If you want your food to have that great, smoky flavor, which is better to cook it over: wood or charcoal? This summer, smoking some tasty meats or vegetables over an open flame is a great way to make use of both smokeless charcoal and wood, so the answer to your question is not clear.
Therefore, in order to assist you in selecting the fuel that is most suitable for your needs, we will explain what to anticipate from both of these fuels as well as why it is essential to make use of a trustworthy source of clean fuel.
Using charcoal for the grill.
If you’ve ever gone to a barbecue, there’s a good possibility that you’ve tried some food that was smoked using charcoal in the grill (which includes various different varieties, including briquettes, lump wood charcoal and restaurant grade charcoal). They can equip your grill in an orderly fashion, and with the assistance of some firelighters, they can get your barbecue up and running in next to no time at all.
You have complete control over the levels of direct and indirect heat produced by your barbecue when you use charcoal as a fuel source. This enables you to shift finished portions of food to other areas of the grill without having to start the cooking process over again. Charcoal also provides a smokey flavor that is not overpowering, making it an excellent choice for cooking summertime favorites like burgers, steaks, and sausages. This will ensure that your food always has an authentic barbecue flavor.
Charcoal or wood-fired grilling
In recent years, cooking food over an open flame while smoking it with wood has become extremely popular. Everything from chicken to pizza may now be smoked in this manner. If you smoke your meal over wood, one of the most advantageous aspects is that you may choose the kind of wood that best complements the flavors of the food. For example, hickory wood imparts a light, smoky flavor that is very understated, whereas pecan wood is an excellent choice for low and slow cooking and generates much deeper, more Smokey flavors than hickory does.
When you choose a wood source that is both environmentally friendly and free of harmful chemicals, like the kiln-dried firewood that we sell, you can have peace of mind knowing that the wood you’re using to cook your food is 100 percent natural and will impart delightfully nuanced flavors to the dish. The fact that grilling with wood is slightly more challenging to grasp than cooking over charcoal is perhaps the single drawback to this method; as a result, you can have trouble getting it perfect the very first time you try it. Some foods, including pork and chicken breast, lend themselves particularly well to being smoked over wood.
The decision is in: charcoal or wood—which one is better to use?
Whether you choose to smoke your food over wood or charcoal, the fact of the matter is that you can still have a delectable summer barbecue either way. The most important thing, though, is to choose the appropriate fuel for your grill. Because all of the wood is fully natural, sourced from renewable resources, and contains zero chemicals, it is the ideal material for use in the preparation of meals at home.
This summer, if you want to prepare your meat using a more traditional manner, grilling it over coal, which is included in selection of barbecue charcoal, will give it that true barbecue taste you’re looking for. Revolutionary smokeless charcoal, Ecoal, is manufactured from olive pits and is another choice that you might want to take into consideration.
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