The ‘Mind-Blowing’ Charcoal That Acclaimed Chefs and Amateur Grillers Swear By

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The ‘Mind-Blowing’ Charcoal That Acclaimed Chefs and Amateur Grillers Swear By
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The ‘mind-blowing’ charcoal that acclaimed chefs and amateur grillers swear by (via strategist)

, and the newest from the team behind the James Beard Award–winning Zahav. Inspired by an Israeli skewer house, the restaurant has a menu of salatim, or vegetable salads, and skewers of meat, fish, and vegetables cooked over fiery coals in an open kitchen. The chicken I ate there, which was marinated in guava, was the most tender, wildly delicious poultry I’ve ever tasted.

In talking with Henshaw about his charcoal-testing process, he told me that he methodically lit each contender to observe its temperature, how quickly each was ready to start cooking, and how long each lasted. He also noted how much ash each left behind, which is a sign of a charcoal’s purity. “The more ashes, the more by-product,” he says. His final experiment: cooking a single, salted chicken thigh over each contender. Tastewise, Thaan emerged a clear winner.

After tasting Laser Wolf’s glorious chicken , I realized it might be time to give grilling another go. Henshaw even gave me a tip: Start with an easy-light briquette like, and then layer the Thaan on top. It took about 25 minutes for the small pile of Royal Oak briquettes I torched to start evenly burning; when they were, I stacked a layer of Thaan on top of them. All told, about an hour passed before the grill was ready for meat .

The easy-light Royal Oak briquettes Henshaw recommended. “The tag team of using a little bit of Royal Oak and Thaan makes it exponentially easier,” he says. I didn’t use aRoyal Oak Ridge Premium Charcoal Briquets, 15.4 lb

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