Traditional SIDERIS lumpwood charcoal is made by burning wood in the absence of oxygen, a process called pyrolysis.

Advantages of charcoal:

Clean burning: Charcoal is made from natural, hard wood that produces less ash than briquettes, making it easier to clean the barbeque.

High heat: Charcoal can reach a higher temperature than charcoal briquettes in a short period of time, which can be useful for quick grilling.

Faster ignition: Charcoal reacts more quickly in the presence oxygen, making it easier to grill when time is limited.

Price: Traditional charcoal is more economical than briquettes, although in professional use, briquettes may be more economical due to extended grilling times.

Possible disadvantages:

Inconsistent sizes: Depending our the source, traditional charcoal comes in a variety of sizes, which can lead to uneven temperatures. At SIDERIS, we make sure that our charcoal is as uniform as possible, whether for home or professional use, so that there is a perfect grilling result, every time.

Burning time: When you either have a lot of meat to grill, or large-sized pieces, RED EVOLUTION sawdust charcoal briquettes may be a better choice, as you can depend on a 6-hour duration.

RED EVOLUTION Sawdust Charcoal Briquettes: The reliable choice

RED EVOLUTION sawdust charcoal briquettes are made from 100% natural, compressed sawdust, without chemicals or odours.

Pros:

Consistent Burning: Due to their overall uniform shape and size, charcoal briquettes provide a consistent temperature, making them great for low ‘n slow grilling.

Longer Burning Time: RED EVOLUTION sawdust charcoal briquettes can last over 6 hours, making them ideal for professionals who need a steady fire for a long period of time.

Cons:

More Ash: Briquettes produce more ash than traditional charcoal, so you need to clean your grilling area more often.

Slower Temperature Changes: If you need to quickly increase or decrease the temperature, charcoal briquettes are generally less sensitive to changes than charcoal.

So what’s the verdict – should I choose traditional SIDERIS lumpwood charcoal or RED EVOLUTION sawdust charcoal briquettes?

If you need a steady fire that can last for 6 hours, charcoal briquettes may be your best choice. If you prefer fast grilling, we recommend our traditional charcoal for easier and faster ignition.

Both SIDERIS charcoal and RED EVOLUTION charcoal briquettes have deservedly earned a solid place in the preferences of demanding grillers. Your choice of charcoal product that suits you should reflect your personal style of grilling, the type of meat you want to grill, and charcoal performance time.

Whether you choose charcoal or briquettes, one thing is certain. The key ingredient when lighting a fire is patience and passion. With SIDERIS company premium products, grilling is guaranteed to be a pleasure!

What is traditional lumpwood charcoal and how is it produced?

How is charcoal used?

SIDERIS lumpwood charcoal must be used exclusively for grilling outdoors or in professional kitchens with proper ventilation. Its high thermal efficiency and minimal smoke production make it the ideal solution for demanding grillers.

How is charcoal lit?

Charcoal can be lit using a starter container, an electric charcoal starter or a variety of SIDERIS firestarters. It is important to let the coal burn until covered a light film of ash before grilling, to ensure it has reached the correct temperature.

Is charcoal better than charcoal briquettes?

Lumpwood charcoal and sawdust charcoal briquettes each have their own advantages. Natural charcoal can reach a higher temperature when grilling and leave less ash, but charcoal briquettes burn for a longer period of time and provide a more consistent temperature.

Is charcoal a natural product?

SIDERIS traditional lumpwood charcoal is made from 100% natural hardwood.

Can charcoal be used indoors?

No, the use of charcoal indoors is strictly PROHIBITED, due to the risks arising from the release of carbon monoxide during combustion.

How long does traditional SIDERIS lumpwood charcoal last on the grill?

The average burning time for SIDERIS charcoal is approximately 4 hours, under controlled conditions.

What is the best way to store charcoal?

Charcoal should be stored in a dry and cool area. If exposed to moisture, charcoal can absorb water and become difficult to light.

Can I use wood charcoal in a smoker?

Yes, charcoal can be used in a smoker. It provides high heat and a steady burn, which is ideal for smoking meats.

Is SIDERIS charcoal environmentally friendly?

All SIDERIS charcoal is derived from sustainable sources.

Can I add more charcoal while grilling?

Yes, you can add more charcoal while grilling, if needed. Just make sure to add it a distance from your grilling area, so that food is not affected.

Butcher shops now offer a wide variety of beef cuts, but do you really know which ones to ask for in order to enjoy the best possible charcoal grill experience? Here are our favorite cuts of beef —all delicious and suitable for different budgets. 

1. FILET MIGNON

The French term filet mignon is widely used. It may also be referred to as tenderloin, medallion, or chateaubriand.

Characteristics: The filet is by far the most tender cut of beef, and because it is very lean, its flavor is quite delicate. Its texture is almost buttery and very uniform, as it contains little connective tissue or fat. If you buy chateaubriand, make sure that the meat actually comes from the fillet. Also, be careful not to confuse tournedos with fillet. The term tournedos can refer to any piece of meat that has been tied with string, giving it a round shape. It is usually made from the inside or outside round of the thigh and is definitely less tender than the tenderloin!

Best way to cook: Rare / Medium Rare. This fillet tends to dry out, so be careful not to overcook it.

2. TOP SIRLOIN

Characteristics: Top sirloin is less tender than strip loin and ribeye steaks, but more affordable and just as delicious.

Best way to cook: Rare / Medium Rare

3. STRIP LOIN

Other names: Contre-filet. On menus in the US, it is often called New York strip or Kansas strip (bone-in).

Characteristics: Strip loin is similar to tenderloin, but not as tender. However, it has much more marbling, making it juicy and flavorful. It’s also cut fairly thin and has a uniform texture.

Best way to cook: Rare/Medium Rare

4. RIB STEAK & RIB EYE

Other names: On menus in the US, these are often referred to as Cowboy (for rib steak) or Delmonico (for rib-eye).

Characteristics: Rib-eye is the term for a boneless rib steak. Grilling enthusiasts prefer these cuts because they have a strong beef flavor. The reason? They contain a piece of fat called a fat plug, which is where the flavor, tenderness, and juiciness come from. The size of the fat plug decreases depending on which part of the animal it comes from. If you prefer something leaner, ask your butcher to cut meat from the lower part of the rib cage.

Best way to cook: Rare/Medium Rare

5. T-BONE

Other names: Porterhouse is the term used for cuts with a larger amount of tenderloin.

Characteristics: With a T-bone steak, you enjoy the best cuts of meat: a little tenderloin and a generous portion of strip loin. Porterhouse is cut from the bottom of the tenderloin (closer to the hip) and offers more tenderloin than T-bone, which is cut from the middle, however both are tender and delicious.

Best way to cook: Rare or medium rare.

6. BOTTOM SIRLOIN TRI-TIP

Other names: Triangle, rump tail. In the US, it is often called Santa Maria steak.

Characteristics: The tri-tip is a lesser known cut that is rapidly gaining popularity. It is lean, tender, and offers excellent value. This muscle has a fine, uniform texture, little fat and no bones, so minimal trimming is required. The cut can be purchased whole and cooked as a roast or cut into steaks. When roasted, its irregular shape allows for two different levels of doneness: rare in the thicker part and medium rare in the thinner part.

Best cooked: Rare or medium rare. Avoid overcooking, which will dry out the meat. It should be cut into thin slices along the grain.

7. BOTTOM SIRLOIN FLAP

,
Other names: In France and Quebec, Canada, it is referred to as bavette.

Characteristics: This flavorful cut became popular in French bistros with the classic Bavette à l’échalote, a grilled steak served with an onion sauce. Think of it as the refined cousin of flank steak, with slightly thicker meat. It is also more tender than flank (thanks to its marbling) and just as delicious.

Best way to cook it: Rare or medium rare. It should be cut across the grain. It’s delicious as a steak, but also in strips in fajitas or warm salads.

Two cuts worth discovering
Behind the butcher’s counter, there are treasures waiting to be discovered. You probably won’t find these cuts in large supermarket chains. Instead, visit a butcher shop that offers a variety of beef cuts or place an order in advance. Prices and availability vary. Due to relatively low demand, they are slightly cheaper than classic cuts — for now.

8. HANGER STEAK

Other names: In France and Quebec, Canada, it is referred to as onglet.

Characteristics: The hanger steak connects the animal’s diaphragm to the area behind the last rib, near the kidneys. It consists of two long muscles connected by elastic connective tissue. (A good butcher will separate the two muscles before selling them.) Hanger meat has a coarse, visible texture from short transverse muscle fibers. It has a strong flavor and wonderful tenderness (even better than bottom sirloin flap), making it a favorite of meat lovers and especially butchers, who often keep it for themselves. This is probably why it is sometimes called butcher’s steak.

Best way to cook: Medium rare. It should be cut into thin slices along the grain. Excellent as a steak.

9. SKIRT

Other names: Plate steak in western Canada.

Characteristics: This long, flat muscle surrounds the animal’s abdominal cavity. There are two skirts: inner and outer. Skirt steaks are fatty and have a very coarse texture with a pronounced grain, giving them a rich flavor and texture similar to that of bottom sirloin flap.

Best cooking: Rare/Medium Rare. It should be cut into thin slices along the grain. Commonly used in fajitas (and so is sometimes called fajita steak). To serve as a steak, choose an outer piece, which tends to be thicker with a more pronounced grain.

Tenderness versus toughness
Whether a steak is tender or tough depends on how the animal is raised. The more a muscle is used, the more tightly it is connected to the animal’s skeleton by tough, elastic fibers called connective tissue (which supports and connects muscles to each other). The more tissue there is, the tougher the meat. Thus, tender cuts come from areas where muscles get less exercise (such as ribs, shoulder, and tenderloin).

Another important factor in terms of flavor and tenderness is marbling, a term that refers to the presence of fine strands of intramuscular fat that give the meat a marbled pattern. This is what gives red meat its juicy flavor and melt-in-the-mouth texture. Choosing a cut of beef with plenty of marbling is recommended. Note that the layer of fat surrounding a piece of meat does not affect its tenderness.

In Canada and the US, beef is graded on a scale of four grades based on the amount of marbling: A (least), AA or AAA (most), and prime, which is even better than AAA and is sold mainly in restaurants.

Charcoal and health: the benefits of grilling

Smoky aroma and delicious flavour are the two main advantages of charcoal grilling. But did you know that grilling with traditional charcoal can also improve our health?
From reducing fat content to aiding digestion, charcoal grilling can work wonders for your health. Let’s take a look some of the amazing benefits of charcoal grilling so you can enjoy your grilled food without guilt.

Reduces fat content:

Charcoal grilling is an effective way to reduce the fat content of your food. When you grill meat, the fat drips off, leaving you with a leaner cut. Plus, because grilling with traditional charcoal is a dry heat method, you don’t need to add oil or fat to the grill like you would when frying or sautéing. This helps with a lower calorie intake.

Preserves nutrients:

Charcoal grilling is a quick and intense cooking method that helps preserve the nutrients in your food. When you grill your food, you expose it to high heat for a short period of time, which means it retains more vitamins and minerals than if it were cooked for a longer period of time. This is especially true for vegetables, which can lose a significant amount of nutrients if boiled or steamed for too long.

Lower sodium content:

Grilling your food may allow you to reduce sodium intake. Adding other flavours and seasonings such as herbs, spices, and citrus fruits, to grilled food, provides flavour without the need for extra sodium.

Reduced carcinogens:

Many people worry that grilling may be harmful due to the formation of carcinogens. However, recent studies have shown that the amount formed during charcoal grilling is minimal, especially when compared to other cooking methods, such as frying. As long as you grill your food properly and avoid heavily charring, charcoal grilling can be a safe and healthy way to cook.

Aids digestion:

Charcoal grilling can help break down proteins in food, making them easier to digest. When grilling, the high temperature helps caramelize the outside, which can improve the flavor and texture of your meal. Plus, because you’re not using added oils or sauces, you’re less likely to experience heartburn or indigestion.

Increases satiety:

Grilling food can actually help you feel full for longer. When you grill food, the high temperature helps caramelize the natural sugars it contains, making it more satisfying and flavorful. Without the need for extra oils or sauces, you’re less likely to see a sharp rise in blood sugar levels, delaying hunger and food cravings.
In conclusion, the health benefits of cooking with traditional SIDERIS charcoal are significant and cannot be ignored. From reducing fat intake to improving digestion, charcoal grilling is a healthy and delicious way to cook your food. So, the next time you fire up your grill, remember that you’re not only enjoying a delicious meal, but also doing your body good! We are always here to offer you the best charcoal experience.

Sources:

American Cancer Society. (2021). Common Questions About Diet and Cancer. Retrieved from https://www.cancer.org/healthy/eat-healthy-get-active/acs-guidelines-nutrition-physical-activity-cancer-prevention/common-questions.html
Centers for Disease Control and Prevention. (2021). Reducing Sodium in Your Diet. Retrieved from https://www.cdc.gov/salt/reduce_sodium_tips.htm

Gas or charcoal? The king of every barbecue lover’s heart

Traditional lumpwood charcoal has held a special place in the hearts of every discerning barbecue enthusiast for decades. The main reason is the incomparable flavor you get.

Gas grills have the clear advantage of time, since all you need to do is turn a knob to start the fire and then adjust the intensity. From a technical point of view, however, gas does not add any particular flavor to grilled food.

On the contrary, charcoal grills may not offer the same level of convenience as gas, but they have one advantage that stands out above all others: the incredible smokey flavor. The heat from the charcoal allows the meat to caramelise and gives food a wonderful, smoky flavour.

Of course, charcoal grilling takes more time than gas grilling, from lighting the coals to properly managing the flame. On the other hand, grills that use traditional lumpwood charcoal are less expensive than gas grills, while charcoal is also more convenient and lighter than gas bottles.

Let’s face it: barbecuing with family and friends before sitting down to a meal is an unbeatable experience that results in a delicious treat that gas will never be able to offer you.

RED EVOLUTION Sawdust Charcoal Briquettes – for maximum grilling time

The difference between traditional charcoal and sawdust charcoal briquettes is that these briquettes take a little longer to light, but this is compensated for by their long burning time.
Our company’s RED EVOLUTION charcoal briquettes are made from 100% pure, compressed sawdust, which is more compact than lumpwood charcoal. Their properties include a very high calorific value and steady burning time of over 6 hours.

RED EVOLUTION sawdust charcoal briquettes do not emit odors, contain additives or chemicals, and are a safe, tested, and certified product made for the most demanding grillers due to their long duration.

The best way to light them is as follows: first place 2-3 pieces of SIDERIS firestarter of your choice (solid or natural cubes, gel or liquid firestarter) on the barbeque, light and place a few charcoal briquettes on top.
Wait until the briquettes are well lit and then add the remainder directly. When the briquettes turn red, spread them on the grill and once a light layer of ash has formed, you are ready for a real grilling marathon, lasting more than 6 hours!

PRECAUTIONS: Lumpwood charcoal, sawdust charcoal briquettes, and related products must always be kept away from children and are not suitable for consumption.
Always supervise your fire and have a sufficient amount of water and sand nearby. Burning indoors can cause death, as carbon monoxide, which is odorless, is emitted. Use in enclosed spaces such as homes, vehicles, and tents is PROHIBITED.
Use charcoal products only in well-ventilated areas. If contact with eyes occurs, immediately remove contact lenses, if present, and rinse thoroughly with water.

If swallowed, drink plenty of water and if any discomfort persists, please contact the Greek Poison Control Center immediately at: +30 210 77 93 777

Basic tips for beginners – how to make grilling a pleasure

The prerequisite for becoming a master griller is to have made countless mistakes and learned from them. Sometimes, it can take several years to master the art of grilling, and time is a luxury that not everyone has.
So, if you don’t want to waste your free time on trial and error, check out these basic tips that will make grilling a breeze!

1. Don’t use a grill that hasn’t been thoroughly cleaned

A dirty grill is sure to give your food a bad taste. It is important to learn to keep it clean before putting anything on it, and of course, make sure there are no rusty spots anywhere.

2. Make sure you use just enough firestarter

Once your grill is clean, you are ready to light it. Even when everyone is hungry, do not rush and add too much kindling, because not only is it ineffective, but it can also negatively affect the taste of your food. The best way to avoid this common mistake is to use a chimney, placing the fire starter of your choice under your charcoal. The SIDERIS company offers a wide range of fire starters in solid, liquid, and gel form that will make lighting your fire a breeze. Once the charcoal is lit, wait for it to turn white before you put food on the grill. Since this process takes time, it would be more practical to follow these steps before your guests arrive.

3. Don’t forget to oil your grill

If you are not grilling fatty meat, you should oil your grill if you plan to cook foods such as fish, vegetables, or cheese. Because these foods are leaner, they can easily stick to the grill. To prevent this, pour a little oil onto a paper towel and spread it over the entire grill.

4. Don’t use too much direct heat

We tend to believe that the higher the heat, the better our food will cook. Of course this is a misconception, because when you put food on high heat, all you achieve is burning the exterior, while the inside is still raw. The best solution to this is to create two cooking zones, leaving part of your grill empty so that you can move the coals there when the heat on the other side is too high. This will give you more control over the fire and help you avoid overcooking the meat.

5. Don’t open your barbeque lid every two minutes

You want to make sure your meat is ready to flip, so you open and close the lid again and again. However, opening the lid allows oxygen to enter, which causes the coals to burn more intensely and consequently burns your meat on the outside. The best advice for grilling is to be patient.

6. Don’t guess if your meat is ready

It’s not easy to check with your eyes if your steak is ready, so you can equip yourself with a suitable thermometer to make sure whether you should take it off the heat or not. Of course, each piece of meat is different and requires a different temperature to be ready. So, before you put your food on the grill, check online for the best cooking temperature.

7. Cook in the right order

Leave enough space to flip the meat, and start with whichever cut takes the longest to cook. This way, you can cook your vegetables or cheese last, so they won’t be cold when you serve them.

8. Let the meat rest

Once your meat is finally ready, let it rest for a while. This short wait will allow it to retain its juices and reach the ideal internal temperature. Don’t rush to cut it, and you’ll see that the taste will be unbeatable.

In conclusion:

Gaining experience in grilling can take a long time. If you follow the tips above, you are sure to improve more quickly, and soon, everyone will be congratulating the grill master!

Traditional Lumpwood Charcoal – The Best Choice for Grilling

Choosing a barbecue grill can be quite complicated, as there are many options on the market. Certainly, gas and pellet grills are convenient, as are electric ones. However, it is widely accepted that nothing compares to the flavor you can achieve with a high-quality charcoal grill. So let’s take a look at some of the advantages that SIDERIS traditional lumpwood charcoal offers for grilling:

• GIVES FOOD EXCEPTIONAL FLAVOR

  The delicious flavor that your food acquires when grilled over charcoal can never be achieved with pellet, gas, or electric grills.

• OFFERS TOTAL CONTROL OVER GRILLING

  With a good thermometer, charcoal grilling becomes a breeze. Measuring the internal temperature of the meat helps to cook it perfectly, while SIDERIS traditional premium quality charcoal offers absolute control over the cooking process, producing a uniform temperature as soon as it is lit. This achieves a crispy outer layer, while keeping your meat tender on the inside. You can also use the palm test to calculate temperatures and decide when to put the food on the fire.

• LOWER PURCHASE AND REPAIR COSTS

  It is a given that charcoal grills are much more economical than gas, pellet, and electric grills. At the same time, SIDERIS traditional lumpwood charcoal is quite affordable and offers enjoyable grilling without breaking the bank. Furthermore, a charcoal grill does not need any repairs for years, unlike other grills that constantly require replacement parts for maintenance.

• EASY TO CARRY

  Gas, pellet, and electric grills weigh much more than a portable charcoal grill or the charcoal itself. So there’s no need to tire yourself out carrying it when you can enjoy barbecuing with much less effort.
  For a high-quality experience, make sure you choose SIDERIS traditional lumpwood charcoal and enjoy grilling to the max.

Why choose SIDERIS?

To satisfy your grilling requirements, the SIDERIS company provides a wide selection of premium traditional lumpwood charcoal, sawdust charcoal briquettes and firelighters. Each and every product we sell is carefully chosen using the highest criteria, based on our experience of more than 45 years and our dedication to quality.
Learn more about our full product line and receive expert guidance from our professionals, stop by our establishments or get in touch with us by phone, e-mail or social networks. We will ensure that, with the use of SIDERIS products, grilling will always be a pleasure!

Basic rules for safe charcoal grilling

• To use traditional SIDERIS charcoal and/or RED EVOLUTION sawdust charcoal briquettes, light 2-3 pieces of kindling under a little charcoal, and place a starter container on top. The SIDERIS range of firelighters offers safety and ease of use, with a choice of solid, natural, liquid, and gel firelighters.
• Never add extra kindling or coals under food already on the grill.
• Never use gasoline, kerosene, or other highly flammable liquids as kindling, due to a serious risk of accident.
• Once the charcoal is lit, carefully remove the starter container, ideally using heat-resistant gloves or tools, and allow to cool in a safe area, as with all other accessories used for grilling.
• Never use an electric charcoal starter or blowtorch in the rain and/or when standing on wet ground.
• Once the fire is lit, do not get too close to the charcoal and sawdust charcoal briquettes in an attempt to check temperature. Always start with a clean grill for good hygiene and to avoid affecting taste.
• Keep your barbeque vents open while grilling. Traditional lumpwood charcoal and charcoal briquettes require oxygen to burn properly.
• Allow the coals to burn completely and let the ashes cool for at least 24 hours before disposal, extinguishing properly and placing them in a non-flammable container.

Tips for enjoyable grilling to the max

If you love grilling, you surely know that attention to detail is what sets discerning grill masters apart. So let’s take a look at 4 tips for maximum enjoyment and safety:

• A prerequisite for a successfully grilling meat, is to take size into account. If the pieces of meat are large, the distance from your fire should be greater, in order to avoid burning the outside and undercooking the inside, which is very dangerous, especially when cooking poultry. So, before you put your meat on the grill, make sure you take into account the distance from the coals. When grilling fish, score the surface diagonally in 2-3 places. This will help it cook more evenly and retain its juices. Spices, salt and pepper, should ideally be added after you take the food off the heat. Otherwise, the taste may be altered.

• Remove any ash remaining on the barbeque before grilling again. Ash can block the air vents of your grill, making it difficult to control the temperature.

• Preheat your grill! We often take for granted what is perhaps the most basic step in grilling. A preheated grill will help prevent your meat and vegetables from sticking, and of course, save you extra cleaning time. So, once your coals are lit, place your grill on top and let it heat up for a few minutes.

• In any case, DO NOT place food on the fire before your coals have a film of ash on top. Placing food on the grill while the coals are still black can create dangerous toxins, posing health risks over time.