Brickets or Lump

[Jman]

Hello All,

im having a crack at pizza tonight. I’m thinking to use briquets over lump coal as they are cheeper given the hot burn, does that make sense? I imagine lumps better for low and slow from a taste Perspective but wasn’t sure if there were other reasons not to use briqets 

[tony b]

As long as you don't use charcoal lighter fluid, they should be OK - i.e., don't use the "match light" version. The odor from the lighter fluid will permeate the inside material of the grill and will be hard to burn off.

I, personally, haven't used anything but lump or cocochar (sort of a briquette) for decades. 

[mguerra]

Briquettes don't burn as hot as lump and you need HEAT for a pizza. Briquettes do allow a more even fire with less hot spots than lump. So when hot and fast grilling they offer an advantage. When cooking indirect over a heat deflector, hot spots don't matter. We have discussed before that starting too much charcoal makes it hard to keep temps down for a low and slow. Do this. Fill your charcoal basket with lump. Start two briquettes in a chimney and when they are going pretty good lay them on top of your bed of lump. This will ensure you don't start too much fire!

[Jman]

Cheers clearly lump for pizza and I’ll give the brickets ontop of lump  a go for the  next low & slow cook

[2Club]

Roll out the dough, spray with olive oil, put it on the pizza stone for about  5-7 minute bring in.  Put all the goodies on then cook for another 5-7 minutes.  Much easier to handle this way.

[itsmegina]

On 5/27/2019 at 11:12 PM, 2Club said:

Roll out the dough, spray with olive oil, put it on the pizza stone for about  5-7 minute bring in.  Put all the goodies on then cook for another 5-7 minutes.  Much easier to handle this way.

Cool!