BBQ know-how
Keep our mini-guide handy this summer to get the best results when cooking over coals WHAT CHARCOAL SHOULD I BUY?
LUMPWOOD This is the natural stu – it burns quickly at a high temperature, so you can get your ire started quickly. But, it will also need topping up regularly if you’re cooking something for a long time. Ideally, look for sustainably produced lumpwood charcoal made from coppiced wood or approved by the Forestry Commission. This lights easily, burns better and won’t taint the lavour of your food.
INSTANT LIGHTING This is easy to light, but the charcoal comes in a paper bag with accelerants that can taint the lavour. Also, the price per weight means you end up paying a lot more than you would for loose charcoal.
BRIQUETTES A compound of coal dust, combustibles and charcoal, there’s no doubt this is more economical. It also burns longer than natural charcoal, but doesn’t lend that smoky lavour – instead, the accelerants can taint your food.
WOOD CHIPS These can be added to charcoal for lavour. Look for apple, hickory or mesquite chips designed for use in the barbecue. You can’t just barbecue with any old wood – if it hasn’t been produced speciically for cooking, it may have been treated with toxic chemicals.