British BBQ Society Forums

I've just bought some restaurant grade charcoal from Bookers and the chunks are huge, the size of logs and I had to break them up to get them in my basket. This set me wondering what Is the ideal size for charcoal chunks, giving the best heat and longevity. My huge chunks did burn at a steady heat but the did burn quickly.

I need a mix really. Wee bits for the starter and medium bits for the cook and whole freaking trees for the spectacle and to show that with charcoal of this quality you mean business!

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I use the booker one too, and it is not always like that. If you find some big chunks keep them to the side for a long cook.

andrewj wrote:This set me wondering what Is the ideal size for charcoal chunks, giving the best heat and longevity. My huge chunks did burn at a steady heat but the did burn quickly.

Whole load of other variables in there too, such as density, what degree of pyrolysis it's been through, moisture levels etc; though I find if I need a slow burning fire then big chunks are best.

I'd always rather have too many big chunks than any that are so small they fall through my charcoal starter grate.

Thanks for the advice. I've had a good feel of the other bag I bought at the same time and that seems to have some huge logs as well. I might spend half an hour going through both bags and grading them in to size so that I have a nice mix for each basket. Just reading this back and realising how anal it sound

Haha the time we devote to the cause eh? I can see that graded bags would be good, but watch you don't end up "regrading" it in the process - moving it around and bashing it and so on