June 14, 2016

Why Barbecue with Lump Charcoal?

Gas grills are convenient, but if you’re like us, there is no substitute for the delicious summer-y charred taste of foods barbecued over charcoal. And true BBQ purists adore lump charcoal (also sometimes called “chunk charcoal”), not briquettes or the instant-light charcoal varieties.  Why is that?    

Well, one reason is that chunk charcoal does not contain additives that can transfer to the food, affecting the flavor. It is natural, and is always labeled as such on the package. Other characteristics are that it lights more quickly, burns hotter (which is helpful for searing foods), and leaves a lot less ash to clean up.  Because lump charcoal is also more responsive to oxygen, it is easier to control the cooking temperature when you are using lump charcoal.  

The other neat thing about chunk charcoal is that it can be made with various types of wood, which each leave traces of their own distinctive smoky flavor on the foods that are grilled over it.  Two of the most common types are hickory and mesquite, hence the terms “hickory-smoked ham” or “mesquite-grilled chicken”.

While briquettes still reign supreme in terms of charcoal sales, lump charcoal is becoming more and more common in stores nowadays. There is even a community of DIY-ers who make their own!  Give it a try, and see what you think!

by See Jane Drill, Copyright 2016, All Rights Reserved