The bag most UK restaurant kitchens use. Large consistent pieces, widely available, and priced for people who burn a lot of it.
| Wood | Mixed hardwood |
| Piece size | Large, consistent |
| Use | Restaurant and high volume |
Lump is the right fuel for searing and for kamado cooking. It lights around 30 percent faster than briquettes, runs hotter, and leaves very little ash to choke the vents.
Filed under Lump Charcoal and made by Big K.
Quebracho, one of the densest hardwoods there is. Burns hotter and longer than commodity lump, sparks very little, leaves almost no ash.
British-made lump from managed woodland, burnt in the UK rather than imported. Cleaner burning than most commodity lump and traceable to a source.