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Using a charcoal barbecue can be slightly more complicated than using a gas or electric grill, especially for beginners. However, we have you covered! Here are eight of our best suggestions to help you master charcoal grilling.
Use a Chimney Starter
For charcoal grilling, chimney starters are necessary. Using only a match and a single piece of newspaper, they can ignite up to 100 charcoal briquettes and have them red-hot within 20 minutes. No lighter fluid! That means no more bursting lighter fluid or kerosene-flavored meals.
The best chimney starters are the 6-quart ones, available at all hardware and home improvement stores.
Use the Appropriate Quantity of Charcoal
Everything else appears to fall into place after acquiring a chimney starter and becoming acquainted with its use. Particularly the topic of charcoal quantity. Your desired grill temperatures can be calculated based on the chimney’s fullness.
A complete chimney is required for high-temperature cooking (450 to 550 degrees Fahrenheit, which is suitable for grilling steaks and thin slices of meat). 1/2 to 3/4 chimney for medium heat (350 to 450 degrees Fahrenheit, ideal for chicken parts, vegetables, and shellfish). And for low heat (250 to 350 degrees Fahrenheit), use 1/4 chimney for grilling pork ribs, whole poultry, bigger roasts, and smoking.
Grease and Preheat the Grill.
Using grilling grate oil prevents food from sticking to the grill. Preheating is equally essential. Attempting to cook a steak on a chilly grill may result in excessive cooking time and overcook. Additionally, there will be no grill marks. It should be oiled for safety before placing the grate over the coals. Here is some information regarding charcoal grill maintenance.
Learn How to Vent
You cannot regulate the temperature using a knob or dial on a charcoal grill, unlike with a gas grill (or your kitchen range). But you can adjust the coals’ temperature on your grill by managing the oxygen flow, which you can do by opening and closing the vents.
Opening the vents permits more oxygen to enter, resulting in a hotter grill. Reducing the size of the vents slows the airflow, which cools the grill. However, do not close them altogether, or the flames may suffocate. Also, ensure that your grill’s vents are not obstructed by ash.
Understand the Distinction Between Direct and Indirect Heat
Understanding the difference between direct and indirect heat is another method of managing the rate at which food cooks. A specific number of coals will generate a certain temperature. However, your food will cook more quickly if placed immediately over the coals instead of away from them. This leads us to our next piece of advice.
Construct a Two-Zone Fire
After mastering this technique, you will be well on your way to being an expert charcoal griller. Fill one side of the grill with charcoal and leave the other side empty.
It will still be hot on that side, but you can shift goods from the hot side with direct heat to the cooler side with indirect heat. The cooler zone will prevent overcooking and burning, allowing you to grill vegetables and steaks simultaneously.
Deal With Incidents
A two-zone fire will also make it easier to manage flare-ups caused by steak or hamburger grease spilling onto the embers; instead of using a spray bottle to control outbreaks, which can blow ash over your food, transfer the dripping item to the indirect zone. Without direct coals underneath, dripping fat will not ignite.
Wood increases flavor
The final stage in becoming a charcoal grilling expert is to incorporate wood. Wood is essential whether you’re performing a full smoke, a low-temperature barbeque, or want to add smoky flavor to your grilled foods.
Grill masters’ favorites are hickory, mesquite, and fruitwoods such as apple and cherry. Utilize bits of dried wood for smoking and grilling. However, you may just sprinkle wood chips on top of your hot coals for grilling. Be cautious about soaking the wood chips before use.
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