Why use “Lump Charcoal” vs. “Briquettes” ?
Lump Charcoal is 100% real wood and it imparts a smoky flavor that compliments meats, poultry, fish and vegetables. Briquettes consists of a small amount of charcoal, sand or gravel along with other weighted materials and extenders (better know as clay). Briquettes are nearly twice the weight of the same volume of hardwood charcoal and most of that is additives and chemicals. Burning Briquettes emits 280 times more sulphur dioxide and considerably more nitrogen oxide than lump charcoal.
Lump woods burn up to 20% hotter, deliver an all natural wood-fired taste and light quickly. Since Lump Charcoal contains no impurities, you can add hardwood charcoal to the fire while you are cooking without having to worry about tainting food with a chemical smell. A lump charcoal fire also leaves 5x less ash than briquette fire-and the ash left is good for its alkaline properties for reducing acidic soils.
Lump Charcoal made from Real Hardwood burns hot and sears juices into food. Taste from all natural hardwood charcoal is imparted into food.
This pile of Hardwood Lump Charcoal is inside a Ceramic Cooker. Red Hot this pile gets the cooker upwards of 400 degrees farenheit and burns for a couple hours. Adding more charcoal and keeping the vents open will get the fire even hotter. Lump Charcoal does not smoke a lot because all of the volatile organic compounds are cooked out of it. No worries about oversmoking food, Lump Charcoal just imparts a natural flavor. When you taste it you will recognize the difference.