Discover the best charcoal for your grilling, smoking, and roasting needs

Last time, we talked about how to light your charcoal the right way. Now, let’s help you decide which type of Harder Charcoal fits your cooking style best—lump charcoal or briquets.

Both options are crafted from dense, high-performance quebracho wood. Our lump charcoal is 100% natural, while our briquets use cassava starch as a binder—nothing more. The result? A clean burn, bold flavor, and less ash, no matter which one you choose.

Understanding the Differences

Lump Charcoal is all about power and responsiveness. Its irregular pieces give you flexibility and strong airflow, letting you dial in the heat quickly. It’s ideal for grilling hot and fast, or when you want more control over temperature.

We offer two sizes:

• Medium Lump Charcoal: Lights up fast—great for weeknight cooks, quick grilling, and when you want to get started right away.

• XL Lump Charcoal: Larger pieces that take a bit longer to ignite, but offer a longer, more even burn—perfect for extended sessions or when consistency matters.

Briquets bring structure to your cook. Their uniform shape provides predictable heat, making them a favorite for low-and-slow smoking or flat top cooking. Though they take slightly longer to ignite, they deliver steady, long-lasting heat—without frequent adjustments. Made from quebracho wood and cassava starch, they’re clean-burning and low in ash, just like our lump charcoal.

Which One Should You Use?

If you’re looking for quick heat and flame control—say for steaks, burgers, or grilled veggies—go with lump charcoal. Medium pieces are ready in minutes. If you’re settling in for a longer cook, our XL lump delivers steady performance over time.

If you want reliability and extended burn time—perfect for ribs, brisket, or big batches on the griddle—briquets are the better fit. They’re consistent, efficient, and ideal for set-it-and-forget-it cooking styles.

No matter which you choose, both options work beautifully for all kinds of food: meats, vegetables, or even desserts.

Adding Wood Chunks or Chips?

To layer in flavor, add your wood chunks or chips once the charcoal is fully lit and lightly ashed. This ensures a clean smoke and avoids the bitter flavors that come from adding wood too early. A solid base of hot coals will give your food—whatever it is—a delicious, smoky finish.

Final Thoughts

Both our lump charcoal and briquets are built for performance, flavor, and ease. The choice comes down to how you like to cook and what you’re making. Whichever route you take, you’ll get clean, natural fuel with less ash—and all the firepower you need.

We’re here to simplify things and help you make the most of every cook. From fast weeknight meals to all-day smoking sessions, we’ve got the right fuel for it.

Happy grilling,
The Harder Charcoal Team