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If you want to get really fancy with it, consider scattering a few plain wood chips on top of the coals. These won’t burn as ferociously hot as the coals, but the upside is they retain all the lovely compounds that the briquettes lost during carbonization. As vapor, hundreds of these compounds interact with each other and the meat to impart that classic barbequey flavor.

Long-term exposure [to these fumes] can lead to a variety of respiratory illnesses and cancer. The toxins from the smoke can also enter the body through the skin, and research has shown that it can be an equally concerning issue, the Lakatos twins explain.

The best way to cook on a charcoal grill is to use direct heat. Arrange the lit coals into a pyramid shape, waiting 20-30 minutes for them to reach the perfect temperature with the lid closed, and ensuring you flip the meat only once for an evenly-cooked, tender result.

The charcoal grill wholesale market presents exciting opportunities for retailers aiming to tap into the growing demand for outdoor cooking. By sourcing quality products at competitive prices and catering to diverse consumer preferences, retailers can enhance their offerings and maximize profitability. With the right approach, retailers can build a thriving business centered around the love for charcoal grilling, bringing joy and flavor to countless backyard gatherings.

A word of advice: Charcoal grills often burn hotter than normal in the first few minutes after being lit. Wait a few minutes for the temperature to level out before you put your food on or adjust the grill’s dampers.

The Rising Trend of Coal Barbeque and Its Pricing