tmac77 Posted March 9, 2011 Posted March 9, 2011 Got an email from a local retailer that I subscibe to with the subject title: "Burns even & smooth like a MonteChristo!" (their spelling of Montecristo) Staff comments... Big chunks, nice even distribution of sizes, burns clean, hot and even, lights easily. Well as you may imagine, my first thought was what the hell is this all about. So I check out the link. http://www.bbqs.com/index.php?cPath=135 Well it's all about charcoal for your BBQ. Not being a charcoal BBQ'er myself (I use a wood pellet smoker) I guess I have been living under a rock when it comes to new trends in charcoal for your grill. These guys have 20 different types of charcoal ranging in source from Cuba to Indonesia. So now I am thinking a BBQ with Cuban Charcoal, a bottle Cuban Rum to go with along with some nice Cuban cigars would be pretty amazing stuff. Any of you BBQ experts have experience with some of these more exotic charcoals out there or have some insight as to the different types of charcoal that are best suited to real BBQ?
Fuzz AI Posted March 10, 2011 Posted March 10, 2011 My family business imports charcoal for BBQs, charcoal chicken shops, etc. Lump charcoal is preferred, but briquettes are also used. Different types of wood give certain characteristics to lump charcoal; ie burn time, heat produced, smoke volume, etc. I've only seen mangrove, malee, redgum and gidgee charcoal sold here, so I couldn't tell you much about other types of lump charcoal. Regarding briquettes, the thing you need to watch out for is the method in which they are created. We import a compressed sawdust briquette, with no chemicals used in binding the sawdust before carbonisation. This a denser product than lump charcoal, that burns longer and hotter with little ash residue or unburnt fuel. Products like Heatbeads use a chemical binder which can impart a undesireable flavour to your food and the ash can't be chucked onto your garden bed like lump or briquette charcoal.
Hemsworth Posted March 10, 2011 Posted March 10, 2011 Hahaha...I'll bet you weren't expecting a charcoal professional to be here, eh Tom! I love BBQ'ing on charcoal...I might have to check that site out.
Fuzz AI Posted March 10, 2011 Posted March 10, 2011 Hahaha...I'll bet you weren't expecting a charcoal professional to be here, eh Tom! I love BBQ'ing on charcoal...I might have to check that site out. Professional? Hardly!
Hemsworth Posted March 10, 2011 Posted March 10, 2011 Professional? Hardly! Err...slightly more educated than a bag of nails about the subject. maybe?
tmac77 Posted March 10, 2011 Author Posted March 10, 2011 Different types of wood give certain characteristics to lump charcoal; ie burn time, heat produced, smoke volume, etc. I've only seen mangrove, malee, redgum and gidgee charcoal sold here, so I couldn't tell you much about other types of lump charcoal. o Mangrove, malee, redgum and gidgee charcoal?! Man I you guys dwon in oz have wood jsut as crazy as the nasty snakes and spiders you breed down there. I was expecting to see Maple, Oak, Hockory, Cherry, pecan and apple wood varieties. Looks like I am going to have to broaden my horizens a bit.
tmac77 Posted March 10, 2011 Author Posted March 10, 2011 Err...slightly more educated than a bag of nails about the subject. maybe? bag of nails... LOL pretty funny
csmitchell100 Posted March 10, 2011 Posted March 10, 2011 That's a great store btw. Very, very knowledgeable about bbqing and bbq accessories. I prefer the Big Green Egg natural lump charcoal myself.
Erm310mce Posted March 10, 2011 Posted March 10, 2011 I tossed the gas grill and only use the charcoal grill now for everything. I only use lumpwood charcol and Fuzz is right on, look out for chemical binders. There is some great stuff out there and quality differs greatly. I think it makes all the difference in taste.
Hemsworth Posted March 10, 2011 Posted March 10, 2011 I love slow cooking with indirect heat and a foil pack of soaked wood chips. I just have an old Weber kettle BBQ. I've heard nothing but greatness about The Green Egg...but the price tag is just a bit nuts for me.
Guest Elektrobot Posted March 10, 2011 Posted March 10, 2011 Lump charcoal and a few cuts of apple tree branches (usually about 2" diameter, 12" long) is all it takes for me- I mostly cook chicken, but apple wood works great with just about anything.
BolivarSmoker Posted March 10, 2011 Posted March 10, 2011 Just lit the Big Green Egg for an overnight pork shoulder cook and came across this thread. I use Wicked Good natural lump and throw on a few chunks of hickory. Hard to beat.
tmac77 Posted March 10, 2011 Author Posted March 10, 2011 Some insightful replies to my original post. Looks like lump charcoal seems to be the consensus way to go and depending on the cut of meat mix up the wood varieties. The Big Green Egg charcoal BBQ looks pretty nice. The current BBQ that I use for my low and slow RIb's, Pork butt and brisket is a wood pellet style similar to the Traeger line. Big Green Egg is a pretty popular charcoal one and from what I hear you can't really go wrong with a good charcoal Weber either.
csmitchell100 Posted March 11, 2011 Posted March 11, 2011 I hav an XL Egg and it's the best grill I've ever owned and I'll likely never need another one (though I am looking at buying a Caja China too). Buy the Egg and you'll never regret it.
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