I prefer lump charcoal because it's all natural. Briquettes are made with a lot of stuff that isn't wood, lignite and anthracite coal and other assorted chemicals that you probably wouldn't want on your ribeye.
Kevin
Exactly. I haven't used briquettes in over 30 years. Yes, the size is inconsistent and there are occasional rocks. Burn is MUCH hotter and the flavor is more like a campfire than a chemical fire. I like to get the temp up to 500 degrees or more and use some direct and indirect heat. I haven't done any smoking, mainly because I'm impatient and want my meat...One of these days, though...
