Grilling Directly to Charcoal: What are the Common Mistakes that You Need to Avoid?

March 5, 2019

While gas grills are definitely convenient, most people who love to BBQ food prefer cooking with charcoal, mainly because food taste better when barbecuing with quality charcoal. In fact, that is one of the biggest and most common mistakes people make when grilling directly to charcoal – the wrong type of charcoal is used.

Whether you are a seasoned veteran or a new BBQ chef, here are a few common mistakes that you need to avoid when grilling directly to charcoal:

Cooking on a dirty grill – it is never recommended to cook on a dirty grill, but people often do it because it can be a hassle to clean backyard BBQ grills. At least going over the grill a few times with a wire brush, after preheating it for roughly 30 minutes, making sure to remove any old charred food bits before placing any fresh food on the grates to cook.

Mistakes lighting the charcoal – while Australians love to BBQ often, many are actually making a dangerous common mistake when it comes to lighting their charcoal. It is highly recommended to never use gas or lighter fluid to start a fire. Although it may be easier, using gas products to start a BBQ fire can ruin or severely taint your food, and it is extremely unsafe! Countless people have suffered personal injury by using gasoline to start fires.

Instead of using lighter fluid or gas to start a fire, use Heat Beads Firelighters, they are safe and easy to use. Also, Heat Bead Firelighters will not taint or alter the taste of your food.

Using low-grade lump charcoal – some foods are meant to be cooked directly over hot charcoal to produce the needed high heat, such as hamburgers, steaks, and chicken breasts. Other foods can be cooked effectively using indirect or medium amount of heat, for longer cooking times, such as ribs, whole chicken, and pork loin. Either way, the heat source used to grill with needs to be consistent to cook food properly.

It is not advised to use low-grade lump charcoal, as is does not burn consistently, produces much smoke, flares up, and burns too fast. Instead, it is recommended to buy quality charcoal, such as red gum charcoal or mallee root charcoal lump, for grilling food, as it will burn consistently without flare-ups, and produces flavourable smoke.

By avoiding these common mistakes when grilling food directly to charcoal, you are assured tasteful food and a safe time at your next BBQ gathering.

Optimized by

Recent posts

Posts 2021

Posts 2020

Posts 2019

Posts 2018

Posts 2017

Posts 2016