Running a professional kitchen means making smart choices about every element of your operation, and that includes your fuel source. One of the most common questions we get asked is whether to use Lumpwood Charcoal or Briquette charcoal in an oven or open grill. Often chefs have their own preference, but knowing the difference can help you make an informed decision.
What’s the Difference?
Before comparing them, it’s important that you know the difference between the two.
Lumpwood charcoal is pure, natural wood that has been carbonised. So basically, it is wood that has been burned in a low-oxygen environment until it becomes charcoal. No additives, no fillers, just pure carbon. It is recognisable by its irregular and chunky, lump-like shape.
Briquettes, on the other hand, are manufactured products. Most briquettes available on the market are made from charcoal dust that is bound together with additives. This means they have an unpleasant odour when they burn and don’t reach those high temperatures. Our briquettes are made from 100% wood briquettes that are then carbonised, so you still have a pure charcoal fuel at the end of the process.
Lumpwood Charcoal: The Natural Choice
Heat Champion
For the serious level of heat that is needed in a professional kitchen, Lumpwood charcoal is the best option. It burns hotter than briquettes, and when you’re running a busy service and need intense, immediate heat, then lumpwood delivers.
Quick Start, Quick Response
Lumpwood charcoal lights faster than briquettes and responds quickly to airflow adjustments. So, if, for example, you need to increase the heat for a rush of orders, then Lumpwood reacts almost immediately, giving you more control.
Flavour Profile
Depending on how the lumpwood is made, the aroma profile can range from virtually nothing up to very strong. This depends on the type of kiln it is made in, and the type of wood it is produced out of. The best lumpwoods are all made from a single species of wood, so you have a consistent aroma when burning them.
Less Ash, Less Hassle
Lumpwood produces significantly less ash than briquettes, which means less cleanup between services and better airflow during cooking. Your grill stays cleaner, and you spend less time on maintenance.
The cons?
Lumpwood burns faster and less consistently than briquettes. So you’ll need to add fuel more frequently during long cooking sessions, and the irregular sizes can create hot spots. Lastly, it is typically more expensive per kilogram.
Briquettes: The Steady Performer
Consistency is Key
Briquettes are the marathon runners of the charcoal world. They burn at a steady, predictable temperature for extended periods, which is perfect for low-and-slow cooking or when you need reliable heat throughout a long service.
Budget-Friendly
Briquettes are generally more economical than lumpwood charcoal, and because they burn longer, you’ll use less fuel overall. For high-volume operations where margins matter, this can add up to significant savings.
Uniform Size, Even Heat
The neat, uniform shapes of briquettes matter; they create even heat distribution across your cooking surface. No hot spots, no cold zones, just consistent temperatures that make it easier to manage multiple items on the grill simultaneously.
Long Burn Time
Briquettes can burn for hours without needing replenishment, again, helping with costs and management of the briquettes during busy service periods.
The Cons?
Briquettes take longer to light and reach cooking temperature. They also produce more ash, which can restrict airflow if you’re not careful.
Which One’s Right for Your Kitchen?
There’s no one-size-fits-all answer; your choice depends on what you’re cooking and how you’re running your operation.
Choose lumpwood charcoal if:
You need intense, immediate heat for searing and grilling
You’re cooking items that benefit from quick, hot cooking
You are using an oven or kamado-style BBQ
Quick temperature adjustments are essential to your service
Choose briquettes if:
You’re doing low-and-slow smoking or extended cooking sessions
Budget considerations are important to your operation
You need consistent, predictable heat throughout service
You’re managing high-volume outdoor catering or events
Open grills where lumpwood can burn too fast
Why Not Both?
Actually, many professional kitchens keep both on hand. Use lumpwood for high-heat grilling and searing, and switch to briquettes for smoking and long cooking sessions. Together, they give you the flexibility to have a diverse menu.
Whether you choose lumpwood charcoal, briquettes, or both, the right fuel makes all the difference in your cooking results. We can help you find exactly what your professional kitchen needs.
Got questions about which charcoal is right for your specific operation? Want to explore your options? Get in touch with our team today.
Or, take a look at our products here
