How Your Choice of Charcoal Affects the Taste of Your Barbecue

March 10, 2017

When it comes to barbecuing, statistic show that most Australians prefer charcoal grilling over gas grilling, whenever possible. If you were to ask anyone who enjoys barbecuing often, they will surely explain the reason why they choose charcoal grilling over gas grilling – food has more flavour and tastes better. While charcoal may seem to have magical flavouring capabilities, most aspiring chefs are unaware of where the actual flavouring comes from.

Basically, there are a few types of charcoal available to use for barbecuing various types of foods, and depending on the type of charcoal used, different flavours can be added to meats and vegetables. Heat Beads BBQ Briquettes, lump charcoal, Mallee root charcoal, and Mangrove charcoal are some of the choices available, and the choice you make will definitely affect the taste of your food.

The Type of Charcoal Affects the Taste of Your Barbecue

Of the most common choices being Heat Beads BBQ Briquettes, lump charcoal, Mallee root charcoal, and Mangrove charcoal, all of these have their own characteristics that affect your BBQ food. When comparing lump charcoal with briquettes, understanding the difference will reveal how it affects the taste of food.

Lump charcoal and briquettes – many grilling enthusiasts prefer to use briquettes rather than lump coal because it doesn’t burn as hot as quickly, instead, it maintains a lower heat for longer, which helps to keep in more of your food’s natural flavours. Those who are new to grilling often sear their food too quickly, which leaves food with a burnt taste and has less flavour.

Mallee Root Charcoal and Mangrove Charcoal

While lump charcoal and briquettes are made from various types of wood and other ingredients, they are a neutral heat source in regards to added flavouring from smoke. However, Mallee root and Mangrove charcoal capture that wood-smoked flavouring that people crave, without negatively affecting the natural flavour of their food.

If you enjoy deep smokey flavour, then Mallee root charcoal is the perfect fuel for you to use at home. However, for a mild smokey flavour, some people opt for Mangrove charcoal, which is commonly used in restaurants because it does not produce as much smoke as Mallee root charcoal.

Barbecuing with family and friends is an Australian past time that is still alive and well, and depending on the type of food you are grilling, and how you want it to taste, the type of fuel you use does affect the taste of your food.

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