Would you like to know more about grilling with barbecue briquettes? You can find (virtually) all the answers here.
Our Dauerbrenner barbecue briquettes are pressed from ultrapure carbon concentrate. As such, they are 100 per cent natural barbecue briquettes.
The carbon content is decisive in determining the quality of barbecue briquettes. The rule of thumb is ‘the more, the better’. According to the DIN standard, the carbon content must be at least 60 per cent. Dauerbrenner briquettes consist of over 75 per cent carbon. The origin and burning length are additional quality criteria. The smoke development is also important; after all, who wants to spend the entire evening standing in a cloud of smoke? Dauerbrenner barbecue briquettes produce little smoke when they burn.
Dauerbrenner briquettes are 100 per cent made in Germany. That means perfect quality control and, moreover, short transport routes.
No! We only use carbon concentrate to manufacture Dauerbrenner barbecue briquettes. This is also decisive in terms of establishing the barbecue briquettes’ quality: The higher the carbon content, the better. That’s why Dauerbrenner barbecue briquettes burn twice as long as conventional wood charcoal does.
Tropical woods are sometimes used for charcoal. That’s why you should pay attention to a product’s origin. Ideally, you should inform yourself of where the product is filled and manufactured.
You’ll see a TÜV test mark and a DIN mark on the packaging. The TÜV certification mark ‘Safety tested. Production monitored’ represents confirmation from TÜV SÜD that the manufacturer’s products uphold the national and international standards. The production facilities are also reviewed to this end. The DIN certification mark from TÜV Rheinland confirms the product’s compliance with DIN standards and the requirements specified in certification programmes. The product has been submitted to testing by a neutral party and evaluated, and will be regularly monitored.
There is even a special DIN standard for barbecue briquettes made with ultrapure carbon concentrate (DIN SPEC 91346). The standard’s criteria include the carbon content, the proportions of ashes and moisture, the type of binding agent, the smoke emission and the burning length. Dauerbrenner barbecue briquettes uphold all these requirements or exceed them, as is the case with their 75 per cent carbon content; the requirement is 60 per cent. Dauerbrenner briquettes also uphold the specified burning length of four hours.
To feed around ten people, you need 2 to 3 kg of Dauerbrenner barbecue briquettes. They are also available in 7 kg and 12 kg packages. Depending on the amount of food you’ll be grilling, you can prepare a second chimney starter with barbecue briquettes while you’re grilling.
Pro grillers need three things: a barbecue lighter, barbecue briquettes and a chimney starter. Watch our cinematic lighting instructions for more information on how to ensure a perfect grilling experience. Properly lighting your grill makes grilling all the more fun.
You should only light barbecue briquettes or wood charcoal using suitable tools. These include firelighter cubes and fuel paste made from bio-ethanol. Liquid lighter fluids, such as spirit, petrol and similar, should not be used under any circumstances. Firefighters recommend using certified firelighters and a barbecue or a chimney starter from a specialist retailer.
Our lighting instructions show you how easy this is.
Electric charcoal starters, barbecue air blowers, firelighter cubes and fuel paste, as well as chimney starters, are used to light barbecue briquettes. Chimney starters are the most convenient, since they allow you to let the barbecue briquettes fully, evenly heat through in around 30 minutes – without having to constantly fan or check them.
Due to their high density and high carbon content, Dauerbrenner barbecue briquettes burn for around four hours. As such, they burn for twice as long as conventional wood charcoal does. Accordingly, Dauerbrenner barbecue briquettes are mainly well suited for dishes with a longer grilling time, such as lamb, roasts or goose.
There isn’t one answer that holds true for all situations, since the grilling time depends on the type, consistency and thickness of the food. Steaks, cutlets, chicken, hamburgers, sausages and vegetables cook quickly and only have to be grilled for a short period of time. For instance, a salmon fillet takes around eight minutes, a classic grilled sausage takes around ten, and, depending on the type, vegetables take five to ten minutes. Large pieces of meat and poultry take longer to cook. Chicken breasts are cooked after about 35 minutes, while roast beef takes one to two hours.
Gas, electric or charcoal? Kettle grill, grill cart, open grill, Dutch oven, folding grill or table-top grill? There are many types of grills, grilling methods and opinions about them. That’s why we can’t definitively say which kind of grill or grilling method is best. It simply depends on what you like to grill and how you like to grill it.
A gas or electric grill is practical for quickly making steaks or stir-fries. If maintaining a convivial mood is just as important to you as the food is, then there should be hissing, aromas and a fun time for all. And you can only get that from a charcoal or briquette grill. Then all you have to decide is whether you’d prefer a direct or an indirect grilling method. For classics, such as quickly grilled sausages or pork belly, direct grilling on an open grill is the best option. More challenging foods, such as large pieces of meat and poultry, work best with the indirect grilling method on a closed grill.
During grilling, it’s important to choose the right fuel to achieve the right temperature. This is because different fuels distribute the heat differently. As such, they influence the grilling result. Barbecue briquettes reach a high heat and are thereby suitable for meat and poultry. This intense heat quickly closes the pores of the food being grilled – which means that meat becomes crispy on the outside and soft and juicy on the inside.
Barbecue briquettes made of ultrapure carbon concentrate are distinguished by their long-lasting heat. In long-time burning tests, they perform better than wood charcoal or wood charcoal barbecue briquettes do. The temperature of Dauerbrenner barbecue briquettes remains at around 150°C after around three hours, whereas the wood charcoal grows significantly cooler by that time.
There are analogue and digital thermometers as well as Bluetooth and wireless thermometers that are controlled by smartphone. Pre-programmed cooking levels and a timer function make measurement even easier. A grill thermometer is recommended for demanding grilled food; this can be used to simultaneously measure the core temperature of the food being grilled as well as the ambient temperature in the cooking space. The temperature sensors on these devices are connected with the thermometer via a heat-resistant cable. Modern kettle grills often come with a built-in thermometer.
Yes, but make sure not to use a charcoal or gas grill! Carbon monoxide and nitrogen oxides are released when charcoal, barbecue briquettes or gas are burned. This isn’t a problem outdoors, but it can become life-threatening indoors. Carbon monoxide gases can also be fatal inside a garage, since they are colourless, odourless and tasteless.
Barbecue briquettes should always be stored in a dry place. They can absorb moisture, especially if their sacks are open. Ideally, you should store barbecue briquettes for which the packaging has been opened indoors (in a dry cellar), and not in a garage or shed. If the barbecue briquettes become moist, they will no longer light properly.
You can dispose of ashes with your general waste or in compost. When doing so, make sure they have fully stopped glowing, since even wood charcoal and barbecue briquettes that have been extinguished from the outside might still be glowing on the inside. To avoid starting a fire in your rubbish bin, you should extinguish the ashes or remaining embers with sand and water. It’s easiest to fill leftover coal and briquettes into an ash bin and dispose of them later once they’ve fully cooled down.
Anyone who likes to take their time and barbecue gourmet foods is well-acquainted with the slogan ‘low and slow’. This phrase describes the method of cooking slowly at low temperatures so that the meat stays juicy and tender. This is where the Minion method – in which a ring of barbecue briquettes helps you to keep your barbecue at a constant temperature over a long period of time – comes into play. This allows you to cook delicacies such as pulled pork, spare ribs and beef brisket over the course of several hours at a consistently low temperature. The Minion method is mostly used in kettle grills.
Barbecue briquettes are placed on the grate in a ring shape inside the outer wall of the barbecue. To achieve the best results, you should have two rings (one smaller ring inside one larger ring) made up of two layers of briquettes. The barbecue briquettes should lie close to one another, because for the method to work they need to ignite one after the other like dominos so that briquette after briquette burns at a constant temperature. The easiest way of doing this is to place a round bowl in the centre of the barbecue and to position the barbecue briquettes around it.
But take care to ensure that you don’t close the ring. Instead, make a three-quarter ring by simply placing a stone in it to break it up. Then light one end and allow it to burn through to the other end. If you use the right barbecue briquettes made from finely ground and densely compressed coal, this will give rise to a constant temperature that is perfect for long grilling processes for foods such as pulled pork.
The food is cooked indirectly in the centre of the ring when the kettle grill is closed. To ensure that the embers don’t go out, make sure that the briquettes are ventilated from below. Ensure that they don’t get too much air, as otherwise, the briquettes will get too hot.
P.S.: The Minion method doesn’t have anything to do with the little yellow Minions we all know and love – the name comes from its inventor, Jim Minion.