Pit a bag of rockwood against the briqs. 

There are somethings that consumer reports is just not good at....TVs Toaster plug and play items that are not subjective , fine

I think they understated the ability of ceramic cookers (at least BGE) to control temps. That seems to be the biggest advantage of briquettes

JohnInCarolina said:

If you read the article, due to Goldwyn's emphasis on control above all else, the brand of lump doesn't really make a difference here.  He's focused on control above all else, both for temperature and smoke profile.  He wants his smoke profile to come from the added wood chunks or chips, for example, and not at all from the lump.  

I don't necessarily agree with the perspective but it seems clear to me that his bias towards control largely influenced the outcome.

That's Deep. @JohnInCarolina

JohnInCarolina said:

If you read the article, due to Goldwyn's emphasis on control above all else, the brand of lump doesn't really make a difference here.  He's focused on control above all else, both for temperature and smoke profile.  He wants his smoke profile to come from the added wood chunks or chips, for example, and not at all from the lump.  

I don't necessarily agree with the perspective but it seems clear to me that his bias towards control largely influenced the outcome.

Meathead has always been briquettes over lump. It’s all over his site and he has dr blonder provide the “proof” in several articles/webcasts. Had to refute what he is saying if control
were the only desired outcome. For me it’s not so I use lump. Cooked dogs and brats  on heb briquettes and good old fashioned lighter fluid this past weekend.  They were awesome. And those mothers burn hot. I overloaded it and we couldn’t get close to it for 30 minuntes. 

All I know is that eating food cooked on Briquettes after owning the egg and cooking exclusively on lump. Its not even close. Lump beats Briquettes all day and twice on Sundays. I used to own only Weber Charcoal grills and Smokers and only used Kingsford Blue Bag. Cooking with it now makes me nauseous even thinking about it. I have yet to have anything cooked on the egg with Lump taste like an Ashtray. However cooking with Briquettes on the Weber it took years to master it not tasting that way. We all own Eggs because they are awesome and are among the best grills that exist. They are better at temp control for a reason. So Meathead can keep his kingsford bluebag and his $90 weber kettle. I'll take my BGE and Rockwood or Royal Oak and outperform that tin can any day.

TEXASBGE2018 said:

All I know is that eating food cooked on Briquettes after owning the egg and cooking exclusively on lump. Its not even close. Lump beats Briquettes all day and twice on Sundays. I used to own only Weber Charcoal grills and Smokers and only used Kingsford Blue Bag. Cooking with it now makes me nauseous even thinking about it. I have yet to have anything cooked on the egg with Lump taste like an Ashtray. However cooking with Briquettes on the Weber it took years to master it not tasting that way. We all own Eggs because they are awesome and are among the best grills that exist. They are better at temp control for a reason. So Meathead can keep his kingsford bluebag and his $90 weber kettle. I'll take my BGE and Rockwood or Royal Oak and outperform that tin can any day.

I use KBB all the time and have never had anything taste like an ashtray. Must be some other variable at play.

HeavyG said:

TEXASBGE2018 said:

All I know is that eating food cooked on Briquettes after owning the egg and cooking exclusively on lump. Its not even close. Lump beats Briquettes all day and twice on Sundays. I used to own only Weber Charcoal grills and Smokers and only used Kingsford Blue Bag. Cooking with it now makes me nauseous even thinking about it. I have yet to have anything cooked on the egg with Lump taste like an Ashtray. However cooking with Briquettes on the Weber it took years to master it not tasting that way. We all own Eggs because they are awesome and are among the best grills that exist. They are better at temp control for a reason. So Meathead can keep his kingsford bluebag and his $90 weber kettle. I'll take my BGE and Rockwood or Royal Oak and outperform that tin can any day.

I use KBB all the time and have never had anything taste like an ashtray. Must be some other variable at play.

It didn't at the time I was only using it, but whenever we visit my in-law's and he rips open a bag of KBB and pours it out onto his Brinkman grill and lights it up (With and sometimes without lighter fluid) it always tastes like an ashtray. Even after the coals are all white. Ive been trying to convince him to shell out the dough for a BGE. In fact the last time I used KBB on my Smokey Mountain before I got rid of it all I could taste was chemical taste and I never use anything other than a Chimney starter and veg oil soaked paper towels to light it. Again I attribute this to the superior product that lump is. KBB is filled with saw dust, clay, and petroleum by-products. Its terrible stuff.

I have a couple of Webers and sometimes use Kingsford briquettes. Been doing it for about 40 years. Lit with fluid early on, then chimney, now torch or chimney. Tastes fine, smells fine. Haven't tried briquettes in my egg. As above, the smell brings back memories!

We only talk about lump on Fridays!

HeavyG said:

TEXASBGE2018 said:

HeavyG said:

TEXASBGE2018 said:

All I know is that eating food cooked on Briquettes after owning the egg and cooking exclusively on lump. Its not even close. Lump beats Briquettes all day and twice on Sundays. I used to own only Weber Charcoal grills and Smokers and only used Kingsford Blue Bag. Cooking with it now makes me nauseous even thinking about it. I have yet to have anything cooked on the egg with Lump taste like an Ashtray. However cooking with Briquettes on the Weber it took years to master it not tasting that way. We all own Eggs because they are awesome and are among the best grills that exist. They are better at temp control for a reason. So Meathead can keep his kingsford bluebag and his $90 weber kettle. I'll take my BGE and Rockwood or Royal Oak and outperform that tin can any day.

I use KBB all the time and have never had anything taste like an ashtray. Must be some other variable at play.

It didn't at the time I was only using it, but whenever we visit my in-law's and he rips open a bag of KBB and pours it out onto his Brinkman grill and lights it up (With and sometimes without lighter fluid) it always tastes like an ashtray. Even after the coals are all white. Ive been trying to convince him to shell out the dough for a BGE. In fact the last time I used KBB on my Smokey Mountain before I got rid of it all I could taste was chemical taste and I never use anything other than a Chimney starter and veg oil soaked paper towels to light it. Again I attribute this to the superior product that lump is. KBB is filled with saw dust, clay, and petroleum by-products. Its terrible stuff.

What petroleum byproducts are in KBB?

I cant comment on individual products as I don't make the stuff but I know that in general Briquettes use various types of products as accelerants of which some are petroleum byproducts. As an example some use things such as shredded up newspaper as accelerants and there is ink on those.There is no reason to believe KBB would be any different. Its also got sodium nitrate in it which many would argue is not very healthy for you. Where as Lump charcoal is essentially charred wood.

Match light contains some petroleum products, but not blue bag. 

CR has some “wonder if they really did that test” issues as far as I am concerned. Using briquettes, which have much more ash then lump, in a kamado is asking for airflow problems and kamados are all about air flow. How briquettes can be rated excellent in a kamado is beyond me. 
As noted above by @GrillSgt Stubbs is good, but i don’t have any issue with either Kingsford Original or Kingsford Comp. Maple Leaf is OK, really high ash. Weber is expensive for the results. 
WSM and kettle almost always use briquettes, the Primo and BGE only see lump. 

HeavyG said:

TEXASBGE2018 said:

HeavyG said:

TEXASBGE2018 said:

HeavyG said:

TEXASBGE2018 said:

All I know is that eating food cooked on Briquettes after owning the egg and cooking exclusively on lump. Its not even close. Lump beats Briquettes all day and twice on Sundays. I used to own only Weber Charcoal grills and Smokers and only used Kingsford Blue Bag. Cooking with it now makes me nauseous even thinking about it. I have yet to have anything cooked on the egg with Lump taste like an Ashtray. However cooking with Briquettes on the Weber it took years to master it not tasting that way. We all own Eggs because they are awesome and are among the best grills that exist. They are better at temp control for a reason. So Meathead can keep his kingsford bluebag and his $90 weber kettle. I'll take my BGE and Rockwood or Royal Oak and outperform that tin can any day.

I use KBB all the time and have never had anything taste like an ashtray. Must be some other variable at play.

It didn't at the time I was only using it, but whenever we visit my in-law's and he rips open a bag of KBB and pours it out onto his Brinkman grill and lights it up (With and sometimes without lighter fluid) it always tastes like an ashtray. Even after the coals are all white. Ive been trying to convince him to shell out the dough for a BGE. In fact the last time I used KBB on my Smokey Mountain before I got rid of it all I could taste was chemical taste and I never use anything other than a Chimney starter and veg oil soaked paper towels to light it. Again I attribute this to the superior product that lump is. KBB is filled with saw dust, clay, and petroleum by-products. Its terrible stuff.

What petroleum byproducts are in KBB?

I cant comment on individual products as I don't make the stuff but I know that in general Briquettes use various types of products as accelerants of which some are petroleum byproducts. As an example some use things such as shredded up newspaper as accelerants and there is ink on those.There is no reason to believe KBB would be any different. Its also got sodium nitrate in it which many would argue is not very healthy for you. Where as Lump charcoal is essentially charred wood.

There are no petroleum byproducts in KBB.

There is no sodium nitrate in KBB.

There is no used newsprint in KBB.

Well thank you mr. owner of kingsford. Thank you for clarifying what your product has in it.