Charcoal Question.
- Thread starter RobK
- Start date
MKEvenson
TVWBB Wizard
Rob, welcome to the forum. The answer is NOPE!!!
Your coal should really not impart a flavor to the meat. It is fuel and although some of the fillers used in the production of some of the charcoal are reputed to add an off taste, the smoke wood is used to add a specific smoke taste and aroma depending on what wood you use.
Your coal should really not impart a flavor to the meat. It is fuel and although some of the fillers used in the production of some of the charcoal are reputed to add an off taste, the smoke wood is used to add a specific smoke taste and aroma depending on what wood you use.
Craig Cole
TVWBB Fan
You will definitely want to add smoke wood.
Corey Elks
TVWBB All-Star
i never could taste a smokey flavor when just using lump or k. Always need to use at least one chunk of wood.
Jack Bordeaux
TVWBB Super Fan
What other brands of charcoal and lump do you have in your neck of the woods? Chances are, members have used it and can tell you if it's worth it or not.
In this area the most accessible brands are Royal Oak (Canadian Tire) and Maple Leaf (Rona). Both I find are more than adequate and reasonably priced.
If you don't do a lot of charcoal cooking you might find that the charcoal gives a slightly different taste (not unpleasant). That said, I always add wood. Fruit woods are a great start as they are pretty mild and go well on just about anything.
If you don't do a lot of charcoal cooking you might find that the charcoal gives a slightly different taste (not unpleasant). That said, I always add wood. Fruit woods are a great start as they are pretty mild and go well on just about anything.
Jack Bordeaux
TVWBB Super Fan
I've had excellent results with Kingsford Blue. A little ashy, but burns even, hot, and long depending on how much you use. I have a bag of RO Lump (red bag) that I have yet to try. I think when you're trying out different brands and different substances, you're going to get different results. I also have some Stubbs All Natural Charcoal I'm going to try out.
But you will need to add some wood chunks (oak/apple/cherry/etc.) to achieve a smoke flavor.
But you will need to add some wood chunks (oak/apple/cherry/etc.) to achieve a smoke flavor.
RichPB (richlife)
TVWBB Wizard
If you are starting out, I'd suggest smoking with one brand of charcoal and stay with it for a while until you've gotten some experience and can tell the difference with something else. Personally, I don't think it matters what you start with, but Kingsford works well and is about the cheapest.
After I used Kingsford, I found a definite difference in using Royal Oak and then Stubbs. I prefer both (because of coal aroma and less ash, not really any cooking concern).
For wood, almost any hardwood is good including the fruitwoods. The more "traditional" (because they are so readily available) are oak, hickory and mesquite (in the southwest). But any fruitwood or nutwood work well and have been used forever EXCEPT black walnut which is not good for your health. Avoid softwoods (pines & cedars). Also, I avoid imported woods (you'd have to be a woodworker to know about them anyway) because many are like black walnut and a health concern.
Mesquite is VERY strong and should be used sparingly unless you are familiar with it. Oak and hickory are special for almost any meat. Fruitwoods tend to be lighter in their smoky flavors. Without experience with it, you may not find a big difference among woods, but try what interests you. And try it with lighter meats to get a better idea of the effect of different woods.
Rich
After I used Kingsford, I found a definite difference in using Royal Oak and then Stubbs. I prefer both (because of coal aroma and less ash, not really any cooking concern).
For wood, almost any hardwood is good including the fruitwoods. The more "traditional" (because they are so readily available) are oak, hickory and mesquite (in the southwest). But any fruitwood or nutwood work well and have been used forever EXCEPT black walnut which is not good for your health. Avoid softwoods (pines & cedars). Also, I avoid imported woods (you'd have to be a woodworker to know about them anyway) because many are like black walnut and a health concern.
Mesquite is VERY strong and should be used sparingly unless you are familiar with it. Oak and hickory are special for almost any meat. Fruitwoods tend to be lighter in their smoky flavors. Without experience with it, you may not find a big difference among woods, but try what interests you. And try it with lighter meats to get a better idea of the effect of different woods.
Rich
Jack Bordeaux
TVWBB Super Fan
That's the great thing about smoking, trying different meats, woods, charcoals, etc.. And finding out what you like, for example, you might prefer Hickory with your ribs, instead of Apple and Pecan. The possibilities are endless and the end result is usually always delicious.
For me I find you can't go wrong with Apple wood. It's a pleasant light smoke that works well on poultry, pork, beef, even fish. I just suggest getting apple wood to anyone starting as it's easily accessible and doesn't have the risk of turning someone off on the first cook or two.
That said I do use both Oak and Hickory for certain items. I tend to use mostly Oak for brisket and I always mix apple and hickory for my butts. You can go all crazy with wood from around the globe, but at the end of the day I prefer to keep it simple. I get free apple from an organic orchard so I'll take that all day long.
That said I do use both Oak and Hickory for certain items. I tend to use mostly Oak for brisket and I always mix apple and hickory for my butts. You can go all crazy with wood from around the globe, but at the end of the day I prefer to keep it simple. I get free apple from an organic orchard so I'll take that all day long.
It really depends on the brand. Some lump charcoals are more thoroughly carbonized than others.
That being said, I think if you can't tell the difference between food cooked over lump made from mesquite versus lump made from oak tree trimmings versus lump made from orangewood trimmings (very neutral) you've probably blown out your tastebuds.
That being said, I think if you can't tell the difference between food cooked over lump made from mesquite versus lump made from oak tree trimmings versus lump made from orangewood trimmings (very neutral) you've probably blown out your tastebuds.