If you're keen on BBQs, you'll know that charcoal grills bring out the best flavours in your food, adding that unbeatable smoky taste.
But before you think all charcoal for BBQ is the same, let’s clear that up- they're not. Different types of charcoal affect your BBQ differently, and choosing the right one can make or break your grilling game.
So, grab your tongs, and let’s dive into some types of charcoal for BBQ!
Briquettes
First up, when you head to the store, you'll likely come across briquettes. These pocket-friendly blocks are pressed together from sawdust and wood scraps, along with some additives to help them burn longer and hotter.
Briquettes tend to leave more ash, so you’ll need to clear that out before you start grilling each time. And yep, they might start off smelling a bit chemically. It’s best to wait until they're covered in white ash before you throw anything on the grill.
Despite sounding a bit industrial, briquettes are solid for beginners. They burn steadier and last longer than other types, meaning they’re less hassle. Look for ones without lighter fluid for a cleaner burn.
Lump Charcoal
Serious grillers skip the briquettes and go straight to hardwood lump charcoal. Because it responds exceptionally well to oxygen, you can manipulate the vents on your charcoal BBQ to control the temperature in a short amount of time.
Lump charcoal also leaves less ash compared to other types, which makes cleaning up a breeze. If you’re aiming for that authentic, smoky flavour, lump charcoal for your Weber BBQ is the way to go.
The only downside is lump charcoal can be a hassle to package due to its irregular shape. Larger lumps can also contain impurities that weren’t eliminated during production, leading to cracking, sparks, and excessive smoke.
Hardwood Charcoal
Hardwood briquettes are similar to regular briquettes but with more hardwood and less softwood. This gives them a long burn time, ideal for extended, low-heat cooking while you mingle.
While a bag of hardwood briquettes might set you back a bit more than the standard stuff, you’re definitely getting your money’s worth.
Coconut-Shell Charcoal
One of the greatest things about coconuts is how every part can be used- from the water and meat to the husk and, of course, the shell.
Coconut charcoal is made by burning and grinding the shells and husks, then mixing them with a cornstarch-and-water slurry before pressing the mixture into moulds. The result is briquettes shaped like honeycombs or cubes.
These briquettes are ideal for long BBQ sessions, as they burn longer than wood-based charcoal. It also imparts a subtly sweet flavour to your BBQ dishes. However, coconut charcoal doesn't provide that classic smoky BBQ aroma, and it's often more expensive.
Binchotan
Also known as white charcoal, binchotan is a top-quality Japanese charcoal famous for its high temperature, long burn time, and minimal smoke. It’s perfect for grilling delicate items like fish and vegetables. Plus, binchotan’s clean burn brings out natural flavours and gives your BBQ dishes a subtle, pure taste.
Though not easy to find, Aussies can still get their hands on some binchotan by ordering from specialty BBQ shops or Asian import stores online. Some high-end restaurants and grilling suppliers in Australia may also stock it. While it's pricier than other types of charcoal, binchotan’s long-lasting burn and exceptional performance make it worth the cost if you're looking to step up your grilling game.
How Does the Type of Charcoal Impact Your BBQ?
Just like how different wood smokes can give your BBQ unique flavours, the type of wood used to make charcoal can also add its own taste to your food. For instance, hardwood made from oak or hickory gives your grilled meats a strong, smoky flavour, while fruitwood charcoal like apple or cherry adds a milder, sweeter note.
Some charcoal brands even offer “flavoured” briquettes with aromatics or wood chips mixed right in. This might seem a little gimmicky if you’re grilling at high heat (since the smoke doesn’t affect food much at higher temperatures), but they can really boost taste if you’re cooking low and slow.
Tips for Using Charcoal in Your BBQ
Need some tips to make grilling smoother and tastier? Here’s how to get the most out of your charcoal when firing up the BBQ.
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Preparation is Key: Always start with a clean grill. Old ash can mess with both the flavour of your food and how well your charcoal burns. Give your grill a good scrub before lighting up.
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Light it Right: Skip the lighter fluid and go for a chimney starter instead. It’s an easy and cleaner way to get your charcoal glowing, without any chemical aftertaste ruining your food.
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Temperature Control: Getting the temperature just right is essential. You can control the heat by adjusting the airflow through the vents in your grill. More air means hotter flames, so manage it to match your cooking needs.
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Safety First: Always grill in a well-ventilated spot and double-check that your charcoal is completely out before wrapping up. You don't want any late-night surprises!
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Keep It Covered: If your grill has a lid, use it! Covering your grill can help maintain a consistent temperature and can also speed up cooking times. Plus, it traps the smoke to give an extra flavour boost to your food.
- Experiment with Flavors: Don’t be afraid to mix things up with different types of charcoal or flavoured briquettes.
The Bottom Line
And that wraps up our rundown on the different types of coal for your BBQ! Remember, your choice of charcoal will depend on your cooking style, what you want to prepare, and how environmentally conscious you are. If you’re still on the fence about what you should use, do not hesitate to reach out to the grilling experts at BBQ Adelaide! Ready to become a barbie legend? Stock up on the right equipment with BBQ Adelaide. Check out our collection of Weber BBQs and grilling accessories, and get ready to throw the best BBQ parties in your neighbourhood. Contact us today!