Charcoal like Kingsford Original lasts long and has a neutral smell, but the flavor of oak charcoal grilling is somewhat lacking.

However, using lump charcoal can be inconvenient as it does not last long, requiring constant replenishment.

The choice of charcoal varies depending on how you enjoy barbecue, so you can select based on taste and smoke level!

Charcoal used in American barbecue can be broadly divided into two types:

Royal (Charcoal Briquettes)

• Ingredients: Charcoal powder, starch (as a binder), coal by-products, limestone (to prevent ash from scattering), borax (ignition aid), and other additives

• Characteristics:

  • Uniform square or cookie shape

  • Burns long and provides consistent heat

  • Inexpensive and mass-produced

  • The downside is that it may produce smoke or odor due to artificial additives

• Major brands: Kingsford, Royal Oak

Natural Lump (Lump Charcoal)

• Ingredients: 100% natural hardwood (oak, walnut, maple, hickory, etc.)

• Characteristics:

  • Chunky form that retains the shape of the wood

  • Strong heat and quick ignition

  • No artificial additives, natural smoky flavor

  • The downside is that it burns out quickly and is more expensive

• Major brands: Jealous Devil, Fogo, Rockwood

Types of wood commonly used in American barbecue

• Hickory: Strong smoky flavor, pairs well with pork and beef

• Applewood: Sweet and mild flavor, suitable for chicken and pork

• Cherrywood: Fruity aroma and reddish color, pairs well with chicken

• Oak: Strong heat, suitable for beef and large barbecues

If you want clean briquettes made from natural wood only?

Choose products labeled "100% Natural Hardwood Briquettes" or "All-Natural Ingredients."

Kingsford also has a product line called "Kingsford Natural" that contains no additives.