Which charcoal to buy for grilling?

[Rehan]

I just got my first charcoal grill recently, so now I need to get some charcoal. What's good and what's bad, and where can we buy the good stuff in Canadian stores?

Tips appreciated.

[AudiDude]

I just got my first charcoal grill recently, so now I need to get some charcoal. What's good and what's bad, and where can we buy the good stuff in Canadian stores?

Tips appreciated.

I can vouch for Basques, no complaints here...

http://www.bbqs.com/smokers-charcoal-selection-c-26_40.html

[raymondly]

In general, just try to avoid the briquettes - go for the lump.

[ihsn]

Briquettes and lumps are both recommended for grilling.

I use briquettes.

[mjl_toronto]

I chose Maple Leaf Lump because it had a lot of big pieces of charcoal.

Here's an awesome site that reviews charcoal: http://www.nakedwhiz.com/lump.htm

[Rehan]

Yeah, I came across nakedwhiz.com earlier, but I have no idea which of those brands can be found locally.

What's a good store in Mississauga for charcoal? Ontario Gas Barbeque on Langstaff is a bit too far for me.

[Jumbotron]

+1 for Maple Leaf. Don't forget to p/u a Weber Chimney Starter - it's a must have for charcoal:

http://store.weber.com/Items/Accessories/Charcoal/Detail.aspx?pid=1349


I chose Maple Leaf Lump because it had a lot of big pieces of charcoal.

Here's an awesome site that reviews charcoal: http://www.nakedwhiz.com/lump.htm

[chinaboy1021]

it doesnt matter. buy the lump stuff.

[almostfreeman]

I think the briquettes are easier to start and produce a more even heat. Lump charcoal doesn't burn evenly unless you are using a very large BBQ. I haven't found much difference in brands. CT sometimes has charcoal on sale.

[AudiDude]

I think the briquettes are easier to start and produce a more even heat. Lump charcoal doesn't burn evenly unless you are using a very large BBQ. I haven't found much difference in brands. CT sometimes has charcoal on sale.

Briquettes have binders in them that smell funny and colour the taste of the meat. If you light the charcoal in a chimney, all of it will be lit evenly and they are easy to use. If you use briquettes, a chimney is still the easiest and best way to light them.

Here is a comparison:

http://www.seriouseats.com/2008/05/grilling-smackdown-lump-charcoal-vs-briquette.html

http://s7g1.scene7.com/is/image/BandQ/0077924073939_001c_v001_zp

http://www.thedailygreen.com/cm/thedailygreen/images/EX/bbq-starter-chimney-lg.jpg

[BongoBong]

ive used both, I like the lump charcoal because it seems to produce less ash that gets on the meat. I usually get this Royal Oak from canadian tire.

http://www.canadiantire.ca/AST/browse/2/OutdoorLiving/BBQsAccessories/BBQTanksBriquettes/PRD~0851633P/Royal%2BOak%2BLump%2BCharcoal.jsp

[hyperactiveme]

it doesnt matter. buy the lump stuff.


I would N O T buy Natures Hardwood Blend (http://www.nakedwhiz.com/lumpdatabase/lumpbag75.htm) sold at Walmart. It sparks like a mofo! I also use Royal Oak or BGE.

BTW, Lump lights very easy with a chiney starter.

[Rehan]

Do Rona or Home Depot carry the Weber chimney? I haven't seen it there.

BTW, I came across http://www.bbqtalk.ca/forums/viewtopic.php?f=7&t=3573 where it mentions that 8kg Maple Leaf lump charcoal bags can be purchased for $12.50 + tax at Nella Cutlery in the GTA if you buy at least 20 bags. Seems like a good price.

Rona carries Maple Leaf briquettes, for around $15 for an 8 kg bag.

[gr8dlr]

The Weber Chimney starter is crazy expensive here for some reason. If you ever make runs to Buffalo, you can order one off Amazon.com for $16...while you're at it, you can order a bunch of other stuff you can't even find here while you're on there.

Never seen the Weber Chimney starter at Rona/HD/Cdn tire. Only place I know that has it is Ontario Gas BBQ in Vaughan for $30 or Sobies (perhaps).

[AudiDude]

Do Rona or Home Depot carry the Weber chimney? I haven't seen it there.

BTW, I came across http://www.bbqtalk.ca/forums/viewtopic.php?f=7&t=3573 where it mentions that 8kg Maple Leaf lump charcoal bags can be purchased for $12.50 + tax at Nella Cutlery in the GTA if you buy at least 20 bags. Seems like a good price.

Rona carries Maple Leaf briquettes, for around $15 for an 8 kg bag.

The Weber one is huge. I am not recommending them specifically because all of them work the same. I paid $15 for an authentic Nawhkoff...

[Dr Butcher]

I use Basques, Maple Leaf lumps pretty exclusively, in my larger smoker I use Maple Leaf briquettes or Duraflame hardwood briquettes.

These briquettes use a starch binder and aren't mixed with chemical additives and clay like Kingsford and Royal Oak. When you light the Duraflame and even more so the Maple Leaf briquettes they smell awesome.....

I have been known to buy Royal Oak lump when it's on sale at Canadian Tire but I've found it burns up pretty quickly when grilling.

I believe Rona or Home Hardware carries Maple Leaf Products, Basques is more of a specialty item and I pick it up at Ontario Gas BBQ. Duraflame hardwood briquettes I get from A&P.

The Weber chimney is larger than the imitators, but is also twice the price. It's got a bit of a better design but both do their job so it's up to you....

[hyperactiveme]

I've had zero problems with my walmart chimney starter. I used to twist and roll my paper but now i just crumple and light. Seems to work much better.

[SassyNSweet]

Lump charcoal is best although I think it burns out quicker than the briquettes but its better anyway. I got my chimney starter at Lowe's and I believe it was either $7.99 or 9.99, it is an absolute must!!! In 20-30 minutes your charcoal is lit and ready to go, and I never had problems lighting it. No need for lighter fluid again. The only thing is that I wish it were a bit bigger, I think the Webber chimney might be larger and holds more charcoal.

[RobDek]

Nature's Own is a very good product...made by Basque I believe.

Here's the treatise on charcoal....

http://www.nakedwhiz.com/lumpindexpage.htm?bag

http://www.nakedwhiz.com/lump.htm

oops....didn't read the previous page...anyway...my vote goes to Basque/Nature's Own....

[Rehan]

Lowe's has the Weber chimney starter for under $20. It decided to go with a smaller one from Perfect Flame, which was just $9 (also at Lowe's).

[Gophermofur]

Just a heads up:

Home hardware carries chimney starters. I went to the one at Britannia and Queen street and they had plenty of the Weber chimney starters ($30) and the Grillpro Chimney starters ($16 or $18).

I hear the extra cost for the Weber one is justified as it's a superior product. I have yet to actually test it though.

[mcfc98]

I just got a Weber starter from Ontario Gass and BBQ (who have superb customer service btw).

It's massive! well relatively anyway, it's much bigger than I was expecting it to be.

[Dr Butcher]

Rona has their 4kg bags of Maple Leaf briquettes on sale 15% off this week ($6.97 per bag). I'm going to pick up a few bags for the summer.

[new_vr]

I usually go with the lump charcoal (maple leaf from Rona). It burns hotter then the briquettes, though it does go faster.
If I was slow cooking, I would use the briquettes.
I got my chimney starter at TA Appliances, but can't remember how much it cost. Either way, it's the best investment you can make for charcoal grilling

[Rehan]

I picked up the book "Weber's Way to Grill (http://www.amazon.com/dp/0376020598)" at Costco the other day, and here's one of the things it says:
Pure hardwood (or "all-natural") briquettes are a great option, if you can find them. They have the same pillow shape of standard briquettes, but they burn at higher temperatures, and with none of the questionable fillers and binders. Usually, they are made of crushed hardwoods bound together with nothing but natural starches. You'll probably pay more for these coals, but many serious grillers and barbecue competitors consider them the gold standard of charcoal. The Maple Leaf briquettes sold at Rona are this type -- pure hardwood with only starch as a binder.

[Dr Butcher]

I picked up the book "Weber's Way to Grill (http://www.amazon.com/dp/0376020598)" at Costco the other day, and here's one of the things it says:
The Maple Leaf briquettes sold at Rona are this type -- pure hardwood with only starch as a binder.

Rehan, check out post #16. Thanks for the info. ;) :lol:

[silentio]

is it true you're not supposed to place coal directly under the meat, in case the fat runs off and hits the coal creating a cancer-causing substance to flow back into the meat?

[AudiDude]

is it true you're not supposed to place coal directly under the meat, in case the fat runs off and hits the coal creating a cancer-causing substance to flow back into the meat?

Close, its when you burn fat at high temperatures, such as on hot coals or in a flame, you have issues. So obviously hot coals or open flames under the meat are most likely to make this happen.

[silentio]

Isnt it kind of awkward to move coal to either side of the BBQ, and cook the meat not over the coal?

[AudiDude]

Isnt it kind of awkward to move coal to either side of the BBQ, and cook the meat not over the coal?

The only time you would ever catch me with meat right over the coals or flame is if I was searing the meat. I pretty much never sear meat because I cook with wood or I am smoking and seared meat does not let in the wood flavour or the smoke from the chips.

People will tell you to sear steak or it will not be juicy which is not true. When you sear meat the meat "tightens" up and squeezes the juices out. When meat is brought up to temperature slowly it does not squeeze the juices out. Searing can produce a nice crunchy texture and because of the maillard reaction on the outside of the meat (caramelization) in combination with (or not with) seasonings can provide a very flavourful outside.

I smoke/grill with wood, then add a bit of seasoning and sear. This way the meat has absorbed some of the smoke/wood BBQ flavours and is seared with concentrated flavours outside. A little juice will be lost, but it is a small porice to pay for the extra dimension of flavour.

In a BBQ such as the Weber charcoal grill, you are supposed to put your coals opposite the meat. Because the grill rotates, you can rotate your meat over the coals to sear if you wish, and then rotate the grill back to the opposite side of the BBQ away from direct heat and into indirect heat to finish "baking" the meat.

On a gas grill (standard with control for two burners only), place the meat on the opposite upper grill and main grill away from the direct heat. If you have a Weber Genesis, you can turn on the front burner or the back burner and put the meat on the opposite side (burners run length wise). If you have a higher end Broil King with front to back tube burners, you could just use the end most burner (either end) and put your meat on the upper opposite side, away from the direct heat.

This works excellent for chicken as it is the most easily flammible meat. The only way to make it worse (more flammable) is to inject it with butter and wrap it in bacon (yeh, I did it...)

Better (yes more expensive because you do get what you pay for despite what the $300 BBQ crowd will tell you) gas BBQs have deeply recessed burners with heat shields (flavourizer bars) to stop the fat from coming in direct contact with a flame. Also flare ups are typically contained under these bars so they cannot flare up and hit the meat. Turning such a BBQ down low can allow you to avoid the flare up issue and like using the indirect method, allow you to take a nap or leave the house with no fear of returning to charcoal chicken.

[gta1216]

can someone give a comparison and/or pro/con for using lump charcoal and briquet. been using kingsford briquet for all these years. after reading this thread, i start to wonder the difference between lump and briquet charcoal. my parents are from hk and they only use the lump ones in hk. what burns better? which has less flare up? do i get the same taste/flavor from lump charcoal as i would from briquet?

i was home depot today and saw they carry this lump charcoal. i post link to lowes bc hd didnt show it on their site. http://www.lowes.com/lowes/lkn?action=productDetail&productId=44516-37442-23288&lpage=none

[Dr Butcher]

can someone give a comparison and/or pro/con for using lump charcoal and briquet. been using kingsford briquet for all these years. after reading this thread, i start to wonder the difference between lump and briquet charcoal. my parents are from hk and they only use the lump ones in hk. what burns better? which has less flare up? do i get the same taste/flavor from lump charcoal as i would from briquet?

i was home depot today and saw they carry this lump charcoal. i post link to lowes bc hd didnt show it on their site. http://www.lowes.com/lowes/lkn?action=productDetail&productId=44516-37442-23288&lpage=none

It's a personal preference.

Most briquettes have clay binders and chemical additives to help the briquette burn/hold together. When first lighting Kingsford or Royal Oak the resulting smoke smells like you're trying to burn bleach, do I want that on my food?

Durfalame hardwood briquettes and Maple Leaf hardwood briquettes use a natural starch binder and when you light the coals it smells like you're burning wood......

Lump is a natural product (they make briquettes out of the dust that's left over from making lump charcoal). Some say it burns hotter, others not.... Many folks prefer the flavour that lump gives their food. Flareups are dependent of the fat content of your food and how close it is to the coals, you'll get flareups using both.

Whenever I have someone ask me what to use, I tell them to try whatever they can get their hands on and make their own choice. Find something you're comfortable using at a price you're willing to pay.

[gta1216]

It's a personal preference.

Most briquettes have clay binders and chemical additives to help the briquette burn/hold together. When first lighting Kingsford or Royal Oak the resulting smoke smells like you're trying to burn bleach, do I want that on my food?

Durfalame hardwood briquettes and Maple Leaf hardwood briquettes use a natural starch binder and when you light the coals it smells like you're burning wood......

Lump is a natural product (they make briquettes out of the dust that's left over from making lump charcoal). Some say it burns hotter, others not.... Many folks prefer the flavour that lump gives their food. Flareups are dependent of the fat content of your food and how close it is to the coals, you'll get flareups using both.

Whenever I have someone ask me what to use, I tell them to try whatever they can get their hands on and make their own choice. Find something you're comfortable using at a price you're willing to pay.

im not so concerned with the price altho the lump ones are a little pricier than briquet. im more concerned if i would get the same taste/flavor from the lump ones as i would from the briquet ones. as i said, weve always used the briquet ones for the past 20+ years (?) and im just curious since reading this thread. i dont want to use lump ones and ruin the cookout and the food if it doesnt taste good.

[silentio]

The only time you would ever catch me with meat right over the coals or flame is if I was searing the meat. I pretty much never sear meat because I cook with wood or I am smoking and seared meat does not let in the wood flavour or the smoke from the chips.

People will tell you to sear steak or it will not be juicy which is not true. When you sear meat the meat "tightens" up and squeezes the juices out. When meat is brought up to temperature slowly it does not squeeze the juices out. Searing can produce a nice crunchy texture and because of the maillard reaction on the outside of the meat (caramelization) in combination with (or not with) seasonings can provide a very flavourful outside.

I smoke/grill with wood, then add a bit of seasoning and sear. This way the meat has absorbed some of the smoke/wood BBQ flavours and is seared with concentrated flavours outside. A little juice will be lost, but it is a small porice to pay for the extra dimension of flavour.

In a BBQ such as the Weber charcoal grill, you are supposed to put your coals opposite the meat. Because the grill rotates, you can rotate your meat over the coals to sear if you wish, and then rotate the grill back to the opposite side of the BBQ away from direct heat and into indirect heat to finish "baking" the meat.

On a gas grill (standard with control for two burners only), place the meat on the opposite upper grill and main grill away from the direct heat. If you have a Weber Genesis, you can turn on the front burner or the back burner and put the meat on the opposite side (burners run length wise). If you have a higher end Broil King with front to back tube burners, you could just use the end most burner (either end) and put your meat on the upper opposite side, away from the direct heat.

This works excellent for chicken as it is the most easily flammible meat. The only way to make it worse (more flammable) is to inject it with butter and wrap it in bacon (yeh, I did it...)

Better (yes more expensive because you do get what you pay for despite what the $300 BBQ crowd will tell you) gas BBQs have deeply recessed burners with heat shields (flavourizer bars) to stop the fat from coming in direct contact with a flame. Also flare ups are typically contained under these bars so they cannot flare up and hit the meat. Turning such a BBQ down low can allow you to avoid the flare up issue and like using the indirect method, allow you to take a nap or leave the house with no fear of returning to charcoal chicken.

thanks for the info!