Grilling Charcoal

Choose lump charcoal for higher heat and quicker ignition, briquettes for longer, more consistent burn, and specialty hardwood or binchotan charcoal for cleaner flavor and longer-lasting coals; consider cooking style (searing vs low-and-slow) and grill compatibility

Charcoal prices vary by type and brand; expect budget bags under $20, mid-range options in the $20–$80 area, and specialty or imported hardwood charcoals at higher prices, with category averages around $80

For a standard 12–18-inch kettle grill, plan on 3–6 pounds of lump charcoal or a comparable volume of briquettes for direct high-heat cooking; for long cooks or larger grills, double or triple that amount and add more as needed during extended sessions

Store charcoal in a cool, dry place in a sealed container or its original bag to prevent moisture absorption; never light charcoal indoors or in enclosed spaces, and dispose of fully cooled ashes in a metal container away from combustible materials

Lump and hardwood charcoals generally produce less ash and can impart a subtle wood-fired flavor, while briquettes often contain binders and fillers that can produce more ash and a more neutral flavor profile

Yes—arrange coals in a single pile or spread for direct high-heat searing, and bank coals to one side or use a charcoal chamber with a drip pan for indirect cooking and smoking; add wood chunks for additional smoke flavor

Look for dense, hard pieces with minimal dust for lump charcoal and uniform shape and size for briquettes; check product descriptions for hardwood source and ash content, and review average ratings to gauge user satisfaction