2 Types Of Charcoal for Your Next Grilling

You probably already know that charcoal grills are superior to gas grills if you consider yourself a genuine devotee of outdoor cooking. Using coals as a heat source rather than gas gives food a robust, smokey quality that is difficult to match with any other cooking method. This results in a significant increase in the overall flavour. However, what is the most effective method for rekindling the fire in your charcoal grill? At the hardware shop, you may discover a wide variety of charcoal, including briquettes and hardwood, lump charcoal to flavoured briquettes, and charcoal made from coconut shells.

Which one do you think would work best on your grill? Continue reading to find out more.

Briquettes

You can run into briquettes if you go to the store in search of charcoal for your barbeque. These low-cost cubes are produced by compressing wood by-products such as sawdust and chunks of wood, combined with chemicals that help the coals burn for a longer time and at a higher temperature. They also tend to create a much greater amount of ash than lump charcoal, which means that you will need to clear the excess before each time you use the grill. Let the briquettes burn until they are completely coated with white ash before beginning your cooking session since when they are first lit, they can give out a smell similar to that of a chemical.

Briquettes are an excellent alternative for anybody new to charcoal grilling, even though the production process might be intimidating. Compared to lump charcoal, they burn more consistently and for longer periods, which means they require far less tending by hand. Look for briquettes that don't have any extra lighter fluid if you want the burn to be as pure as possible.

Charcoal Made From Hardwood Or Lumber

Briquettes are typically skipped over in favour of hardwood charcoal when serious grillers are involved. The low-temperature, oxygen-free burning of wood over time produces this charcoal. After having all of the sap and moisture extracted from the wood, what's left is charcoal that burns completely pure. Hardwood charcoal has a taste that is more authentic and smokier than that of briquettes since it is derived from unprocessed wood. It also tends to respond better to air management utilising the vents, which gives you more accurate control over the temperature within the grill.

Cooking on hardwood coal results in a more refined flavour, which is why most barbeque enthusiasts in Australia opt for this method. They enjoy that it ignites more quickly than briquettes and burns at a higher temperature. Hardwood charcoal, on the other hand, generates fewer ashes than other types of charcoal since it does not include any by-products or additives. This means that you will not have to clean the grill as regularly. However, due to their unequal sizes, the pieces burn more quickly than briquettes do; therefore, you need to be prepared to add more charcoal to the grill to cook foods for a longer time.

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