Grilling Charcoal

Grilling charcoal on this page includes briquettes and lump charcoal, and they behave differently on the grill. Briquettes are pressed from charcoal dust and binders, burn evenly and for a long time, and suit long cooks and steady temperatures, while lump charcoal is pure carbonised wood that lights faster, burns hotter and leaves less ash, which many grillers prefer for searing. The first decision is the type of cooking you do most.

Size and quality are the next questions. Lump charcoal bags vary in piece size, and bags with many small pieces and dust are less useful. Briquettes with added lighter fluid light easily but can leave a taste if not burned off fully.

Storage matters. Keep charcoal dry in a closed container, since damp charcoal is hard to light.

Before buying, check the type, the bag size, whether lighter fluid is added and the wood source. Use a chimney starter for easy lighting without fluid, and dispose of cold ash in a metal container. Some grillers mix lump and briquettes to combine fast lighting with long burn times, and charcoal made from hardwoods such as oak and hickory adds mild flavour. Wood chunks added on top of the coals give a stronger smoky taste for low and slow cooking. Large bags are cheaper per pound, but only if you have dry storage for them. Never use charcoal indoors.

How we list products: every listing here has a recorded price, a minimum customer rating and enough ratings or monthly sales. Generic and unbranded listings are left out; every real brand stays, including brands sold only on Amazon. Products are ordered by the same ProductDome score on every page.Editorial policy