nouvelle recette

BBQ & Grilling

Ever since man existed, he has used wood to grill its food. Although he has discovered the so called practical use with gas, petroleum fuels, electricity and even briquettes, we have never been able to reproduce the exquisite taste wood brings to our food.

Here at Basques, we prepare charcoal the old fashion way. We use only natural hardwoods, primarily sugar maple. Our production process is rather simple. We stack logs of hardwood in large oven and then lit them up. The fire eliminated most of all the humidity present and leaves the wood charcoal with all its flavour.

The differences between hardwood charcoal and charcoal briquettes
Our charcoal is produce only with hardwood lumber, principally sugar maple. Briquettes are manufactured with charcoal powder combined with fillers (i.e., sand, straw, etc.). The briquettes is then coated with a petroleum product to maintain its shape. The grey ash colour appearing while it burns is caused by this product. If fact, it also causes the briquettes to take a much longer time to turn on and reach ideal barbecuing temperature. You also evidently need a liquid lighter fluid.

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Which do you prefer?

Cooking on Basques Hardwood Charcoal

Basques charcoal: 100% natural hardwood
Ingredients: 100% natural charcoal for a real wood-grilled flavour

Ordinary charcoal briquettes

Other brands: composed of a mix of ingredients (may contain)

  • Lignite coal and sulphur
  • Sodium nitrate
  • Limestone
  • Starch
  • Borax
  • Charred sawdust

The difference between Basques Hardwood Charcoal and the others
What essentially differs us from the competition is our hardwood charcoal. Our lump charcoal is made only with logs which have been selected cuts grown under regulated forest regeneration programs. In fact, you will not find any construction or destruction residue in our bags. That means no nails, pieces of metal or again charcoal which may look like a two by four.

The difference between Basques Hardwood Charcoal and gas barbecue
What a question! There is one dominant reason why gas barbecues are amongst us today; its because its practicality and that is about it. Gas does not come close to charcoal its terms of taste. In fact you have to add flavoured wood in order to compensate. Gas barbecues do not reach desired temperatures and exposes your meal to a high amount of humidity. These two elements prevents proper searing of your meats and vegetables.

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