How to choose the best charcoal for your events at home

We can perfectly differentiate a barbecue from a grill, mainly because a barbecue has a lid. Therefore, the constructions of work that are usually done in the patios of houses are grills and not barbecues. By placing the lid on the barbecue, we can automatically have a charcoal oven. In addition, barbecues are safer than grills precisely because they have a lid, since the coals extinguish on their own without having to use water.

The area where cooking takes place, the grill, can vary in diameter, shape or material. When using a construction grill it is very important to think about the direction of the smoke so that on windy days it does not affect the interior of the house. It is also relevant to install a terrace or garden lamp to have a point of light if the event is held at night.

Meet our assortment of charcoal and smoked meats. and choose the one that best suits you for your barbecue. The general classification of coals is organized into two types: mineral coals and vegetable coals.

Mineral coal is highly polluting and is currently rarely used. Its main function is to produce heat and that is why it is often used for metal-related jobs rather than barbecue.

Charcoal is produced through the charring of firewood. Vegetable residues and firewood are heated in an oven, in the absence of air, at temperatures between 400 and 700 degrees. The most positive thing about charcoal is that being a biomass, it is ecological and does not contaminate. These characteristics make it an ideal complement to use in restaurants and grills.

Not all vegetable coals are known to have the same quality. The differences lie in the raw material used and in the form of manufacture.

Meet our assortment of charcoal and smoked meats. and you will check the various characteristics related to quality. Quality charcoal lasts on much longer, this advantage is ideal so you don't have to constantly add charcoal to the barbecue. A good charcoal brings a special flavor to foods that are cooked on the barbecue. Furthermore, the calorific value of quality charcoal is high so that food is roasted rather than cooked. Finally, a good coal has a more notable weight than one of lesser quality.

It is very important to start well by lighting the charcoal so that the end result is positive. It is recommended not to use chemicals such as flammable pills or liquids because they will add a strong and unpleasant odor to the charcoal.

The coal must be ignited with electric lighters or with systems such as burning coals to avoid the appearance of smoke. If various types of aromatic herbs such as bay leaf or thyme are burned with the coals, the meat or fish cooked on the barbecue will acquire a very original flavor.

Cooking on the barbecue is very healthy since it defats the meat and also keeps its flavor and juices intact.