Lump charcoal is the one of the two main types of charcoal. Lump is visually distinct from charcoal briquettes in that it totally lacks the uniform shape and size of briquettes. It's formed by heating wood in an oxygen-poor environment, so that pretty much everything besides the carbon is removed. All that's left is a chunk of black matter. The wood used to make this material can vary, although it should be hardwood as softwood sap can wreak havoc on the interior of a smoker or grill. Some people have found bizarrely shaped pieces of scrap wood in their charcoal bags, some of which can only be interpreted as former furniture.

This type of charcoal is often marketed as 'natural hardwood' charcoal. This is because briquettes are formed using a variety of binders, fillers, and other additives. Some will claim that these binders impart a nasty flavor to food. In general, lump definitely leaves less ash after burning than briquettes. It also starts quicker and burns hotter, making lump a much better choice for any application requiring high heat. Unfortunately, lump also burns out faster, making it slightly less suitable for any application requiring long periods of time without refueling, such as overnight smoking.

Many common brands of charcoal have lump lines; Kingsford and Royal Oak deal in both. There are also specialty manufacturers such as Wicked Good and Cowboy (also sold as Whole Foods' house brand). Incredibly, barbecue aficionados will debate the merits of each brand on Internet forums and even on dedicated charcoal review websites. The truly hard-core will dig a hole and make their own out of smoke wood. The ingenuity and dedication of the passionate barbecuer cannot be overestimated.