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Charcoal 1 January 2022
The Ultimate Charcoal BBQ Guide 
What is Charcoal? How is it Made?
Charcoal is a lightweight black carbon residue produced after the wood is burned. Basically, charcoal is the result of a particular type of combustion process. It is obtained when the wood is heated at high temperatures ((without exceeding 700ºC), in the lack of oxygen, thereby removing water and volatile constituents and thus, leaving behind a carbon dense material.
Charcoal is made by this process called pyrolysis. The resulting charcoal has much more calorific power than the original wood. Charcoal characteristics such as calorific value, durability, type of grill, smoked, etc. depend on the burning process itself as well as on the firewood or type of wood of origin.
The quality of charcoal depends on its origin. Higher quality means higher calorific power and a longer duration of the embers. The absence of impurities and an adequate transformation process in the manufacturing ovens will determine this quality. The density of the coal, the amount of smoke or ash it generates are also indicative of its quality.
Charcoal dates back to 30,000 BC, where it was used to draw the oldest cave paintings we have found. It was also used to create liquid metal during the bronze age and the iron age. The first mention of charcoal’s medical application was in around 1500 BC when Egyptian papyri recorded the use of charcoal to eliminate bad smells from wounds.
Today, charcoal is mainly used for combustion, popularly in barbecues and grills, both at home and in hotels. The two most popular types of charcoals used for barbecues are lump charcoals and charcoal briquettes.
Both are distinguished by their unique features and various pros and cons. From cooking meat and vegetables to fish, high-quality charcoal allows us to achieve the optimum temperature for perfect grilling and aromatization.
We’ve listed below a few advantages of using charcoal in roasts, grills, ovens, and barbecues:
- It is natural and ecological. It is a renewable and non-polluting fuel
- It allows the embers to be lit for a long time, allowing prolonged cooking
- It offers a strong aroma and smokiness to roasts
- It can be used to cook all kinds of food, from a grill of vegetables, fish, seafood, and meat
Two Types of Charcoal for barbecues
1. Lump Charcoal
Charcoal lumps are produced by burning wood in low oxygen environments to get dense carbon pieces. At Ultra Grill, we manufacture 100% all-natural mesquite lump charcoal of the highest quality. We do not add fillers or chemicals to guarantee authentic smokey flavors. Lumps add more smoke flavor to food. Lumps are known to burn hotter but faster. They are also easier to light and leave less ash/soothe. Lumps often have irregular shapes which mean inconsistent burning.
2. Charcoal Briquettes
Briquettes are made by using a high-intensity compression technique. Briquettes are essentially compressed sawdust that is carbonized. Briquettes burn cooler but for longer times and at steady temperatures. They come in distinct shapes and sizes and thus burn consistently. However, briquettes tend to leave a reasonable amount of ash. Briquettes often contain additives that can influence the taste of the food. Ultra Grill charcoal briquettes are 100% all-natural and made with one single ingredient – mesquite. Our high-quality briquettes come in uniformed shapes and bigger sizes, ideal for consistent and long cooking.
Ready to start grilling? Grab a bag of Ultra Grill and start your next flavorful adventure.
