Answering 3 Most Common FAQs about Charcoal Grilling

Nothing beats the flavour of food roasted on charcoal. However, starting a charcoal grill may be difficult, and there are several things you should be aware of. But, if you know how, starting a charcoal barbeque isn't all that difficult. And it's well worth it. Our guide to lighting your charcoal grill will show you alternative methods for igniting your charcoal. You'll discover how to keep your charcoal hot for searing, maintain low temperatures for slow cooking, and keep the fire blazing for hours. We'll answer your most often-asked questions and point you toward goods that make charcoal grilling a breeze.

Keep Your Grill Clean And Maintained

Keeping your grill clean and your grates greased ensures that your food tastes great and doesn't cling. It will help extend the life of your grill and prevent grease fires. So, before you begin, carefully clean your grill. Remove any ash or grease from your previous grilling session and clean the grate(s) with new cooking oil. Before and after using your grill, use a grill brush to clean the grates. Clean the inside once a month and detail the interior and exterior at least once a season.

What Type Of Charcoal Should I Use?

There are several forms of charcoal, which might be perplexing. While the type of charcoal you use has little effect on the flavour, it does alter the amount of heat generated and how long the coals stay hot. When it comes down to it, though, charcoal comes in two fundamental forms: lump charcoal and briquettes.

Lump Charcoal

Lump charcoal has a more natural composition and is popular among grilling purists. It is typically prepared with cherry, coconut shells, mesquite, and tamarind. It burns hotter and quicker than briquettes because it is not compacted. It also has a less ashy appearance. Because it is difficult to pile lump charcoal properly, grillers prefer to use it for low and slow cooking, such as pork, ribs, and brisket.

Briquettes

Briquettes are formed of sawdust, with binding substances added to mould them into pillows. Briquettes' consistent size provides a regular unit of fuel, making it easier to control a more exact fire. Briquettes burn somewhat cooler than lump charcoal, and experts recommend them for items that require shorter cooking time, such as steak or fish.

Building a mixed fire with briquettes and lump charcoal is one method to achieve some of the benefits of lump charcoal without the drawbacks. This allows you to create a hotter fire for searing while maintaining constant heat for extended cooking periods.

The charcoal you use has the most influence on the strength and evenness of your heat. Whatever you choose, make sure to use high-quality charcoal, such as our centre-cut lump charcoal. It burns neatly and is consistent in size and quality for consistent results every time.

What Amount Of Charcoal Should I Use?

The main guideline when working with charcoal is that the more coal you use, the hotter your fire will be. A fair rule of thumb for smaller or portable barbeques is 30 briquettes and 50 to 75 briquettes for bigger barrels. You'll need additional charcoal on cold, windy, or wet days.

You don't need much charcoal when cooking foods like burgers, hot dogs, and brats that require moderate heat. A single layer of coals across the bottom should be enough. A hotter heat is required for searing meat. You should at least double the amount of charcoal and stack it two to three high. Use fewer coals and keep an eye on the temperature to keep temperatures low for slow cooking and smoking. To keep the temperature stable and the fire blazing for a lengthy cook, add a few coals every 30 minutes. If you're having difficulties keeping the temperature of your grill over 200°F, add a few additional coals to the fire.

Can I Use Wood Chips to Grill?

Adding wood chips to your fire is a quick and easy method to change your meals by infusing meat, fish, and vegetables with natural wood smoke tastes. Discover how to smoke meat on a charcoal barbeque.

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