This review compares coconut briquettes to traditional wood briquettes for grilling, focusing on performance and environmental impact. We purchased three-pound bags of coconut briquettes online and subjected them to a grilling experiment, comparing their lighting time, heat output, and overall cooking experience to standard expectations. Key areas of assessment included ease of ignition, time to reach optimal grilling temperature, and the final taste and quality of the grilled food. Our findings highlight both the advantages and disadvantages of choosing coconut briquettes as a grilling fuel.The experiment involved grilling a ribeye steak, allowing for a direct comparison of cooking results. We evaluated not only the final product's taste and texture but also the briquettes' performance in terms of heat intensity and burn time. This detailed review will examine whether the marketing claims of hotter, cleaner, and longer burns are justified, and ultimately determine whether the higher cost and potentially longer preparation time are offset by the ecological benefits and quality of the grilled food.
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Unboxing and Initial Impressions
The coconut briquettes arrived in three-pound bags, purchased online from Bed Bath & Beyond for approximately $12. The packaging boasted eco-friendly claims, highlighting the use of 100% coconut shells and the absence of harmful additives. Initial inspection revealed briquettes significantly larger than standard wood briquettes, with a hexagonal shape.
The packaging also emphasized claims of hotter, cleaner, and longer burns compared to traditional charcoal. These claims, naturally, were put to the test in the subsequent grilling experiment.
Lighting and Ashing Time
Lighting the coconut briquettes proved more challenging than expected. Unlike traditional charcoal, which typically ignites quickly, these denser briquettes took considerably longer to light and ash over. This was likely due to the denser nature of coconut shell material compared to wood.
It took approximately 25 minutes for the briquettes to fully ash over. This extended ashing time is a significant drawback compared to traditional charcoal briquettes.
Grilling Performance and Temperature
Even after fully ashed over, the coconut briquettes struggled to reach the desired temperature for searing. The maximum temperature achieved was around 430 degrees Fahrenheit, significantly lower than the 500 degrees aimed for in the experiment.
Despite the lower temperature, the resulting sear marks on the ribeye steak were still impressive. The coconut briquettes provided adequate heat for cooking, although they failed to deliver on the ‘hotter’ burning claim.
Taste Test and Final Verdict
The final ribeye steak cooked using the coconut briquettes was deemed delicious, with a tender and juicy texture. Importantly, there was no detectable coconut flavor in the steak itself.
While the coconut briquettes did not live up to their claim of hotter and longer burning, the eco-friendly aspects (100% coconut shell, ash usable as fertilizer) and excellent taste make them a worthwhile consideration. The higher price point and longer lighting/ashing time, however, are factors to weigh carefully.