Oak Briquettes

We do use a binder in our char, which is corn starch. The percentage of the corn starch is very low due to the process we use for our trees. As compared to other brands, we use 2-3 times less corn starch in our binding process.

B&B makes specific species lump charcoal. It is actual pieces of trees that are burned in a special oven to make the lump.  It is not a mix of different hardwoods.  So that means Oak lump only contains Oak, hickory is just hickory, and so on. 

After we process the Oak lump, we take the smaller pieces and form them into our briquettes. There are no minerals, accelerants, sawdust, or chemicals in our briquettes. 

Lump burns hotter with more smoke flavor.

Briquettes burn longer with more temperatures predictably. 

Each have their pros/cons. 

We like briquettes for steaks, with wood chunks.

Lump is good in offset smokers and Kamado style grills. 

Choose briquettes if you want to cook something at a lower, more even temperature over a longer period, such as chicken or a joint on the rotisserie. If you cook chicken over a high heat there is a chance that the outside will burn before the center is cooked.