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.