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Sugar Maple Hardwood Charcoal

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This might be a stupid question but does anyone know anything about Sugar Maple Hardwood Charcoal?

(http://www.basquescharcoal.com/produc...

)

It seems to get lots of positive reviews but will it give the meat too sweet of a flavor?

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  1. Nope. The meat will not be sweeter.

    However, I don't know how much this charcoal costs, but I wouldn't spend big bucks on "designer" charcoal. There's no need to and oftentimes, the more expensive charcoal is inferior. I'd look to time-tested and competition-tested charcoals like Royal Oak.

    Concerning "flavors", many are good, but I'd avoid mesquite all together - I hate that stuff. You won't really taste any difference between the "flavors" of charcoal until you reach about the four hour mark anyway. So, for grilling or short smokes, don't worry so much about the "flavor".

    3 Replies
    1. re: 1POINT21GW

      Thanks for the feedback.

      I didn't have time to get to our local hardware store and didn't feel like driving around all the supermarkets for charcoal. The two closest grocery stores were both carrying the aforementioned charcoal so I had no choice. I wasn't looking for the flavoured stuff, I was actually trying to avoid it hence the post. It seemed to burn pretty quickly though, it's been ages since I've cooked on charcoal so I'll be experimenting quite a bit in the next couple of weeks.

      What do others prefer on here, lump or briquets?

      1. re: JerkPork

        Lump hands down, all day long.

        Will you be grilling or smoking with it or both?

      2. re: 1POINT21GW

        I completely concur about mesquite if you're using the wood in barbecue -- horrible resinous stuff. But it makes really good charcoal -- burns really hot. As to flavor, since properly made charcoal doesn't have any, all that matters is the relative heat output and the price