the great charcoal debate: briquettes or lumps? - gas grills
A lot of the barbecue can be lit up for a battle, including the meaning of "barbecue.
"With the proliferation of high-end equipment --
From the gas grill to the pellet cigarette holder to the ceramic charcoal stove
Amateur chefs are increasingly knowledgeable and opinionated about how best to cook food outdoors.
The world of charcoal can be overwhelming for a newbie, especially since the charcoal channels of big boxes and hardware stores seem to be getting crowded, with attractive chips and apple pieces, cherries, and even coconut trees.
But the first obstacle is to solve the problem: do you use charcoal coal balls or a block of charcoal, also known as "natural" hard charcoal?
Most people who have an opinion on the matter agree that each method has advantages and disadvantages: the coal balls burn more stably, but they contain additives and produce more ash.
Charcoal blocks can burn hotter (
It would be convenient if you were having a barbecue)
It can be made from specific woods, leaving a hint of essence on the food.
However, the size of the lump is different, and some may not be burned evenly.
The bag may contain excess dust that may hinder the flow of oxygen in the grill.
If the sales data resolves the argument, coal balls and instant charcoal are still the most popular (
According to the fireplace, Patio and Barbecue Association, they account for 94% of the charcoal shipped in 2012).
Still, the block of charcoal attracts fans, especially among backyard chefs, where the word "natural" is easily sold, and it is decorated with almost all dark brown bags filled with pieces of charcoal.
There are now more than 75 brands in the market.
There is even a small community of DIY pieces of charcoal. Craig Goldwyn (aka Meathead)
He runs the authoritative Amazon ribs.
Com: The Science of BBQ & Grilling says he thinks lump charcoal "is just an extension of organic movement ".
This is still a small part of the market, but it reflects the desire of the public to want something less in their food and cooking.
"All charcoal is made of the same thing: Wood that burns with very little oxygen, so the rest is basically carbon.
But the manufacturer of a piece of charcoal claims its purity is better.
It does not contain additives like ordinary coal balls or instant liquidslight ones.
In fact, even though blocks of charcoal and coal balls are derived from waste wood, uniform circles of molded fuels are also the result of industrial processes that rely on other materials. (
Kingsford, Britain's largest charcoal producerS.
What exactly is the coal ball is a bit vague, but its website mentions coal, limestone, borax and corn starch. )
While inhaling too much smoke can have an adverse effect on health, there is not much evidence that the additives in the coal balls have any effect on the food.
Meathead says the impact they do is the control over the cooking process.
"I try to teach people how to cook, so I preach the temperature.
This means that it is very important to control the heat. the coal ball is just a stone.
"Solid heat sources," he said.
Meathead wrote that when it comes to seasoning with smoke, a small amount of hardwood floors are added in the form of debris, blocks, particles, and logs or sawdust on charcoal are more important than charcoal itself.
In other words, biscuits or walnut solid wood add more smoky biscuits or charcoal pecans.
In fact, some serious grills prefer to cook with logs instead of charcoal, but this is a more challenging job.
This is because the burning wood releases a large amount of volatile gas.
Once it's reverted to charcoal, it's gone).
"You died a lot --
The stubborn faction that loves hardwood floors, which are characterized by the fact that it can have a regional, cultural side, "Jeff Allen, executive director of the National Barbecue Association, told salt.
Allen points out that people from Georgia or Alabama may prefer pecan wood because it's one of the best hard wood they have.
In Kansas City, the home of another barbecue, there are rich pecans in the forest, as well as oak trees and apples.
"When you see the famous iconic restaurants, they are all using wood," Allen said . ".
For example, the black barbecue in Lockhart, Texas
Cooking meat over 60year-old-
Pits made of local oak.
Grill using local quality wood may also be attracted by the new DIY charcoal campaign.
Virginia Tech and Virginia co-promotion office have been promoting homemade charcoal made from small kilns as a way to increase the value of wood waste or firewood.
The idea of "local food fuel" is popular in several farmers' markets in the state. (
Take a look at this YouTube video series and see how it does it. )
According to Virginia promotion officer Adam Downing, it is important to choose the right wood for the cooking you want to do.
"If you use pine trees, it will burn fast and hot --
"The steak is delicious," he said . "
"But if you want a slower cook, you'll want charcoal made of wood with a higher density, such as oak or pecans.
Downing never put his charcoal
Invade the native weed tree of his property in Madison, Virginia.
"This is the curse that people have it on their property, but it will produce great charcoal," he said . ".
For charcoal blocks-
The person who is obsessed with buying it, has a naked Wizards block charcoal database that provides detailed reviews of dozens of pieces of charcoal products.