Friday, 8 July 2016

Briquettes vs Lump Hardwood: A London View

There is some despair it seems, over using Briquettes vs Lump Harwood Charcoal. And I feel the time has come to banish our collective shame, to shed the unnecessary guilt over such things.
So together let's put our our hands up and say ...
"Yes, I use briquettes" .......(errr....and why wouldn't you?)

I saw a tweet today by @lulgrimes  (food anorak) Lifestyle Director at And like Lulu, i'm a self confessed food (with added fire) anorak. Lulu's posts a link to Matt Duckor's article "Why I'm Over Using Lump Hardwood Charcoal" on the American foodie site
It's a great site along with the likes of EaterNY and  Bon Appetit Magazine

He writes:
'For the last few years, the only thing the grilling obsessives I know wanted to talk about were the wonders of lump hardwood charcoal. "It burns cleaner" than charcoal briquettes, they'd say. "And it's hotter too." Grilling gurus would extol lump hardwood charcoal's all-natural benefits, painting it as the flame-licked analogue to the meat world's pricey grass-fed beef. Lump hardwood charcoal, they'd claim, is just plain better than its more manufactured predecessor.
The Best (and Fastest) Way to Fire Up Your Grill
Every time I heard this, I felt a deep shame. You see, I had always used traditional charcoal briquettes—they're available everywhere and were what I was familiar with. They're what my dad used to light our Weber when I was growing up, and they seemed to work perfectly fine for him"

It's a strong article and on a subject over which i'd pondered for many years. And it has a very valid point, but one which i'd counter by asking "Why one over the other?"
I'm no Gregorian monk and hair shirts just aren't my thing. And i'm done with all this X vs Y mantra. Togetherness is the way forward, divisions are a no-no here in the U.K. But i'm all good for making things easier.

He goes onto say:
"For the last few years, the only thing the grilling obsessives I know wanted to talk about were the wonders of lump hardwood charcoal. "It burns cleaner" than charcoal briquettes, they'd say. "And it's hotter too." Grilling gurus would extol lump hardwood charcoal's all-natural benefits, painting it as the flame-licked analogue to the meat world's pricey grass-fed beef. Lump hardwood charcoal, they'd claim, is just plain better than its more manufactured predecessor."

My thing here is; it's about what you know of the the ingredients of your fire. The comparison is fine if we're talking like for like, in that Lump Hardwood Charcoal is made from pure wood, the assumption being that briquettes are (mostly) not. True, but much like sausages, which are all sausage shaped; it's what's in them that counts. So as with sausages, there's also briquettes. It's about finding the good ones, and when you do, oh the joy. Good and clean, solid and so dependable you could fall asleep in the deck chair and they'd still be there glowing away when you woke up.

Matt further quotes Adam Rapoport: Bon Appétit Editor-in-Chief 
"I got the courage to revert back from another briquette sympathizer: Bon Appétit Editor-in-Chief Adam Rapoport, who switched back last summer.
His tale is similar to mine: seduced by lump's food-world coolness, only to reject it eventually at the suggestion of another food writer, in this case New York Times food editor Sam Sifton. "He compared briquettes to a steady baseline in music"

And i'm all for the baseline (lord knows of the hours i'd spent back in the day 'hands in the air" in house-music clubs) But we all know we need a horn section and a little jazz over that baseline, else it all get too gas-like-flat. So let's mix it up, briquettes (the good ones) underneath and the real woody charcoal on top, between the meat, to create the flavour notes we crave.
Or less it get too serious, then heavens we're all heading back to the Gregorian chants, where the grill becomes the altar and we the monks around it. I leave that to the real Chefs and the temples of fire restaurants, where they tame-the-flame for a living; it's their calling, they wear the robes.
Amen to them and that!

Where does this leave us (non-chefs) ? 
It leaves us together, out in the yard, the garden and the parks, enjoying the joys of cooking over the flame, convening with nature and having FUN with friends. Cut the guilt and shame, get to know your fire, what's in it, how's it made. For what it's worth (and being the self styled master-of-coals, the Earl of Embers, the one and only "Lord Logs" of London Town)

Here's my advice:
Seek out the best Lump Harwood Charcoal you can find. And while you're at it, seek out the best ALL NATURAL Briquettes you can find, my favourites retail ones being made from pure coconut husk by-product. They'll glow a beautiful sweet lilac with a mauve gas ring around the edge. Make this your "base line" by building a bed of heat and then once it's there, gently add the Lump Hardwood Charcoal for heat and the most unmatchable flavour.

*Other briquettes contain some fairly nasty mineral coal (the stuff dug from the ground), burn retardants, rock dust, and other material materials. It's why you get so much DUST, not ash.

Firing Coals: Fast Cook 
Steaks, fast meats and grilling. I go for pure Lump Harwood every time. Unmatchable flavours and hot but manageable heat requirement.
Tips: Pile up the Lump Hardwood in the middle of the grill and place ALL NATURAL fire lighters in the TOP surface of the coals, as the best fire burns TOP down, not bottom up. (maybe this is where the fast burn/inferno comes from) Light the firelighters and wait until the white-grey ash appears, the coals underneath glowing solidly, then (and only then) level the fire into the shape required.
Here you're good to go, fast, hot and maybe just for that one or two fast and hot items.

Firing Coals: Slow Cook (drawn out for hours over the day/night)
Here's where the ALL NATURAL briquettes come into their own, allowing that slow and leisurely pace to happen. Around the BBQ and thought the day.
Tips: Fill the Weber Chimney starter (this is what it was actually designed for) with the briquettes (but do avoid the Weber own brand Briquettes) place a little real Lump Hardwood on the top (a little in the bottom is good too) and fire from BELOW again with the all-natural fire lighters. When you get a good glow going right from top to bottom, then tip carefully into your BBQ. From here you can gradually add real Lump Hardwood Charcoal during the cook session as required, so you get all the heat and all the flavours you're looking for.

Technique and Skills:
No-one is born with the skills of Fire-Craft, though some cultures seem to have the knack. We can learn and once mastered we move along just fine. Take note the next time you're in a Turkish Grill restaurant, they master the fire each and every day. You'll see how they set the fire, and it's not all one flat fired inferno.
The heat will be on one side, or two with a safe space in the middle (that's what direct and indirect roughly is) and you'll see ash, and ash is your friend. Save it to go in the middle of the safe zone, it catches fat and retains heat. And if your fire rages too hot, sprinkle a little of the ash on the surface of the coals to reduce the oxygen. Once under control you can 'riddle' with a gentle poke about and drop the ash off the surface, making the fire raise the temperature again as required.

And further from Matt Duckor's article:
To be clear—I'm in no way advocating the use of quick-light briquettes. Those get pre-soaked in lighter fluid, giving food that comes within a 50-yard radius of the stuff an unpleasant, butane-kissed flavour that evokes the Wicked Witch of the West.
But good old, dependable, uncool charcoal briquettes? I've stocked up on them for summer, and all is back to normal. Maybe our Dads were right after all

Last words
I concur, though i'm a Dad too and this is my way. And the emotion we dig deep into when cooking and living is a strong driver in our choices. For the final word on the love between Parent and child, read here:
The late great Josh Ozersky:
(and I weep every time I read this)

Big Love to all


Tuesday, 22 March 2016

Live Fire Cooking: The fun and the fear

I'm often asked 'what the allure of it all is, what makes cooking with fire so attractive'
The answer is both simple and complex. It tastes good, it looks great, it's both fun and slightly scary to work with. But it's more than just a heat source, a cooking method, a fad. For many it's both craft and culture, a deep expression of who we are and where we are from

Yet the risk and danger element fascinates as much as puts fear into most chefs and cooks. Of course a healthy respect to the power of the flame, the devastation of fire, the real wipe out qualities that this element can bring, should always lurk in the mind of the chef. And it's that I believe is in part the  siren call, to start the journey into the smoke, the veil to which only fire can reveal its beauty.

I'm not sugesting all chefs and cooks have some deep and latent pyromaniacal tendencies, (though I've meet the odd one, odd being the key work in this construct)
But what i'm proposing is this; that fire is an elemental link and a deep understanding of that is hardwired somewhere into us a humans, we evolved over millions of years, through many generations, to this here and now, to upright Homo Sapiens. An evolution of body and mind driven by fire. And so much of that has cleverly bought us to be here reading this blog of mine on the word wide web, the internet.

In cultures who worship their God's of choice, i'm not sure there's one i've found where fire doesn't feature. It's crosses every divide, every rule of every religion, culture and belief system. It has no claim by any, no dresscode, no meat or meat free preference. It like the Sun itself is universal. It is the one and only, giver of light, creator and destroyer. The rest is made up, or set in stone

Though possibly herein lies the rub. It might be a calling of sorts or just a base curiosity, but it is there as has it always been. 'Fire' as a word alone is somewhat alarming and calming, it's entered our psyche and is used in a beautiful number of ways. Fire for warmth. Fire for danger. Fire for summary dismissal. Fire at. Fire up. Even friendly fire, whatever that is meant to mean. But reassuringly, it's the flame part and the embers thereafter that take us on a journey each and every time we sit, work, cook with a fire. There is nothing quite like it and it holds an ever ending fascination to chefs. cooks and much of mankind.

Fire and food: Live Fire Cooking on Wood and Charcoals

It's definitely been an interesting last few years here at London Log Co,  as our business direction has been defined by a growing food revolution, happening here across the U.K. Much of our focus is on wood production and charcoals for the restaurant industry, with single species charcoals and wood becoming ingredients, as well as heat source for cooking and food.

But we've also expanded our services by sharing our knowledge on aromatics, techniques and flavour, along with grills and the whole how-to on wood requirement

I'd often toyed with the idea of working in a kitchen and making food as a profession, then I thought really hard about it and realised my family could do with me being around during the waking hours.
But I still had the thoughts of somewhere finding a niche, into which I'd fulfil my dreams of being involved in one way or another.

And then the street food revolution kicked off, much of it outdoors and often featuring a fire. I took a sniff of the smoke and was drawn by the flame, I knew where I wanted to be. But quite how I was going to do it wasn't wholly clear. However, I knew cooking outdoors was good for the soul, good for taking time out to contemplate life, but more so it was unbeatable for flavour.  Nothing can match the taste of the real thing, live fire is the real deal

And here we find ourselves in 2016 servicing a great part of the restaurant industry, running grills and events like MEATOPIA and in general 'living the live-fire dream'. My clothes, my hair and much of my life smells of the sweet perfume of wood smoke. It's not a burden I assure you, much joy follows the hard work

Amen, in smoke we trust

We have a new web site under way, i'll keep you posted. Meanwhile you can read further about us here, these people say it so much better.

Monday, 12 October 2015

We Have Wood

We Have Wood
Yes, we're all stocked up here. Ash, Oak, Beech and Birch all feature in our production. It's the variety of English hardwoods that allows for a good burn for heat ratio. In theory it might be tempting to go for an all Beech or an all Ash stack of wood, Beech being high on the calorific chart and Ash having a near superstar status. But in isolation both these woods struggle; one to get going, the other to keep up. So as in life, a little solid but steady and a bit of ready-to-go volatility in the mix is about right

The biomass kiln has also settled in well and the yard is at an all time 'Low  Waste' point, where to put it simply; the wood drying kiln is run on pretty much all the odds-sods and off cuts. We could go on about how wonderfully green that is, but it'd be a bit shortsighted not to use this by-product (seems a shame to call it 'waste') in the boiler and dry the logs in the process

There's also a very nice and safe piece of log-splitting kit (designed and built in the U.K ) settling in at the yard. It feeds logs onto a rolling table, then into the mouth of the beast, which in turn cuts and splits it to exactly what size and shape we want. From there they go up a conveyor belt and into a turning tumbler to shake out the loose stuff  (these are the bits that fuel the kiln ) and from there they go into a vibrating stillage crate shaker. The shaker settles the wood so it doesn't happen in transport, hence better fuel efficiently 'door to door'

John's got 'the difficult' job. Mind you before this machine, it was TOUGH

It's all very encouraging and a good sign that British Woodland produce is being treated and traded in the best way we can.

Our collective aim is to tread gently and replenish the stocks we crop, be kind and diligent with our production, enjoy the fact that we work with what we love and care about, and to give our customers and collaborators the best we can produce.
We are all in this for the long haul and to give you a few examples of this ; the Biomass Kiln has been factored in over a 20 year cost cycle. The woodlands that grows our wood exclusively has a 15 year cutting & restocking programme, all compliant beyond the remit of the Forestry Commission. We treat our resources carefully and respectfully and it's directly creating employment within the rural economy. Only 3 years ago there was a 1-2 man team in the yard, now they're up to 5. The new guys are learning about woodland production and the art of charcoal making, whilst working in a clean and safe modern production environment. We're justly proud to be making a difference and we'll continue to do so

Lastly, if you've ever wondered what a modern day wood cutter sleeps in whilst working a remote woodland, then this 'camper truck' is home from home for one or two of the cutting team. It's a 4x4 of some magnitude, but a surprisingly cosy one at that. I've often wondered if the boys have driven to the supermarket to stock up pre-excursion. That's a sight I would like to see, i'll ask them next time I see them

All the best for now


Sunday, 7 June 2015

Friday, 3 April 2015

In Smoke We Trust

Indeed we do! 

A big thank you to Ed Smith: The Taste of Wood
FT Weekend Magazine Food & Drink

Single Species & Blended Charcoals
Chips. Chunks. Grill Wood. Oven Wood.
Alder. Ash. Apple. Beech. Cherry. Wild Cherry. Hazel. Oak. Pear. Sweet Chestnut. Silver Birch
Orange, Lemon & old vines coming our way very soon......
*click here for a mail order price list*

And of course, a whole lot of love!


Monday, 6 October 2014

Kiln Dried Seasoned English Hardwood Logs

The Summer is over, it's the season for logs now. There, i've said it; but I did enjoy the late Indian Heatwave this year and it's helped us at London Log Co, to get that bit more organised

This season we have a very good stock of English Hardwood Logs, all of which have been air seasoned well, in the outside yard. Once cut and processed into firewood, they're crated into vented metal 1m square 'stillages' and stacked indoors, three high
This method allows for crucial air flow around the wood, unhidered by bags or packaging. And it's the airflow around the wood that makes the key difference to how we season firewood. The barn itself is deliberately draughty, airflow is further encouraged this way

Wood-Fired Kiln. Once split into logs and air dried in our 'stillage crates' all summer, we finish them off in the new Wood-Fired Kiln, to bring the moisture level to under 20%
I've seen various prodution methods elsewhere; with huge tipper-truck type silos of logs, piled into firewood mountains. It's impressive volume wise, but it doesn't get much airflow, even when a huge mechanical shovel turns them over regularly. It's also a lot of ineffecient moving of stock, for little gain 'seasoning' wise

At London Log Co, we put our collective thinking heads together, with our harvesting partners. "We can't work any harder, but we can definitely work smarter " we all agreed
So, we take our lead from Scandanavia and Germany, where firewood as fuel is treated in a particular way. Woodland management, harvesting, seasoning and storing is all considered in the picture. Efficient transportation in volume is also key, as is traceability.
We now know where, when and who cut the wood (it's logged on the GPS of the harvester). It's all carefully mechanically harvested, much within 15 miles of the yard and just outside of the M25 East

Mechanical Harvesting is the safest and most effecient way to 'crop' a woodland.
I do still quite like the romantic idea, of going out into the forest with a chainsaw, cutting the wood required. We did that for years. But, in reality it's one of the most dangerous jobs on the planet. One misjudged move with a whirring saw can be lethal, so can a huge mass of wood falling towards you
We can fix machines, but people are priceless, so we use the safest and most efficient tools available: See here; a soft wood plantation being harvested

Enviromental care after the harvest is key. The best practice involves a clearing of the site, by stump-grinding and considerate levelling of the woodland floor, this encourages nature to take over. And with softwood plantations (once harvested) now being turned over to the re-planting of English Broad-Leaf varieties, we are able to ensure a healthy and steady supply of hardwood species, where once a mono-culture woodland stood. Much of the wood we take, is a plantion 'crop' hardwood

Kiln Dried Hardwood Logs
We now have KILN DRIED FIREWOOD LOGS, ready to deliver in our London Postcode Areas
It's the finest state-of-the-art drying Kiln for our firewoods. It's a one-off and custom built. The Kiln is Bio-Mass fed. All fuelled with the surplus wood produced during the felling and firewood making stage, or with recovered re-cycled timber (rejected cricket bats even feature here). This facility will give us the most natural 'leg up' to finally finishing our wood, when required

Delivering to you
Firewood logs will be packaged once we take the bulk stock into our Deptford Depot, that way the wood gets physically handled once only. It's then packed tightly into our super efficient trolley bags, ready for delivery by one of our drivers
We're aiming for maximum but gentle efficiency here, plus it allows us to deliver our usual personal and friendly London Log Co service

Joanne will be running the 'Log Delivery Schedule' by taking bookings and directing drivers.
Call her or email your order  on 0753 999 5725 She'll make it happen for you
Click here to view 'Buy Firewood' 
Deborah will be running the accounts and office. And i'll be out there, with our harvesting partners, ensuring we all have a resource and products to be proud of

I'll keep you posted as we go. It's an onward, but very exciting journey here at London Log Co

Many thanks