Natural Lump Charcoal
12-18-2009, 05:30 AM
#2
JK Newbie
Join Date: Jun 2009
Location: oklahoma city,ok
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It is the only way to grill imo. Burns longer with less ash as well.
Don't use lighter fluid to get it going either, use fire starters. They come in all types and sizes and you can find smaller ones that are more than enough to get it started.
One of the best brands is Ozark Hardwoods. I have found it at Crest stores around OKC however the local store was out when I was in a few days ago.
Royal Oak is good stuff too.
Don't use lighter fluid to get it going either, use fire starters. They come in all types and sizes and you can find smaller ones that are more than enough to get it started.
One of the best brands is Ozark Hardwoods. I have found it at Crest stores around OKC however the local store was out when I was in a few days ago.
Royal Oak is good stuff too.
12-18-2009, 06:19 AM
#3
Hardwood charcoal is all I use. The Ozark stuff is real good. We get at Ingles here. I actually can go back after it's gone out and shake the small stuff out, keep the big stuff and use it again. It's very efficient.
12-18-2009, 07:08 AM
#4
JK Enthusiast
Join Date: Mar 2009
Location: Huntington Beach
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x3 on the hardwood charcoal. It burns much, much cleaner, no aftertaste or toxic vapors like pressed briquettes. i wont even touch the other stuff anymore, hardwood is that much better. It does burn alot hotter so if you have a light duty grill like a weber, its going to shorten the life of the grate.
Somebody turned me on to the "big green egg" grill a year ago. Highly recommend it, its well worth the money.
Somebody turned me on to the "big green egg" grill a year ago. Highly recommend it, its well worth the money.
12-29-2009, 01:46 PM
#6
Natural lump coals do burn much hotter.
Standard briquettes use sawdust and starches to form them. You will definitely notice a better smoke and flavor from natural hardwood coals. You can find pure hardwood in briquette forms, but it costs more.
Definitely want to use hot/cold piling methods when using real coal. I like to pile my coals onto 1/2 of the coal grate in my Weber. I then can use tongs to simply rotate the grilling grate around to ensure nothing gets too hot or starts a fire.
Get your good sear marks and a little char over the hottest part...then move things over the cooler part, cover, and let it cook to desired temperature.
Oh...and drink plenty of beer!
Standard briquettes use sawdust and starches to form them. You will definitely notice a better smoke and flavor from natural hardwood coals. You can find pure hardwood in briquette forms, but it costs more.
Definitely want to use hot/cold piling methods when using real coal. I like to pile my coals onto 1/2 of the coal grate in my Weber. I then can use tongs to simply rotate the grilling grate around to ensure nothing gets too hot or starts a fire.
Get your good sear marks and a little char over the hottest part...then move things over the cooler part, cover, and let it cook to desired temperature.
Oh...and drink plenty of beer!
Trending Topics
08-05-2014, 07:05 AM
#9
I use natural charcoal on the Big Green Egg. The briquettes are pressed together with a binder that may contain petroleum. Another good site with info on this is on the amazingRibs site
How Charcoal is Made and How Charcoal Works
How Charcoal is Made and How Charcoal Works
08-05-2014, 05:43 PM
#10
JK Freak
Join Date: Nov 2013
Location: central PA
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I have cooked anywhere from 250-600 chicken halves a month from march through November for the last seven years. Hardwood lump charcoal is all I ever used. The only downfall is you'll never go back to anything else!
