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| Name | How Charcoal & Wood Work When BBQing & What To Use Them For. |
| Video Uploader | Video From Meathead's AmazingRibs |
| Upload Date | This Video Uploaded At 20-08-2015 18:06:11 |
| Video Discription | 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 https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup/how-charcoal-is-made/ 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: https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/science-of-wood-and-smoke/ 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 https://tinyurl.com/tagdxsm Get a free 30-day trial to our Pitmaster Club: https://pitmaster.amazingribs.com/join-pitmaster Get tested recipes, proven techniques, ratings, reviews, and so much more at https://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: https://amazingribs.com/newsletter/ #cooking #charcoal #wood #grilling #barbecue #bbq #howto #themoreyouknow #food #whatischarcoal #charcoalgrill #howtobbqright #bbqright #flavor #smoker #smoking |
| Category | Howto & Style |
| Tags | Wood (Visual Art Medium) | Charcoal (Visual Art Medium) | Grilling (Culinary Technique) | Food | barbecue | grilling | bbq | Cooking (Interest) | technique | how to | charcoal | set up | barbeque | grill | smoker | fire |
