We believe using a charcoal chimney is the best way to light charcoal. It requires no lighter fluid, and will allow you to keep your fire a 100% natural experience. Please see lighting instructions on the back of the bag, for more information.
Lump charcoal is very sensitive to airflow and venting. Typically it is ready to be cooked over within 15 minutes and will stay hot up to an hour. Since it burns more quickly than briquets, additional charcoal can be added to the fire at any stage to prolong the fire. Results may vary given grilling conditions and equipment.
Briquet charcoal should have airflow and venting to burn properly. It is usually ready for cooking within 30 minutes and will stay hot up to an hour. Results may vary given grilling conditions and equipment.
Please store it in a cool, dry location and seal the bag after each use, or store in a closable container.
Chips tend to burn faster than chunks, so they’re perfect for shorter barbecue times, and add a delicate, smoky flavor to your food.
Charcoal grills or smokers
Chips can be used wet or dry
- Wet Chips:
- Soak several handfuls of chips in water for 30 minutes
- Spread drained chips either directly on ready charcoal or, for slower cooking, put chips along the edge of the fire.
- Add chips every 15 minutes for a heavier smoke flavor.
- Dry Chips:
- Place dry chips close to the fire, allowing the wood to smolder. This method produces a sweeter smoke, however, keep a water bottle available to control flare ups.
Gas grills and smokers
(Please read your gas grill manual for more detailed information)
- Soak several handfuls of chips in water for 30 minutes.
- Spread drained chips in foil pan or foil wrap, leaving air holes for smoke to escape. You can also use a smoker box.
- Place filled container of chips directly on lava rocks or grill heating radiances.
- Chips will begin to smoke with 10 minutes. For best results, keep lid of grill closed to concentrate the heat and the smoke flavor.
Unlike chips, chunks burn slowly, providing steady smoke for longer cook times and a more robust smoky flavor. Different types of wood can impart unique smoky flavors to the food.
You can use wood chunks as a smoking product. The wood block is typically burned with charcoal. Some BBQ chefs prefer to next 1-3 presoaked wood pieces around the fire so it can burn and smolder; others prefer to layer the wood chunks with briquets. Either way can provide a rich, smoky flavor to your food.
Wood chunks are gaining popularity as a primary fuel source. You can use them instead of charcoal. Place wood chunks in a pyramid, set afire, and let them burn down to coals. You’ve effectively produced your own lump charcoal with this method. This is a bit of a tricky and lengthy maneuver, and is usually done by BBQ aficionados. Note: if the wood is not thoroughly burned, the fire can give food a heavy smoke taste.
While taste is a very subjective thing, we generally recommend the following pairings:
- Hickory - A bold and hearty flavor for your beef, pork & poultry
- Mesquite - A robust and southwest flavor for your beef, seafood and poultry
- Apple - A sweet and smoky flavor for your pork, seafood and poultry
- Cherry - A distinctive and fruity flavor for your pork, beef and lamb