BBQ Lump coal choices!

[alexebdra453]

Hmmm. Sounds tasty and healthy.

 

[alexebdra453]

The reason is, lump charcoal is more natural and doesn稚 contain any additives or lighter fluids like many briquettes do.
On top of that, lump wood has its own distinct flavor that can greatly enhance your BBQ to deliver the sort of legendary results that your friends and family can稚 stop talking about. It has a uniquely deep, woody, smoky flavor that you just can稚 quite replicate with briquettes.

You致e probably spent a decent amount of money on your charcoal or kamado grill, so now it痴 time to do your grill justice by working with the best fuel possible.

 

[Dftodd]

I have a chargriller smoker with the side mount fire box, so i use a mix.

I use the B&B oak lump charcoal and the B&B pre-seasoned fire wood.

I found using the fire wood gives me the best consistency for heat. Once the dampers are set. I can walk away for 4 hours and the heat will stay pretty consistent between 250 and 275 degrees.

For the country ribs I have on the smoker today, I used the lump charcoal for a starter and using Hickory firewood.

I also save and season the trimmings off my apple tree.

 

[5030]

I have a chargriller smoker with the side mount fire box, so i use a mix.

I use the B&B oak lump charcoal and the B&B pre-seasoned fire wood.

I found using the fire wood gives me the best consistency for heat. Once the dampers are set. I can walk away for 4 hours and the heat will stay pretty consistent between 250 and 275 degrees.

For the country ribs I have on the smoker today, I used the lump charcoal for a starter and using Hickory firewood.

I also save and season the trimmings off my apple tree.

View attachment 671903

I do exactly the same. Apple wood makes excellent flavoring.

 

[Dftodd]

I do exactly the same. Apple wood makes excellent flavoring.

Next time I go to New England for a visit with family and friends, I'll be taking my truck.

I'll be bringing back some sugar maple

 

[5030]

Have that too. I tap a few trees to make a couple pints of maple syrup every spring.

 

[dragoneggs]

Have that too. I tap a few trees to make a couple pints of maple syrup every spring.

That would be cool to be able to do!

 

[Industrial Toys]

Good lord men! What's next? Flavoured coffee?:licking:

Saw something, somewhere on the interweb, describing how some lumped (I think even a name brand) charcoal is full of garbage filler. Evidenced by all the crap that's left.

 

[dragoneggs]

Good lord men! What's next? Flavoured coffee?:licking:

Saw something, somewhere on the interweb, describing how some lumped (I think even a name brand) charcoal is full of garbage filler. Evidenced by all the crap that's left.

IT, not sure if you are referring to briquettes or true lumped charcoal? Big difference whether filler or not.

 

[Industrial Toys]

I think I am referring to those uniform, cast, egg sized things.

Some place around here, apparently doing a great business of selling various species of wood for BBQ. What's the diference between simply cooking over wood and cooking over charcoal? Doesn't the meat dripping and burning on the heat source contribute most of the flavour? AND, whatever you put on the meat? Seems to me, what you cook it over is quite down on the list of what matters for flavour. Obviously, smoking meat would be a different story.