Wood vs. Lump Charcoal vs. Briquettes
When it comes to grilling or firing up a pizza oven, the kind of fuel you use can make or break your cook. Wood, lump charcoal, and briquettes each have their strengths — but they also behave very differently when it comes to flavor, heat, and control.
So which one should you use — and when?
Let’s break it down so you can make the best choice for your outdoor kitchen setup.
Fuel #1: Wood
Best For:
Wood-fired pizza ovens
Smoking meats
Adding rich, natural flavor
Why Choose It:
Real wood is all about flavor and experience. It burns hot and clean, and when used properly, it creates that unmatched, slightly smoky taste that’s hard to replicate with anything else. Oak, hickory, cherry, apple — each wood type brings a different flavor profile to the table.
Pros:
Great for high heat (think pizza at 800–900°F)
Adds rich, nuanced flavor
Perfect for longer cooks (smoking brisket, pork shoulder)
Makes your cookout feel primal (in the best way)
Cons:
Requires more fire management
Takes time to get going and maintain
Needs a good airflow setup (especially in pizza ovens and smokers)
Use It When:
You’re cooking in a wood-fired pizza oven, smoking low and slow, or want to go all-in on a rich, natural wood flavor. It shines when you’ve got time and want to make the cooking process part of the experience.
Fuel #2: Lump Charcoal
Best For:
Kamado cookers (like the Big Green Egg)
Grilling steak, burgers, or veggies
High-heat searing
Why Choose It:
Lump charcoal is made from pure hardwood that’s been charred down into carbonized chunks. It lights quickly, burns hotter than briquettes, and gives food a mild, smoky flavor without overwhelming it.
Pros:
Burns hot and clean
No fillers or additives
Great flavor
Produces less ash than briquettes
Cons:
Inconsistent piece size = uneven burns sometimes
Burns faster than briquettes
Can be harder to control for low temps
Use It When:
You’re grilling over high heat or using a kamado-style cooker. It’s ideal for quick cooks like steaks, kabobs, and grilled vegetables. If you want real hardwood flavor but with a little less hands-on fire management than full wood, lump is a great in-between.
Fuel #3: Briquettes
Best For:
Long, consistent cooks (ribs, chicken, pork)
Gas grill users adding a smoker box
Budget-friendly backyard grilling
Why Choose It:
Briquettes are uniform, slow-burning blocks made from compressed charcoal and filler materials. They’re easy to use, super consistent, and perfect for beginners or anyone who values a steady, low-maintenance fire.
Pros:
Burns longer and steadier than lump
Easy to find and affordable
Great for maintaining even temps over time
Cons:
Slower to light
Contains additives/fillers (can affect flavor)
More ash production
Use It When:
You want a stable, hands-off cook — especially for longer sessions or indirect heat setups. Briquettes are a go-to for slow-cooked ribs, whole chickens, or when you're multitasking during a party and don’t want to babysit the fire.
Can You Combine Fuels?
Yes! A lot of outdoor cooking pros mix fuels to get the best of both worlds. For example:
Use lump charcoal for heat, and toss on a chunk or two of wood for flavor.
Start with briquettes for stability, then add lump to spike the heat if needed.
Just make sure your grill or cooker is built to handle mixed fuels — and always keep airflow in mind.
The best fuel depends on what you’re cooking, how much control you want, and the kind of flavor experience you’re after.
Still not sure what’s right for your setup? At WWOO Concrete Outdoor Kitchens, we help homeowners build the ultimate outdoor cooking space — and that includes picking the fuel that matches your gear and your goals.
Get in touch if you’d like to chat through your options — or swing by one of our BBQ masterclasses this June to see different fuels in action.
