CHARCOAL

For over 50 years B&B Charcoal has been the leading producer of lump charcoal. B&B Charcoal offer a variety of types that include Oak, Mesquite, Hickory, Hardwood, and Quebracho Blanco. Through our unique process, we are able to rid our wood of the most unwanted foreign material, including resins and acids that are most commonly found in other major brands. What remains is only the natural fiber, accounting for the subtle, natural flavor that foods capture when cooked with B&B Lump Charcoal. That process has made it “The Expert’s Choice For the Outdoor Barbequer” for many many years.

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Once you buy charcoal, you need to store it properly. Charcoal can easily become contaminated in the garage. Place it in an empty trash can or storage bin and close the lid to protect it. Of course, charcoal must be kept completely dry. Damp charcoal not only doesn’t burn well, but can grow mold that will produce a harsh flavor in the smoker.
It is made from real hardwood firewood chunks which have been charred. No chemical binders or igniting agents. No pressed composite bits of wood and organic material. Just big chunks of pure hardwood. This type of charcoal burns intensely and hot and supplies superior flavor for your grilled foods.

You do not necessarily need roaring flames to cook a good meal, just heat, which comes from good charcoal. Though you may have flames for a few minutes, you will know when you can cook when the charcoal begins to have the gray around the edges and you spread the charcoal briquettes out. Barbecuing can be enjoyable if you can keep your coals burning long enough to cook your delicious meal and with B&B charcoal that is exactly what you will get.

The best way to start your charcoal is with a charcoal chimney or similar device. A charcoal chimney uses newspaper instead of lighter fluid, eliminating the use of a petroleum product that can add unwanted flavor and residue to your food. You place a couple of sheets of crumpled newspaper in the bottom of the chimney and charcoal on top of it. Light it and the charcoal will be ready to add to your grill in about 10 minutes.

When arranging your coals, if your grill is big enough, set coals under one side of the grate, and leave 1/3 of the grate away from the heat, so you have a cool side to let the food rest after cooking, toast buns, or keep something warm without further cooking.

DID YOU KNOW?

  • Using charcoal gives you real smoke derived from firewood that envelopes your food and fills it with smokey aromas and flavors.
  • When the charcoal begins to have gray edges, move the charcoal around using a poker device. When the air hits the charcoals at this point, they will heat up quickly, allowing you to cook your meal. Continue to move things around every few minutes to keep the charcoals burning faster.
  • Before adding the charcoal to the grill, consider what you’re cooking. This will determine whether direct, indirect, or a mix of both is the best option for you, and whether to spread the charcoal over the whole grill or just a portion.
  • If you’re using lighter fluid to get your charcoal fire started, make sure that the fire is completely out before you introduce meat into the mix. If the fire’s not out, then there’s still some lighter fluid that hasn’t been burned away, and you do not want that taste on your food.
  • With a charcoal grill, the oxygen supply to the coals is reduced, increasing smoke and lowering the grill temperature. Start the coals as for direct grilling; when the coals are ready, rake either to one side or to the edges. Set a drip pan in the area that is clear of coals and place your meat on the grill and over the drip pan; close the lid.
  • Most charcoal grills have vents on the bottom. Open the vents wide and you get more air and thus a hotter fire. Partially close the vents and you get less air and a cooler fire. Make sure the vents are open when you light your charcoal and set up the grill.