Our charcoal briquette for BBQ is made of all natural materials: coconut shell charcoal and small portion of natural starch as binder. Since coconut shell charcoal is not made of timber product, thus it doesn't require Forest Stewardship Council (FSC) certification for selling in European countries. Please support environmental sustainability by using coconut shell charcoal briquettes instead of wood charcoal from rainforest.
If you are a BBQ enthusiast, you know that one of the greatest debates among charcoal users is if lump charcoal or briquettes are better for grilling/smoking. Those who are new to this community may have problems deciding which one to choose and may not even know the differences between the two.
Wood charcoal is made by heating wood in the absence of oxygen. During this process, volatile compounds like water, methane, and tar are vaporized into the air. As a result the wood is forced to decompose into a variety of substances, but mainly elemental carbon.
Lump charcoal is manufactured from pieces of wood from saw mills, lumber scraps, or unprocessed limbs and branches. This wood is then heated in a closed environment like a kiln that features low levels of oxygen. The lack of oxygen ensures that the wood doesn't ignite and burn away to ashes.
Where-as scraps from flooring could contain chemicals from the stain or finish. If you discover distinct flooring scraps, they are likely from unfinished wood, however it's best to contact the company. A great resource for thisis The Naked Whiz which breaks down lump charcoal brands.
The way you arrange your coals also matters and will affect how hot the pit can be. As we mentioned, pit temp can be regulated by airflow. This airflow can also be stifled by charcoal byproduct like ash, powder, and other residue. These can block airflow and make your fire colder.
Ceramic grill manufacturers typically recommend using lump charcoal because it produces less ash. However briquettes can work as well provided that they're all-natural. Briquettes with additives can increase ash production.
As you can see, there are some distinct differences between lump charcoal and briquettes. However, your choice between the two really comes down to what you're cooking. Traditionally, lump-charcoal burns hotter and faster. Briquettes are best suited for longer cooks and burn more uniformly.
Our production plant in Manado, Sulawesi, Indonesia is not only right in the centre of coconut production. It is also a BSCI-certified, highly efficient facility combining European management with skilled, local employees.
The manufacturing flow from receiving raw materials throughout our streamlined production process is highly efficient. Rigorous quality control and continuous daily testing at our in-house lab are essential to provide consistent, high quality.
For consumers our burning test performed multiple times per batch is the most important. We follow the T-180 test by the Danish FORCE Technology. T-180 is a burning test devised to determine for how long the charcoal holds a constant temperature of minimum +180 C.
Cavron counts among its customers the largest BBQ brands in both Europe, Middle East, America and Australia as well as a host of smaller BBQ brands many of which are market leaders within their regions.
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Charcoal is one of the best fuels for grilling as it burns cleaner and hotter for longer than dried wood. Filling your grill with dried wood is sure to leave you huffing and puffing after inhaling the chemical-filled smoke.
Pine, cedar, spruce, and fir categorize as softwood these will keep their leaves intact through the year. These trees contain high amounts of terpenes and saponins, chemical compounds used in different applications, such as soap and even foam-free fire extinguishers.
In reality, a bag of lump charcoal can easily consist of more than one type of hardwood. The wood used to make charcoal depends on whats available for the manufacturer. This is by no means bad as a blend of woods can create a unique flavor for your next meal.
You can often find some information about quality processes on the label or in a description online. This should indicate that you wont find metal, rocks PVC, or other unwanted objects in your charcoal bag.
Luckily, briquettes are becoming more and more natural. In todays world, you can grab yourself a bag of natural briquettes made entirely of whole wood and nothing more than a binder, such as cornstarch.
The wood is burnt in an oxygen-free silo where sap, moisture, and other naturally-occurring chemicals, like methane, hydrogen, and more, are removed. This process is also known as charring, and you can still find charcoal labeled as char wood.
However, its oxygen that feeds the fire. Therefore, if there are excessive amounts of dust and lump bits blocking the vents and airflow, the heat will be reduced. With clever charcoal placement and tweaking of the air vents, you can easily use lump charcoal for low n slow cooking.
On the other hand, lump charcoal is made to burn fast and hot for no more than an hour. This is excellent for direct grilling of sausages and burgers or when searing steak. But, lump charcoal can easily be used in indirect application as well.
Grills like kamado smokers dont have as much space for ash, meaning they can quickly get overwhelmed as the briquettes turn to ashes. An excessive amount of ash in a kamado grill will block the airflow resulting in a drop in temperature or even a dead fire.
Dedicated grillers wont let a little rain, snow or wind deter them from grilling up a storm pun intended. Luckily, less-than-ideal weather isnt a match against a stack of burning lump coal in a grill.
Grillers living in high altitudes are facing all sorts of challenges every time they step in front of the grill. In high altitudes, the air is short on moisture, pressure and, most importantly, oxygen.
Which charcoal you should choose depends on your cooking style and your grill type. In saying that, there are no set rules on when to use briquettes and when to use lump go with what you feel works best for you and your grill.
Hi! My name is David and I'm the founder and primary writer for this site. I have been an avid grilling and barbecue enthusiast for over 9 years now and I started this website to share my knowledge and experience with those looking to get into this fun and tasty hobby.
After that we are left with less harmful charcoal lump with lots of good qualities; it is little more than carbon, leaves very little ash after burning out, burns hotter and lights faster than briquettes.
Briquettes are made from sawdust and leftover woods that are burnt down the same way as lump charcoal. Unlike lump charcoal,additives are in the process of making briquettes, unlike lump charcoal which is pure wood.
Jeff Allen, executive director of theNational Barbecue Association, says I have seen a lot of experts who prefer the lump charcoal over briquettes, simply because charcoal can have a regional, cultural aspect.
I immediately noticed just how hot the hardwood stuff got and, before I knew it, how quickly it burned out. Things get especially tricky if youre aiming to use lump hardwood charcoal for the kind of grilling session that can stretch over a span of several hours.
Jeff Allen from the National Barbecue Association points out thatcharcoal generates more smoke than briquettes, which could be a problem with strict rules like apartments, retirement communities or even condos.
I use lump mixed with large chunks of wet and dry hickory for low and slow cooking. I used to struggle to get the lump coals to light until I discovered lighting from the top down. To do this, arrange your lump charcoal and wood chunks in your cooker, then fill a chimney halfway with either lump charcoal or briquettes and light itwhen the coals in the chimney are lit, dump them in on top of your lump charcoal and wood chunks in your cooker. The lit coals burn down through the unlit fuel in your cooker. It is easy to control the temperature since you start out with a cold cooker. I use a remote probe style thermometer to track the temp of my grill and my food while it slow cooks.
Later I fell in love with BBQ. I used many fuels. Oak was best, or any hardwood available. Once again it must be coals. A friend once loaded up his BBQ with oak logs to cook a ham. In three hours the ham was covered in thick creosote. A lost day. Oak must be burned down to coals first, else too much smoke.
On my horse ranch I always had an oak tree down from lightening or other causes. I sawed the logs into three inch rounds. Let them cure in off-center stacks. Then broke them up in chunks with a sledge hammer. Then burned them down into perfect BBQ coals. Then shoveled them into to the grill.
I grew up in Venezuela, and we grill pretty much every weekend huge chunks of beef. I never saw a briquette until I came to the United States. I went to the store to get some charcoal, got a bag and went grilling, then I was surprised how all pieces were the same size and shape. And also surprised on how terrible that charcoal was.
Allow 5 hours. A serious barbecue to die for: 1. Find a dead oak tree. 2. Prime chainsaw. 3. Cut oak tree into smallish pieces. 4. In an indentation in the ground start fire approximately 1:00 p. m. for dining at 6:00 p. m. 5. Have up to 3 building bricks in each corner for height control. 6. Place large metal grating on top of 2 or 3 bricks. 7. Prepare steak (or lamb loin chops, pork, stuffed rainbow trout, or.) with oil and herbs. 8. Barbecue to taste. 9. Finish off meal with barbecued bananas in their skin until skin is 100% black. Slit open lengthwise and add sugar and lemon, or maple syrup or even chocolate. Enjoy.
So Ive only ever had a problem with cheap briquettes or charcoal. But what Ill take from this is briquettes are good for low and slow and charcoal is good for searing my sou vide steaks. That hopefully will eliminate a lot of time lighting and give me a higher temp for a quick sear. Thanks for the write up. Ps Im not into taking sides here. Just want to enjoy the positives of each side.
Weber kettles work best with briquettes, like Royal Oak. They are designed to deal with the excessive ash, and the burn can be regulated by counting the briquettes, which are around one ounce each (28 grams). Each one gives bout 20 degrees, F. Used to be 25 but the Accountants started running the charcoal briquette companies and downsized the coals. Anyways, 40 briquettes with the vent setting on any kettle BBQ will cook most weekend meals.
Ceramic Kamodo style cookers need lump charcoal. Their design has one great virtue, excellent vent systems and one great flaw, no space below the firebox for ash to collect without impeding the bottom vent. The rapid burn is controlled and slowed by the vents. In fact, Kamodo cookers use less charcoal, although its 3 x as expensive, than kettles. You can smother the fire after cooking and save the leftovers. Difficult to do with kettles, they usually burn out.
So depending on your Barbecue pick one or the other. Briquettes in a Kamodo is a disaster and sometimes the reason people dont like ceramic cookers. Lump in a Weber style kettle gets fiercely hot and is uncontrollable in my experience. You will get a sear heat for about 40 minutes.
Im surprised that nobody has mentioned the all natural hardwood briquettes. Best of both worlds. I use the Cowboy brand as that is what is available in my area, but I think there are a few others as well. Trader Joes used to have their own brand for a few years, but I cant seem to find them any more.
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