Charcoal vs briquettes: a braai fuel guide for South Africa

Lump charcoal lights fast and burns hot, which makes it great for a quick, direct braai of steaks and chops. Briquettes take longer to light but give steady, even heat for much longer, which suits kettle braais, roasts and big groups. Many people keep both: charcoal for speed, briquettes for long cooks.

What’s the difference?

Lump charcoal

Charcoal is wood that’s been heated with very little oxygen, which drives off water and gases and leaves mostly carbon. Lump charcoal keeps the shape of the original wood, so pieces vary in size. The wood used varies by producer, and bag labels sometimes say which species it comes from.

• Lights quickly and gets very hot.
• Burns faster, so you may need to top up on a long cook.
• Produces relatively little ash.
• Uneven piece sizes mean less even heat.

Briquettes

Briquettes are made from charcoal dust or fines pressed into uniform shapes with a binder (often starch). Some also contain other ingredients to help them burn or hold together; the bag should say.

• Take longer to light and come up to heat.
• Burn evenly and for a long time.
• Uniform size makes heat predictable, which helps with indirect cooking.
• Usually produce more ash than lump charcoal.

Instant-light (self-lighting) charcoal and briquettes

These are treated with a lighting agent so you can light the bag or pile directly with a match. They’re convenient for picnics and beach braais, but let them burn until the coals are grey and any chemical smell has gone before you start cooking.

Coconut-shell and other alternatives

Some shops sell briquettes made from coconut shell or other materials. They tend to burn hot and long. Quality varies, so try a bag before buying in bulk.

Charcoal vs briquettes compared

If you’re still weighing up fuel types in general, see our gas vs charcoal vs wood comparison.

How much charcoal to use

There’s no exact figure because bag sizes, braai sizes and weather all differ. Use these as starting points:

• Quick direct braai for four (chops, wors, steak): enough coals to cover the area under the meat in a single layer, plus a little extra.
• Kettle braai, indirect cooking (roast chicken, lamb): a full chimney starter of briquettes split between two sides of the kettle, or a basket on each side.
• Long cooks (over an hour): start with briquettes and add a few fresh ones every 45–60 minutes.
• Windy days and cold weather: use more, since the coals lose heat faster.

A full chimney starter is a useful unit of measure: note how many you need for your braai and meal, and repeat what works.

How to light charcoal and briquettes

With a chimney starter (easiest)

1. Fill the chimney with charcoal or briquettes.
2. Place one or two firelighters on the fire grate and light them.
3. Set the chimney over the firelighters.
4. Wait until the top coals are covered in grey ash, roughly 15–20 minutes for charcoal and longer for briquettes.
5. Pour the coals into the braai using heat-resistant gloves.

Without a chimney

Build a small pyramid of charcoal around two or three firelighters, light them, and leave it alone until most of the coals have a grey coating. Then spread the coals out.

Avoid lighter fluid if you can; it can leave a taste on the food. Never add lighter fluid or any liquid fuel to hot coals.

When are the coals ready?

Coals are ready when most of them are covered in a fine grey ash and the flames have died down. Use the hand test as a rough guide: hold your palm safely above the grid and count how long you can keep it there. The shorter the count, the hotter the coals. For more on fire building, read how to make a braai fire.

Charcoal vs wood

Charcoal and briquettes get you cooking faster than wood, with more predictable heat. Wood gives a longer social fire and more flavour, but you need to wait for it to burn down to coals. Many braaiers start a wood fire for the atmosphere and add charcoal to get coals sooner. See our braai wood guide for the best local woods.

Buying checklist

• The right fuel for the cook: lump for quick, hot braais; briquettes for long, even heat
• Bag size that matches how often you braai
• Dry, undamaged bags (wet charcoal is hard to light)
• Not too much dust at the bottom of the bag (common with lump charcoal)
• Ingredients listed for briquettes, if that matters to you
• A chimney starter and firelighters to go with it

Charcoal and briquettes are sold at supermarkets, Checkers Hyper, Makro, Game, Builders, filling stations, outdoor stores and online.

Storage and safety

• Keep it dry. Store bags off the ground, under cover, and close or clip opened bags. Damp charcoal lights badly and smokes.
• Store away from heat, flames and fuel such as petrol or lighter fluid.
• Never braai with charcoal indoors, in a garage, tent or caravan. Burning charcoal produces carbon monoxide, which you can’t see or smell.
• Dispose of ash safely. Let ash cool completely, ideally for a full day, then put it in a metal container. Coals that look dead can stay hot for hours.
• Keep children and pets away from hot coals and the braai.

FAQ

Is charcoal or briquettes better for a braai?

Neither is better for everything. Lump charcoal is great for hot, quick braais of steak and chops. Briquettes are better for kettle braais, roasts and long cooks because they burn evenly for longer.

How long do briquettes take to be ready?

In a chimney starter, briquettes usually take longer than lump charcoal, typically somewhere from 20 to 30 minutes, depending on the brand, wind and how full the chimney is. They’re ready when they’re mostly covered in grey ash.

Can I mix charcoal and briquettes?

Yes. Some braaiers start with lump charcoal for fast heat and add briquettes for a longer, steadier burn. Mixing is fine as long as all the coals are properly lit before you cook.

Can I reuse charcoal?

If you close the vents on a kettle braai after cooking, the coals go out and any unburnt pieces can be relit next time. Shake off the ash first and add fresh charcoal with them.

Why won’t my charcoal light?

The most common causes are damp charcoal, too little airflow or too few firelighters. Store charcoal dry, use a chimney starter, and make sure the braai’s vents are open.

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