Which charcoal for steak ensures top aroma
Not every charcoal is suitable for every barbecue. In fact, choosing the right charcoal, depending on the type, origin, and processing, can significantly influence the burn performance, temperature, and especially the flavor of your grilled food. So, which charcoal should you choose? This article will guide you through the differences between classic charcoal, steakhouse charcoal, and international specialty charcoal, and offer tips on choosing the right wood type for your perfect grilling experience.
🔥 What types of charcoal are there?
Coal Type Burning Time Max. Temperature (°C) Ignition Time Smoke Development Flying Sparks Aroma Influence Ideal for Charcoal 60-90 min. 600-700 Fast (5-10 min.) Medium High Medium Sausages, Burgers, Vegetables Charcoal Briquettes 3-4 hrs. 700-750 Medium (15-20 min.) Low Low Low Indirect Grilling, Smoking Steakhouse Coal 5-6 hrs. 850-900 Slow (20-30 min.) Very Low Minimal Intense, Smoky Steaks, Brisket, Smoking Coconut Charcoal 5-6 hrs. 750-800 Medium (10-15 min.) Very Low No Flying Sparks Neutral Long-Term Grilling, Sustainable BBQ
🪵 What types of wood are used for charcoal?
Wood Type Burning Time Heat Development Smoke Aroma Ideal for Beech Medium (2-3 hrs) High (700°C) Mild, slightly sweet All-rounder - meat, fish, vegetables Oak Long (4-5 hrs) Very high (750-800°C) Strong, earthy Steaks, brisket, game Quebracho Very long (6+ hrs) 850-900°C Very strong, slightly sweet Steaks, brisket, game Marabou Long (5-6 hrs) 750-800°C Spicy, smoky BBQ classic, smoking
