How Good Quality Charcoal Can Affect the Flavour and Taste of Your Food

October 9, 2020

Nearly everyone in Australia loves attending BBQ parties, as these are a great way to spend time with good friends and family, to enjoy great tasting flavourful food. What makes food taste better when barbecuing is good quality charcoal. It actually enhances food flavour, giving it that BBQ taste people love and crave.

A desire to attain the best barbeque experience, is the reason why many Australians have switched from using gas barbecue grills to charcoal grills. This is because charcoal grilling is not only more affordable than grilling with gas grills, charcoal improves also the flavour, aroma, and texture of food, making it taste better.

Here is how good quality charcoal can affect the flavour and taste of your food.

Good Quality Charcoal Enhances the Flavour of Your Food

The main reason food tastes better when barbecuing food using charcoal, than cooking with gas, is that certain types of lump charcoal imbues food with flavour, but the type of lump charcoal makes a difference. That is because not all lump charcoal is the same. Understanding this difference will help you make sure that you buy the right type of charcoal for your next BBQ get together.

Most aspiring chefs may wonder why the food they cook does not taste consistently the same when barbecuing? The reason is that not all charcoal is of the same quality. Just because some charcoal is cheaper than others doesn’t mean its better, in fact, cheap charcoal can make it difficult to cook food, as it will flare up and can burn food, and it produces much more smoke than desired.

Cheap charcoal is often an assortment of different types of wood mix together, and there is often dirt, oils and sap remains inside of it, which is why it tends to flare up and produces lots of smoke. This is why the flavour of food is inconsistent when barbecuing with cheap charcoal.

Quality charcoal made from mallee root or mangrove root are what experienced chefs prefer to use when barbecuing food. These types of charcoal enhances the flavour of food with that BBQ taste people love and crave. Mallee root or mangrove root charcoal also burn consistently and will not flare-up, making it easier to cook food.

Good Quality Charcoal Improves the Flavour of Your Food

Because it is the smoky charcoal flavour people are after when they plan to grill food, it is important to understand that the type of charcoal used has a direct effect on the taste of food. There are many types of charcoal available in stores, but most aspiring barbecue cooks typically gravitate to the cheapest charcoal they can find, not knowing that the quality of charcoal determines the flavour of their food.

Mallee root charcoal is one of the best charcoals to use for grilling food because it delivers that delicious smoky flavour people want. There is no comparing it to cheap lump charcoal that gives inconsistent flavour. The main reason for this is that inexpensive lump charcoal often negatively affects the natural flavour of food when barbecuing, this is because it is sourced from various types of wood that have different heating capabilities and flavours.

Understanding how the type and quality of charcoal affects the taste and flavour of food should compel anyone to choose the best charcoal next time they plan to barbeque.

Optimized by

Recent posts

Posts 2021

Posts 2020

Posts 2019

Posts 2018

Posts 2017

Posts 2016