Starting a charcoal barbecue can seem daunting, but with a few simple steps and some patience, you’ll be grilling delicious food in no time. Here is a comprehensive guide on how to properly start a charcoal barbecue.
Selecting the Right Charcoal
When starting a charcoal barbecue, the first step is selecting the right fuel. There are a few options to consider:
Lump Charcoal
Lump charcoal is made from wood that has been burned down into charcoal chunks. It lights quickly and burns hotter than briquettes, but it also burns faster. Lump charcoal is a natural choice for high heat searing.
Charcoal Briquettes
Briquettes are made of compressed charcoal dust along with starch and other binders to help them keep their shape. They burn longer and more evenly than lump charcoal. Briquettes are a good option for slow, low heat smoking.
Hardwood Charcoal
Hardwood charcoal is made from dense hardwoods like oak and hickory. It burns slowly and evenly while imparting a light smoky flavor. Hardwood charcoal works well for most grilling needs.
Charcoal Starter Fluid
Using a charcoal starter fluid can help the coals light faster. However, it can impart a chemical taste. Instead, opt for a chimney starter without fluid or use specially made natural starter cubes.
Using a Chimney Starter
A chimney starter is the best and safest way to light charcoal for a barbecue. Here is how to use one:
- Place the chimney starter on the charcoal grate.
- Fill the top chamber with charcoal. Allow room for airflow.
- Light a sheet of newspaper and stuff it under the chimney.
- Let the coals burn until covered with a light ash, about 15-20 minutes.
- Carefully pour the hot coals onto your grill.
Using a chimney allows you to avoid lighter fluid and heats the coals evenly for optimal performance.
Building the Charcoal Stack
Once your coals are ready, arrange them carefully in your grill:
- For gas grills, spread coals evenly across the grate.
- For kettle grills, bank coals steeply to one side.
- For smoking, pile coals minimally, leaving ample space.
- Use tongs to distribute and stack coals. Try not to shift them once hot.
Proper coal placement promotes good airflow and allows you to manage heat zones.
Regulating the Airflow
Controlling airflow is key to managing temperature:
- Open vents and lids create more airflow and higher heat.
- Closing vents and lids restricts airflow and lowers temperature.
- Find the ideal balance of air for your desired grilling temperature.
It takes practice learning the air flow nuances of your specific grill. Refer to your model’s manual for detailed vent instructions.
Getting the Grill Hot Enough
It takes about 20-30 minutes after lighting for the charcoal to be ready for grilling:
- Let the coals burn until they are mostly covered with a layer of ash.
- Carefully hold your hand about six inches over the grill to feel the heat.
- Shoot for a temperature between 200-300°F before starting to cook.
- Use a grill thermometer to monitor the internal temperature.
The charcoals need sufficient time to heat up to optimal grilling conditions. Don’t rush it!
Maintaining the Heat
While cooking, you’ll need to maintain steady heat:
- Open vents increase airflow and temperature. Close vents to lower heat.
- Move coals closer together to concentrate heat. Spread them apart to diffuse it.
- Add more freshly lit coals to raise the temperature.
- Adjust the lid, vents, and coal placement to hold the target temp.
Practice makes perfect when it comes to learning your grill’s air flow and temperature regulation.
FAQs About Starting a Charcoal BBQ
How long does it take to start charcoal?
It typically takes about 20-30 minutes after lighting for charcoal to be ready for grilling. The coals need time to fully ignite and burn down to an ash coating.
Should I soak charcoal before using it?
No, soaking charcoal can prevent it from lighting properly. The best way to light charcoal is dry, using a chimney starter.
What temperature should the grill be for cooking?
Ideal grilling temperature is usually between 450-550°F. The coal pile should be ashed over and hot enough that you can only hold your hand six inches over the grill for 2-3 seconds.
How do I put out charcoal after cooking?
Simply close the grill lid and vents to cut off oxygen and let the coals die out. Do not use water to extinguish them, as it can damage the metal.
Can charcoal be reused after cooking?
It’s not recommended. Used charcoal has less energy and can impart unpleasant flavors. Start each grilling session with fresh charcoal for best results.
Conclusion
Learning how to start charcoal properly takes a bit of practice, patience, and getting to know your specific grill model. With the right charcoal, a chimney starter, strategic coal placement, air flow control, and heat regulation, you’ll become a pro at starting charcoal barbecue in no time. Relax, take your time with the process, and before you know it, you’ll be hosting neighborhood cookouts churning out perfectly grilled food all summer long. Happy grilling!