Charcoal Flavor

[Oortog]

I'm still fairly new to the smoking phenomenon, and I've got a BKK I've been just loving... but I'm trying (And failing) to get that charcoal steakhouse flavor.

I'm trying different charcoals because I think that's where the secret lies.

So far, I tried Buffalo (Didn't like it at ALL), Royal Oak, Jealous Devil, and Maple Leaf. I have only used lump. The closest I can get is with Maple leaf .. but its still.. lacking.

I was at a steakhouse about a month ago, and just marveled at the wonderful charcoal flavor.. and I even asked the waiter if they could tell me what brand of charcoal they used. Turns out they use a char-broiler. That's just cheatin.

I'm in Canada so I'm having issues sourcing B&B, and others.

Any suggestions?

[Spinaker]

Look into getting FOGO. That is what a lot of the high end steak houses are using. It is my personal favorite and I do not think there is any better charcoal on the market. The biggest key is to get your fire burning hot and efficient. Lots of oxygen. Flip the meat continuously, every 5-10 seconds and do not close the lid. Keep flipping and watch the crust develop on the meat. Check for temp in the meat as you go.

You want large and small chunk of lump, you will get that with FOGO, not so much with Royal Oak and other cheap lump charcoal.

[UncleSpike]

I'm in Canada too... I've been fairly happy with Buffalo lump - I usually buy the hickory one. Also Jealous Devil makes a pretty good lump, and it's available at Canadian Tire.

[LA Pork Butt]

Do you do a reverse sear? Putting the steak on the cool side of a 2 zone fire while your fire grows allows the steak to gain some smoke flavor before you sear it off on the hot side. Leave it on the cool side until it gets to within 10-15 degrees of your target temp, and then let her rip on the hot side as Spinaker suggests.

[Jerod Broussard]

Just about all the top steak restaurants use char-broilers. I'd be more surprised if a place was not using one.

[DogFaced PonySoldier]

Exactly - more speed and consistency.

[Oak Smoke]

I traveled that same road. I love the flavor of a char-broiler for steaks and burgers, the chicken and veggies aren’t bad either. There are a few ways to get that flavor you want. Find one of the old 1980’s gas grills that use lava rock that you can rehab and use. I understand some of the newer gas grills with flavorizer bars will produce that flavor. Make your own with a hot charcoal fire and your own lava rocks. If you use the black lava rocks available at the local hardware store garden dept they will explode when you heat them. I’m not talking just pop they sound like gun fire and throw hot pieces of rock every where. This is first hand experience sadly. Then there is the way I went finally. I bought a Vollrath 12 x 20 inch charbroiler with the optional lava rocks kit. Interestingly the rocks are red and don’t explode. It comes with everything needed to convert it to propane. These things are incredible, but made for commercial kitchens. It will get hot on the exterior surfaces and I wouldn’t let children near it when in use. I put mine on a heavy duty cart with the propane bottle on a shelf beneath it so I can wheel it out of my covered cooking area when I use it. Lastly the online store I bought from had a note that they would give you a discount if you emailed them. It’s well worth contacting them the discount was a good one.

[CaptainMike]

This is my plan as well.

[JeffJ]

Stay away from FOGO in the black bag. It has a really off- putting smell that sticks to your food and it sparks like I’ve never before seen in any lump.