Who do I ask?

[RROB]

How would I go about having a question answered about charcoal, in which the response is factual rather then opinion thank you

[Keiferr]

Nakedwhiz.com has scientific reviews. Opinions are good too as they may bring out factors that weren't mentioned scientifically.

[LA Pork Butt]

I’ll second that, although I think they only cover lump charcoal.

[RROB]

I agree

[scottranda]

Go ahead and ask us. We’ll try to give you an unbiased view. Read with skepticism all you want, but we are here to help.

[RROB]

JUST wondering if anyone has factual info on the subject of.unlit charcoal being added to a fire. Does anyone know why if you set a chimney of charcoal and after is is ashed over you dump it in a weber it will burn perfectly clean no smoke just heat, no smell, no smoke,,but if you add any, even 2 or 3 unlit coals you will get some blue smoke, and that smoke will have a scent, not a bad scent. But I am just wondering what causes the smoke. Why does charcoal produce any smoke at all at the beggining, and notv any after about 20 min.This smoke is what seems to give meat it's almost chimney smoked quality. You will get a different flavor profile if you for instance cook chicken over charcoal that has been completely ashed over Why is this??? The flavor of smoking over ashed charcoal is very close to smoking using gas the difference really comes into play when unlit charcoal is added into the equation, I like both flovor profiles but it seems that it's the the unlit charcoal that is unavoidable using the snake method. that causes the main flavor, not the ashes charcoal, Am I wrong? Thanks all have a great New Year
Tags: None

[Troutman]

The Meathead article that Steve R. mentions below is the answer to your questions. There are additives that improve both ignition and help bind the ingredients together to produce a uniform briquette that causes the initial smoke. I personally have never really noticed a huge taste difference in this initial burn, but others may disagree. I believe it to be mostly psychological.

[Steve R.]

Not sure if your specific question is addressed, but maybe read this first and see what questions you still have:

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/science-charcoal-how-charcoal-made-and

[JimLinebarger]

+1

[au4stree]

In addition to the linked article, this might help too.

http://www.alpharubicon.com/primitive/woodburning101wheatland.htm

[Fire Art]

I have nothing useful to add to this post other then my opinion which I will keep to self

[Polarbear777]

My opinion is that the length of time of that potentially undesirable smoke is a small amount of time compared to the length of a typical low and slow cook so it is a non issue. If I want flavor from my charcoal cookers I have to add wood. And on cookers where I’ve reloaded and added coals midway I have not noticed any difference.

[Spinaker]

When you are dumping lit, hot coals onto the fire, they are burning clean. That is, all or most of the impurities are being burned off. When you throw unlit charcoal on the fire, it smolders and you see this as smoke. The briquette is not hot enough to burn through all of the impurities. This is why we want clear or thin blue smoke. It is as clean as it gets. More here.

[RROB]

Troutman, thanks for recommending that article it answered my question. As I thought having new charcoal being continuously lit during an 8 to 10 hour cook (ex snake, or fuse) is going to give a completely different flavor, then adding fully lit ashed over coals, the only problem is the second option is alot more work.

[Brewmaster]

nobody said good food was easy, if you want good food you have to work for it but you can make it fun, which is what BBQ is all about