Charcoal grilling: It’s all a question of organization and choice of materials
This article is especially aimed at all new readers of FIRE&FOOOD. It describes the basics of creating and handling charcoal embers.
I hear this all the time: "I don't have the time for charcoal grilling; I prefer to work on a device with a dial." To prevent this argument from working for you, simply follow the tips below and become a pacesetter on the charcoal grill:
Phase 1 (5 minutes) – The decision: charcoal or charcoal briquettes? Charcoal burns faster, but the embers don't last as long (up to 1/2 hour), making it ideal for quick, direct grilling. If you need a longer grilling time, briquettes are a good choice. Both types are best lit in a chimney starter. Important: I like to use wood wool firelighters for lighting. They have a pleasant smell and are a reliable starting aid.
Phase 2 (10 minutes) – Preparing the food for the grill: Use the time while the coals in the chimney starter are glowing to prepare the food for the grill.
Phase 3 (5 minutes) – Heat the grill grate: Empty the glowing coals into the previously aligned charcoal baskets (positioned for direct or indirect grilling), place the grill grate on top, and give it some time to heat up. Let the sizzling begin!
1. Place the firelighter on the charcoal grate and light it, then place the filled chimney starter over it. You have the next few minutes to prepare your food.
2. After a short time (10-15 minutes) the briquettes are glowing through, charcoal is even faster.
3. Indirect grilling or BBQ method: The two-part charcoal basket is pushed apart, a tray of liquid catches dripping fat and keeps the cooking chamber slightly moister.
4. Direct grilling: A hotspot that is ideal for quickly branding flat-cut grilled food.
5. Wood chunks provide additional smoke during the first third of the cooking phase. The chunks don't need to be soaked if the air supply is significantly reduced during the smoking phase.
