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What is the difference between charcoal briquettes and natural lump charcoal?


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.