Posted on 15th Dec 2010 @ 3:54 PM
Charcoal briquettes often contain fillers such as: petroleum products, burned corn husks, coal, sawdust, peanut shells, sand to add weight, and adhesives. This causes briquettes to crumble when wet prohibiting reuse, imparts a bitter flavor if any, and leaves a lot of ash due to non-combustible additives and impurities.
All natural lump charcoal is preferred because it is made from 100% hardwoods such as oak, hickory, pecan and mesquite using a retort operated by skilled Colliers. Lump charcoal burns hotter than standard briquettes (300-400 F degrees hotter) allowing meats, fish, seafood, and vegetarian foods to retain more moisture during the cooking process and imparts a natural smoke flavor. Lump charcoal burns longer and cleaner leaving little ash residue. Typically you find high-quality large chunk lump charcoal in specialty stores such as iprobbq.com vs. local grocery stores who offer briquettes for sale as a loss leader to get customers into their stores.