What is the difference between charcoal and briquette? Which is better for specific products? What is the temperature impact on the grilled products? What do the highest quality charcoal and briquette mean? These questions are answered below.

What is the difference between charcoal and briquette?

05.09.2014
Charcoal is produced with wood of deciduous trees, hard wood is best here, including beech, oak, ash or maple.

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GRILLOVE charcoal is manufactured with a specially prepared wood-mix and provides a wide spectrum of barbecuing – from short and hot cooking to long grilling with much lower temperatures. In both cases the products on the barbecue get their own, unique taste.
The briquette is created out of small charcoal fraction. The cohesive substance is derived from plants. Briquette is similar to small cushions. It keeps its temperature for a very long time, no refilling is needed here.

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What are the grilling methods?

05.09.2014
Two grilling methods exist: direct and indirect method. In case of direct method, the meat is placed right above the heat source.

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This method is recommended in case of small pieces of meat such as fillets, hamburgers, also in case of vegetables and frutti di mare. Indirect method – grilled products should be placed next to the coal – should be used in case of bigger dishes, such as whole chicken, grilled ham. These dishes also require longer cooking time. More knowledge about the grill dishes, that may be prepared with the use of the Grillove charcoal or briquette can be found in the “Recipes” section.
If you know any other grill-related tricks, send them to us, we will publish the most interesting bits.

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What is the meaning of temperature in the grilling process?

05.09.2014
Remember about the proper heat-temperature in the course of grilling. It is very important, since each dish needs to be prepared with proper temperatures.

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If we forget about that not only will we not be able to get all of the nuances of the grilled dish – we may also not grill it enough or burn it.
There are two methods for checking the temperature of the dishes prepared – first one uses the thermometer placed atop many kinds of grills. The other one – “the hand test” – uses a hand kept ca. 12 cm over the heat.
The table below lists the temperature ranges for the latter method.

tempen

 

Pieces of charcoal burn and reach higher temperature quicker than the briquette. Proper level of temperature for coal is reached after 5 to 10 minutes; in case of briquette you need at least 15 minutes.

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Which is better for specific products?

05.09.2014
Charcoal is perfect for short events if you want to grill your steaks quickly. Grillove Premium charcoal is the best choice here, since it makes it possible to achieve high incandescence temperatures.

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Grillove Premium charcoal is good for meat which needs to be processed quickly in high temperatures. Fish can be grilled over well-heated charcoal. If you want to smell the aroma of the grilled meals, then Grillove Premium Charcoal is the best choice. When using charcoal smell of wood is more pronounced than it is in the case of briquette. If you would like to serve the meal quickly, use Grillove Premium Charcoal, it is the best way to reach the desired temperatures quickly.
Grillove Premium briquette is good, when you need a milder taste of the grilled meals. If a number of guests is very high and you do not need to get the meal served immediately, use Grillove Premium briquette. It emits less smoke when fat gets into the barbecue. If you use a grill in a form of a ceramic sphere, then briquette iss the best choice – lower temperature won’t damage the coating. Grillove Premium briquette distributes the heat evenly. Use it for meals that do not need to be cooked in high temperatures in a very short time. You can use it e.g. for preparing boiled shrimps – you do not risk burning the dish. If you want to grill the vegetables – use the briquette – you won’t burn the meal.

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