Charcoal like Kingsford Original lasts long and has a neutral smell, but it lacks the aroma of oak wood grilling.

However, using lump charcoal can be inconvenient as it doesn't last long, requiring constant refilling.

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

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

Briquettes (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 for a long time and provides consistent heat

  • Inexpensive and can be mass-produced

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

• Popular brands: Kingsford, Royal Oak

Lump Charcoal

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

• Characteristics:

  • Retains the shape of the wood

  • Strong heat and quick ignition

  • No artificial additives, natural smoky flavor

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

• Popular 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,

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

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