The best charcoal for grilling

  • Although you may think that one bag of charcoal is almost identical to another, there are actually many different types of charcoal to choose from and your decision could affect the taste of your food.
  • The best charcoal for the average backyard barbecue fan is the 7-pound bag of Royal Oak Ridge Briquettes.

Perhaps nothing signals that summer has started quite like getting the grill going. For many of us, cooking outside for friends and family is a time-honored way to celebrate the season. Besides getting everybody together outside, a good grill gives your food a unique smoky flavor.

There are quite a few different types of grills on the market these days, but the two basic types remain gas grills and charcoal grills. The final word over which one is better has been hotly debated by BBQ junkies for years, but in this guide, we’re focusing on finding the best charcoal for your charcoal grill.

Charcoal is a kind of half-burnt wood. It’s made by burning the wood very slowly without much oxygen so that it turns into carbon. People like to cook with charcoal because it burns hotter than wood and produces less smoke.

There are several different kinds of charcoal – the type of charcoal that’s best for you varies by your grilling style and personal preferences. We break down which charcoal is best for different scenarios in our guide.

Here is the best grilling charcoal:

The best overall

Royal Oak

The Royal Oak Ridge Briquettes burn beautifully to grill your dinner to perfection.

Royal Oak Enterprises started as the Bradleyville Charcoal Company in Missouri in 1953 but changed to its current name in 1983. Today, the family-owned company is one of the largest charcoal producers in North America. The popular Royal Oak Ridge Briquettes promise to be hot and ready for grilling in 15 minutes. The special ridge shape allows for better airflow and peak performance.

According to Wirecutter, this charcoal burns hotter and longer than most other charcoal, and it doesn’t leave much ash behind. The charcoal may not be completely additive-free, but it doesn’t leave a strange aftertaste on your food, either.

You really can’t go wrong with this charcoal, and it’ll make your backyard BBQ a hit.

Pros: Burns fast, burns hot, long-lasting, no bad taste imparted to food, affordable

Cons: Contains sawdust

The best all-natural charcoal


The Weber Natural Hardwood BriquettesWeber Natural Hardwood Briquettes are made from 100% hardwood, so you won’t introduce any foul-tasting or dangerous chemicals into your food.

Since 1952, Weber has been one of the country’s preeminent producers of both gas and charcoal grills, as well as grilling accessories. So when Weber introduced its very first charcoal in 2017, the barbecue world buzzed with excitement.

The briquettes are sold in a strong, 20-pound, weather-protected, and re-sealable bag. The hardwood of these all-natural briquettes is ground and pressed to create a super dense structure that is free of binders and chemicals. The most notable thing about these briquettes is their consistently large size. The bigger they are, the fewer you’ll need to use while grilling. This ensures consistent heat, prolongs grilling time, and is cost-effective.

If you don’t like additives in your charcoal, Weber’s Briquettes are a great choice for your grill.

Pros: Burns hot, burns fast, large size, has the Weber name behind it

Cons: Expensive

The best lump charcoal


Fogo’s All Natural Premium Hardwood Lump Charcoal burns hot and clean to leave your food with the lingering taste of oak wood.

Made from dense Central American hardwood trimmings, only hand-selected pieces make it into every bag of Fogo’s All-natural Premium Hardwood Lump Charcoal. Quick lighting, this large-sized charcoal is ready to grill within 15 minutes.

Fogo, which means fire in several languages, makes a restaurant-quality charcoal that burns very hot and imparts a mild, smoky flavor to your food. Despite the impressive heat the charcoal emits, it burns nice and slow, so you get an even cook on your food. It contains no fillers and no chemicals and is perfect for low and slow cooking.

It is a bit harder to light than your grocery store briquettes, but it’s worth the effort. If you want to try lump charcoal, there’s none better than Fogo’s. Fogo’s charcoal is also quite a bit more expensive than the other options on our list, but it’s a high-quality product, and it’s a 35-lb. bag rather than the 20-lb. bags that most other brands sell.

Pros: Large lumps, burns hot, burns slowly, all-natural, mellow flavor, low ash

Cons: Difficult to light, takes a while to get to achieve a high temperature, sometimes the lumps are so large they are hard to get out of the bag or to manage

The best for ceramic grills

Kamado Joe

The Kamado Joe Natural Lump Charcoal is great for ceramic grills because it produces so little ash.

A growing number of serious barbecue fanatics are eschewing both gas and charcoal grills and turning to a third option – ceramic grills. Basically modern versions of the Indian and Chinese ovens and urns that were used thousands of years ago, ceramic grills allow food to retain its moisture while being cooked at a high temperature. You can vary the temperature, from 225°F to more than 750°F, so a ceramic grill can basically double as an oven or even a smoker. Many of them look like giant eggs. All ceramic grills require lump charcoal, though.

Kamado Joe, based in China, makes well regarded and affordable ceramic grills and other grilling accessories. The highly-rated, 100% natural Kamado Joe charcoal is sourced from three dense hardwoods in Argentina. Apparently, the wood is so hard it is called an “ax breaker” by the locals. The wood is then roasted in traditional outdoor ovens.

It produces little ash, ensuring excellent airflow, keeping your charcoal lit for long cooking sessions at high heat. The large lump pieces are consistently sized, ensuring an even burn, staying lit for hours.

If you have a ceramic grill, this is the charcoal for you.

Pros: Large lumps, burns hot, low ash

Cons: Somewhat pricey

The best on a budget


Kingsford’s Original Charcoal Briquettes are a backyard grilling classic because they’re cheap, effective, and available everywhere.

Kingsford’s Original Briquettes are probably what your dad – and mine – uses for every backyard barbeque he’s ever held. Kingsford is a classic grilling charcoal that you can buy just about anywhere for a reasonable price.

They’re sold in packs of two 18-lb. bags for cheaper than some of the other picks on our list. That much charcoal should keep you grilling for most of the summer. Although Kingsford’s charcoal isn’t fancy or innovative like some of our other picks, it’s made from natural ingredients and real wood.

Each briquette has the company’s Sure Fire Grooves for quick, easy lighting, and Kingsford says you’ll be ready to cook in about 15 minutes. The briquettes do create a lot of ash and burn much more quickly than some of our other higher-quality picks. But if you want that signature charcoal-grilled taste and don’t want to fiddle around with the fancy stuff, Kingsford has been satisfying backyard grillers for generations. – Malarie Gokey

Pros: Affordable, grills well, classic briquette style, widely available

Cons: Lots of ash, additives, fast-burning

Types of charcoal and how to use it

Shutterstock/Sean Locke Photography

Types of charcoal for grilling

  • Charcoal Briquettes: This is the type of charcoal that Americans are most familiar with. In fact, seared into my mind is the image of a red, white, and blue bag of charcoal that sat by the back door and always accompanied us on our camping trips when I was a child. It was the Kingsford brand, which is still the best-selling charcoal in this country. Briquettes are so popular because they’re affordable, easy to use, and readily available. Made of wood, briquettes also contain “binding” ingredients like sawdust, starch, and sodium nitrate, which make it burn better. Compressed into a uniform shape and size, briquettes produce a consistent burn and are ideal for foods that require less cooking time like fish or steak.
  • Instant Charcoal Briquettes: You are going to find very few people who advocate for using these briquettes because they have been heavily pre-soaked in lighter fluid. Yes, they are easy to light, but they leave your food with a considerable, chemical aftertaste.
  • Hardwood Lump Charcoal: Made from real chunks of charred wood, lump charcoal contains none of the additives found in briquettes. In general, lump costs at least twice as much as briquettes, but it lights easier and burns cleaner, producing the least amount of smoke and ash. As an added bonus, since the chunks are actual wood, they can also impart a nice, smoky flavor to your food. Lump charcoal also burns hotter than briquettes, which is ideal when you want to sear a steak or other meat. One of the downsides is that the heat is not as consistent as briquettes, and it may take you a little while to learn to manage your fire. Serious foodies favor lump charcoal for all these reasons and because it is all-natural, it’s been growing in market share over the last decade.
  • Flavored Briquettes: Both briquettes and lump charcoal come in flavored versions. The most popular are mesquite, hickory, and applewood. Many BBQ aficionados suggest that if you are craving these flavors, your best bet is to add flavored wood chips in with your non-flavored briquettes.
  • Binchotan: Also known as white charcoal, this pure charcoal has been made from hard Ubame Oak trees found in Japan for hundreds of years. It not only burns at extremely high temperatures and produces virtually no smoke or ash, but it will last for three to five hours. Enjoying a renaissance in recent years, both in Japan and worldwide, binchotan charcoal is also known for its purifying and deodorizing characteristics. Proponents claim hanging a couple of pieces in your bathroom can prevent mold and mildew; it’s also thought that it can purify water by absorbing toxins like chlorine and mercury. Binchotan is often more difficult to ignite than both lump charcoal and briquettes. Although the price varies widely, it’s almost always more expensive than the other types of charcoal.
  • Thai Charcoal: Famed chef Andy Ricker, known for his expertise in northern Thai cuisine, has created his own charcoal that succeeded in capturing the high heat of binchotan without the high cost. Created from orchard-grown rambutan fruit wood, it provides a nice, even heat, although it can be difficult to light.

Check out our other grilling guides


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