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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: 19,154
    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: 1,029
    FSC Maple Leaf is a winner. Never had an issue with bad taste.



    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    Green Egg. No Ham.
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  • Foghorn
    Foghorn Posts: 10,226
    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: 3,895
    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: 36,706
    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: 13,661
    Rockwood for folks in the US. Maple Leaf for folks in GWN. Case closed.
    canuckland
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  • Botch
    Botch Posts: 17,343
    Canugghead said:
    Rockwood for folks in the US. Maple Leaf for folks in GWN. Case closed.
    Why do you hate the British?  :tongue:  

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • Canugghead
    Canugghead Posts: 13,661
    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: 7,324
    Do Scottish people burn peat in their green eggs?
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  • zaphod
    zaphod Posts: 1,029
    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

    Green Egg. No Ham.
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  • GrateEggspectations
    GrateEggspectations Posts: 11,538
    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:  
    Haters gonna hate. 😉
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  • Canugghead
    Canugghead Posts: 13,661
    I don't hate Brazil,  just their mangoes. This is highly recommended :tongue:

    canuckland
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  • zaphod
    zaphod Posts: 1,029
    I tried that one once and I didn't like it as much as the usual green bag of Oak and Hickory.
    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    Green Egg. No Ham.
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  • Foghorn
    Foghorn Posts: 10,226
    Foghorn said:
    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.
    Sorry.  I meant to add this link:



    https://www.nakedwhiz.com/lumprankpoll.htm



    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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  • CP92
    CP92 Posts: 393
    I'm almost 100% certain there was a user on this forum when I started (~2013) egging that had a full blown database of charcoals and their VOCs output. I personally thought it was overkill, but it was impressive. 

    I tried to do a search on the Egghead Forum, but anytime I try to initiate a search it locks the site up for for me.  Perhaps some of the old timers here remember who it was. It was a separate website the member maintained. 

    Chris
    Chris
    LBGE
    Hughesville, MD
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  • REB17
    REB17 Posts: 184
    Naked Whiz
    LGBE-1999, MBGE-2003, SBGE-2007

    Midlothian, VA
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  • GrateEggspectations
    GrateEggspectations Posts: 11,538
    REB17 said:
    Naked Whiz
    I thought that too, but given his site was already referenced earlier, I wondered if @CP92 was thinking of someone else(?).
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  • GrateEggspectations
    GrateEggspectations Posts: 11,538
    Also, if anyone knows where the name “Naked Whiz” came from, I’d be curious. Sounds like a name earned in college after a particularly raucous evening. 
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  • stlcharcoal
    stlcharcoal Posts: 4,758
    Makes it even more kinky or curious that my product is "Number 1" on the Naked Whiz.
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  • Canugghead
    Canugghead Posts: 13,661
    GrateEggspectations said:
    REB17 said:
    Naked Whiz
    I thought that too, but given his site was already referenced earlier, I wondered if @CP92 was thinking of someone else(?).
    +1
    canuckland
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