How Charcoal & Wood Work When BBQing & What To Use Them For.
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- Опубликовано: 30 сен 2024
- How do charcoal and wood work when barbecuing? Get a complete explanation of the difference between them from BBQ Hall of Famer Meathead. He explains why charcoal is for heat, not flavor, and wood is solely for flavor when on the grill or smoker.
What’s the best form of charcoal? Hardwood lump charcoal? Charcoal briquets? Wood embers? Extruded charcoal? Japanese binchotan? Many cooks swear by one fuel or another with vehement conviction, but I’m here to tell you it is much ado about little. The quality of raw food is far more important. The seasonings are far more important. And without a doubt, getting food off the heat at the right internal temp is far more important (see my Food Temperature Guide). You can spend a lot on expensive charcoal. Save your money and get a good thermometer (see my buying guide to thermometers).
The secret to successful cooking is controlling variables, the most important of which is heat. Your goal is to get fuel that burns the same this Sunday as it did last Sunday and control it. Click this link to read the latest science behind charcoal, what is in it, and how it is made amazingribs.co...
Smoke is the soul of barbecue. It is what differentiates barbecue from other types of cooking.
Originally all barbecue and grilling was done with wood logs as the sole fuel source. Energy from the combustion cooked the meat, and smoke from the wood and dripping juices imparted a distinctive seductive scent that is the essence of barbecue. But it is difficult to control energy and flavor when cooking with logs, so today, only a few expert pitmasters outfitted with special rigs cook with logs only.
Today, most grills and smokers use charcoal or gas to produce energy, although a few use wood pellets or electricity. They get flavor and aroma from adding wood in the form of wood chips, chunks, briquettes, pellets, logs, or sawdust. When heated, they make smoke. Smoke can also come from meat drippings, which are laden with fat, protein, spices, and sugars. Adventurous cooks can also get smoke from dried herbs, tea, and even hay.
But not all smoke is created equal. Click the link to learn the science of combustion, wood, & smoke: amazingribs.co...
For the lump charcoal crowd who think I was paid to endorse briquets, click here to read the thoughts of the scientists/chefs at ChefSteps tinyurl.com/ta...
Get a free 30-day trial to our Pitmaster Club: pitmaster.amaz...
Get tested recipes, proven techniques, ratings, reviews, and so much more at amazingribs.com
We also offer a great newsletter, SmokeSignals. You'll get news, reviews, tested recipes, and MUCH more delivered to your inbox. Get yours: amazingribs.co...
#cooking #charcoal #wood #grilling #barbecue #bbq #howto #themoreyouknow #food #whatischarcoal #charcoalgrill #howtobbqright #bbqright #flavor #smoker #smoking
At 1:45 when she moves a piece of charcoal and Meathead puts it back. Don't touch my charcoal!
I don’t care what anybody says. charcoal has a taste to it. throwing wood chunks into it ain’t going to make a difference. I’ll stick with good oh natural wood lump.
Nothing is better than log burning. But charcoal should NOT have a taste if you do it right.
Barbecue I wait a half hour when I used charcoal to make sure they were all white. that stuff has a taste to it. you just might be so used to it that you think it doesn’t. well it does. try not using it the next time you cook and just use lump with a couple chunks of raw wood. then come back and tell me what your thoughts are.
@@coyote5.02 Hmmm. I wonder if this is the brand. Are you using lump or briquets? You know a lot of people think lump is somehow "purer" but it often contains uncarbonized wood that smokes, and that smoke can be any ol wood. I fear that it is sometimes lumber. Have you clicked the link and read my article? -mh
Meathead Goldwyn I used regular kingsford charcoal. the lump I use is royal oak, I used to use B&B and Cowboy. But I like royal oak the best. it actually has a natural campfire smell and taste to it. especially when I add my apple wood chunks to it. but this summer I’m going to try making my own lump just to see if there’s a bigger difference. but I know for a fact that charcoal briquettes has a taste and it’s cause of the fillers that’s used to make the stuff. No I haven’t watched your link but I will.
Meathead Goldwyn I just got done reading your link. I’m sorry but I disagree regards to it saying that briquettes have no flavor. not only does briquettes leave a certain taste in your food. you can also smell the taste it gives off. even after all the briquettes have turned completely white. I used to be a avid user of charcoal and used many different brands. each brand has its own unique flavor. if they were all the same people would just buy the cheapest bag they could find. then one day I discovered good old lump. my world changed forever after that. I will never use charcoal briquettes ever again for cooking.
You should tell them the rest of what Kingsford is made with. Yes saw dust is part of it, but so is anthracite and lime. I will never use Kingsford ever again
I do! Click the loink to see what Kingsford is made of and be surprised to learn the facts about lump.
You do know Anthricite is coal from the Earth right?
Can't get more natural than that!
Quoting wikipedia " has the highest carbon content, the fewest impurities, and the highest energy density of all types of coal except for graphite and is the highest ranking of coal."
Josh Seaver with a dense coal like that I'll pass. I hate how Kingsford's ash cakes up rather than following off freely. Let's not forget the lime they use too. I'll stick with my Coconut Shell Charcoal and Stubbs
I definitely disagree with the statement that you can’t tell one wood smoke from another. I sure can as can many others whom I’ve discussed it with.
You can usually tell from the smell of the smoke, and hickory and mesquite sometimes have a distinct flavor, but the ultimate test is a blind tasting, side by side, three or woods, say apple and maple, and see if you can tell which is which. I have done this with excellent tasters and they cannot (I have won wine tasting championships and I cannot). This is especially difficult if you have used bold rubs and sauces.
Please click the link and read the article for more insight into the subject.
@@AmazingRibs I’d say you need your tongue checked. Bs.
@@AmazingRibs I don’t need someone else’s opinion as my insight. I know hickory from post oak. I suspect you don’t know sht from shinola.
@@rmiller334 And that is how I got into the BBQ Hall of Fame and wrote a book called one of the 100 best cookbooks in history. I smoke my meat with shit and shinola.
That's the ugliest lump I have ever seen. You can get Royal oak lump almost everywhere and it is the best. And what's up with the newspaper? What do you think the paper bag the charcoal comes in is designed for?
It is a highly rated lump, not a cheap brand. And it really doesn't matter what you use to light, it is all combusted. Actually, I prefer to use weber parafin cubes, or parafin starters I make myself. Click the link above and read the facts about charcoal.
I've never seen Royal oak have a piece of "construction looking " material in it.
You've never seen people use newspaper to light a charcoal chimney? That's literally been the default for lighting the entire time I've been doing BBQ.
When you come back frm the hospital lol
I stopped watching when he said you can't taste the different kinds of wood. Time to retire. I smoke my briskets with post oak and I can tell it between oak and hickory easily and many more.
Never said that. Jenny: Does the kind of wood matter. Meathead: Yeah.
I go on to explain that wood is just a part of the flavor profile and quality of meat, rub, temp, fire control, sauce, and smoke all play a part. But wood is not the most important. I explain that logs are different than chips. But among all the woods hickory and mesquite tend to be the most aggressive. This article goes into more depth and science than this short video amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and
go watch it again
03:42...
Barbecue - You said that after grillers use their rubs and sauces they wouldn’t be able to tell what type of wood was being used (I’m paraphrasing). Meathead definitely missed the mark with his answer.
The type of wood that is used makes a big difference and can make or break some cooks.
1:46 Bro, you don't want to be tasting wood chemicals from lump charcoal but you're willing to go with wood chemicals from saw dust? Where do you think that saw dust came from? Might've been a cabinet with three layers of lacquer and some paint, LOL!!
Also you don't have to use pre-fabricated wood for lump charcoal. You can perfectly produce it by getting natural logs (e, my joke), cutting them to similar sizes and running a pyrolysis burn.
There are alternatives to every inconvenience, you know.
The issue is who do you trust. Kingsfors swears they get all their sawdust from lumber mills where raw lumber is being cut. So are they an evil multinational who lies or a quality conscious manufacturer controlling their raw product. Having met with them and toured the plant, I am inclined to believe the second one. As for lump: I have found lumber pieces in the bag.
Yeah, you gotta work your wood before turning it into charcoal, that's what many don't do, raises your costs and the price (won't sell too easily) I know because I produce, but cutting your own and picking it directly from tree logs is great and gives a great smoky flavor to your meats. Fruit tree wood turned to lump charcoal is only good for smoking, not grilling. Wood from thicker trees is good for both grilling and smoking, but works best for grilling. :D
She is hotter than any charcoal.......
She is talking about wood after all . . .
whats going on u guys
🪕 = 🪵♨️ 👏👏👏
80 brickets its double the heat from 40 brickets. Quick maffs
What are maffs? Modular Airborne Fire Fighting Systems?
Can't beat wood
There is one wood that is the best flavor wood and charcoal of all time..The Tom Brady, the Mick Tyson, the Michael Jordan, the Tiger Woods of all Woods.
.....The JAMAICAN Allspice/pimento wood/Logs. A first choice Winner, documented by the Tom RRrrrrrrrr..Brady of the Caribbean BUCCANEERS!!! 1600 Century .Rrrrrrrrttrr, Smoke well mee Jerries!!!!!
Great for jerk chicken/pork. One small chunk of hickory for my steaks though, if you please. I like cherry, pecan, and apple too for pork roasts. Cherry can be a bit heavy, so also good for beef roast if you want something a little different. My go-to is hickory though. But yeah, love some good jerk chicken now and then. Sadly I have to usually just settle for adding "allspice" to the wet rub. Cheers.
Thanks Meathead. Use newspaper myself too. One thing: We like lump charcoal here, but of course we are always looking for good stuff to eliminate the oddities you mentioned in your video that can be found in bags of lump charcoal. As a Pit Club member I have learned so much from your tutorials, prodcut reviews, recipes, and such. Thanks again and say 'Hi' to Max Good for me - his review of the Good One Open Range inspired me to get one (soon).
+P.J. Agnew We love the Good One. And thanks for the kind words!
This guy is totally macking on her 😂
Love the video though
Bet he was sponsored by Kingsford. Use good lump charcoal or wood. Briquettes suck especially Kingsford
This video was NOT sponsored by anyone. I am not sponsored by anyone. Click the link to read the facts about different types of charcoal.
Harry Soo uses Kingsford briquettes.
How many 1st place BBQ trophies did you say you have?
@@jhitt79 In case M Z doesn't know, Harry is one of the winningiest cooks on the big money circuit.
I seriously don't get the hate towards briquettes... Lump burns way too hot for me in a weber kettle.
I'm not sure how 200 degree air has any less energy than 200 degree side of oven. Air is just a poor thermal conductor. 200 degrees is 200 degrees. Now the metal has a higher potential energy, but it's no hotter than the air, lol.
Ahhhh, but it does! Metal is denser and stores and transmits more energy than air. Think about the example. You can hold your arm in a 200F oven for a few minutes, but you cant touch 200F metal. It is about energy, not temp! Read more here amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/thermodynamics-cooking-and-how
That is nice information for beginners and I use the indirect heat to cook the meat inside after it has been on the direct heat side to cook it more on the outside. Most people don't know much about cooking on the grill and spread charcoals throughout the grill.
Right you are.
Yes, that would be me unfortunately. But I promise to do better from here on out! :)
so true!!! agreed!!
Meathead kinda creepy.. lol with all that convection talk. Thanks for the vid tho very through
Guess I need to get me a charcoal grill and wood smoker...to compliment the gas grill. Lol. Great video...very informative.
LOL! There's a lot to be said for having both. If you love steaks....
I have a smoker and 4 charcoal and a gas. I love the gas because its quicker. If you want one not to big or small get a weber kettle 22” from OfferUp.com or Craigslist.com in good condition and you won’t be disappointed with it. I have one from 1999-2000 and its still looks good and bbq good.
I want to eat charcoal and wood chunks so bad after this video.
Hmmm. A new kind of cleanse?
So this video claims to be an educational video regarding charcoal & wood and how they work, yet they said nothing regarding how either works. Clearly either sponsored or an ad for cheap sawdust Kingsford Charcoal.
Actually, what it says in the description below the video, is there is a TON of info on the subject here amazingribs.com/more-technique-and-science/grill-and-smoker-setup/how-charcoal-is-made/?p=22475
Uhhhh...huh huh...uuuuhhh....she said "WOOD"....Uuuuhhhhhh hehehe
So the lesson to be learned from this comment section:
If you don't give lump charcoal the respect that the "lump charcoal only guys" feel it deserves....
They will cry.
LOL!
if you are concerned with chemicals don't light your chimney with colored newspaper.
Don't be silly. First of all, most newspaper inks nowadays a re soy based, and they combust and disappear completely in minutes. No way on this or any other planet anything in the newspaper can flavor your meat.
Simply explained, thank you guys!😊😊
Thanks for the kind words! - mh
I been making my own charcoal for 8 years out oak and maple and it better Kingston charcoal put rocks in the bags
I have been using all manner of charcoal for 50 years, probably thousands of bags. I have never found rocks in any briquet bags by any manufacturer. I have found them in lump charcoal bags. Also, plastic, metal, wire, more.
3:33 Wait, what? This dude has no sense of smell or taste? I can tell all these woods apart by their smell and can absolutely taste the difference in food. A single smallish hickory chunk on charcoal briquettes in the middle of a kettle grill makes for my favorite steaks with them grilled around it.
But yeah, maybe loaded up with rubs or sauces, sure, you'll be tasting those much more, unless you use a lot of wood for flavor and overpower it with smoke - I'm looking at you, mesquite.
Read the article. I state clearly that you can often SMELL the diff but not taste it. And the point is in your "But yeah." And for the record I was once on the US wine tasting team and won the CHicago wine tasting championship. I am in the BBQ Hall of Fame, so I can smell and taste.
@@meatheadgoldwyn9972 OK, thanks for the clarification. Wasn't meaning to put you down so much as it seemed very surprising to me. Maybe it is more of a smell thing when I'm eating the food. Either way it's great having a bit of this or a bit of that type of smoke "flavor," as it were. Hickory and pecan are often too close to call with pecan maybe being a bit "sweeter," but I find apple in its lightness and cherry in its heaviness to be more distinctive. Cheers.
I disagree with the type of wood not making much difference. I've smoked ribs with three small chunks of pecan or hickory or oak and they turn out all slightly different but good. However if you use mesquite anyone can tell the difference it's very kerosene flavored. And I can tell the difference between fruit woods and hickory or oak pretty easily. This is of course with a not super heavy rub.
I think I say that in the article linked above. Mesquite and hickory are very distinctive. But after rub and sauce I challenge you to tell in a blind tasting for the others. Read the article.
I can tell a difference between oak, hickory and fruit woods. Oak is by far the strongest and best with beef, hickory and pecan are middle flavors best while fruit woods are mild. Here in Texas we want strong smoke flavor in our meat. We also tend to stay away from sauce since it does cover up pretty much any flavor.
When you get back from the hospital youll understand that r energy....lmao that was funny
And very good tutorial
'Cooking for others is an act of love'
Doesn’t like wood preservatives but then proceeds to immolate newspaper ink that may or may not have lead in it. Lol
No, actually nowadays most newspaper ink is soy based. And it only burns for 30 seconds. Charcoal burns for hours. en.wikipedia.org/wiki/Soy_ink
Mango tree logs make chicken taste like pork
great video I love that big bbq grill in the back ground on your right the egg shaped one what is it and have you done a video with It? I would love to see it work, thanks
That is the komodo kamado they loaned us and we have a full review of it here. If you want one of these beauties, be prepared to get a second mortgage amazingribs.com/bbq_equipment_reviews_ratings/grill-smoker-egg-or-kamado-style-combination-grill-smoker/komodo-kamado-23-otb-gen-26
This an edit of a previous post. Although I do not agree with this guy on a few points I was rude looking back and issue an apology. No excuse for my rudeness. I apologize.
No, I do not.
I recommend briquets of ANY BRAND not just KF. Read the article and grow. And come back to argue with me when you are nominated to the BBQ hall of fame, when your book is the best selling book on BBQ and called one og the 100 best cookbooks of all time.
@4:32 old dudes have no idea when they sound creepy😄
great video! I am using lump charcoal my self. It does Burn very hot. only filled 1/2 of the chimney and was up to 400 degrees in no time. Still playing around and learning different scenarios.
1
One of those "couple of other things added" to briquettes is anthracite coal, and that just makes me uncomfortable for a few reasons. One being I don't want to cook with actual coal in any amount, and the other being that I like to use my fireplace and BBQ ashes in the garden, and briquette ash is probably a bad idea to use because of the anthracite.
Smoke is made of particles and gases. Why do you think smoke from anthracite is riskier than smoke from carbonized trees? Have you seen some research I have missed? Have you seen an analysis of the ash from different charcoals or field tests on gardens? Or are you just going from gut?
I've been told by a cooperative extension master gardener to not put briquette ashes in my ash can if I'm going to be using them in the garden. No idea the info they use, or if that certain master gardener just went from gut, but I was told it was because of the antracite.
As for the other point, yes, that's an emotional one. Part of the draw for me is cooking over wood. Otherwise, I'd fire up the propane grill if all I'm doing is keeping the heat outside on a hot day.
BBQ and grilling is kind of a primal thing for lots of people.
While I wouldn't use the ash in the garden, I don't think it's any more dangerous to use briquettes for doing the actual cooking, and I can/do use them from time to time. It just reduces the "back to basics" satisfaction, IMHO, that some people get and others don't understand one bit, of grilling over wood embers when the "wood" is sawdust mixed with binders and a fossil coal derived product, regardless of its safety.
I should point out that MANY of the best pizza joints in NY and CT burn anthracite right in the oven next to the pies. Like the famous Pepe's. You can see it in these pix amazingribs.com/recipes/pizza_and_flatbreads_on_the_grill/pepes_white_clam_pizza.html
I should also point out that cooking with wood is best done by burning the wood down to coals. Too much heat, flame, and smoke otherwise.
I have also been told not to pust any ash in the garden because of the contents in it and the pH.
Very informative and helpful, also I like the way you deliver info with humor which is just amazing! Thanks for sharing!
Thanks! I'm blushing.
Very informative, meathead knows his stuff! Love my Weber chimney too! She seems extremely interested too! Check mine out with kingsford! ruclips.net/video/VY0T_8TKiTE/видео.html
👌
Why do you americans dont use wood? Cheers from Croatia
The vast majority of us live in cities where hardwood is not easily available. Also, charcoal companies have been very good at marketing. But finally, as I explain in the video and the accompanying article, temperature and smoke flavor are much easier to contril with charcoal and wood chunks.
That coconut charcoal seems interesting
It burns well but it does not impart flavor. Click the link in the description for insights into how charcoal really works
Kingsford ad
Click the link, read the article with an open mind. But ONLY if you want to learn and grow as a cook.
If you have a basic understanding of thermodynamics choosing the lumpwood for a specific cook is easy. Simply use larger pieces for low n slow and small pieces with the larger surface area for direct grilling. Our lumpwood is from trees generally here in the uk but Best of the West mesquite i found to be the best closely followed by big green egg.
Yes, this makes sense. But rooting around in a big bag of charcoal to sort the pieces is a pain. Weber briquets are said to be pure hardwood with no binders, are all uniform in size, and have been thoroughly carbonized. Click the link above to see why I prefer briqs.
Will do bud, always good to hear expert reviews on equiptment. Hopefully it will save me some pennies hehe. Do you have any reviews on offsets available in the UK by any chance. I have seen a tepro Indianapolis but reviews and info is very very thin on the ground. A yoder wichita would cost me close to 6k dollars here in England so any advice would be very welcome :-) Also you are right, sifting through a coal bag to remove the smoking sized chunks is not many peoples idea of fun hehe.
We have HUNDREDS of smoker reviews. Just go to the site and click on ratings and reviews. Alas, we have no idea which ones are available in the UK.
Lump wood preservatives i call bull
So, when I open a bag of lump and find a piece of nice squared off lumber, like the one in the video, perhaps a hunk of 1 x 2, where do you suppose it comes from? Perhaps a building that was demolished? Did you know that arsenic was used as a lumber preservative until a few years ago? Be honest, haven't you found lumber in your bags?
You need a haircut.. :)
Rob! You outta get out of political commentary and do more BBQ!
Braai wood and binchotan for me
Must be sponsored by Kingsford
Read the comments below the video please.
Not a log, it's a split. A log isn't even junked up, it's a huge piece of wood
I stopped video at 1:28. Grill a steak on a gas grill. Then grill a steak over charcoal and then try and tell me that charcoal is not for flavor!!! Famous Memphis ribs are cooked exclusively over charcoal. I love live fire wood Smoked Meats but without question charcoal adds its own flavor to meat.
The actual ingredients in Kingsford:
.wood char
.mineral char
.mineral carbon
.limestone
.starch
.borax
.sodium nitrate
.sawdust.
You are in for a shock. Click the links above for the science. It is all about the heat not the fuel. Remember ALL the best steakhouses cook over gas. The problem is that gas grills don't generate enough energy. And the ingredients you list are for Kingsford Blue Bag. Their new Pro and several other brands are pure char. Read the science and open your mind.
this guy has no clue what he is talking about... your taste buds are messed up if you cant taste the difference in woods when you cook with them. You cant tell hickory from pecan or mesquite? GEEBUS!
GEEBUS if you clicked the link and read you would see that I say that hickory and mesquite are the two with the most distinctive flavor. You do know how to read don't you?
2 things...1. I’m not sure that Kings ford briquettes are better than lump charcoal. 2. If you want a pure and good flavor with no chemicals...why are you starting that with inky news paper and not an electric starter???
1) Click the link above to see an in depth discussion of the pros and cons of lump vs briqs. 2) Newspaper ink is mostly soy based, and the amount on a sheet is miniscule and I can assure you NONE of it gets into the charcoal, it is all incinerated. Here is an article on the best way to start charcoal amazingribs.com/ratings-reviews/tools/charcoal-starters
Awesome! Get the whiskey and raw meats!
Great video! Very informative and definitely helpful - I can tell I'll be visiting this channel a lot, thanks!
Thanks! Check out the website. Clck the link above. A TON more info - meathead
Good video but a couple corrections for interest because he says this is the "Science" of barbecuing:
Oxygen isn't a fuel - it's what reacts with a fuel to enable combustion.
There is EXACTLY the same energy stored in air at 200°C as there is in the same mass of metal at 200°C (average kinetic energy of particles is directly proportional to temperature). Although density is a factor because metal is much more dense, the real issue is how much of that energy is transferred to your hands for every °C temp difference between you and the material. That's called specific heat capacity (SHC). In terms of cooking, this means a high SHC will transfer lots of energy but won't change temp easily (like cast iron) where low SHC will be much more controllable but transfer less energy (like aluminium).
You are correct, TECHNICALLY O2 is not a fuel but it is easier to explain to the public if we discuss it as if it is a fuel. And again, technically you are correct that the density of the metal is important, but don't miss my message: ENERGY transmitted is what matters, not temp. - meathead
I now cook with all hickory or oak wood no charcoal
That's cool! Be sure to burn them down to embers.
Has to be the worst video I have ever watched.
Minority of one. Read the comments below.
These two are definitely getting it in.
You the man
You have a beautiful wife
I do have a beautiful wife, but Jenny is not my wife. Just my co-host.
Why is no one talking about the super awkward “thermodynamics lesson”?
I don't understand the question. I discuss it a bit here and if you click the link in the notes, even more. I even have a whole article on thermodynamics in my book and here amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/thermodynamics-cooking-and-how/
I don't use lump because at least 1/4 of the bag is pieces too small for the chimney starter or the grill. They fall through. So 1/4 of what I buy is useless.
Yes. And a lotta dust too!
It's true briquets are better than *poorly made* lump, but they make far too much ash - especially in a kamado style grill like I prefer. I'll stick with lump.
You need to try the new breed of briquets that have fewer binders. Click the link above. I recommend a few.
I agree. Good briquettes are much more predictable.
Metal conducts the heat much better than air, that's why you get burned. Anyhow, nice review.
Yes, indeed. The point is that they both are the same temp, so energy is more important than temp. Check this out amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/thermodynamics-cooking-and-how
RIP Weber all natural hardwood briquettes. You and your natural clean charred hardwood smoke, subtle flavor, and consistent performance will be sorely missed. Used up the last of my 12 bags this spring. 😔
Bummer. I liked those briqs.
@@meatheadgoldwyn9972 Yeah, right now I've been giving the Royal Oak natural hardwood ones a try. They seem decent, but are smaller and burn up quicker and are a bit heavier in smoke instead of burning as clean. I got 3 bags. Will probably try something else when I get through these, but may come back to them. Cheers.
In your video you stated after all the rubs and sauces are used you can't tell what species of fruit wood was used, I beg to differ, try smoking a pork tenderloin with Apple wood after marinating said tenderloin in Apple cider for 48 hours. I match fruit wood with mixtures of fruit preserves/liquors with great success, such as peach brandy with peach preserves and peach wood for smoking...sorry if I upset your disinformation...
Now is that Georgia Peach or Michigan peach? Freestone or cling? With bark or without? Air dried or kiln dried? And did the wood come from your orchard or did you just buy a bag? Are you sure there is peach in that bag because this stuff is not inspected or regulated. Here is a really interesting article on wood an smoke that might interest you amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and
And when you are done with that, read this one about marinades amazingribs.com/tested-recipes/marinades-and-brinerades/secrets-and-myths-marinades-brinerades-and-how-gashing-can
Barbecue, willing to bet you didn't know Pecan is a species of hickory, also willing to bet you can't even pronounce pecan correctly
Of course I Knew that. Dude, I have cooked with just about every wood known to man. You seem to be the only person who barbecues who has never heard of me (Meathead). My book abt the Science of Barbecue and Grilling was named one of the 100 best cookbooks of all time by Southern Living magazine. You should read those articles I sent you. Poke around that website. A lot of fascinating mythbusting there.
Barbecue, how odd, I've never heard of your book, must be a popular read.
Nice video, 5:22 I thought it said "methhead's tip* though lol
Most people ain't going through all that. Go to the store and get a bag of charcoal and be done with it.
Last year 36 million people came to our website to learn how to go through all that. Cooking is an art, and feeding people is love. You should click the link, learn how to improve your grilling.
Sugar canes big in the Caribbean! Grill meat over sliced sugar canes and put some in the coal!
Fascinating! Does it smell like burning sugar?
@@AmazingRibs Not at all watch: ruclips.net/video/DZVtX9FkrJ0/видео.html
Not Trying to be a smart ass. Good Video.. I love Charcoal, Wood, and Propane. I have several cookers , various types. . And I Have Built a couple dozen. So, If charcoal is JUST for heat, Then why anyone cook outdoors with charcoal?? thanks, Clark
Good question! Because charcoal provides a lot of Infrared Energy, which is different from warm air, and it has the ability to sear meat. But when it comes to low and slow cooking, most of the top BBQ joints actually use gas with wood for flavor. Click the link above for more on the subject.
Actually, its radiant heat here and not infrared. As a matter of course, gas burns mush hotter than charcoal/wood (gas ~3500F versus charcoal ~2000f). Where charcoal rules is that the fact it flame and heat is carried throughout the bowl/pan/grill while gas has a series of small little holes with blue flames. The flame alone carries little radiant heat so manufacturers add the layer of lava rock, flame tents, flavorizer pans, etc. These items are heated and create a wider area and thus more radiant heat.
Going back to BBQ's line - the (if properly combusted) provides nothing but heat. Burning carbon is tasteless. Its the added wood that add flavor in a cook. Also greases and sugars from the meat drippings smoke and flare giving the meat an added flavor. There should be no difference in taste between the differing carbon based (charcoal & gas) based fuels. That means on a week night a gas grill may be the better choice for the quick steak or burger. The weekend the charcoal grill may be better due to the longer startup times.
I will add that the great unknown is the sulfur component that you carry into the mix when using gas. Both propane and natural gas have an added mercaptan component (H2S) to give it a smell. This is required to protect the public from unseen/heard leaks that may occur.
It is my belief that when cooking directly above charcoal the energy is infrared radiant heat.
I'm a fan of Meathead, I just bought his book. Unfortunately he sold out his integrity to his sponsor on this topic. I have been using lump for many years, never have I come across the industrial piece of wood he is demonstrating on the table. I still like him, and his book is amazing.
Have you read the article linked above or are you just making accusations blindly? And have you experimented/tested many charcoals, or are you just a fan of your choice, called confirmation bias.
I have been using lump charcoal for a few years now. I was once only using propane or pure wood. I have never seen a piece of building lumber in a bag of lump charcoal. Can you share the name brand of lump charcoal that piece came from? By the way, quality lump charcoal is made the same way the Japanese sticks are made.
Did he just say u cant taste the difference in woods u smoke with
How do you know what is in the bag is what is on the label? Bark or no? Kiln dried or air dried? Pignut hickory or shagbark hickory? Read the article and enter reality.
You guys all too smart for me all I want to do is put a piece of meat on the grill cook it and eat it.
And do you want it to taste good? And impress friends and family? Just throwing meat on the grill is not going to be as good as it could be if you undrrstand a few basic concepts. With a little patience and curiosity, you can make backyard grilling as good as dining in a restaurant. Lotta average folks do it. I'm sure you can too. Visit AmazingRibs.com and up your game.
Got wood ???
what aboust mesqit
Mesquite is the strongest tasting of all the hardwoods, and it is easy to overdo the smoke with mesquite. I prefer milder woods such as apple or oak.
What a great closing statement. Definitely words to cook by
Thanks!
Ok squirrel alert!
Your end statement says it all...God bless and happy grilling!
Thanks!
I never understood why people say don't use lighter fluid because of the chemicals... But they use newspaper. They seem to think newspaper is 100% natural with no chemical's
BIIIIIIG Diff. The lighter fluid speeps into to charcoal and continues to burn throughout the cook putting a distinctive smell in the air and on the foo (I know you know that smell). Newspaper is 100% cellulose and that is what wood is mostly. The inks nowadays are soy based and they get the black from pure carbon, so there is nothing dangerous there. The paper combusts completely and never penetrates the briqs.
I love how you guys posted this video almost 3 years ago and still reply to newer comments. Great video
We are here to teach and help!
I think you both may be missing the point! The newspaper was only used in the chimney starter, were as the lighter fluid would have been used on the coles in the barbecue. Solved 😎 without being nerdy.
No. YOU missed the point. He was comparing lighter fluid to newspaper as possible contaminants when starting charcoal. The newspaper is not a contaminant. And we love being nerdy.
THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Looks like Kingsford sponsored this video by all the bags in the background and the way he speaks about the briquettes. Disclaimer please.
Click the link, read the article. All is disclaimed. I expressed my preference for briqs for years because they are more reliable, higher quality, measured amounts of energy, better value. I name my favorite briqs in the article. KF is not #1.
@@zacharysmith7872 Keep an open mind and beware of confirmation bias. Read the article.
@@zacharysmith7872 True on some kamados in that they are deficient in that ash hinders airflow, one reason why we are not fans of round kamados (the other being that they are hard to do 2 zones properly and quickly). You should look into the Weber, Royal Oak, and Kingsford all natural briquets. You get manageable predictable heat, less ash, and no unpredicted uncarbonized wood smoke.
@@zacharysmith7872 Thanks!
if you like anthracite flavored meat use briquettes, if you prefer the taste of wood smoked meats use wood.
Anthracite is carbon, just like lump charcoal. Here is the wikipedia first sentence "Anthracite...has the highest carbon content, the fewest impurities, and the highest energy density of all types of coal except for graphite and is the highest ranking of coal." And have you ever noticed that MANY of the world's great pizza joints, like Pepe's in New Have cook with coal?
Barbecue thanks for the science refresher.. but meats smoked with anthracite coal just doesn't suit my palate.
like I said in original comment, if you prefer the taste of anthracite, good use it. personally I like natural wood.
animal waste is close to 50% carbon also... won't be using cat droppings to flavor my brisket. enjoy your meal.
Lump is not natural wood. If it is properly carbonized, it is close to pure carbon. Everything that made it wood has been cooked out of it. It just LOOKS like wood.
The best type of fuel is the one YOU like to use.
Amen. But it your choice should be made on facts.
Thanks for the video!
Awesome video thank you
Thank YOU!
Great video master.
Thanks!
Brickets are made of Anthracite coal, cornstarch as a binder and waste wood byproducts.
The vast majority is hardwood sawdust. Kingsford blue bag has small amounts of those other ingredients (click the link above for details) while other brands, like Weber, are just hardwood sawdust, nothing else.
ruclips.net/video/RjFNAKugkv0/видео.html
Good vid. This is 2010 and it is abt Kingsford Blue Bag and it is their Ark factory which I have visited. But they do not discuss the ratios. Additives are a small part of the blend. Anthracite is among the single purest sources of carbon on earth. All natural. Nothing nasty abt corn starch. I'm pretty sure you ate some today. Since then MANY other brands have appeared with different blends. As I said, the Weber and some others are pure hardwood sawdust. Click the link above to read the facts. That is if you are intersted in facts.
Oh Im not disputing that anthracite is clean carbon, I am from Western Colorado one of the few really good anthracite coal sources in the US. My issue is it isn't made largely from wood. If you watch the BBQ Pitmasters TV programs you got Johnny Trigg and others using liquid margarine on their meats talk about bad news stuff. Just because it tastes good doesn't mean it won't take 5 years or more off your life.
KF Blue Bag is probably 85-90% wood. And as I have said, other brands are 100%. I have visited the factory and I know Trigg and ALL the Pitmasters judges and I know all about how competition BBQ is cooked.
Look, you eat 1000 meals a year, 80,000 in a normal lifetime. A teaspoon of margarine (yuk) every now and then (do you eat ribs every day?) isn't going to take 5 minutes off your life. A small amount of anthracite and cornstarch in charcoal (do you grill every day) isn't going to hurt you. The risk of getting in a car is far far greater.
I always cook on pure oak no charcoal ever
Nice!
Thanks for the video, I learned a lot!
Thanks for th kind words!
Is this the bad guy from the Hunger Games movies?
I am always hungry, yes indeed.
Meathead Goldwyn glad you took the comment in the right way. and thank you for teaching me about coal.
Meathead- I love him 😁😋
Mom? Is that you?
Great videos
Thanks! - mh
Anyone who says you can't tell the difference between types of wood doesn't know anything about smoking. That could be the case when grilling hot and only for a couple minutes because you aren't getting much smoke anyway. If you're using wood, you're most likely smoking for a good amount of time, and species of wood makes a big difference.
I never said that. But if you click the link I discuss the differences between woods and how difficult it is to tell the differences. Are we talking Arkansas oak or Florida oak? Kiln dried or air dried? With or without bark? Pignut hickory or shagbark hiskory? And how do you know for sure that the bag of cherry actually is cherry? Read the article for the whole story.
@@AmazingRibs "By the time you use your rubs and sauces, you're not going to notice whether it's apple or cherry or oak." That is what you said. That is also, completely false. If that is the case, you're either using way too much sauce and rub or not enough smoke. There is a distinct difference between hickory and cherry, cherry and pecan, pecan and peach, etc. Can you make great tasting BBQ on any of them? Absolutely, but, you will certainly notice the difference. Also, based on what you just said about types of wood in your response to me, and based on what you said about pump charcoal in the video, I'd suggest you buy more them from reputable brands. Try Royal Oak lump charcoal. Look at what the wood chips/chunks/pellets/etc. say. Buy them from a reputable company where you know what you're getting. Also, you don't have to buy wood. You could get wood from a tree you cut down in your backyard. Just because you may not know, with some brands, exactly what you're getting with wood chips, doesn't mean that you won't be able to tell the species of wood apart.
Edit: Also, I read the article. From what I read, it's just conjecture. There is no source for any of the claims that you don't get the wood that it says on the bag. It says not to use any construction lumber because some has been treated with chemicals. That makes no sense. Sure, if you find scrap construction lumber and can't tell if it was treated or not, don't use it. If you know it wasn't, then use it. As for lump charcoal, even if there's construction lumber in it, I would be willing to be my bottom dollar that it wasn't treated wood. There's no way they'd sell that. If they did, people would die. All you said in the video was essentially that you wouldn't want your food to taste like chemicals. So, which is it?
@@ekill1395 RighT! Think about it. You have an orchestra making up a slab of ribs: Meat, rub, fire and temp control, smoke, and sauce. Yes, you can SMELL the different types of wood, but the amount of smoke (particulates and gases) alighting on the meat is very small, measured in parts per million. They are blended in with the rest of the orchestra. As my article satyys, you MIGHT be able to taste strong woods like hickory or mesquite, but I guarantee that if I cook three slabs identically with three different woods, neither you nor any other top pitmaster can name them.
@@AmazingRibs you have to be joking. You don't think any top pitmaster could tell you what type of wood based on flavor? Are you kidding? I am by no means a top pitmaster. I have a basic masterbilt electric smoker, and a Webber Kettle. I would be willing to bet that I could identify hickory. Even if I couldn't, if you gave me something cooked identically cooked over hickory and over cherry, I could easily tell you which was which, and in my opinion, the hickory would be better. I would be willing to bet every penny I have that if you get let's say Tuffy Stone, Myron Mixon, or Aaron Franklin, they could identify, at least a few, woods by flavor.
That isn't the point, though. Why do I have to be able to identify which was which to tell you that I can tell the difference and that I prefer one over the other? If you give me a piece of meat smoked over a random wood species, I may not be able to identify it, but if you give me two, I'd be able to tell them apart and tell you which one I like better.
@@ekill1395 I hate to pull rank, but I was just nominated to the BBQ Hall of Fame and I know most of the top Pitmasters. They agree with me. And by the way, when it comes to wood flavor, electic smokers only smolder wood. The best flavor comes from combusting wood, so the quiality of smoke is distinctly different and inferior on electrics. Read this amazingribs.com/ratings-reviews/how-buy-smoker/electric-smokers
I have pellets, logs, charcoal, gas, and electric smokers. I have also won wine tasting championships and been on the USAA wine tasting team so I have a pretty good palate. I stand by my statements.
What kind of grill is that, Meathead? Is it aluminum?
That is the PK Grill, first designed in the late 40s. It is a great steak machine. They have two models, the original and a new one. Both made our Top 10 list for 2017 amazingribs.com/BBQ_buyers_guide/top_10/2017-top-10-charcoal-grills.html
Thanks. I found it after I asked. Love your book and all your videos. I really enjoying knowing the science behind the grill.
My man was so smooth when he explained the three types of heat hahaha
Didn't work. Sigh. - mh
well explained
Thanks!
Have you tried B & B products?
Yes. I have tried about 15 brands. I have been using Fogo for the past month. None have swayed me. The one revelation is the new Weber briquets. ALL natural, no filler.
Barbecue I find B&B briquettes and pellets to be top shelve fuel. Both burn fantastic for competition use.
Correction. I have tried B&B lump, not briqs. I just ordered a bag.
god dang, reading through these comments and smh...haters gonna hate and know it all's are never going to listen to anyone else. thanks for the tips. hope you have thick skin and here's to many more bar b q's with whatever techniques make you happy! cuz, thats what its really all about...not being arrogant a holes. me? i usually drink enough beer when i bar b q that by the time its done i'm not really concerned with whether the paper was organic or the salt had added chemicals or the lumps came from breast implants yada yada yada...yawn. just wanna eat... ;)
Thanks. I am shocked at how much misinformation and hatred there is over something like charcoal. Sheesh.