Charred wood that hasn’t been crushed into briquettes is referred to as lump charcoal. While the exact manufacturing process varies by brand, lump charcoal is often created from tree limbs or small logs that have been burned in an oxygen-free kiln. It is purified by burning wood in an oxygen-free atmosphere. The wood’s water, volatile alcohol, and oil evaporate as smoke, leaving behind the black carbon we call charcoal.
Lumpwood charcoal is the most natural fuel for grilling meals, as it has no additives or fillers. This is why the majority of people use it as a barbecue or smoker fuel.
What Are the Benefits of Lump Charcoal Instead of Briquettes?
I advise against using match light and flavored charcoal because they tend to impart an off-putting flavor to food. As a result, I’m going to concentrate on the benefits of hardwood lump charcoal over briquettes. In case you are looking for best charcoal smoker, we have some recommendation you can check.
Hardwood Lump Charcoal
Lump charcoal, also known as natural charcoal, is made up of bits of wood that have been subjected to extremely high temperatures until all that is left is pure carbon (mostly). Because it burns hotter than briquettes, I think this variety is ideal for cooking red meats like steaks and lean pork. It also imparts a natural smoky flavor to your cuisine.
Sources and Quality
Make sure the lump charcoal is derived from responsibly harvested hardwood1. Good lump charcoal is made entirely of hardwood, with no fillers, additions, or binders. There shouldn’t be many sparks either.
Flavor
A lump charcoal bag usually contains a variety of hardwoods (commonly oak, beech, and ash), rather than a single species. Different hardwood species, on the other hand, have varied flavor profiles. Lighter woods, such as maple, have a sweeter flavor, which is ideal for white meat cooking. Darker woods (oak and hickory) have a more robust flavor, which is perfect for red meat. Remember that single-species lumps are rare to come by; they’re commonly found in the form of briquettes.
Burning Temperature
A lump charcoal bag usually contains a variety of hardwoods (commonly oak, beech, and ash), rather than a single species. Different hardwood species, on the other hand, have varied flavor profiles. Lighter woods, such as maple, have a sweeter flavor, which is ideal for white meat cooking. Darker woods (oak and hickory) have a more robust flavor, which is perfect for red meat. Remember that single-species lumps are rare to come by; they’re commonly found in the form of briquettes.
Size
High-quality bags of lump charcoal will have mostly large, uniform wood-shaped pieces; the larger they are, the longer and hotter they burn. Also, be mindful of the amount of charcoal dust at the bottom of the bag; these are useless for grilling and can cause excessive sparking.
How Do You Light Charcoal?
You can light lump charcoal for your barbecue using a variety of methods. The simplest option is to utilize a charcoal chimney, which uses crumpled newspaper to start the fire. Other techniques include piling charcoal in a pyramid, lighting the fire with lighter fluid, or using an electronic charcoal starter.
How Long Does Lump Charcoal Burn?
Lump charcoal burns hotter and faster than charcoal briquettes, although the exact burn time depends on how you cook. With lump charcoal, you’ll get about 45 minutes to an hour of burn time on an open grill, but the fuel may last much longer in a closed smoker.
How do you use a chimney starter with lump charcoal? Chimney starters are a useful tool for igniting charcoal and are surprisingly simple to use. Simply add a few pieces of crumpled newspaper or lighter cubes beneath the chimney, then fill the metal tube with charcoal. With a lighter, start a fire in the newspaper, then let the chimney do its thing. Your charcoal will be lit in approximately ten minutes, and you can transfer it to your grill to cook with.
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Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
