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That said, I'm one of those guys who doesn't really get what the big deal is about using "natural lump" charcoal. I prefer to use standard Kingsford Charcoal most of the time.
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The problem with briquettes is that you don't know what you're getting in the bag.......there are quite a few recipes for making a briquette, which can include: sawdust (softwood and/or hardwood), coal fly ash, starch, lime, borax, mineral char, sodium nitrate, and finally wood char. (EDIT: and even worse: petroleum)
All of that other junk in the bag that isn't wood char, has a purpose for the manufacturing process. The starch holds them together, the fly ash or borax gets them to release from the presses, the lime gives them that ash color, etc.........and none of it produces BTU's. They just produce off-flavors and ash.
Whereas, 100% natural lump charcoal is 100% wood char. It has a carbon content of 80%-90%+ and anything left over is still wood. It produces a consistent flavor & heat, and leaves minimal ash.
Briquettes are a good camping fuel (as they were originally intended for), but they have no place in gourmet cooking.