Lump charcoal is a type of charcoal made by burning wood in the absence of oxygen. It is known for its ability to burn hotter and faster than other types of charcoal.

Lump charcoal is made from natural wood and has no additives, while briquettes are made from compressed charcoal and other additives like sawdust and binders.

Different brands of lump charcoal use different types of wood, including hardwoods like oak, maple, hickory, and mesquite.

Lump charcoal does produce more smoke than briquettes, which can result in a stronger smoky flavor in your food.

The burn time of lump charcoal varies depending on the size of the charcoal pieces, but on average, it can burn for up to an hour.

No, lump charcoal should never be used indoors as it produces carbon monoxide, which can be deadly in enclosed spaces.

Lump charcoal should be stored in a cool, dry place where it won't be exposed to moisture. It should also be kept away from flammable materials.

While it is possible to use lighter fluid to ignite lump charcoal, it is not recommended as it can impart a harsh chemical taste to your food.

Yes, you can reuse lump charcoal, but it may not burn as hot or as long as fresh charcoal.

The lump charcoal is ready for cooking when it has a gray ash coating on the surface, and the flames have died down, indicating that the charcoal is burning evenly.