This review delves into the Expert Grill Pitmaster Pecan Mesquite Charcoal, a budget-friendly option readily available at retailers like Walmart. We examine its characteristics from initial inspection to its performance during a practical smoking session. Our analysis covers several key aspects, including the charcoal's physical properties, its burn characteristics and scent profile, and ultimately, its impact on the taste of smoked food. We'll explore whether this charcoal lives up to its advertised pecan and mesquite flavor profile and assess its overall value for the price.The review will uncover unexpected findings, including a surprising lack of initial pecan and mesquite aroma and an unusual scent during combustion. We will also discuss the implications of observed inconsistencies in the charcoal's composition and provide an honest assessment of its performance in a real-world smoking scenario. Ultimately, we aim to determine if the Expert Grill Pitmaster Pecan Mesquite Charcoal is a worthwhile purchase for the discerning smoker, weighing the pros and cons of its unique properties.
Pros And Cons
- Doesn't crumble easily.
- Produces very little ash.
- Food cooked with it tasted great.
- Burns well.
- Contains sawdust or shavings that aren't fully turned into charcoal.
- Smell described as "chemically" and "like menthol", disliked by reviewer.
Read more: 10 Best Commercial Charcoal Grills: A Buyer's Guide
Initial Impressions and Physical Examination
Upon opening the bag of Expert Grill Pitmaster Pecan Mesquite charcoal, the lumps appeared remarkably similar to other budget charcoal briquettes found in stores like Walmart. Initial inspection revealed a consistent texture; they weren't crumbly and held their shape under firm pressure. However, there was a notable absence of any discernible pecan or mesquite scent at this stage.
The charcoal pieces themselves seemed densely packed, showing little sign of breaking apart. This density suggested potential for a long burn time, although this could not be confirmed until testing.
Interestingly, some small pieces of sawdust or wood shavings were visible, indicating that the charcoaling process might not have been entirely complete. This raised a question: Would these incompletely charred particles affect the burn and ash production?
Burning Test and Smoke Evaluation
A small portion of the charcoal was lit to assess its burn characteristics and smell. While burning, the smoke produced lacked the anticipated robust pecan and mesquite aroma. Instead, a slightly chemical and almost menthol-like odor was detected.
This unexpected scent was disappointing, raising concerns about the presence of additives or incomplete combustion. The initial impression was far from the expected natural wood smoke flavor.
Despite the disappointing smell, the reviewer decided to continue the test and incorporate the charcoal into a smoking session to observe its effect on the food.
Cooking Performance and Final Verdict
The Expert Grill Pitmaster Pecan Mesquite charcoal was used in a smoking session alongside oak wood. Interestingly, despite the initial off-putting smell of the smoke, the food cooked using this charcoal tasted excellent.
The charcoal performed well in terms of ash production, generating surprisingly little ash. This suggests efficient combustion and minimal waste.
In conclusion, while the initial smoke possessed an unpleasant chemical odor, the final cooked food tasted delicious, and the low ash production was a significant plus. Considering the overall cooking performance and minimal ash, this charcoal is worth considering, particularly for smokers who prioritize minimal ash and good food flavor.
