"Why Use Chunk Charwood Instead Of Regular Charcoal?

Because it is all-natural. Traditional charcoal contains chemical additives and binders; chunk charwood is fired in kilns using natural grain alcohol instead of petroleum, which can leave residues on the charcoal. There are no emissions in chunk charwood, and its high heat burns more fat from foods than traditional briquettes.

What Can I Cook With Chunk Charwood?

Use chunk charwood when grilling meats, poultry, fish, and vegetables. Although chunk charwood usually cannot be used with a gas or electric grill, you can use our flavored wood chips with these types of grills for authentic wood flavor."

1. Starting your grill: The odor and chemical components of petroleum-based lighter fluids can penetrate your food and should never be used to start all-natural chunk charwood. here are two excellent alternatives:

Chimney starters: These steel cylinders usually hold about four pounds of charwood placed on top of a few sheets of crumpled newspaper, which can be lit with a match. After the coals are hot, lift the chimney by its handle and empty it into a grill, where the coals quickly attain cooking temperature.

Newspaper and/or kindling: Make sure bottom vents of grill are open. Crumple newspaper sheets into balls and place at bottom of grill. Dry twigs or kindling may also be used. Pile chunk charwood over newspaper and/or kindling. Sprinkle a bit of vegetable oil over the charwood instead of lighter fluid to help you get your fire going. Light newspaper and/or kindling with a match in several places.

2. After lighting, keep the grill uncovered and don't replace the grill's grate until charwood turns red.

3. Spread charwood evenly over bottom of grill, cover with the grill's grate, and start cooking.

4. Add charwood as needed for extended cooking.