Types of Charcoal & Wood

There are many benefits to cooking with natural wood charcoal. Natural wood charcoal burns very hot with temperatures reaching between 800 - 1,000 degrees Fahrenheit. One pound of natural wood charcoal produces the equivalent heat of two pounds of charcoal briquettes, so it will also save you money.

Features of natural wood charcoal:

• 100% natural with no additives
• Made from renewable hardwoods
• Lights very easily, burns clean, and produces little ash
• The fire from natural wood charcoal will quickly get to cooking temperature in as little as 7-10 minutes

Another popular method for cooking with charcoal is using charcoal briquettes. This is often viewed as the easiest, most convenient option.

Features of charcoal briquettes:

• Can be used for heating, cooking, and also adding flavor to foods
• Burns much longer and more evenly than natural charcoal
• More consistent in size
• Takes 20-25 minutes to get to cooking temperature, about twice the time as natural lump charcoal

How much charcoal you need depends on what temperature you want the fire. Using a charcoal chimney is an easy way to start. A charcoal chimney is a metal container with ventilation holes that's designed to help portion and light charcoal. Most chimneys hold approximately 100 briquettes, which will provide high heat (450 - 550 degrees Fahrenheit) if full. To reduce the heat of the grill, simply use less charcoal. For medium heat (350 - 450 degrees Fahrenheit), try filling half or 3/4 of the chimney. For low heat (250 - 350 degrees Fahrenheit), about 25 briquettes, or a 1/4 full chimney should suffice.

1. Prepare your grill. Empty any remaining ash from the grill and clean the grates. Preheat the grates to prevent food from sticking, and then light the charcoal. Make sure to oil the grates before adding the food.

2. Light the charcoal. Using a charcoal chimney, portion the charcoal and add a wadded up newspaper to the bottom of the chimney. Light the newspaper as instructed by the chimney manufacturer. Once flames are visible on top of the charcoals, pour them into the grill.

3. Create two cook zones. Move the charcoals to one side of the grill, leaving the other side empty. For high heat cooking, use the side with charcoal. For lower and slower cooking, use the side without charcoal.

Deep, bacon-like flavor and strong aroma

• Favored for hot, smoke fire cooking, barbeque, wood burning ovens, smoking, and grilling
• Ideal for meat, especially ribs and pork
• Commonly used in the South and Midwest, including the Carolinas

Rich, earthy flavor with a zesty twist

• Performs similarly to hickory
• Ideal for meat, especially dark cuts and red meat
• Commonly used for Texas-style barbecue

Milder than hickory and mesquite, but richer than fruity woods

• Not to be used in excess, as doing so imparts a bitter taste
• Ideal for chicken, ribs, pork, fish, lamb, and turkey
• Commonly used in the Southwest and in Central Texas

Mild, fruity flavor with a hint of sweetness

• Great for use with other woods for multi-dimensional flavor
• Ideal for chicken, ribs, pork, fish, game, lamb, turkey, and vegetable
• Commonly used in the Midwest

Mild, versatile flavor with a sweet undertone

• Its smoke can deepen the color of meat to a rich mahogany for visual appeal
• Ideal for chicken, ribs, pork, fish, game, lamb, and turkey
• Commonly used in the Pacific Northwest

Wood chips are small, irregular pieces of wood that have been hand selected, graded, and fully seasoned to ensure you are getting the maximum flavor and the most consistent burning wood.

Gas and electric grills: Soak wood chips in water, drain, and place in a wood chip smoker box. If you do not have a smoker box, you can wrap the chips in aluminum foil, poke holes in the foil, and place them directly on the heat source underneath the cooking grid.

Charcoal grills: Soak wood chips in water, remove the cooking grid, stack charcoal in a pyramid, and light. Drain chips and scatter over hot coals when the charcoal is ashed over. Once the chips begin to smoke, replace the cooking grid and start grilling.

Wood logs are ideal for use in large, wood-fired grills, barbecuing pits, smokehouses, and large smokers. When cooking in a firepit or with a grate or spit, it's common to arrange the logs into a teepee or log cabin shape. Whichever shape you choose will require the use of tinder and kindling.

Wood grilling planks are cut from high-quality, clear-grade western red cedar. To use, first soak the plank in warm water for 15 minutes and season your protein. Place the plank directly on the grill, and flip it after 2 minutes. After it begins to crackle, add the meat to the plank. Then begin grilling; avoid flipping the food. Use the plank as a serving piece for enhanced food presentation.

• Strong aroma and flavor
• Allows for easy temperature adjustments
• Allows for consistent temperatures
• Made of all natural materials

• May burn faster than charcoal
• Requires more effort to light
• Smoke can overpower food's natural flavor