In general, and as a rule of thumb, lump will burn hotter than briquets. That said, there are some exceptions. And there are quantity differences too. If you use enough briquets, you can get the fire hotter than a lesser amount of lump.
More important, it is better to learn the burning qualities of whatever kind of lump or briquet you are using. The relative hotness, burn length and ash remainders very with each charcoal variety and brand. The goal in controlled cooking, and repeatable results, is to learn and know the performance variables of your cooker and fuel.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
They are comparing by volume, and state repeatedly that the difference in temperature is because of the density of the briquettes.
If they compared by mass rather than by density, I hypothesize that they would find lump to burn hotter, but not because it is actually hotter; lump and briqs are the same fuel, after all, as they state at the beginning of the video. But because lump is less dense, it allows more air, and combustion is fuel + oxygen. So an equal mass at less density should burn hotter and faster (but give off the same total energy in the end).
I agree with Spinaker. Either one gets more than hot enough for whatever I do. I use briquettes exclusively in my Weber; I’ve never had anything that I felt I needed to change there. I’ve tried briquettes in my BGE, both by themselves and mixed in with lump; both times the results were unsatisfactory compared to lump alone. The ash from the briquettes impedes air flow in the kamado. Maybe now that I have an ash basket rather than the cast iron plate that would be different, but I’m sticking with what I know.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Wow, I sat down with my bowl of egg whites, avocado and pork belly and fell into this rabbit hole. Great reading
Professor Mosca .
I'm with most they both get plenty hot. I for one do love lump in my kettle, get'er ripping hot and add chicken thighs or wings. So good however I've been reduced to my gasser only and yes I add FOGO on the grate and blast it with the torch especially with wibs.
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