The Top 10 Lump Charcoals in 2022

Lump charcoal may not seem like the most interesting thing to review, but if you are a grill connoisseur, and let’s be honest, a lot of us are, lump charcoal may help make the difference between an excellent steak and a terrific steak.

Lump charcoal is created from pure wood and burns at high temperatures with minimum waste, unlike briquettes, which might include composite woods as well as chemicals to bond the wood into briquettes. In this review, we will look not only at some of the finest lump charcoal now available, but also at what lump charcoal has to offer, as well as some of the concerns in charcoal manufacture and how charcoal and grilling may effect our health.

Things to Consider Before Buying Lump Charcoal

The Difference Between Lump Charcoal and Briquettes

Lump charcoal or charwood is created by slowly burning chunks of wood without oxygen until all of the moisture, sap, and natural compounds are removed from the wood. This just leaves carbon. Lump charcoal responds well to varied levels of oxygen, so when you open your grill or stove vents during cooking, the temperature will change. When burned, lump charcoal may reach temperatures of roughly 1400F and generates minimal waste ash.

Briquettes are produced in the same manner as lump charcoal, but are often formed from residual soft, hard, or composite timbers and sawdust, with the addition of chemicals such as cornstarch to keep the briquettes together in regular shapes.

Briquettes may also include chemicals to assist them start quicker, and some users claim that you can taste these chemicals in lighter meals like fish or poultry, however there is little scientific evidence to back this up. Briquettes, although burning longer than lump charcoal, create more waste ash and air pollutants.

One downside of lump charcoal is that it comes in varied sizes, which may make grilling more difficult. As lump charcoal reaches its peak temperature, it begins to cool swiftly and may go from high to medium heat in less than 30 minutes. This means you must keep an eye on it and add additional charcoal as needed to keep the temperature stable.

Since briquettes are of the same size and composition, you can count on 45 briquettes to provide constant heat for around an hour. Briquettes burn between 800 and 1000 degrees Fahrenheit, which is colder than lump charcoal.

Lump charcoal is more costly than briquettes and burns hotter and quicker, but it does ignite easier. Lump charcoal may be useful if you want meats that are medium-rare on the inside but thoroughly seared on the exterior, and you may need to utilize a two-zone cooking system with lump charcoal to shift seared dishes to a cooler region of the grill to complete cooking.

Several recipes call for briquettes, therefore make some changes when determining the quantity of lump charcoal needed for a good cook.

Grill Cooking Times

Always use a thermometer to verify that food cooks correctly and to a safe minimum internal temperature. You may, however, use your palm as a crude temperature gauge while prepping the grill for usage! The recommendations below will give you an accurate temperature reading if you hold your palm about a foot above the grill.

Holding your palm over the grill for five to seven seconds indicates a medium low heat of roughly 325F to 350F; three to four seconds indicates a medium heat of 350F to 375F.

A hot grill is 400F to 500F in one to two seconds, and a very hot grill is 600F and higher when your hand can remain in position for less than a second.

Lighting Lump Charcoal

Lump charcoal may be lit in a variety of ways. The most simple method is to use paper, kindling, and charcoal, although this may be unreliable and difficult in the rain. Add a few of firestarters to the charcoal for the next basic procedure.

Another option is a charcoal chimney. a simple tube that keeps the charcoal in place while you fire from the bottom, an electronic starter, or some bold souls may grab for the blowtorch.

While it may be tempting to use lighter fluid or similar items, you should always avoid them since they may leave an unpleasant or chemically aftertaste in your meal.

The Human and Environmental Costs of Charcoal Manufacturing

Charcoal production may take place in some of the world’s poorest and sometimes conflict-ridden nations, where it is simultaneously the primary energy source and a commercial export concern.

Charcoal workers are often exploited since there is no alternative job available, and they are paid based on the quantity of charcoal they produce rather than the lengthy labor-intensive hours they work.

Charcoal manufacturing also leads to widespread deforestation, while organizations such as the United Nations are currently working in these nations to assist production continue in a sustainable manner.

While purchasing charcoal, you may opt to seek for ethically produced charcoal, such as that made from tree trimmings or virgin trees classed for removal, such as when constructing a new home complex. You may also want to consider where it is manufactured, such as the United States, since this will ensure you of acceptable working conditions and salaries.

Charcoal Grills and Air Pollution

Charcoal grills contribute to air pollution by emitting greenhouse gases into the atmosphere, however the amounts of pollution are far lower than those produced by motor cars, industry, or power production.

Numerous US states are increasingly pushing down on grills, such as California, where restaurant owners are being requested to register their charbroilers or, in certain circumstances, are being provided incentives to utilize greener technology.

Carbon Monoxide Safety and Charcoal Grills

When we’re grilling and a storm approaches, it’s all too tempting to wheel the grill into the garage to keep cooking. Sadly, this raises our danger of carbon monoxide poisoning, which is why we should always barbecue or smoke outside.

Carbon monoxide kills over 400 individuals in the United States each year and sends over 20,000 to the emergency department. Since carbon monoxide has no flavor, taste, or color and enters our bloodstream more easily than oxygen, we may not realize we’ve been breathing it in until it’s too late.

By keeping a charcoal grill or burner at least 20 feet away from our doors, windows, and vents, we may help lessen the danger of carbon monoxide poisoning. Since other equipment such as gas ranges, fireplaces, and woodburning stoves may also emit carbon monoxide, installing carbon monoxide detectors in the house can help lower the risk of sickness or even death from this dangerous chemical.

Health Considerations of Grilling Food

When meats or fish are cooked over an open flame (or pan fried), compounds known as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines are produced (HCAs). According to research, these PAHs and HCAs are mutagenic, which means they may alter our DNA and raise our risk of cancer.

When the sugars, amino acids, and creatinine or creatine in meats react at high temperatures, HCAs form. PAHs are formed when animal fat or juice falls into a fire, and the smoke produced includes PAHs, which subsequently adhere to the surface of the meat. PAHs are also found in smoked meat, other smoked foods, automobile exhaust fumes, and tobacco smoke.

The amount of PAHs or HCAs present varies on the kind of meat, how it is cooked, and how well it is cooked. Well-done grilled or BBQ meats often include higher HCAs, and if exposed to smoke, they may contain more PAHs.

It is difficult to determine how much PAHs and HCAs we are exposed to, our capacity to digest these compounds, and our lifestyle variances, as with any mutagen. There are presently no government standards for consuming foods containing PAHs or HCAs, while research into meat consumption, cooking techniques, and cancer risk is ongoing.

Grilling smaller pieces and leaner cuts, avoiding longer cooking periods at higher temperatures, microwaving meat before completing it over high heat, and flipping meat over continuously are some methods to help decrease the formation of PAHs and HCAs. Removing burnt meat and avoiding preparing gravy from drippings may also help decrease exposure.

Conclusion

While there are some drawbacks to lump charcoal, such as increased pricing and irregular size, it is currently the fuel of choice for many of us when we fire up the grill. Lump charcoal, which is made from hardwoods, may provide different smoky tastes while also burning at greater temperatures, cleanly, and with minimum ash, all of which are benefits over standard BBQ briquettes.

We hope that our lump charcoal review has given you the knowledge you need to choose the finest lump charcoal for your grill, cooker, or smoker, ensuring that the next time the grill is fired up, your steaks will really be a cut above the rest.