Years ago when I started cooking BBQ, I was like most folks, I will admit it, I used the regular charcoal I bought at the grocery store. What do we grab with the charcoal, something to start it with….lighter fluid!!! Yes it is true. Sometimes I would even buy the charcoal with the lighter fluid already on it, how convenient. Back then, I thought all BBQ had the flavor of lighter fluid, that’s what grilling and BBQ is all about, right? Well I have learned a lot since then. To get good flavor on your products is always the goal, and one way to do that is, to start where the cooking starts, with your fuel. For BBQer’s and griller’s, that do not use gas or pellets, that means charcoal. I also went the propane route, and again, could not get the flavor on my products. I found myself reverting from my $300 gas grill back to my $60 Weber. My wife thought I had lost my mind, until she tasted the food. If you want to get good flavor on your products, you must start with a good base, and Kebroak & Fogo Charcoals are that base of flavor you need.
When I started my BBQ team, about 3 years ago now, I was introduced to Kebroak, Lump Charcoal by Chad Ward from Whiskey Bent BBQ. Like I said I was using a lot of the briquette charcoal I would buy from the nearest store, at the cheapest price. One thing I noticed the very first time was, so much less ash. I guess I kinda got use to having that extra crunch and ash flavor, what a difference when it was gone. I’m sure BBQ judges are not happy with ash flavored BBQ. Huge difference when I started using Kebroak. I used the Kebroak as much as I could, then I went to pellet cookers, so I lost contact with Kebroak for a while, due to me not needing the product anymore. I still enjoy my pellet cookers, but I have recently decided to go back to a stick burner. I used the Kebroak in a test cook, with my new stick burner, and it all came back to me. The flavor and ease was still there, I missed that in my cooking. With that being said, lets learn a little about Kebroak and Fogo Charcoal.
Experience the traditional charcoal making process, click on the video below.
Today the folks at Kebroak, still make their charcoal like it has been made for thousands of years. This is the secret why it burns longer, hotter and cleaner than other charcoal. At temperatures of around a 1,000 degrees Fahrenheit, your steak gets seared, sealing the delicious juices inside and caramelizing the crust.
Kebroak all natural Hardwood Lump Charcoal comes from Central America. They get their product by pruning, clearing forests of fallen trees and trees marked for cutting, not harming the environment, but making it stronger.
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Like I said, it had been a while since I had the opportunity to use Kebroak charcoal. I ordered a bag to use in my new Lang, and Sebastian Bussert, Managing Director of the Charcoal Company, the makers of Kebroak, suggested I try their latest product Fogo. I said I would really like to give it a try, so he sent me a bag.
First a bit of background about Fogo. Fogo, like Kebroak is made in Central America, El Salvador to be exact. El Salvador is known for a few things, beaches, surfing & coffee. Coffee needs to have the right environment in which to grow, and one thing that helps insure growers of having the best coffee in the world is proper amounts of shade for their product. Coffee growers are continuously working on their shade trees, cutting some down, pruning them & planting new trees. This gives the makers of Fogo charcoal an abundant and sustainable resource of raw material.
I have to say, the Fogo is definitely lump charcoal for the big boys!!! Fogo is the lump of lump, it did a great job in my Lang, the cook time and ash content was superb. It was obvious to see that Fogo is made from premium hardwood tree, very similar to Oak. The way I understand it, the pieces that make it into each bag of Fogo, are all hand picked by the charcoal maker. I was very happy to have tested this product in my stick burner. I do have a gravity feed cooker, and I do not recommend Fogo for that cooker. The pieces are just too large for me to comfortably use in that cooker. Bridging will be a problem with the Fogo, but the Kebroak would be the perfect solution for anyone with a gravity feed cooker. So, remember Fogo for stick burners, and large capacity cookers, and Kebroak for gravity feed, smaller cookers or any with the possibility of bridging during the cooking process.
Fogo Premium Hardwood Charcoal is gaining popularity amounts well known restaurants in the U.S. Fogo has only recently become available to the general public, and it is gaining momentum and a growing fan base. The best way to get a bag of Fogo sent to your home, without paying shipping, is through Amazon.com. Why mess with going and picking up a bag at the store, have it delivered to your front door for free. To order your 35lb bag of Fogo Charcoal Click Here Amazon ship their product extremely quickly, and if you do not like the product, you can just return it to them. Not a lot of risk there, but I know you will like it, I do.
- Kebroak Hardwood Lump Charcoal Bag (ogtdn.wordpress.com)