Charcoal vs. Briquettes — When to Use Which?

Charcoal or briquettes — it's one of the most frequently asked questions among BBQ beginners. Both work, but they have different properties that determine the outcome. If you choose incorrectly, you might have too little heat, too short a burn time, or too much smoke. Here’s the complete overview.

The most important difference in one sentence

Charcoal burns hotter, faster, and gives more smoky flavor. Briquettes burn longer, more evenly, and are easier to control. For low & slow, choose briquettes. For direct grilling, choose charcoal.

Charcoal — properties

  • Temperature: up to 700°C — much hotter than briquettes
  • Lighting time: 15–20 minutes
  • Burn time: 45–90 minutes
  • Smoky flavor: more pronounced, depending on the wood type
  • Ash production: low ash
  • Price: varies greatly by quality and wood type

Use charcoal for:

  • Direct grilling at high heat (steak, chicken, vegetables)
  • Quick BBQ sessions of 1–2 hours
  • If you want more smoky flavor
  • Pizza on the BBQ (requires the highest temperature)

Briquettes — properties

  • Temperature: 250–350°C — lower but more constant
  • Lighting time: 20–30 minutes (wait until they are gray)
  • Burn time: 2–5 hours, depending on brand and quantity
  • Smoky flavor: less pronounced — more neutral
  • Ash production: more ash than charcoal
  • Price: generally cheaper per kg

Use briquettes for:

  • Low & slow (spareribs, pulled pork, brisket)
  • Long BBQ sessions of 3+ hours
  • If you want a stable temperature without constant refilling
  • Beginners — easier to control

Combining — the best of both worlds

Many advanced BBQ enthusiasts combine both: briquettes as a stable base for long cooking times, with one or two chunks of charcoal added for extra smoky flavor and heat. This approach works excellently for brisket and pulled pork.

What influences the choice?

  • Type of dish: steak → charcoal. Spareribs → briquettes.
  • Time available: little time → charcoal. All day → briquettes.
  • Type of BBQ: kettle grill works well with both. Offset smoker → charcoal or wood. Kamado → charcoal or small briquettes.
  • Experience: beginner → briquettes are easier to control.

Adding smoking wood to charcoal or briquettes

Want more smoky flavor? Add smoking wood chips or chunks to your charcoal or briquettes. Each type of wood gives a different flavor profile:

  • Hickory — strong, smoky. Classic for spareribs and pulled pork.
  • Applewood — mild, slightly sweet. Good for chicken and pork.
  • Cherrywood — fruity, slightly sweet. Gives a beautiful red color to the meat.
  • Oak — neutral and versatile. Works on everything.

→ Smoking Wood Guide — Which wood suits which meat?

Quick overview

  • Steak, direct chicken, vegetables: charcoal
  • Spareribs, pulled pork, brisket: briquettes (or combination)
  • Beginners: briquettes
  • Maximum smoky flavor: charcoal + smoking wood chips

→ Complete Guide: BBQ Temperatures & Cooking Times
→ What is the BBQ Stall?
→ New to BBQ? Start here — the beginner's guide