[Food] The BBQ debate: briquettes vs lumpwood

[TomandJerry]

My friend is thinking about doing a BBQ this weekend and wants to know which to use, he's had multiple opinions but wants to know what the great sages on here think



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[el punal]

Briquettes v Lumpwood?

Both teams have qualified for next season’s preliminary round of the Europa League. Briquettes, the plucky little Belgian side, have played attractive possession football to get this far. Lumpwood, the German team from Bavaria, are a solid, no-nonsense defensive outfit who try to outmuscle opponents.

In this matchup Lumpwood will start well but tend to fade. Briquettes, on the other hand, will take a long time to get going but when they do will dominate to the end.

 

[cheshunt seagull]

I always use lumpwood.

 

[spongy]

With the weather being as it is and a rather late decision to have one I'd go with whatever is left on the shelves. They both get hot and cook food.

 

[Icy Gull]

Weber briquettes, wait until they have gone grey and you can put your hand above them for a second or two before putting the food on

 

[Superphil]

It depends on a few factors. What are you cooking, how much are you cooking, what equipment (type of bbq) are you using, and what’s your level of experience.

The experienced would, in my experience, use lumpwood, but both work well in a kettle style bbq for cooking burgers and sausages. If you’re going for a long cook, a chicken or pulled pork for example, then briquettes will give a longer burn in a bbq with a lid. If you’re cooking something more fancy or delicate such as marinated chicken, fish or vegetables, I think lumpwood gives a better taste. If you’re using a ceramic egg type of bbq then only ever use lumpwood. If you are going for briquettes, try the coconut husk ones, they seem to burn very evenly with minimal environmental impact.

 

[JonnyCLately]

It depends on a few factors. What are you cooking, how much are you cooking, what equipment (type of bbq) are you using, and what’s your level of experience.

The experienced would, in my experience, use lumpwood, but both work well in a kettle style bbq for cooking burgers and sausages. If you’re going for a long cook, a chicken or pulled pork for example, then briquettes will give a longer burn in a bbq with a lid. If you’re cooking something more fancy or delicate such as marinated chicken, fish or vegetables, I think lumpwood gives a better taste. If you’re using a ceramic egg type of bbq then only ever use lumpwood. If you are going for briquettes, try the coconut husk ones, they seem to burn very evenly with minimal environmental impact.

Tried the coconut husk version this week and they're fantastic - light easily and burn plenty long enough for three cooks - eg starters and a big old burger fest x2 - I have recently switched to Oxford Charcoal and they're easily the best fuels I have used. The charcoal burns forever and is chemical free so the taste is bang on the money. Smoked a Brisket yesterday and it is honestly the best barbecue food I've had

 

[The Clamp]

Takeaway. bbq’s are a disappointing faff.

 

[zefarelly]

Lump wood

Weber, roast a chicken to TOm & Jerry Golden brown in 45 minutes.

http://https://www.google.co.uk/url?sa=i&url=https%3A%2F%2Fmakeagif.com%2Fgif%2Fchicken-stealing-mouse-tom-and-jerry-videos-irleS3&psig=AOvVaw12wxNwnnAqPpJphFXJ8SSe&ust=1650184446536000&source=images&cd=vfe&ved=0CAkQjRxqFwoTCLjFgaCWmPcCFQAAAAAdAAAAABAI

 

[Bakero]

Takeaway. bbq’s are a disappointing faff.

I've had two this week. Neither were disappointing nor a faff.

 

[Surf's Up]

Weber briquettes, wait until they have gone grey and you can put your hand above them for a second or two before putting the food on

This, every time.

 

[Easy 10]

I use both.

Lumpwood base, briquettes on top. Lumpwood burns faster and more intense, briquettes for a slower burn. Happy to work with either though, and nice to see the OP's friend eschews the use of GAS - truly the packeted grated cheese of BBQs.

 

[Billy the Fish]

I always use a good quality lumpwoop.

The flavour is better IMHO and I know where I'm at with timings and controlling the temp. I think if I switched between fuel types I'd eventually cock it up.

 

[Shropshire Seagull]

I've found the trouble with lumpwood is that the smaller pieces fall through the fire-base and end up unburnt amongst the ashes.

 

[The Clamp]

I've had two this week. Neither were disappointing nor a faff.

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Fair play. That does look very good. Maybe I’m just used to a couple of charred burgers and burnt sausages

 

[JJ McClure]

I'm doing a double BBQ weekend.
Today will be burgers, sausages and quesadillas for friends all done on the Blackstone griddle. And yes sorry to all the anti-gassers out there but it really is a great bit of kit that you can cook pretty much anything on.
Tomorrow will be a shoulder of lamb done on the smoker for several hours so briquettes with some woodchips and a water bath on the go.

 

[banjo]

Use a bit of both.

 

[LamieRobertson]

Flamethrower after uve shoved it in the oven

 

[Stumpy Tim]

takeaway. Bbq’s are a disappointing faff.

hang him!

 

[The Clamp]

hang him!

I know. It’s not a popular opinion. But I cannot stand bbq’s!