FAQs

Lump charcoal, briquets and pellets differ in composition, shape, and burning characteristics. Each type suits different grilling and smoking needs, from high-heat searing to steady smoking. Check out our video on the differences of each type of grilling fuel. 

Lump charcoal, made from real charred hardwood, burns hotter and faster, providing intense searing but less consistent heat. Typically takes more care and are used by more experienced grillers. 

Briquets, composed of real hardwood charcoal compressed with vegetable starch binder, deliver uniform, long-lasting heat and are easy to control, making them great for low-and-slow cooking. Briquets are great for beginner to medium skilled grillers.

Charcoal pellets are made with real hardwood charcoal fines and are compressed into their pellet shape. They add authentic char-grill flavor to food and contain no chemical additives. Great for use with any pellet grill or smoker. 

We believe using a charcoal chimney is the best way to light charcoal; it doesn't require lighter fluid.  Please review our how to video here or see lighting instructions on the back of the charcoal bag for more information.

Lump charcoal is highly responsive to airflow and venting. It typically becomes ready for cooking within 15 minutes and can maintain its heat for up to an hour. Since it burns more quickly than briquets, additional charcoal can be added to the fire at any stage to prolong the fire. Keep in mind that results may vary given grilling conditions and equipment. Everything you need to know about lump charcoal grilling can be found here. 

Charcoal briquets should have airflow and venting to burn properly. It is usually ready for cooking within 30 minutes and will stay hot up to an hour. Results may vary given grilling conditions and equipment. Check out our ultimate guide to using charcoal briquets. 

Please store it in a cool, dry location for the longest shelf life. Seal bags after each use, or store in a sealable container. When stored properly, charcoal and wood products can last almost indefinitely. 

Close the lid of the smoker or grill and then close all the air vents and/or draft vents. The fire should extinguish completely within 48 hours. Please don’t dispose of the ash until you are certain it is completely cooled and extinguished. You can reuse the remaining charcoal the next time you grill or barbecue.

If you need to extinguish the fire quickly, sand is a good choice. If a grease fire flares up, use a class B, ABC or K fire extinguisher. If that doesn’t get results, then clear the area and call the fire department.

Water is not recommended, because large amounts can crack or damage your grill, and may also create copious amounts of steam that pose a burn hazard. If you must use water, wear protective gloves and safety glasses, and cautiously pour small amounts on top of the coals.

Never leave a fire unattended.

Chips tend to burn faster than chunks, so they’re perfect for shorter barbecue times, and add a delicate and delicious smoky flavor to your food.

Charcoal grills or smokers

We recommend not wetting your Cowboy wood chips and using them dry. They have already been kiln dried to the right moisture amount for cooking. 

Place dry wood chips close to the fire, allowing the wood to smolder. This method produces a sweeter smoke, however, keep a water bottle available to control flare ups.

Gas grills and smokers

(Please read your gas grill manual for more detailed information)

1. Spread wood chips in foil pan or foil wrap, leaving air holes for smoke to escape. You can also use a smoker box.

2. Place filled container of chips directly on lava rocks or grill heating radiances.

3. Chips will begin to smoke with 10 minutes. For best results, keep the grill lid closed to concentrate the heat and the smoke flavor.

Check out our video with pro tips on how to use Cowboy Wood Chips. 

Unlike chips, chunks burn slowly, providing steady smoke for longer cook times and a more robust smoky flavor. Different types of wood can impart unique smoky flavors to the food.

Smoking

You can use wood chunks as a smoking product. The wood block is typically burned with charcoal. Some BBQ chefs prefer to nest 1-3 presoaked wood pieces around the fire so it can burn and smolder; others prefer to layer the wood chunks with briquets. Either way can provide a rich, smoky flavor to your food. Here’s the ultimate guide to using wood chunks for smoking or grilling. 

Fuel

Wood chunks are gaining popularity as a primary fuel source. You can use them instead of charcoal. Place wood chunks in a pyramid, set a fire, and let them burn down to coals. You’ve effectively produced your own lump charcoal with this method. This is a bit of a tricky and lengthy maneuver, and is usually done by BBQ aficionados. Note: if the wood is not thoroughly burned, the fire can give food a heavy smoke taste. Watch our video on how to use wood chunks on a grill. 

While taste is a very subjective thing, we generally recommend the following pairings:

Hickory – A bold and hearty flavor for your beef, pork & poultry

Mesquite – A robust and southwest flavor for your beef, seafood and poultry

Apple – A sweet and smoky flavor for your pork, seafood and poultry

Cherry – A distinctive and fruity flavor for your pork, beef and lamb

You can use Cowboy products in all types of outdoor cooking appliances, including basic open grills, classic kettle style barbecues, barrel grills & smokers, and kamado-style ceramic cookers.

All these appliances allow for multi-purpose grilling, including direct grilling, indirect grilling, and smoking, but each type helps you control cooking temperatures in different ways:

Kettle grills, such as the Weber grill, include a lid that has multiple adjustable vents to help you control cooking temperatures, for quick searing of smaller cuts of meat, to lengthier indirect/direct grilling of larger cuts.

Smokers, such as the barrel grill, are perfect for just that — smoking flavorful cuts of meat. Smoking methods involve indirect grilling with low to moderate temperatures over a longer period of time, using the smoke from charcoal, wood chips and/or chunks to infuse foods with a deep, smoky flavor.

Kamado-style ceramic cookers, such as the Big Green Egg, are optimal for high-heat roasting, grilling and smoking. With a deep egg shape and thick, ceramic walls, the heat from the coal radiates off the walls, resulting in a cooker that can maintain low temperatures for a long amount of time.

All of our products are HEAT TREATED. This means that all of our wood is artificially dried. This lowers the moisture content to an average of 18% to 22%.

Why is HEAT TREATING important?

Consistency: By drying all of our wood, our customers get the same, consistent product from one bag to another. This is important to help you achieve the same results every time you cook.

Safety: Heat treating also gets rid of anything in the wood without the use of chemicals. This reduces the possibility of infestation and prevents mold.

All of our wood is heat treated in accordance with and beyond the USDA Protocol T-314-c. Heat treated to a minimum interior temperature of 71˚ C for 75 minutes.

With Cowboy Charcoal, you get a consistent product that is made of real wood.

Certification: All of our wood is heat treated in accordance with and beyond the USDA Protocol T-314-c. “Heat treated to a minimum interior temperature of 71˚ C for 75 minutes”, and in accordance with Florida Rule 5B-65 (Section 581.031 F.S./Chapter 5B-65, F.A.C.), under Florida Master Permit #FLWP2013-06 and under Texas Compliance Agreements TDA-271 & TDA 297.

Distributor: Duraflame

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