Barbecue Grill Charcoal Buying Guide

Barbecuing has been around for a long time, and it's not going away anytime soon. Grilling food is a great way to bring family and friends together and can be done anywhere from tailgating parties to backyard gatherings. One essential item in grilling is the charcoal. Choosing the right type of charcoal can be the difference between a successful barbecue and a complete disaster. Here is a buying guide to help you navigate and choose the best charcoal for your grilling needs.

Types of Charcoal:

There are two main types of charcoal: briquettes and lump charcoal. Briquettes are made from a combination of charcoal dust, sawdust, and additives, which are formed into a consistent shape. Lump charcoal, on the other hand, is made entirely of hardwood that has been heated until it turns into charcoal. Both types have their pros and cons, and ultimately, it comes down to personal preference.

Briquettes

Briquettes are the most common type of charcoal and are widely available. They are made by compressing charcoal dust with sawdust and additives. The additives help the briquettes stay in shape during transportation and storage. They also contain a small amount of lighter fluid to help ignite when lighting the charcoal.

One of the advantages of using briquettes is they burn longer and, therefore, provide a more consistent heat source for cooking. They also produce less ash, which makes them easier to clean up. Additionally, they are cheaper than lump charcoal, making them more accessible to new grillers or people on a budget.

However, briquettes have some downsides. They take longer to ignite than lump charcoal due to the additives mixed in. They also produce a lot of smoke and an ash-like residue, which can sometimes add an off-flavor to the food. The additives mixed in also give a chemical smell, which can transfer to the food during cooking.

Lump Charcoal

Lump charcoal is made by burning hardwood in an oxygen-deprived environment. The heat and lack of oxygen turn the wood into charcoal, which is then cooled and bagged. Unlike briquettes, lump charcoal doesn't contain any additives.

Lump charcoal ignites quickly and reaches high temperatures faster than briquettes. It also burns hotter and produces minimal ash, which makes it a popular choice for grilling enthusiasts. The pure hardwood used makes it more responsive to airflow adjustments. This means that you have more control over the temperature when cooking.

However, lump charcoal has some downsides too. It's a bit more expensive than briquettes, and it's difficult to store because its shape and size are inconsistent. It doesn't burn as long as briquettes, which means you may need to add more charcoal during cooking. Finally, it can also be challenging to light unless you purchase the self-igniting type.

Charcoal Wood Types:

Apart from the type of charcoal, you also need to consider the wood type used to make the charcoal. Different hardwoods produce different flavors, and you should choose the type of charcoal based on the flavor profile you want to achieve.

Hickory:

Hickory is an excellent charcoal type for beef, chicken, and pork. It has a strong, smoky flavor that gives the meat a delicious, rich taste. Hickory charcoal is readily available and can be used alone or mixed with other woods.

Mesquite:

Mesquite charcoal is, without a doubt, the most popular type of charcoal. It's an excellent choice for grilling beef, lamb, or game because it has a bold and smoky flavor. However, it tends to burn hotter than other types of charcoal, so you need to be cautious when using it.

Cherry:

Cherry charcoal is an excellent choice for poultry, fish, and pork. It gives the meat a light, fruity flavor that is not too overpowering. It burns slowly and produces minimal ash, which makes it easier to clean up after cooking.

Apple:

Apple charcoal is perfect for cooking pork or chicken. It has a sweet, fruity flavor that complements the natural sweetness of the meat. It's also great for smoking vegetables due to its mild flavor. Apple charcoal burns slowly and produces minimal ash, which is suitable for low and slow cooking.

Oak:

Oak charcoal is an all-purpose type of charcoal that is good for grilling and smoking. It has a mild flavor that does not overpower the taste of the food. It's also an excellent choice for cooking pizza or bread on the grill because it burns hot and produces minimal ash.

Grilling Tips:

Once you have picked out the type of charcoal to use, you need to pay attention to how you grill the food. Here are some tips to help you get the best results:

Preheat the Grill:

Preheating the grill ensures that it reaches the required temperature before you start cooking. It also helps burn off any leftover debris or grease from the last use.

Clean the Grill:

Cleaning the grill before and after use ensures that it stays hygienic and extends its lifespan. It also reduces the risk of food sticking to the grates.

Control the Temperature:

Proper temperature control is essential when grilling food. It ensures that the food cooks evenly and reduces the risk of burning. Use the damper and vents to control the airflow and adjust the temperature accordingly.

Don't Overcrowd the Grill:

Overcrowding the grill reduces the airflow, which leads to uneven cooking. Leave enough space between the food items to allow for even cooking and airflow.

Let the Meat Rest:

Once the meat is cooked, remove it from the grill and allow it to rest for a few minutes. This allows the juices to settle and redistributes them throughout the meat. It also makes the meat tastier and juicier.

Conclusion:

Choosing the right type of charcoal is essential when grilling food. Briquettes and lump charcoal are the two main types available, and they both have their pros and cons. Additionally, the type of wood used to make the charcoal affects the flavor of the food. Hickory, mesquite, cherry, apple, and oak are the five most commonly used types of wood. Finally, it's crucial to follow proper grilling techniques to ensure that your food cooks evenly and stays juicy. Remember to preheat the grill, clean it before and after use, control the temperature, don't overcrowd the grill, and let the meat rest before serving.