Which types of charcoals should you use?
It is well-known among
many experienced and aspiring cooks that charcoal can imparts the flavour to
the foods. Rice tastes better when cooked over a charcoal fire. In addition to
marinates, BBQ meats get extra desirable smoky flavour when cooked above the
burning charcoal. It must be remembered that all charcoal is created from the
same thing – wood burned in low oxygen environment.
Now, what is the best
charcoal for grilling? There are strictly no right and wrong answer to this
question. Ultimately, it all boils down to personal preference and the types of
charcoal suited for certain purposes.
(1) Lump Charcoal
Absolutely
100% Natural made, meaning it contain no fillers or additives. It is simply made by burning wood without the presence of
oxygen. It can come in the shape of broken, small and short logs. Most
commercially available packed in 3-5 kilograms at most supermarkets. Many chefs love
it for its versatility and inexpensive price tag. There are two types of lump
charcoal available.
Black charcoal – Most common type of
lump charcoal you see at all supermarkets.
White charcoal (BinchÅtan) – Japanese
charcoal, it has the attributes similar to metals; makes sonorous sound and is extremely
hard.
Pros: 100% Natural. Burns hot
and fast. Mostly cheap. Produces less ash than briquettes.
Cons: Many small pieces of charcoals
can be found for low-end packages.
(2) Charcoal Briquettes
Hexagonal shaped charcoal briquettes
Mostly
made from sawdust and without binding additives. Like its name suggests, it has
a hexagonal intersection and a hole in the centre of the briquettes. It is
mainly valued for being smokeless and long burning time.
Pros: Efficient storage. Burns
at a consistent heat and longer time. Even heat distribution. Mostly cheap.
Cons: Takes longer to ignite.
 |
| Hexagonal shaped charcoal briquettes |
Pillow shaped charcoal briquettes
The
basic pressed charcoal import brands can be found at some supermarket in
Singapore. If you wanted a large selection of different briquettes, you might
have to explore bit further into specialised BBQ shops in Singapore. Compressed
charcoal are factory made using wood by-products such as sawdust and scrap
wood, along with chemical additives.
Pros: Generally lasts longer
than other types of charcoal. Each piece is at same shape and size. Burns at a
consistent heat.
Cons: Briquettes are laden
with binding additive and other additive. Generally expensive in Singapore.
 |
| Pillow Shaped Charcoal Briquettes |
The
gist of this article is that you can dish out a delicious meal from using your
charcoal with any type of charcoal. Keep in mind that different types of
charcoal have their different advantages and disadvantages. If you are throwing barbecue event and require long cooking time, generally briquettes is preferred. However for small barbeque party, lump charcoal should suffice.
