If you just started on “barbecue art” or are a master, you’ve probably heard that lump charcoal and briquette are kind of enemies on barbecue’s world. So, as we want to take your barbecue to the next level, here’s why you should stop using briquettes right now.
On one hand, lump charcoal has been popular with pit masters and people on the competition BBQ circuit for years, and now it’s gaining more space among backyard BBQ enthusiasts. On the other hand, charcoal briquettes are very popular among most american families. Every spring, grocery stores and hardware stores display pallets and pallets full of them.
The process of making lump charcoal is 100% natural. It’s made by slowly burning pieces of wood in the absence of oxygen until all the natural chemicals, sap and moisture get out of the wood.
After that process there are left less harmful substances and lots of good qualities. That way lump charcoal leaves very little ash after burning out, burns hotter and lights faster than briquettes.
One thing many people don’t know is that lump charcoal responds accordingly to oxygen levels. Hence, it means you can easily control the level of heat on your grill according to each recipe’s needs. Simply adjust the amount of air entering the grill box.
1. Contains no additives, it’s all natural;
2. Easier temperature adjustment;
3. Little ash production;
4. Burns hotter and faster;
5. Lights quickly.
1. Bags contain uneven pieces of charcoal that can make it hard to grill. But it can be solved by breaking the lump down into briquette sized chunks.
They’re made of leftover bits of burnt wood and sawdust mixed with binders additives and then compressed to give them their defining pillow shape. The additives are mainly used to hold the materials together in order to achieve clean little blocks which makes them easier to stack.
Although briquettes burn longer, they do not burn as hot as lump charcoal.
They are sometimes made using chemicals or other lighter fluids to make starting easier. In most cases, you will end up tasting what you burn instead of what you’re cooking. Many briquette users have said they smell the additives as they cook and sometimes even taste it in lighter foods like chicken or fish.
1. It maintains a steady temperature for a longer period;
2. Burns longer.
1. Large ash production;
2. Don’t burn as hot as lump charcoal;
3. Produces a chemical smell and taste on food;
4. Takes longer to light.
According to Craig Goldwyn, who runs the website Amazingribs.com: The Science of BBQ & Grilling, “Lump charcoal is superior amongst its users because of its purity – it contains no lighter fluids like instant-light briquettes or additives like regular ones.”
In general, many chefs and enthusiasts of “homemade restaurant-like” food prefer lump charcoal, because of their “desire to have less additives and chemicals taste in their cooking and their food.”
If you were encouraged by Craig’s words and some of the arguments, you should try BOB-Q’s Lump Charcoal. It’s made out from 100% Natural Reforested Eucalyptus. Very popular in most of Latin American cultures and some other regions all over the world, hardwood lump charcoal is also used in most of Brazilian Rodizio Steakhouses. With a lot of attention to the production process BOB-Q Lump Charcoal is a Super Premium product that will provide you with a unique experience on your barbecue.
Take a look at our online shop, there are some special prices waiting for you.