So I've come across a 'new' (to me) type of charcoal named Quebracho charcoal. It originates from Argentina, and according to the sales pitch it is called "the ax breaker", due to the source wood being allegedly very hard. I don't know what type of wood it is made from. Now, is this something any of you have heard of? Has anyone tried it? Ahumadora, it's from your continent at least, do you know?
Yes, I'll buy a bag and see, not that big of a deal, but I figured with the vast collective knowledge in the Pitmaster Club surely someone has tried this before
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Yep use it all the time. Talked to a guy who makes it in the north of Argentina and will sell it super cheap if I buy 30 tons at a time. If anyone is interested in importing container loads from here let me know. Can be bagged here and shipped to anywhere.
Last edited by Ahumadora; December 6, 2018, 04:45 PM.
Brilliant, I may have to take you up on that offer. What size bags is it? The ones available in Sweden (crazy expensive) are 15 kilos. Would love to offer it cheaper to pit masters here, and still make a buck or two myself.
Quebracho wood is a component or the most part of Kamado Joe charcoal. Burns long and smells great. Does spark some. Its my favorite lump for my KJClassic.
A very generous fellow pit master (@SmokeyGator) provided me some recently and I used it for the first time today. It’s great! Takes a little longer to get to temp than Royal Oak, but it may have been me being anxious too. Almost no smoke once started good. Burns a bit hotter too. I can set my BGE for desired temp and walk away. Monitored this time and had to dial back the daisy wheel a tiny bit. After my cook I took the daisy wheel off and it went from 300 to 700 in 30 minutes. My new favorite for high quality cooks!
Even for those short cooks, I start with a full bowl. Then take out the basket after the cook and shake it out. Add more lump if you need it for the next cook. Check out this thread, it talks about it in detail.
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