So if you want to maintain a certain temperature range for cooking, the fire needs replenishing. In many cases the temperatures will fall from high heat to medium heat in less than 30 minutes. The downside? Once a lump charcoal fire gets to its hottest point, it begins to lose heat rather quickly. Quite often though, a bag of lump charcoal will hold a mix of hardwoods, including oak, hickory, maple and possibly some tropical woods from South America or Asia. In many cases the smokiness emanates from one kind of wood only, such as mesquite or oak. Its intense heat can sear food in seconds, browning the surface and scenting it with pure wood smoke aromas. Lump charcoal gets broiling hot pretty quickly, usually in 10 or 15 minutes. Grilling over a lump charcoal fire is a dynamic experience. What's left is almost pure carbon, also known as char or lump charcoal. The logs are lit at one end of the pile and the wood smolders for a few days.ĭuring this time, the oxygen-starved fire burns off water, sap and other volatile substances in the wood. Today, the process of making lump charcoal typically begins by stacking wood logs in underground pits and covering them with sheet metal and dirt. Therefore I've decided to set the record straight. There are so many variables, sometimes it's hard to know which type to choose. Grillers are often asking me whether lump charcoal is a better fuel source than briquettes or whether briquettes are more efficient at maintaining even temperatures. But even before you ignite your charcoal to get grilling, there's one very important question to ask: What type of charcoal should I use? From lighting and adjusting coals, to regulating airflow and controlling flare-ups, it can be an exciting challenge with some seriously great tasting rewards. Grilling with charcoal is a true test for any seasoned griller.
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