With charcoal for grilling pleasure

Myth 4: Gas grills are cleaner than charcoal grills
A common misconception is that charcoal grills produce more smoke and soot than their gas-powered alternatives. This can easily be avoided by using high-quality charcoal and setting up the grill properly. Dry storage at home is also crucial for how cleanly the charcoal burns. If it is exposed to large temperature fluctuations over the winter, for example, moisture can build up. The charcoal is then more difficult to ignite and may even spatter.

Myth 5: Charcoal grills are only suitable for meat lovers
It is often assumed that charcoal grills are mainly suitable for grilling meat. However, they are just as suitable for vegetables, fish and even fruit. The charcoal gives the food a unique smoky aroma that makes it a real treat for the palate.

Grilling with charcoal not only offers an intense grilling and taste experience, but is also easy to handle and more environmentally friendly than many people think. The myths mentioned can easily be dispelled with the right techniques and products.

The most original form of grilling, apart from grilling over a fire, is probably cooking over glowing charcoal. This ancient grilling method goes back to the earliest forms of cooking, in which people used open fires to prepare their food. In many cultures around the world, grilling over glowing charcoal has a long tradition and is a fundamental form of outdoor cooking. It is not only an original method of cooking, but also a social activity that brings family and community together. Early humans probably started cooking meat and other foods directly over open flames. This basic principle of grilling has continued over the millennia, from simple fire pits to today's modern grill systems. The use of charcoal as fuel can be seen as a further development of the original grilling principle.

Traditional charcoal
This is the classic charcoal that is produced through the process of pyrolysis. Wood, such as beechwood charcoal from ProFagus, is heated at high temperatures in the absence of air.

But what is charcoal actually?
Charcoal is a fuel that is produced by the controlled combustion of wood in a lack of oxygen. This process is called pyrolysis. During pyrolysis, the wood is heated at high temperatures of 300 to 500 °C without burning completely. The lack of oxygen converts it into charcoal. This charcoal consists mainly of carbon. It is characterized by a porous structure that offers a large surface area. The porous structure makes charcoal an efficient fuel because it offers a large surface area for oxygen absorption and thus enables intensive heat development.
Charcoal is often used as a fuel for grills because it produces a consistent and controllable heat. The grilling process with charcoal also gives the prepared food a characteristic smoky flavor that is appreciated by many grill enthusiasts.

In Europe, charcoal for grilling is mainly made from hard, local hardwoods such as beech or birch. In North and South America, Africa and Asia, where there are sometimes several growing seasons, hardwoods such as oak, hickory, maple, mesquite, marabou or quebracho are used, to name just a few types. This charcoal often scores with a very high carbon content, which ensures a long burning time at high heat. The taste of the food being grilled can also be influenced depending on the type of wood used. In principle, you should only use high-quality charcoal that consists of pieces of the same size if possible. A first orientation can be found by looking at the charcoal bag or box: certificates such as DIN-EN 1860-2 or DIN-CERTCO are one approach, and the FSC or PEFC seal on the packaging should also guarantee that the wood for the charcoal comes from sustainable and certified forest management. Unlabeled charcoal is often of inferior quality and, in the worst case, can even contain harmful ingredients.

hardwood or hardwood charcoal
This charcoal is made from hardwoods such as oak, beech or maple. Hardwood charcoal is known for its high density and long burning time. It produces an even and stable heat.

charcoal briquettes
Charcoal briquettes are pressed from coal dust, which is usually mixed with a binding agent. They burn for a long time and are particularly suitable for grilling at lower temperatures over several hours. The binding agent can give off some gas here, so it can be a good idea to preheat them in a chimney starter. If you want to grill particularly cheaply, you might be tempted by grill briquettes made from brown coal. However, these usually burn less well, generate less heat and often smell unpleasant.