Why Restaurant Grade Charcoal Is the Right Choice for Home Use
It’s more popular than ever, partly due to improved product quality and purity. Restaurant grade charcoal typically contains no additives and burns longer at a consistent temperature for more stable cooking. The lighter hardwood charcoal holds less water content, so it won’t spark or spit as much as traditional charcoal and produces much less smoke. Standard household BBQ charcoal can come with chemicals and additives to help get the fire started, but the problem is that these elements, along with the lighters used to start them, often add an unpleasant chemical flavour to the meat. Inevitably, barbecue cooking raises concerns around toxicity. Charred food is not healthy in excess, so nobody would want to add extra toxic chemicals to their food. Fortunately, restaurant grade charcoal can be lit with any natural firelighter (no chemicals) – enabling you to avoid any foul taste. If it meets the exacting demands of professional chefs, why expect less at home? Available in 1