Grilling Fuels

Grilling fuels power flavor, heat, and control for outdoor cooking. This category covers charcoal briquettes, lump charcoal, hardwood pellets, propane, natural gas, wood chips and chunks, and reliable fire starters. Choosing the right fuel improves searing, stabilizes low-and-slow barbecue, and streamlines every cook.

• Lump charcoal: burns hot, responds quickly to airflow, produces low ash, and delivers bold, wood-fired flavor. Great for steakhouse searing and kamado grills.
• Charcoal briquettes: uniform size for steady temperatures and long burn times, ideal for ribs, pork shoulder, and kettle grills. Look for all-natural binders.
• Wood pellets: food‑grade hardwood pellets fuel pellet grills for push‑button convenience and consistent smoke. Typical usage ranges from about 1 lb/hour at 225°F to 3+ lb/hour at high heat.
• Propane and natural gas: clean, instant heat with easy temperature control. A 20‑lb propane tank holds roughly 4.7 gallons, or about 430,000 BTU—around 20 hours on a 20,000 BTU burner. Natural gas offers endless runtime via quick‑connect.
• Wood chips and chunks: add smoke to gas or charcoal cooks. Use dry chips in a smoker box or foil pouch; chunks work best for longer sessions.

Actionable tips:
- Match fuel to the cook: high‑heat searing (lump, propane), steady low‑and‑slow (briquettes, pellets), balanced smoke (hardwood chunks).
- Light charcoal with a chimney starter, paraffin cubes, or an electric wand; skip lighter fluid to protect flavor.
- Store fuels dry. Keep pellets in sealed bins, charcoal off concrete, and wood undercover. Keep propane cylinders upright, outdoors, and check for leaks with a soapy‑water test.
- Consider eco‑friendly options like FSC‑certified hardwood, coconut‑shell briquettes, and low‑ash pellets.

Compatible with charcoal grills, pellet grills, gas grills, smokers, and kamado cookers, the right fuel helps you reach target temperatures faster, hold them longer, and serve cleaner, richer barbecue every time. Cook with confidence.