Cooking with charcoal is the most ancient cooking fuel on earth. Evidence of this dates back to the earliest of man kind since wood was discovered to burn. So its no wonder when we cook with or just smell the food being cooked over charcoal that we salivate in anticipation to that first bite.

Some would say burning wood is a comforting smell while others would argue that it makes the hunger pains more evident, either way we’d all say that food cooked over, under or around that pile of warm coals OK HOT depending how close you are to the fire that is Just tastes so incredible good.

There are basically two types of charcoal to choose from. Lump Charcoal is made directly from various hardwoods. Then there are the extruded, and most notable, the briquette made from mostly scrap wood and sawdust mixed with binders to hold their shape.

The length of time charcoal will burn is determined by the amount of oxygen available, so if you can control the air you control the burn time.

Cooking with Charcoal has almost gone full circle when you think about it. Once being the only know source of heat for cooking to a dirty time consuming way to enjoy a meal, and now cooking with charcoal is heading back to the most popular way to cook. The highly sought after taste it provides is in high demand. Since the invention of the gas grill convenience dated the way we would cook for years, it looked as though the charcoal cooking techniques were only going to be braved by the few die-hard's that wouldn't settle for anything less than the best in flavor even if they had to get their hands dirty lighting the fire, and wait the extra time to start cooking. That's what I call a FLAVOR JUNKIE. Charcoal for cooking sales have risen every year for the last 5 years, and showing no slowing.

Charcoal is produced in every country. Made mostly from hardwood, and fruitwood. One benefit of cooking with charcoal that gets no attention at all is the lack there of moisture within the heat source. Charcoal has had the moisture removed from itself during that stage of going from wood to Charcoal, and when you cook at high temperatures you need a dry hot environment. Even in lower temperatures a dry heat environment is preferred even if you intend on basting on occasion. A dry heat cooking environment will prevent the sweating caused in a humid environment. A dry heat environment is just as essential as the temperature of the meat itself as it hits the grill or pit.

Scientific studies show there to be water 30% in volume under pressure with propane  Like a steam cleaner even though you don’t see it, cooking with propane will create a steam and sweat the juice right out of the food you are cooking