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Better Grilling Fuels

Photo by Nizar Mabroukeh / SXC

Any barbecue expert will tell you that true ’cue is smoked (never merely grilled) for hours or days, and that it takes on its deep, rich flavor from the wood’s smoke, not the sauce. But even if you’re just speed-searing some burgers or grilling some kebabs on an old dometop grill, you can elevate the flavor of any backyard feast by putting the right kind of fuel on the fire.

Lighter fluids and charcoal briquettes are big no-no’s— they’re made with noxious chemicals, and they can add unpleasant tastes to your food. Instead, start with lump charcoal made from sustainably harvested wood, like Wicked Good Charcoal (wickedgoodcharcoal.com), or from recycled wood, like the house brand at Whole Foods.

Mesquite charcoals (available at lazzari.com) are also a great choice, as they lend a light flavor to your food and are made from the fast-growing mesquite tree. Then amp up the smoky taste by throwing some wood chips on top of the charcoal; for a more oaky aroma, try Woodbridge Vintage Barrel Chips (woodbridgechips.com), or, for an intense Tex-Mex tang, use mesquite pods, which are harvested without any damage to the tree.

Eco Eats

Better Grilling Fuels

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