Charcoal Kings 10kg Express Burn Hardwood Charcoal
Natural hardwood lump lights quickly will give you consistent high heat and lasting time. The character of the wood species means a more heavy duty charcoal result after carbonisation which means a higher heat output and lasting time.
Ingredients: Hardwood
Ave. Burning Time: 1.5 - 2 Hours
Lump Size: 5cm and up
Packaging: 10kg Pink PP w/plastic inner liner
Product Specs.
Barcode # 0797776785568 Brand: Charcoal Kings Shipping Weight: 10kg Shipping Width 50cm Shipping Height 10cm Shipping Length: 75cm Shipping Cubic How Charcoal is Made?
The process of making charcoal is ancient, with archaeological evidence of charcoal production going back about 30,000 years. Making charcoal is still practised at home in third world economies such as Haiti.
Charcoal is mostly pure carbon, called char, made by cooking wood in a low oxygen environment, a process that can take days and burns off volatile compounds such as water, methane, hydrogen, and tar. In commercial processing, the burning takes place in large concrete or steel silos with very little oxygen and stops before it all turns to ash. The process leaves black lumps and powder, about 25% of the original weight.
When ignited, the carbon in charcoal combines with oxygen and forms carbon dioxide, carbon monoxide, water, other gases, and significant quantities of energy. It packs more potential energy per ounce than raw wood. Char burns steady, hot, and produces less smoke and fewer dangerous vapours.
Because charcoal burns hotter, cleaner, and more evenly than wood, it was used by smelters for melting iron ore in blast furnaces, and blacksmiths who formed and shaped steel.
What's so special about Hardwood Lump Charcoal?
Hardwood lump is the next best thing to cooking with hardwood and it is fashionable for the same reasons that "organic" food is fashionable. It has this aura of being more natural. Some of the varieties include; Cherry, mesquite, coconut shell, and tamarind.
Hardwood lump charcoal is made from hardwood scrap from sawmills and from flooring, furniture, and building materials manufacturers. Branches, twigs, blocks, trim, and other scraps are carbonized. The result is lumps that are irregular in size, often looking like limbs and lumber. Often they are carbonized to different degrees because there are so many different size lumps.
Lump leaves little ash since there are no binders as in briquettes. This is important in some cookers don't have a lot of room for ash to collect during long cooks without blocking airflow.
The Bottom Line!
Charcoal is for heat, not flavour. If you want flavour, it will come from vaporized drippings, laden with fats, sugars, and proteins, or from wood thrown on the coals, not to mention spice rubs, injections, marinades, and sauces. The quality of the raw food, seasoning, sauce, cooking temp, and serving temp far outweigh the impact of charcoal on outcome.
