Chilla-grilla seems to be the most sustainable product as harvesting from an invasive bush in Namibia. It ensures you with 100% natural lumpwood coal without chemicals added, giving your food an authentic smoky taste. As a 100% natural and organic lumpwood, it is harvested from a sustainable tree – white alder, famous for fast-burning and strong heat. Therefore, Alder wood can cast a subtle and sweet flavour on the food, especially for fish in general and salmon in particular. On the other hand, briquettes have a reputation for light a bit more easily than lumps, while chemical smoking diminishes the entire food quality so much in comparison to lump. Why Should You Use Lump Charcoal For Grilling? Right off the bat I’ll tell you from testing it smokes a little to start, and definitely smokes if you let it get damp (woops my fault – it leaked under my cupboard somehow) but once it gets going it’s pretty much smokeless and goes for an hour plus easily at high temperature. This is absolutely cast in stone fact I’ve tested it dozens of times and what I’ve found on each occasion. How my testing job is so vigorous and difficult 😀 Besides, it can be amazingly versatile, thanks to its high output. You can use it for any type of BBQ, including kettle, barrel, kamado ones. This way, you can also apply different cooking techniques to either slow or fast barbecue, such as searing, grilling, roasting, or overcooking.

The bag also has some medium sized coals which isn’t bad for filling in the gaps on the bbq starter or if you’re just laying them in the bbq. The Kamado above, I use the bbq starter, but the Uniflame, in the picture above that, I just lay the coals on the grate and use a few eco firelighters. Having odd shapes and sizes really helps to pile them together and get the heat rising up through and in no time a decent burn on your coal. Standard charcoal can also be as good as restaurant-grade one. But don’t get mixed up by lumpwood restaurant-grade products and some “standard” briquettes.

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The charcoal comes in large chunks which is great if you’re after a long and stable burn. And makes them suitable for large, reusable BBQ’s which is ideal if you’ve got a lot of people to feed. The coals stay hot for ages which gives you lots of time to cook, especially slow cooking foods. Here’s a look at about 45 minutes after I have started cooking a brisket: Along with the definition of lumpwood, the majority of them are completely natural and pure carbon. If you find bags labelled “hardwood lump charcoal” or “100% all-natural”, it is high-quality. Lumpwood can be derived from different kinds of wood such as applewood, maple, or oak. You will notice that each wood type performs typical burn characteristics.

You can find the difference between barbecuing with large pieces and small pieces as they all determine their own benefits depending on your cooking style and the food items. House coals are made from mined coal, which is mineral-based. It’s often combined with other toxic substances underground like sulphur. Eventually, some might be emitted when the coals are high burn and impart your food. It is quite dangerous to use them for BBQ. The best thing ever is the bag. It really is practically impossible to make a mess in terms of it splitting. It just won’t: Just keep a look out for what sizes generally come in the charcoal bags so you can get what you’re looking for. Out of our selection we’ve got bags that contain small, medium, and large, and some which have a mixture so there’s something for everyone! Chemicals and no chemicals compared for getting charcoal alight fast

Lumpwood charcoal is a product resulting in the process of carbonisation. The process is extracting all the impurities and contaminants in the wood to achieve all carbon lumpwood. First, lump charcoal Chilla-Grilla from Big K is proud of its all-natural product. You can rest assured with its sustainable source for your BBQ. Another product from Big K, Drumbecue, is much more affordable lumpwood for a restaurant-grade label. One downside for this is over spitting. Horribly, it’s not just when lighting it but throughout the whole burn, and then you might end up in flakes of charcoal. During the burning process, it also seems