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Which is the best charcoal for barbecues?

Have you decided to buy yourself a charcoal barbecue? Excellent decision! Now you have to think about what kind of charcoal you’re going to use for your barbecue. Because you’re wondering, what’s the best charcoal for barbecues? Isn’t that right?

Vegetable coal, the best

It’s actually pretty easy to decide. The charcoal is, without a doubt, the best for a barbecue. This coal is made by burning holm oak wood at about 500 degrees centigrade in the absence of air.

This removes almost all the moisture from the wood and increases the calorific value of the charcoal. This makes it double the amount of wood you will have at the beginning. Of course, the process to make this type of coal is slow, and takes about 20 days.

Charcoal is made from different types of wood. The holm oak is the most common, but you can also find charcoal made from orange, quebracho or coconut. Each one has a different calorific value, and according to which dishes it is more suitable.

There is also what is known as coal. This is the one that is extracted directly from the coal mines. In the old days it was used for trains. But it is currently out of use because of its high degree of contamination.

How can you identify quality charcoal?

Certainly, it can take a while to distinguish quality coal as a rookie. Now, keep in mind that the coal you’re going to find in supermarkets is of lower quality than what you can buy from a charcoal store. The motive? These are manufactured with a process that only lasts a few hours, mass-produced quickly. For this reason, they have a lower calorific value.

A quality coal has to have these characteristics:

  • Durable: Quality charcoal can last a long time on, which makes it much more economical and requires less work because there is no need to add more charcoal to the barbecue.
  • Tasty: Good charcoal helps meats, fish and vegetables taste better.
  • Greater calorific value: In a barbecue, the calorific value is everything. The higher the better. Quality coal reaches a temperature of 500 degrees, while a lower one may not even reach 300 degrees. This causes you to take longer to make the dishes.
  • Heavier: You can also identify a good charcoal by its weight. A 3 kg bag of quality coal takes up half the space of a bag of the same weight as a bag of low quality coal.

How do you light a fire with coal?

It’s not something to worry about, because coal is actually much easier to light than it looks. Do not use tablets or flammable liquids, as this will only bring a kerosene smell to the dishes.

Using an electric cigarette lighter, you can light the charcoal. In addition, pineapples or wood chips are used to help slow the ignition process down but safely. A somewhat slower but safer process.

Is charcoal better or wood better?

Remember that charcoal is still wood that has undergone a flame-retardant process to achieve this shape. But the truth is that there are some differences when it comes to using charcoal or wood.

The calorific value of charcoal is greater than that of wood, so if you have a large barbecue you will be more interested in this type of material. And for some meats, it’s always better to use charcoal than wood. It also lasts much longer on. Charcoal can burn for a couple of hours, while wood is consumed faster.

On the other hand, in the long run it is much cheaper to buy sacks of charcoal than wood. Of course, for some delicacies it will always be better to use wood. But, if you want to save, coal will always be the best option.

Best for grilling or barbecue?

You know there’s a big difference between barbecue and grill, right? Barbecues are better for cooking because the lid keeps the heat better and is much safer. But what is it better for?

Charcoal is definitely better for barbecues. Because charcoal is healthier, it’s not so bad that smoke can hit your face while you’re cooking. Although it is much better to use a barbecue on site, in a charcoal barbecue you can use it without fear. Plus, it’s easy to clean and remove any debris you leave behind.