I watched a U-tube video of a company in the UK that makes charcoal. Very interesting how they do it. Google Woodland (Welsh) Charcoal. A lot of info there also.They spoke of regular briquettes..........YUCK. Not only do they contain charcoal, here's a few ingredients;

Lignite coal (fuel)
Anthracite coal (fuel)
Limestone (ash colourant)
Starch (binder)
Borax (release agent)
Sodium Nitrate (accelerant)
Sawdust (probably pressure treated)
Wax (some brands: binder,accelerant,ignition facilitator)
Chaff (rice chaff and peanut chaff)

Another video I watched was about two brothers that owned the ( Bearded Butcher) company ......a butcher shop and grill/restaurant. They explained the difference between Waygu and Kobe beef. In closing they put two different beef pieces on their BGE using Rockwood Lump Charcoal and their signature seasonings.How they cooked these steaks...well, you just gotta watch. Rockwood Lump Charcoal comes from Missouri. What brand of lump charcoal do you use? BTW, Premium Lump Charcoal is pretty pricey.








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Whatever Wally World has that hasnt been hoarded. I never had used lump until wife bought me an egg a few years ago. I like it.

You are spot on about Rockwood Charcoal. Its the best by far. You can have it delivered to your home or go through Ace Hardware. I usually order 3 bags at a time and reorder when I have about 1/2 of my last bag. Its the best that I have found. I have a Primo Grill which is the American made version of the Big Green Egg. I have been cooking on it at least 3 days and sometimes more per week. I use to use Ozark Oak until Royal Oak bought them out and promptly closed the plant. Rockwood has a state of the art facility and does not use any lumber scraps etc in their charcoal. It does not leave a real heavy smoke flavor on the meat, easy to start, and burns very slow. So a bag lasts quite a long time. Great product.

I'm late to the thread but just joined TFF and thought I'd add that you can make your own charcoal easily, buy the process makes a ton of smoke. My charcoal maker is a 55gallon drum with holes around the bottom and a second drum on top for an afterburner. I fill the bottom drum with mesquite peices about as big around as my wrist, length doesn't really matter since it'll break as it cooks. Once it's burnt to your liking you just put a lid on and cover the holes with sand/dirt. Mine fills 3-4 feed sacks with charcoal in one load which is plenty to make the effort worth it for me, it only needs done twice a year or so to keep my family grilling as much as we please.

I buy Lazzari Mesquite Lump at Restaurant Depot, 40lbs for $17. I've never used Rockwood but I've used Fogo Premium and Jealous Devil which are both premium charcoals and for the money I'll stick with Lazzari

B&B or Royal Oak is my go to charcoal.