The Charcoal

Having the right charcoal is just as important as having your Americana Grill. Try to resist the urge to buy the first bag of charcoal on the shelf. The basics of charcoal is there are two main types lump and briquettes. The type of charcoal you get will affect how hot the charcoal burns inside the grill, and how your food tastes.

Lump Charcoal is generally considered the better option for grilling. The main benefits of this charcoal is that it burns at high heat and is clean-burning. Lump charcoal is made from burning wood with minimal oxygen for a long period of time. The result of this process is the thick chunks(Lumps) of carbon, which means you can grill with high heat and get that desired seared in grill lines.

Another benefit of lump charcoal is it's not made with fillers, which eliminates an oily taste and unpleasant smells. The use of wood gives you greater variety in flavors such as pecan, oak, and hickory.

Charcoal Briquettes are known for being made with a combination of materials such as sawdust, coal dust, and other fillers. This makes briquettes a cheaper option for charcoal grilling and generally easier to light. Match light briquettes have already been treated with lighter fluid, which is what makes it easier to light but can leave an aftertaste on the food. Briquettes are also known for keeping a consistent grilling temperature and can be found in different flavors like hickory and mesquite. The only downside to this charcoal is the messy ash that is left behind after grilling.

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