Whether you use a traditional clay pizza oven from Evolution Biofuel brand or own a modern portable grill, choosing a high-quality charcoal BBQ is vital for cooking. The type of charcoal used in grilling determines the quality of aroma and taste.
Evolution Biofuel is committed to providing sustainably extracted, high-quality BBQ smoking charcoal products from natural resources. Here are the choicest charcoal BBQ variants for enhanced searing and flavours.
Without further ado, here is the secret to cooking the perfect BBQ meal for the upcoming outdoor party.
5 Best BBQ Charcoals for Firewood Grills
#1. Lumpwood Charcoal
Lump charcoal is prepared by burning hardwood lumps slowly without oxygen. This carbonisation method removes the impurities on the logs.
Lumpwood charcoal is the ultimate fuel for prepping chef-style BBQ meat in your outdoor grill oven. Buying lump charcoal from a local store can be overwhelming. Large pieces can be challenging to package. Such items may contain impurities within the crevices. At Evolution Biofuel, we implement advanced chopping and carbonisation processes to produce high-quality charcoal BBQ.
#2. Charcoal Briquettes
Barbecuers worldwide love to cook their meat on charcoal briquettes. The natural fuel burns slowly, allowing the lengthy duration for proteins to break the amino acids and crunchy browning effect.
Charcoal briquettes are prepared by pressing the pieces of wood and sawdust together using organic binders (mainly cornstarch).
Big K Charcoal Briquettes on our online product gallery are compressed in special moulds to form dense textures and support slow burning. These briquettes feature:
-- Slow burning
-- Low smoke
-- Enticing aroma
-- Seamless burning
#3. Hardwood Briquettes
As the term suggests, these charcoal briquettes are obtained by carbonising hardwood. The composition is like any regular briquette, but the variant comprises a high ratio of hardwood compared to other ingredients.
These briquettes take a long time to burn, offering enough time for softening the pork steaks. Investing in this product may seem like a splurge compared to other options. But considering the unparalleled results, it is worth the cost. Don't settle for mediocre when you can have exceptional.
#4. Coconut Shell and Briquettes
Coconut charcoal is acquired from the husks and shells of coconut. At first, these extracts are burnt and ground to get a uniform texture. Later, the constituents are treated with cornstarch and water for binding in high-pressure moulds. The compact chunks are cut and packed as briquettes.
#5. Binchotan Charcoal
Binchotan charcoal is one of the oldest and most eco-friendly charcoal-making processes. Authentic high-grade Binchotan is derived by burning Japanese oak trees. This is a convenient process where the tree is not logged down. Instead, selective branches are extracted, allowing the plant to thrive healthy for years.
Later, these branches are burnt at a low temperature in the kilns to get the required consistency.
Barbeque Charcoal Storage Instructions
The main element in charcoal BBQ is carbon, a highly stable element. When stored under proper conditions, the fuel can last for years. You may use the briquettes whenever the mood for outdoor cooking strikes hard.
However, the briquettes can develop moulds and bacterial growth upon moisture contact. Always store charcoal in a dry, cool place away from sun and heat. Always pack the leftover briquettes in airtight storage bins.
Is Wet Charcoal Usable for Cooking?
Yes. But under appropriate conditions. If the charcoal gets wet, check for mould growth on the surfaces. If it has developed moulds, discard the pieces rather than compromise the aroma.
The wet charcoal can be sun-dried on a bright afternoon and restored for further use. Place the pieces at a distance and keep turning them occasionally. Bacterial growth and mould are not a concern. Charcoal has a very high burning temperature (good enough to kill the bacteria and other germs on the briquettes).
Sear Meat to Perfection with the Best Charcoal in Your BBQ Grill Oven
The secret to aromatic and luscious BBQ dishes is hidden in producing accurate heat and smoky flavours. Heat and temperature regulation plays a vital role in the Maillard Reaction of the meat proteins. Low and slow cooking with charcoal breaks the protein into amino acids. Allowing sufficient searing time allows these amino acids to react with the sugar in the pieces. This is the science behind the flavourful, juicy inside and crispy outside brown effect.
Explore the entire range of BBQ smoking products at Evolution Biofuel.