British BBQ Society Forums

Did some pizzas today, over Heat Beads. They burn hot and long, but no smoke flavour at all! The difference compared to lumpwood is massive.

I was surprised it made so much difference.

Can't decide if you think that is a good thing or not. For me it would be

I like my pizzas a bit smokey.

Yes, although the first time my stepson cooked pizza smokey turned to burnt crisp & black & that was in the oven

I might be wrong, but...

I think a smoky flavour originally came from cooking over raw wood.

If you cook over charcoal, I wouldn't expect a 'woody' taste. The idea of charcoal production is to take wood and burn off the water and other things so that you're left with, as far as is possible, just carbon.

If you then want a smoky flavour you add wood (chips/chunks).

This is good as you have far more control over the amount of smoke flavour than if you were cooking with raw wood.

Do I have that wrong?

One more thing - as far as I'm aware Heat Beads are made from coal, not wood.

Steve W

Maybe his lumpwood was damp giving a smokey flavour, didn't know that about Heat Beads tho

heat beads are a blend of carbonised coal and hardwood charcoal. See here: http://www.heatbeads.com.au/tip/how-are ... ttes-made/

RobinC wrote:heat beads are a blend of carbonised coal and hardwood charcoal. See here: http://www.heatbeads.com.au/tip/how-are ... ttes-made/

Cheers - I knew there was coal in there somewhere!

Still, even with some charcoal, say it's half and half, there's 50% less charcoal than lump.

Steve W