Howdy Grill fan! How do you recognize the best charcoal for grilling? Here’s three tips for choosing the best charcoal!

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   • 3 Tipps zum Kauf für die beste Holzk...  

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How do you recognise the best charcoal for barbecuing?
Here are the 3 tips!

TIP 1:
Charcoal quality starts with the quality of the wood. The type of wood that is used to produce charcoal is what it's all about. On one hand it's about the flavour and on the other hand it's about performance, which means the amount energy it produces, which is stored in the charcoal itself.

To judge this better you can compare two pieces of charcoal of two different types, which are roughly the same size. Now compare the weight of both of them. You'll notice that one piece is much lighter than the other.

To know what type of wood each charcoal piece is, you only need to read the label on the back of the charcoal bag, which should tell you what's inside. For example, oak, birch, beech or Quebracho Hard Wood, Mistol, Hickory or others.

Each different type of wood that is made into charcoal naturally influences flavour differently. These are nuances; not to be compared with apples and pears, but among different apple varieties for example. Everybody has their own taste preference, which you can discover by just trying them out.

When you grill something for a short time for a few minutes at most, you'll notice a light taste from the charcoal. But when you grill something for a longer time, then you'll notice a very delicate and fine flavour influenced by each charcoal variety.

TIP 2:
Charcoal is produced in a so-called kiln. You can find such a place in Entlebuch, Switzerland, or in Ballenberg, Switzerland. Alternatively, it's made in a charcoal retort using an industrial process. The difference is noticeable across different types and sizes of charcoal. This for example was produced in a kiln.

Over here, you see small pieces, which have been retorted using an industrial process.

When using larger pieces, better air circulation between the charcoal pieces allows for more oxygen to circulate in between the gaps, which burn better together and result in a hotter fire .

TIP 3:
During the granulation process, a scientific process, which determines how large or small the pieces are, it's important that the pieces inside the bag, are approximately the same size.

For example: if I find such a piece of charcoal inside the bag and then such a small piece of charcoal then it doesn't really make much sense. In my opinion it's better to be on the lookout for charcoal in a bag that are roughly the same size. So when you grill similar sized pieces over a long period of time, this should result in a consistent amount of ash. But when you grill with small and large pieces of charcoal together then you don't have the same consistency, which isn't good.

So here are the three key points on charcoal you need to know about:

1.Wood variety influences energy and flavour.
2.The manufacturing process: Kiln or charcoal retort or industrial process
3. The granulation process and similar sizes of charcoals.

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3 Tips For Buying The Best Charcoal | Grill Sheriff Grüningen