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Lump Charcoal and VOC's

flexfusion
flexfusion Posts: 245
in EggHead Forum
I have found that different brands of Lump Charcoal taint the protein more than others.  I just don't enjoy food where this taste exists.  This nasty flavor in the meat can't be good on ones body let along of their digestive tract. Is there any data out there that shows what brand/brands of Lump Charcoal with the least VOC content?  Thanks!
Auburn, Alabama
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Comments

  • DoubleEgger
    DoubleEgger Posts: 19,144
    Rockwood is probably one of the best because it’s left longer in the kiln than other brands. 
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  • zaphod
    zaphod Posts: 1,019
    FSC Maple Leaf is a winner. Never had an issue with bad taste.



    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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  • Foghorn
    Foghorn Posts: 10,225
    This is the closest thing I've seen to what you are asking.  It doesn't specifically score by VOCs, but that is factored in.

    I look at it this way.  Whether or not I subject my food to VOCs is up to me.  With cheap charcoal, I know I have to wait longer to get good clean smoke.  Sometimes I'm OK with that and I can use whatever I bought because it was cheap (usually at Costco).  Sometimes I don't have the luxury of time and I better have some Rockwood on hand.  Or best of all, with an XXL I often have plenty just left in the egg from the last cook and the VOCs burned off last time so I can start fairly quickly and do a short cook.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • StillH2OEgger
    StillH2OEgger Posts: 3,894
    For the most part, you get what you pay for with lump. Rockwood burns clean sooner than most. I think the potential savings per BTU from cheaper lump is made worse if it takes forever to burn clean.
    Stillwater, MN
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  • lousubcap
    lousubcap Posts: 36,677
    Smoke smells good, it is good-regardless of what lump is generating the smoke. That's the baseline to your concern.  Beyond that the lump initial wood source will play a role regarding the degree of imparted smoke flavour (nod) to the food.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Canugghead
    Canugghead Posts: 13,642
    Rockwood for folks in the US. Maple Leaf for folks in GWN. Case closed.
    canuckland
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  • Botch
    Botch Posts: 17,335
    Canugghead said:
    Rockwood for folks in the US. Maple Leaf for folks in GWN. Case closed.
    Why do you hate the British?  :tongue:  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

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  • Canugghead
    Canugghead Posts: 13,642
    Botch said:
    Canugghead said:
    Rockwood for folks in the US. Maple Leaf for folks in GWN. Case closed.
    Why do you hate the British?  :tongue:  
    Can't speak for our British and Italian friends since I'm clueless as to what's available across the Pond :tongue:  
    canuckland
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,320
    Do Scottish people burn peat in their green eggs?
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  • zaphod
    zaphod Posts: 1,019
    I have burned peat. a SMALL amount. Like a 1cm cube smoldering on a piece of slate (it was a gift).  the smoke filled the kitchen like an apprentice chef inventing crepes Suzette. I found an image of it:



    "distinctive" does not do it justice
    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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