Charcoal flavour to meat

Thebeast

Hey,
I have 3 types of the big green egg charcoal. Is there a chart that lists them to meats or things you cook?

thanks
paul

stlcharcoal

Charcoal *should* be pretty much flavor neutral if it's kilned to the proper carbonization.  If it's dense, heavy, has a bunch of white/blue smoke coming off it, doesn't break apart by hand, etc then it's still wood......charred wood, but it's not technically "charcoal" yet.  And if that's the case, then you're going to taste it and you want something that you would normally cook with.  If it's properly kilned, you won't tell the difference between oak, hickory, maple, etc......however, if it's mesquite or some South American species, then you can taste it.  Try them all on something that sucks up the smoke like chicken and see what you like.

Edit:  Here's a guest blog post I wrote that goes a lot more in-depth if you're interested:  https://www.pizza-porta.com/blog/2019/8/18/guest-blog-charcoal-rockwood-charcoal

kl8ton

I was just going to help @Thebeast out with a response that would fall short but the Charcoal King swooped right in and handled it!  

@Thebeast  Being geographically challenged with regards to sourcing lump, I will mention a few guys that may be able to help you out.  @Eoin @Stormbringer@CPFC1905