When grilling, many avid grillers prefer 100% natural lump charcoal. One of the best things about it is that it adds a charcoal flavor to grilled or smoked food. It burns cleaner as well, so steaks, ribs, seafood, and chicken are much juicier. Charcoal briquettes have borax and starch that act as binders and some of the briquettes which light up instantly use sawdust from post-consumer waste lumber and petroleum additives.
Natural lump charcoal also lets you cook above 750 degrees Fahrenheit. Fine steakhouse restaurants and professional chefs normally use temperatures between 600 and 700 degrees Fahrenheit to perfectly sear their steaks. These high temperatures are needed to give rib-eyes and other steaks that notable sizzle off the grill. Natural lump charcoal also burns longer, so if you need to cook at low temperatures for an extended period of time, you can use this charcoal to do so. You can cook up to 12 hours or longer if needed.
One of the top brands of lump charcoal is Kamado Joe. It’s 100% natural lump charcoal and made from a blend of hardwood trees, such as oak. Another top brand is Primo, which is an environmentally-friendly blend of charcoal that’s free of tars and other harmful chemicals. Both Kamado Joe and Primo 100% natural lump charcoal are available at Friedman’s. With 100% natural lump charcoal, you’ll be able to grill to perfection, just like professional chefs.
If you’ve got a Kamado Joe grill and are interested in learning more about lighting your grill, check out this video from Kamado Joe.
