Charcoal Briquettes are compacted or pressed blocks made of crushed charcoal fines. These blocks are bound through the process of pressing and/or binding by using binders such as starch. Other briquettes contain other combustible biomass materials such as coconut shell, sawdust, rice chaff, and other leftover crops. Briquettes are the most common fuel source for grilling especially in the western world. They can be found just about anywhere grilling supplies are sold, and are likely what most people are comfortable using.

BARBRIQS Charcoal Briquettes have a cylindrical shape, is sustainably created, all-natural, powerful grilling charcoal made completely from bamboo charcoal fines with no artificial chemicals. The result is more eco-friendly, longer lasting charcoal and smarter cooked, truly delicious food. Burning longer means virtually no refilling and monitoring while providing amazing hardwood flavor.

Lump charcoal is 100% natural and pure, with no additives. It is wood that has been burnt down until it's pure carbon in an oxygen-poor environment at very high temperatures. Its burnt behavior will depend on what wood it was, originally. In our case, bamboo gives high heat, with a delicious smoky flavor compared to other types of wood. In most cases, lump charcoal will burn hotter but quicker than briquettes, so the burn time is shorter.

Regular charcoal is 100% natural Bamboo that has been burnt down until it’s pure carbon in an oxygen-poor environment at very high temperatures. Its burn behavior will depend on what wood it was originally; for example, coco shell or mahogany gives a steady heat, and some other woods can be sparky. Bamboo combines the best of both worlds as it gives neutral smokey flavoring. Regular charcoal will burn hotter but quicker than briquettes, so the burn time is shorter.

When it comes to cooking, a useful tip is to opt for BRIQUETTES if you plan on cooking for several hours. Its consistent heating means you will never burn your dishes. 

On the other hand, REGULAR charcoal burns hotter and faster. Therefore, REGULAR charcoal is recommended for hot and fast cooking, such as grilling wings with a closed lid, direct grilling, and rotisserie cooking. 

BRIQUETTES or REGULAR… it’s Bamboo that differentiates it from the pack.

When lighting your charcoal, BRIQUETTES can take a while to get going. So ensure you get them nice and hot and let them ash over before pouring them into your BBQ. If you've had trouble with your fuel going out, it’s probably because you didn't light it properly in the first place.

Waiting until your REGULAR charcoal is fully ashed before you start cooking is best for direct grilling. To speed up the process, I like to use a piece of cardboard or a Tupperware lid to fan the charcoal while it’s igniting. Watch for those beautiful glowing red hot embers before you start grilling.

BRIQUETTES are great for a long, consistent burn, while REGULAR charcoal is perfect for extreme heat and maximum smokey flavour.

Regarding cooking, it’s less about the type of pit and more about the style. If you're cooking large secondary and tertiary cuts with a lid on, go for briquettes. Ensure the fire burns clean and maintain a thin blue smoke for the best results.

For hot and fast cooking, regular charcoal is the way to go for maximum smoked flavor, whether with the lid on or off. The meat is exposed to smoke and heat for a shorter period, so you want to ensure the flavor has a good punch of smokiness.

As with any cooking, when you have finished, always close off all the vents and ensure the lid is down and sealed. This will choke the fire out, and the fuel can be reused for the next cooking. If you cook on an open barbecue or have a kettle, pour your fuel into it and choke it off. You will be surprised at how many cooking you can get out of one load if you are more frugal.