Cecil
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I Copied and pasted this article from an email I receive from BBQ backyard. Thought it might be of interest to you all.
How Different Charcoal Brands Effect Your BBQ...
When I first started smoking meat over coals, I didn't realize or think about there being a difference in the brand of charcoal I was using.
I simply bought what was available and in most cases… I bought the cheapest. Most of the time, it was Wal-Mart’s line of Sam’s Choice charcoal or the Kingsford brand. It wasn't until later on in my bbq research and experience with competitions that I learned that there is a big difference in Charcoal.
Different coals impact the flavor in your BBQ in different ways. To understand the difference in Charcoal you have to first know what it is used to make it.
Charcoal is the byproduct of plant matter burned in a low oxygen environment which removes moisture and other substances leaving behind pure carbon. Since I choose to cook with Charcoal Briquettes and that's what I'll discuss here.
Briquettes are made by taking left over pieces of wood and paper, cooking them at high temps in low oxygen, and using binders and often other materials to form a uniform size of charcoal. And it's the other materials that are added to the carbon to make charcoal that make most of the national brands undesirable when preparing competition quality meat.
The majority of commercially sold charcoal briquettes are made from trees such as: cedar, fir, & alder. These trees are used because they are commonly found in the regions where the companies are located. I don't know about you but I wouldn't smoke my meat with this type of wood, and I don't want it in my charcoal either.
With most commercially sold charcoals, you'll find other materials such as: Limestone, Sawdust, Sodium Nitrate, and even Borax. They add Limestone to create an Ash on the coals because most inexperienced cook needs to SEE this ash to know that coals are ready to cook over. The Sawdust & Sodium Nitrate help the coals light faster, and the Borax is used in the manufacturing process to help the coals fall out of the molds easier.
Of course, not ALL brands of charcoal use these extra added ingredients… and these more “natural” brands are the only ones I want to use when smoking and cooking good quality BBQ.
I found a charcoal that is produced with Oak & Hickory Hardwoods only and then held together with a starch binder. That’s all that’s in it… oak, hickory and starch. It produces very little ash, excellent heat, and gives your meat a nice flavor when grilling or smoking.
The brand of charcoal that I personally use is Chef's Delight Oak & Hickory Charcoal. It's sold locally in Memphis at a charcoal store, but it may be available in your area as well. Several of the top Barbeque restaurants in Memphis use the very same charcoal.
If you are spending money on expensive cuts of meat and putting in the hard work it takes to turn out competition quality meat, you want to use the best grade of charcoal you can find.
I suggest searching locally for a charcoal store or a restaurant supply store. You can either give them a call or just stop by and ask about the different kinds of charcoal they have to offer.
If they don’t have the Chef's Delight Oak & Hickory Charcoal, they probably have a brand is comparable. Believe me, it’s worth spending a little extra time to find out what is in the charcoal that you use… and find a brand that you can trust.
And be careful… just because some national brand labels their charcoal as “all natural” doesn’t mean it’s a perfect fit for smoking and grilling. Just because they remove the added chemicals doesn’t mean they use oak and hickory woods to produce this charcoal. So take the time and read the labels.
And, as always, if you have any more questions just email me!
Email me at Malcom@killerhogs.com
KCBS Timeline and Schedule
Several people have asked me to share my KCBS timeline and schedule, so I finally turned it into a file I could post on my website.
This is the schedule I take with me to every KCBS cook so that I keep myself on-track and have my meat ready for turn-ins. This schedule takes me from friday afternoon all the way to turn-in times.
My KCBS Cooking Time Line
It’s important to stick to a schedule at a bbq cook-off, but it’s not always easy. There are all kinds of factors that can get you in to trouble.
The biggest problem I have is socializing. It’s my own fault, but I enjoy moving around, shooting the breeze with old friends and making new friends at every contest. Of course a cold beverage always finds its’ way into my hand and before you know it, I’ve forgot to do something critical. This will put you behind the 8 ball in a hurry.
I’m not saying that it’s best to not socialize or have a tasty beverage, but it is important to have a guide to keep you on track.
Believe me anyone you are talking to will not mind if you have to run away to rotate racks or apply baste.
HowtoBBQright.com| killerhogs.com| My BBQ Blog
I Copied and pasted this article from an email I receive from BBQ backyard. Thought it might be of interest to you all.
How Different Charcoal Brands Effect Your BBQ...
When I first started smoking meat over coals, I didn't realize or think about there being a difference in the brand of charcoal I was using.
I simply bought what was available and in most cases… I bought the cheapest. Most of the time, it was Wal-Mart’s line of Sam’s Choice charcoal or the Kingsford brand. It wasn't until later on in my bbq research and experience with competitions that I learned that there is a big difference in Charcoal.
Different coals impact the flavor in your BBQ in different ways. To understand the difference in Charcoal you have to first know what it is used to make it.
Charcoal is the byproduct of plant matter burned in a low oxygen environment which removes moisture and other substances leaving behind pure carbon. Since I choose to cook with Charcoal Briquettes and that's what I'll discuss here.
Briquettes are made by taking left over pieces of wood and paper, cooking them at high temps in low oxygen, and using binders and often other materials to form a uniform size of charcoal. And it's the other materials that are added to the carbon to make charcoal that make most of the national brands undesirable when preparing competition quality meat.
The majority of commercially sold charcoal briquettes are made from trees such as: cedar, fir, & alder. These trees are used because they are commonly found in the regions where the companies are located. I don't know about you but I wouldn't smoke my meat with this type of wood, and I don't want it in my charcoal either.
With most commercially sold charcoals, you'll find other materials such as: Limestone, Sawdust, Sodium Nitrate, and even Borax. They add Limestone to create an Ash on the coals because most inexperienced cook needs to SEE this ash to know that coals are ready to cook over. The Sawdust & Sodium Nitrate help the coals light faster, and the Borax is used in the manufacturing process to help the coals fall out of the molds easier.
Of course, not ALL brands of charcoal use these extra added ingredients… and these more “natural” brands are the only ones I want to use when smoking and cooking good quality BBQ.
I found a charcoal that is produced with Oak & Hickory Hardwoods only and then held together with a starch binder. That’s all that’s in it… oak, hickory and starch. It produces very little ash, excellent heat, and gives your meat a nice flavor when grilling or smoking.
The brand of charcoal that I personally use is Chef's Delight Oak & Hickory Charcoal. It's sold locally in Memphis at a charcoal store, but it may be available in your area as well. Several of the top Barbeque restaurants in Memphis use the very same charcoal.
If you are spending money on expensive cuts of meat and putting in the hard work it takes to turn out competition quality meat, you want to use the best grade of charcoal you can find.
I suggest searching locally for a charcoal store or a restaurant supply store. You can either give them a call or just stop by and ask about the different kinds of charcoal they have to offer.
If they don’t have the Chef's Delight Oak & Hickory Charcoal, they probably have a brand is comparable. Believe me, it’s worth spending a little extra time to find out what is in the charcoal that you use… and find a brand that you can trust.
And be careful… just because some national brand labels their charcoal as “all natural” doesn’t mean it’s a perfect fit for smoking and grilling. Just because they remove the added chemicals doesn’t mean they use oak and hickory woods to produce this charcoal. So take the time and read the labels.
And, as always, if you have any more questions just email me!
Email me at Malcom@killerhogs.com
KCBS Timeline and Schedule
Several people have asked me to share my KCBS timeline and schedule, so I finally turned it into a file I could post on my website.
This is the schedule I take with me to every KCBS cook so that I keep myself on-track and have my meat ready for turn-ins. This schedule takes me from friday afternoon all the way to turn-in times.
My KCBS Cooking Time Line
It’s important to stick to a schedule at a bbq cook-off, but it’s not always easy. There are all kinds of factors that can get you in to trouble.
The biggest problem I have is socializing. It’s my own fault, but I enjoy moving around, shooting the breeze with old friends and making new friends at every contest. Of course a cold beverage always finds its’ way into my hand and before you know it, I’ve forgot to do something critical. This will put you behind the 8 ball in a hurry.
I’m not saying that it’s best to not socialize or have a tasty beverage, but it is important to have a guide to keep you on track.
Believe me anyone you are talking to will not mind if you have to run away to rotate racks or apply baste.
HowtoBBQright.com| killerhogs.com| My BBQ Blog
