The best charcoal for grilling in 2024, according to our experts

Pros: Burns fast, burns hot, long-lasting, no bad taste imparted to food, affordable

Cons: Contains sawdust

Royal Oak Enterprises started as the Bradleyville Charcoal Company in Missouri in 1953 but changed to its current name in 1983. Today, the family-owned company is one of the largest charcoal producers in North America. The popular Royal Oak Ridge Briquettes promise to be hot and ready for grilling in 15 minutes. The special ridge shape (which you'll also find in plenty of other charcoal briquettes) allows for better airflow and peak performance. 

This charcoal burns hotter and longer than most of its competitors, and it doesn't leave much ash behind. The charcoal may not be completely additive-free, but it doesn't leave a strange aftertaste on your food, either.

Pros: Affordable, grills well, classic briquette style, widely available

Cons: Lots of ash, additives, fast-burning

Kingsford's Original Briquettes are probably what your dad — and mine — have used for every backyard barbeque he's ever held. Kingsford is classic grilling charcoal that you can buy just about anywhere for a reasonable price.

The charcoal is sold in packs of two 18-lb. bags for cheaper than some of the other picks on our list. That much charcoal should keep you grilling for most of the summer. Although Kingsford's charcoal isn't fancy or innovative like some of our other picks, it's made from natural ingredients and real wood.

Each briquette has the company's Sure Fire Grooves for quick, easy lighting, and Kingsford says you'll be ready to cook in about 15 minutes. The briquettes do create a lot of ash and burn much more quickly than some of our other higher-quality picks. But if you want that signature charcoal-grilled taste and don't want to fiddle around with the fancy stuff, Kingsford has been satisfying backyard grillers for generations. — Malarie Gokey

Pros: Burns hot and slow with little smoke, additive-free

Cons: Can be difficult to light (use a chimney), can be expensive (depending on where you buy it)

There's a reason that the Steak Cookoff Association (SCA) makes B&B's Competition Charcoal Briquets their official charcoal: It burns hotter, longer, and cleaner than the average briquet. It's expensive, but if you're looking for the peace of mind associated with additive-free charcoal while still having the convenience (and long burning) of briquettes, B&B's is some of the best you'll find. 

Apart from the assurance that there's nothing like borax, sand, or construction debris finding its way into your charcoal, more scrutinizing grill meisters will also find consistent burning through and through. This makes all the difference if an even crust or bark on your food is paramount.

While they are pricier than most, the efficient burning of additive-free compressed hardwood dust means they go a lot farther than the more affordable match-light and impurity-laden alternatives. And in turn, they can in fact be cost-effective. B&B's Competition Oak Charcoal Briquettes burn hot, long, and slow, all without too much smoke, and yet still imparting the smoky flavor you'd expect from good old-fashioned charcoal.

Pros: Large lumps, burns hot, burns slowly, all-natural, mellow flavor, low ash

Cons: Difficult to light, takes a while to achieve a high temperature, sometimes the lumps are so large they are difficult to handle

Made from dense Central American hardwood trimmings, only hand-selected pieces make it into every bag of Fogo's All-natural Premium Hardwood Lump Charcoal. This large-sized charcoal is ready to grill within 15 minutes.

Fogo makes restaurant-quality charcoal that burns very hot and imparts a mild, smoky flavor to your food. Despite the impressive heat, it burns nice and slow, so you get an even cook on your food. It contains no fillers or chemicals and is perfect for low and slow cooking.

It is a bit harder to light than your grocery store briquettes, but it's worth the effort if you want to try lump charcoal. It's a bit more expensive than the other options on our list, but it's a high-quality product, and it's a 35-lb. bag rather than the 20-lb. bags most other brands sell.

Pros: Large lumps, burns hot, low ash

Cons: Somewhat pricey

Kamado Joe, based in China, makes well regarded and affordable ceramic grills and other grilling accessories. The highly-rated, 100% natural Kamado Joe charcoal is sourced from three dense hardwoods in Argentina. Apparently, the wood is so hard it is called an "ax breaker" by the locals. The wood is then roasted in traditional outdoor ovens.

It produces little ash, which ensures excellent airflow, thus keeping your charcoal lit for long cooking sessions at high heat. The large lump pieces are consistently sized, ensuring an even burn.

A growing number of serious barbecue fanatics are eschewing both gas and charcoal grills and turning to a third option — ceramic grills. Basically modern versions of the Indian and Chinese ovens and urns that were used thousands of years ago, ceramic grills allow food to retain its moisture while being cooked at a high temperature. You can vary the temperature, from 225°F to more than 750°F, so a ceramic grill can double as an oven or even a smoker. Many of them look like giant eggs. All ceramic grills require lump charcoal, though.

Pros: Burns hot and slow with little smoke, additive-free, compact, can be relit

Cons: Can be difficult to light, creates a dry heat best for hot-and-fast but not low-and-slow cooking

A favorite of Steven Raichlen's, Jealous Devil's Onyx Binchotan burns exceptionally hot, retains structure, and can be reheated — it's an efficient, space-saving, and even economical option, depending upon how you use it.

Binchotan, also known as white charcoal, is highly carbonized, hardwood charcoal that is kiln-treated at 2,300 degrees Fahrenheit. Traditionally made from Japanese Holm oak, Jealous Devil achieves the same effect by using the original method with South American hardwood., These coals burn at up to 1,200 degrees Fahrenheit, opening up a world of possibilities, like incredibly high-heat searing (think steaks with lots of marbling, such as a ribeye), and even Neapolitan-style pizza making (though you'll need a charcoal grill that can retain and withstand that type of heat).

The downside to binchotan is it burns a dry heat, and without a grill with good temperature control, you'll have a tough time keeping the temperature down and your food from drying out. For maintaining lower heat, we like a Big Green Egg or Kamado Joe with the vents drawn almost closed. And to help keep your food from drying out, a water pan or a spray bottle (filled with water, sugar, vinegar, or your preferred combination thereof) can go a long way.

Pros: Burns three times longer than hardwood lump, additive-free, compact, one tree planted per package sold

Cons: Pricey, not the easiest to light (though not the most difficult, either)

Whether you're looking for something slow-burning, compact, or to some degree eco-conscious, Prime 6 charcoal is the best we've found for all of the above.

These hexagonal tubes burn about three times as long as any hardwood lump charcoal I've tested. They also come in a long, slim box that makes for compact storage and can also stack together nicely, so if you're limited for space and want to tidily confine a stash of charcoal, I haven't encountered a better solution. We discovered this brand thanks to butcher Pat LaFrieda, who is so passionate about the brand he sent some our way to try out for ourselves. Prime 6 also claims to plant one tree per package of coals sold.

Additive-free, Prime 6 is made from nothing but compressed hardwood sawdust. This makes it notably difficult to light, but vertical placement in a charcoal chimney starter and a few pieces of newspaper or a good firestarter will get these tubes glowing nearly as fast as they would hardwood lump.

When I light a grill for a long, low and slow burn, I pull out the Prime 6, and I can usually get six to eight hours out of a third of a package, especially if I'm using a Kamado-style ceramic grill.

How do you start a charcoal grill?

The best way to start a charcoal grill is with a charcoal chimney starter. There are plenty of designs on the market, but we tend to like the Weber Rapidfire. 

Simply load the chimney with coals, place it in the grill (on the charcoal grate or level) or on a fire-safe surface atop either crumpled newspapers, paper towels dipped in vegetable oil, or a charcoal fire starter like this, light from the bottom, and you'll be ready to cook within 10 to 20 minutes, depending on the type of coals you use. According to award-winning barbecue cookbook author and veteran television host Steven Raichlen, hardwood is generally ready in 15 minutes, briquettes in 20.

If you choose to use match-light briquettes, forgo using a chimney starter as they'll be up in flames in no time.

What's the difference between charcoal briquettes and hardwood lump charcoal?

On one end of the spectrum, you have match-light briquettes. They're simple to get started, and it's fairly easy to know when the flames have died down and the coals are ready. Unfortunately, they're often loaded with additives and many purists refuse to cook over and eat from them with good reason. On the other end is hardwood lump charcoal, which is simply charred hunks of wood.

What is the healthiest charcoal to use?

What makes for the healthiest charcoal is up for debate, but 100% natural hardwood that's kiln-treated and/or carbonized at higher temperatures tend to contain fewer and even next to no impurities and produce less smoke. On the other end of the spectrum, match-light charcoal and cheaper briquettes that include additives (borax, sand, coal dust, and sawdust from construction debris) are likely the most problematic where health is concerned, according to Raichlen.

What is the longest-lasting charcoal?

Charcoal that's carbonized at high heat (like binchotan) tends to last longer than briquettes (next in line) or lump hardwood (the fastest-burning). Above, we recommend two options for longer burning coals: Prime 6 and Jealous Devil Binchotan. Prime 6 doesn't burn quite as hot, while Jealous Devil's reaches 1,200 degrees Fahrenheit, but both are some of our favorites. Both can also be extinguished and relit.

• Charcoal briquettes: This is the type of charcoal that Americans are most familiar with. In fact, seared into my mind is the image of a red, white, and blue bag of charcoal that sat by the back door and always accompanied us on our camping trips when I was a child. Briquettes are so popular because they're affordable, easy to use, and readily available. Made of wood, briquettes also contain "binding" ingredients like sawdust, starch, and sodium nitrate, which make them burn better. Compressed into a uniform shape and size, briquettes produce a consistent burn and are ideal for foods that require less cooking time, like fish or steak.
• Instant charcoal briquettes: You are going to find very few people who advocate for using these briquettes because they have been heavily pre-soaked in lighter fluid. Yes, they are easy to light, but they leave your food with a chemical aftertaste.
• Hardwood lump charcoal: Made from real chunks of charred wood, lump charcoal contains none of the additives found in briquettes. In general, lump charcoal costs at least twice as much as briquettes, but it lights easier and burns cleaner, producing the least amount of smoke and ash. As an added bonus, since the chunks are actual wood, they can also impart a nice, smoky flavor to your food. Lump charcoal also burns hotter than briquettes, which is ideal when you want to sear a steak or other meat. One of the downsides is that the heat is not as consistent compared to briquettes, and it may take you a little while to learn to manage your fire. Serious foodies favor lump charcoal for all these reasons, and because it is all-natural, it's been growing in popularity over the last decade.
• Flavored briquettes: Both briquettes and lump charcoal come in flavored versions. The most popular are mesquite, hickory, and applewood. Many BBQ aficionados suggest that if you are craving these flavors, your best bet is to add flavored wood chips in with your non-flavored briquettes.
• Binchotan: Also known as white charcoal, this pure charcoal has been made from hard ubame oak trees found in Japan for hundreds of years. It not only burns at extremely high temperatures and produces virtually no smoke or ash, but it lasts for three to five hours. Enjoying a renaissance in recent years both in Japan and worldwide, binchotan charcoal is also known for its purifying and deodorizing characteristics. Proponents claim hanging a couple of pieces in your bathroom can prevent mold and mildew; it's also thought that it can purify water by absorbing toxins like chlorine and mercury. Binchotan is often more difficult to ignite than both lump charcoal and briquettes. Although the price varies widely, it's almost always more expensive than the other types of charcoal.
• Thai charcoal: Famed chef Andy Ricker has created his own charcoal that succeeds in capturing the high heat of binchotan at a lower cost. Created from orchard-grown rambutan fruit wood, it provides a nice, even heat, although it can be difficult to light.