{"id":1049,"date":"2019-07-19T09:35:16","date_gmt":"2019-07-19T13:35:16","guid":{"rendered":"http:\/\/www.smokinlicious.com\/blog\/?p=1049"},"modified":"2021-09-03T12:43:08","modified_gmt":"2021-09-03T16:43:08","slug":"why-charcoal-is-not-an-ingredient","status":"publish","type":"post","link":"https:\/\/www.smokinlicious.com\/blog\/why-charcoal-is-not-an-ingredient\/","title":{"rendered":"CHARCOAL- WHY IT IS NOT AN INGREDIENT"},"content":{"rendered":"
\"Charcoal

Charcoal that is produce properly is a fuel and provides heat! Wood adds flavor!<\/p><\/div>\n

 <\/p>\n

\"To<\/p>\n

 <\/p>\n

WHY CHARCOAL IS NOT AN INGREDIENT<\/h2>\n

T<\/span>here are so many methods of getting a message out rapidly given the speed of technology and the many platforms for posting opinions and marketing strategies today.\u00a0 In doing research for a publication, I came across a statement made by a charcoal company that made me a bit … confused.<\/p>\n

An Ingredient Not A Fuel<\/strong><\/em><\/h2>\n

T<\/span>his company claimed that their product was an ingredient<\/em>, not a fuel<\/em>!<\/p>\n

Not a fuel?\u00a0 That statement is in direct conflict to what charcoal manufacture was designed for \u2013 heat.<\/p>\n

I realize that when used with 100% accuracy, charcoal will produce no smoke and a consistent heat.\u00a0 We all know that the 100% accuracy is the kicker \u2013 pretty much no one is proficient at producing full ignition of the charcoal with stable air intake to maintain the high heat level the product was designed for.\u00a0 What usually occurs is that we start out with full ignition but given the need for longer cooks, we add charcoal and thus, start to fluctuate the oxygen feed.\u00a0 Only during those fluctuations does the production of smoke occur with charcoal.<\/p>\n

Non-Carbonized Wood IS Flavor<\/strong><\/em><\/h2>\n

C<\/span>harcoal production is the act of carbonizing wood<\/a> which means all the volatiles of the wood is burned off until what is left is pure carbon or at least a high percentage of carbon.\u00a0 There is no refuting that it burns cleaner, hotter, and more evenly than wood only.<\/p>\n

Here are where differences occur though when it comes to types of charcoal.<\/p>\n

Lump charcoal is made from various scrap wood <\/a>sources like furniture manufacture, a wood packaging manufacturer, the flooring manufacturer, and building material scraps.\u00a0 Due to the high level of variation in these pieces, most often there is not<\/strong> 100% carbonization of the lump charcoal production.\u00a0 That\u2019s why you can get some smoke and flavor from that product; when combustion of a non-charred piece occurs, you\u2019ll stimulate organic compounds that produce flavor.\u00a0 Keep in mind, because scrap wood is used you can get other debris<\/a> in the purchased bag as often this is scooped up from a site and transferred to a production facility, with the scoop gathering anything that may be in the area.<\/p>\n

Traditional charcoal manufacture also known as briquets<\/a> is also made from scrap wood, sawdust and wood chip product.\u00a0 It is known that some manufacturers include a percentage of softwood but for the most part, the product is derived from hardwood.\u00a0 Briquets do have binders added and there are some types that have accelerants added to make them extremely quick to lite.\u00a0 Personally, I can detect those additives and feel they do change the overall flavor when cooking foods over them but you can make that determination for yourself.<\/p>\n

Controlled flavor only comes from wood and the best and safest flavors, from hardwood.\u00a0\u00a0 Charcoal is a fuel, it is for heat, and the only flavor it produces is when meat\/poultry drippings fall directly on the hot coals and vaporize, stimulating flavors.\u00a0 Never are flavors stimulated from the briquet or charcoal.<\/p>\n

So, Who Is The Ingredient?<\/strong><\/em><\/h2>\n

I<\/span>f the definition of an ingredient<\/a> is a substance that contributes or makes up a mixture, then truly hardwood, regardless if it cooking wood form is in chips, chunks, logs, dust or charwood, is an ingredient in wood-fired cooking recipes as it gives off its distinct organic flavor compounds that make up the cell structures.\u00a0 Heat is NOT an ingredient and that is what charcoal is: HEAT!\u00a0 A claim to be an ingredient just holds no truth.<\/p>\n

Did you find this post informative?\u00a0 Leave a comment or suggestion as we\u2019d love to hear from you so we can bring the information you\u2019re looking for.\u00a0\u00a0 And don\u2019t forget, follow us and subscribe so you don\u2019t miss a thing!<\/p>\n

Other related reading:<\/h2>\n
\"related

related reading on our blog for smoking with wood.<\/p><\/div>\n

HOW TO TURN YOUR CHARCOAL GRILL INTO A SMOKER<\/a><\/strong><\/em><\/h3>\n

HOW TO USE CHARCOAL WITH WOOD IN COOKING<\/a><\/strong><\/em><\/h3>\n

HOW MUCH WOOD TO ADD WHEN SMOKING<\/a><\/span><\/strong><\/em><\/h3>\n

Products discussed in this Blog:<\/h2>\n

Wood Chips- Grande Sapore\u00ae<\/a><\/h3>\n

Wood Chunks- Single & Double Filet<\/a><\/h3>\n

Charwood<\/strong><\/a><\/p>\n

\"Dr.

Dr. Smoke Charcoal needs to be supplemented by Smokinlicious wood products!<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Controlled flavor only comes from wood and the best and safest flavors, from hardwood. <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,138,1,3],"tags":[40,55,36,60,175,93,157,126,34,155,162,181,158,77,27,26,32,51,76,129,58,33,90,61,39,165,59,125,38,37,35,31,30,24,54],"class_list":["post-1049","post","type-post","status-publish","format-standard","hentry","category-cooking","category-cooking-with-wood","category-general-smoking-information","category-smoking-tips","tag-alder","tag-aromatic-flavor","tag-ash","tag-barbecue","tag-barbecue-smoking-wood","tag-bbq-smoking","tag-bbq-wood","tag-bbq-woods","tag-beech","tag-charcoal","tag-charcoal-chips","tag-charcoal-chunks","tag-charcoal-grill","tag-charcoal-grilling","tag-clean-product","tag-cooking","tag-culinary-quality-wood-products","tag-ember-cooking","tag-grilling","tag-grilling-woods","tag-hardwood","tag-hickory","tag-meat-smoking","tag-outdoor-cooking","tag-red-oak","tag-smoker-wood","tag-smoking","tag-smoking-woods","tag-sugar-maple","tag-white-oak","tag-wild-cherry","tag-wood-chips","tag-wood-chunks","tag-wood-fired-cooking","tag-wood-flavored"],"yoast_head":"\nCHARCOAL- WHY IT IS NOT AN INGREDIENT - Smokinlicious\u00ae Smoking Wood Tips<\/title>\n<meta name=\"description\" content=\"Charcoal is produced from carbonizing wood! 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