All charcoal started out as wood from a tree. Lighter woods and darker woods bring different flavor profiles and different types of charcoal burn hotter or cooler, for longer or shorter. The more you know about charcoal the better prepared you are to make the most of your meal.
Best for general use. Briquettes provide stable, even heat for burgers, brats, dogs, and standard grilling fare.
Best for fast-cooking yakitori, thin cuts of meat and seafood. Log charcoal keeps the grill hotter, longer.
Best for high heat cooking like steaks, kabobs, and veggies. Lump charcoal adds a new dimension of flavor.
With all this talk about flavor the last thing you want to taste is lighter fluid! Make sure you follow these steps to get pure and natural flavor out of your coals.
Once you’ve got the right coals loaded up how to you make sure the food is cooked well? It comes down to managing and controlling temperature.
Create hotter and cooler areas on the grill so you have options while you are cooking. Load 75% of your charcoal on one side and just 25% on the other. Move your food from one zone to the other as needed to get the perfect result every time!
Quality charcoal is a terrible thing to waste. If you have the right gear, you can salvage any leftover pieces and save them for the next grill-together.
If you have lumps or logs left over, use tongs to place them in the charcoal bucket with some water and attach the lid to extinguish them before they burn away. Once cooled, drain any excess water and ash so they will be ready to go next time.
