Let me tell you, finding the perfect charcoal for grilling wasn’t something I figured out overnight. It took years of trial and error, endless cookouts, and plenty of burned (or undercooked) burgers to really get a handle on it.

So, if you’re standing in the charcoal aisle wondering what the heck to buy, I’ve been there. Let me break it down for you, so you can skip the guesswork and go straight to grilling like a pro.

Do Pro Grillers Use Cheap Charcoal?

The short answer: not really. Now, I’m certainly not saying you need to try and be a pro and I’ll be the first to not care what the pros are using, but, with grilling, there’s a method to the madness.

While the basic briquettes you find at Walmart might be fine for backyard burgers, professional competition grillers usually steer clear of them. Here’s why:

Consistency is Key

Cheap charcoal can be unpredictable. It might burn unevenly or produce too much ash, which can mess with temperature control during long cooks. Pros need steady, reliable heat to hit those perfect results every time.

Flavor Matters

Many budget options are packed with fillers or chemicals that can leave a funky taste behind. In competition BBQ, judges are looking for pure, natural flavors—not meat that tastes like lighter fluid or factory smoke.

Instead, pros tend to use higher-quality lump charcoal or premium briquettes designed for clean burns and consistent heat. It’s one of those small details that can make or break a winning plate of BBQ.

The Usual Suspects: Common Charcoal Options

These are the go-to choices you’ll find everywhere. They’re popular for a reason—they work.

Lump Charcoal

Lump is my personal favorite for most grilling. It’s made from pure hardwood, burns hotter than briquettes, and doesn’t leave behind as much ash. But it burns faster, so you’ll be feeding the grill more often during long cooks. It’s worth it for the flavor, though—nothing beats that clean, smoky taste.

Charcoal Briquettes

Briquettes are the workhorse of the grilling world. They’re consistent, burn longer, and are easy to control. Perfect for beginners or when you just want to keep it simple. The downside? Some brands are loaded with fillers and chemicals, which can mess with the flavor of your food.

Instant Light Charcoal

I’ll admit, I used to grab these when I was in a rush. They’re pre-soaked in lighter fluid, so they light up fast. But honestly, I’d avoid them now. That chemical smell? It sticks around and can affect the taste of your food. Stick to a chimney starter and save yourself the hassle.

Coconut Shell Charcoal

Eco-friendly and burns clean, this one’s great if you’re conscious about sustainability. It burns longer than briquettes but doesn’t get quite as hot. Ideal for low and slow cooks or when you’re trying to impress someone with your “green grilling” skills.

Binchotan Charcoal

If you’ve got cash to burn (pun intended), give Binchotan a try. This Japanese hardwood charcoal burns crazy hot and clean, with almost no smoke. It’s perfect for delicate foods like fish or when you just want to geek out about your grill setup.

Hidden Gems: Less Common but Worth Trying

Now, if you’re ready to branch out and try something a little different, these options might surprise you.

Quebracho Charcoal

This stuff comes from South America and is made from super-dense hardwood. It burns hot and lasts a long time, which makes it perfect for grilling big cuts of meat like steaks or ribs. It’s a love/hate over on the Amazing Ribs Forum.

Coffee Wood Charcoal

I stumbled on this one by accident, and it’s been a game-changer. Made from coffee tree branches, it’s sustainable and gives off a mild, unique flavor. It’s not overpowering, just enough to make people ask, “What’s your secret?”

Mangrove Charcoal

Popular in Southeast Asia, mangrove burns hot and evenly. It’s harder to find in the U.S., but if you ever come across it, grab a bag. It’s great for searing and handles high-heat grilling like a champ.

Bamboo Charcoal

Another eco-friendly option. It’s lightweight, burns clean, and is surprisingly versatile. Plus, it gives off minimal smoke, which is nice if you’re grilling in close quarters.

Sawdust Charcoal Logs

These are compressed logs made from sawdust. They burn steady and long, making them a solid choice for extended grilling sessions. Some even come pre-flavored if you’re into experimenting with smoke profiles.

Olive Pit Charcoal

Yep, it’s made from olive pits. It’s clean-burning and gives your food a subtle, earthy flavor. Definitely one of the more unique options out there, and worth a try if you’re feeling adventurous.

Sugar Maple Charcoal

This one’s perfect for smoking. It burns sweet and mild, making it ideal for delicate meats like chicken or fish. It’s not super common, but if you see it, grab a bag—you won’t regret it.

Lava Stone Charcoal

This one’s reusable, which is pretty cool. It doesn’t burn the same way as traditional charcoal, but it’s infused with wood smoke flavor. It’s a niche option, but I’ve seen it work wonders for people who want a clean, consistent grilling experience.

Final Thoughts: Trial, Error, and Tasty Results

If there’s one thing I’ve learned, it’s that no single type of charcoal is perfect for every situation. Lump is my go-to for flavor, briquettes are reliable for long cooks, and the specialty options are there when I want to mix things up. The key is experimenting and finding what works for your style of grilling.

So, whether you’re flipping burgers for the family or going all out with a slow-smoked brisket, start with the basics and work your way up. Trust me, once you find your groove, there’s no going back. Happy grilling!