Why is Natural Lump Charcoal Recommended for Kamado Grilling?

Kamado grilling is quickly becoming a favorite with outdoor cooks. With a kamado, you can grill, bake, roast, smoke, and barbecue with ease.Just like the traditional ovens that they are inspired by, kamado grills use charcoal as cooking fuel. Why is Natural Lump Charcoal Recommended for Kamado Grilling?, what makes this different from briquettes?

Learn about the benefits of lump charcoal and why you should be using this fuel in your kamado, or any other charcoal cooker that you have at home.

What is Lump Charcoal?

Lump charcoal is a cooking fuel made from solid wood. Wood is processed by heating it to high temperatures. This forces moisture, oils, and other contaminants out of the wood, leaving only carbon behind.

100% natural lump charcoal is free of volatile chemicals and other contaminants, leaving you with a high-efficiency fuel that is perfect for cooking.

Charcoal briquettes, which are also popular, are made from charcoal that has gone through some extra processing steps. The material is ground down, mixed with fillers, and then formed into a consistent shape.

Briquettes are also efficient, but it can be difficult to find the right products on the market. Some briquettes may use low-quality fillers that introduce unwanted compounds, flavors, and aromas into your grill. Briquettes don’t burn as clean as natural lump charcoal, and they don’t get as hot.





Benefits You’ll Enjoy When Using Lump Charcoal

Why is Natural Lump Charcoal Recommended for Kamado Grilling?

Lump charcoal is clean burning. Your food will be free of contaminants, and you won’t have any of the unwanted flavors that are sometimes produced by low-quality briquettes.

Because lump charcoal gets hotter, it can create richer flavors on meats and vegetables. As the food is heated, it releases moisture that drips down onto the charcoal. The juices are instantly vaporized and rise as gas, which reintegrates with the food.

This creates the crust or sear around meat while infusing smoky flavor at the same time. Briquettes don’t get as hot so they aren’t as efficient at this process.

If you’ve never cooked with natural lump charcoal, you could notice a major difference after just a single grilling session.

The kamado design philosophy relies on a sealed cooking chamber that creates natural heat convection. With the right fuel, it’s possible to get temperatures that exceed 750 degrees Fahrenheit.

Models like the Kamado Joe Classic work better with natural lump charcoal, especially if you want to sear meats quickly at the highest possible temperature.

If you aren’t cooking at high temperatures you can open the vents on your grill to regulate the heat. Natural lump charcoal will burn longer than formed briquettes.

Because natural lump charcoal doesn’t include additives, it will leave very little ash and debris behind. This makes cleanup easier.




The Best Charcoal for Your Kamado Grill

Why is Natural Lump Charcoal Recommended for Kamado Grilling?

Let’s recap the benefits of cooking with lump charcoal.

  • Fuel burns cleaner without contaminants.
  • Lump charcoal gets hotter, which can improve flavor or allow for faster grilling.
  • When cooking at lower temperatures, lump charcoal will burn for longer.
  • Fewer contaminants mean easier cleanup when using lump charcoal.

Charcoal is affordable, especially when buying in bulk. Consider a product like this Original Natural Hardwood Lump Charcoal if you want the best flavor and excellent cooking performance.

Lump charcoal is obviously the way to go, especially when using an efficient cooker like a kamado grill.


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