places that sell lump, only sell mesquite lump; I prefer to use oak lump. I usually buy the house brand at BBQ Galore (it’s... (10 replies, last updated by meadandale June 16, 2008)

the coals in one pile ( instead of split on either side of the drip pan ) they lasted longer – I didn’t have to add any new briquets during the process. Here’s my list of times and temperatures - * starting temp... (4 replies, last updated by Spencer November 20, 2006)

/grate. That said, those street pits are probably the best consistent bbq you can get in the area, even though it has been my experience that most of them use briquets, and not lump charcoal. And cheap, Western Beef type briquets... (2 replies, last updated by Mark DiBlasi July 21, 2003)

an inch thick. I added nothing, no seasonings or rubs, cooked each over natural wood charcoal (not briquets) for 3&1/2 to 4 minutes per side about two inches above red-hot coals for a medium rare result. We both agree: this is... (2 replies, last updated by soulslinger January 28, 2008)

This is probably ridiculously obsessive/compulsive, but when you load your charcoal chimney starter, do you put the left-over coals on the bottom, or do you start with fresh briquets, and add the leftovers on top? (8 replies, last updated by Eric in NJ August 17, 2007)

Ballooning and Sporting Society—this was the 35th WHAMOBASS this weekend). Fred brings in a van pulling an enormous fire-cooking rig, loaded with coastal oak firewood (no briquets here). The fire starts in the early... (2 replies, last updated by George March 23, 2000)