How do you choose the right charcoal?

During a barbecue on Sunday afternoon or during outings with family or friends, the charcoal barbecue is always present. This particular requires the use of coal to wood . The question then arises: how do you choose the right charcoal to use?

The criteria for selecting a good charcoal

For a successful charcoal barbecue, you must choose the charcoal to use. It must have a strong heat as long as possible, then it will be able to grill food better. The best charcoal is the one that is as pure as possible with a carbon content of over 80%.

This indication can be observed on the back of the packaging of the product in question. Likewise, the more a charcoal is purified, freed from organic matter, tar and humidity, the lighter it will be and the better the quality will be regardless of the wood species used (hard or soft). You should also know that a good charcoal must have the ability to ignite easily. It must also have a fairly low volatile matter rate. In this sense, the more large pieces of charcoal there are, the less dust there will be. To be sure, feel the bottom of the bags to see if there are large deposits of volatile matter.

Features adapted to their needs

Before buying charcoal, you should know that the characteristics of this charcoal must be adapted to the needs and the future of it. Indeed, for grilling thick meats or poultry, it is preferable to use charcoal from hard and compact woods. This will allow the barbecue to maintain a high temperature for a long time. For quick grilling, on the contrary, it is necessary to use charcoal made from soft wood with medium pieces since these pieces burn quickly. Charcoal from hardwoods are sold per kilogram and softwoods per liter. A bag of charcoal costs around € 1.20 per kilo compared to 1.50 for “restaurant quality” wood.

Charcoal, the best

The truth is, it’s pretty easy to decide. best lump charcoal is, without a doubt, the best charcoal for a barbecue . This charcoal is made by burning wood at around 500 degrees centigrade in the absence of air. This removes most of the moisture from the wood and increases the calorific value of the charcoal. This allows it to double the calorific value of the wood at the start. Of course, the process of making this type of charcoal is slow, and takes around 20 days.

Charcoal is made from different types of wood. Holm oak is the most common, but you can also find charcoal from orange, or coconut trees. Each has a different calorific value, and is better suited to different dishes. There is also what is called mineral coal. It is that which is extracted directly from the coal mines. In the past, it was used for trains. But, at present, it is disused because of its high degree of pollution.

How to identify quality charcoal?

Granted, it can be a bit difficult to distinguish a quality smut as a novice. Keep in mind that the charcoal you find in supermarkets is of lower quality than what you can buy at a charcoal store. The reason ? They are made in a process that only takes a few hours, in series and quickly. This is why they have a lower calorific value.

Quality charcoal must have these characteristics:

Durable : Quality charcoal can last a long time, which makes it much more economical and less laborious because you don’t need to keep adding charcoal to the barbecue.

Tasty : a good charcoal gives a better taste to meats, fish and vegetables.

A higher calorific value : in a barbecue, the calorific value is essential. The higher the better. Quality charcoal reaches a temperature of 500 degrees, while inferior charcoal may not even reach 300 degrees. This means that it takes longer to cook the dishes.

Heavier: You can also identify a good charcoal by its weight. A 3kg bag of quality charcoal takes up half the space than a bag of the same weight of lower quality charcoal.

How to light a fire with charcoal?

There is no need to be overly concerned about this, as charcoal is actually much easier to light than it looks. It is not necessary to use flammable tablets or liquids , as this will only add a kerosene smell to your dishes.

Charcoal can be lit using a fire starter or electric lighter. In addition, to make the lighting slower but safer, you can use pine cones or wood chips. A bit slower, but sure.