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The Ultimate Guide to Charcoal and Wood Grilling

Understanding the Basics

When it comes to outdoor cooking, two fuels reign supreme: charcoal and wood. While both can produce mouth-watering results, they serve distinct purposes and offer unique benefits. According to seven-time world barbecue champion Melissa Cookston, charcoal is ideal for direct heat grilling, perfect for backyard barbecues with burgers, hot dogs, and steaks. Wood, on the other hand, is better suited for smoking, a method that uses indirect heat over many hours.

Grilling with Wood

Wood is the xylem or vascular system of a tree, transporting water and nutrients from roots to leaves. However, not just any wood will do. Fresh-cut wood contains too much water, resulting in off-tasting smoke. Seasoned wood, air-dried for at least six months, is the way to go. Hardwoods like hickory and cherry are preferred for their tighter cell structure, burning slower and producing a richer flavor. Wood chips, chunks, or logs can be used, with chips and chunks being the most common for backyard cooking.

Grilling with Charcoal

Charcoal is made from wood burned in a low-oxygen oven or silo until it’s pure carbon. It offers more potential energy than wood, burning steady, hot, and producing less smoke and vapors. Briquettes are a popular choice for casual barbecuers, offering consistent burn and minimal ash. Lump charcoal, on the other hand, is just hardwood burned down to charcoal, without additives. Japanese Binchotan and coconut charcoal are other options, offering high heat and minimal smoke.

Combining Charcoal and Wood

For those who want the best of both worlds, combining charcoal and wood is an option. Cookston recommends using charcoal for direct heat and adding wood chunks for flavor. This method provides a minimal amount of wood flavor without the flare-ups associated with direct wood grilling. Another option is to add wood chips to a charcoal grill, although Cookston cautions that the smoky flavor may be limited.

Smoking with Charcoal and Wood

Smoking is where wood truly shines, offering a rich, nuanced flavor. Cookston recommends using charcoal as a base heating component and wood for flavoring. Different types of wood can produce vastly different levels of smoke and flavor, so it’s essential to choose the right wood for the job. Fruit woods like apple and peach are perfect for lighter meats, while hickory and mesquite are better suited for beef and red meats.

The Art of Smoking

Smoking is an art that requires patience, practice, and attention to detail. The key is to balance the smoke flavor with the type of meat being cooked. According to Cookston, “You don’t want to over salt, you don’t want to over smoke.” The process of smoking is just as important as the end result, with the smell of wood burning being a sensory delight. By understanding the differences between charcoal and wood, you can unlock the secrets of outdoor cooking and take your grilling game to the next level.