It may seem difficult to start and maintain a strong fire.With some basic equipment and knowledge of charcoal, anyone can have a professional BBQ.
Step 1: A chimney starter can be used for a strong fire.
You don't need lighter fluid or a chimney starter to get a good charcoal fire.You fill the rest of the chimney with charcoal and light the paper on fire.The heat in the chimney allows the charcoal to catch fire before you dump it onto the grill to cook.Depending on the size, a chimney starter can be found online or in hardware stores.Most professional BBQ chefs and cooks recommend buying a chimney starter as lighter fluid can influence smoke flavor and is harder to use when making an even heat fire.
Step 2: In the bottom of the starter, place a few pieces of newspaper.
The flame can't get enough oxygen if the paper is too tight.The paper will start the fire by being a large match for the charcoal.Place the paper on the grate of the grill and lower the chimney if it doesn't have a solid bottom.
Step 3: The chimney should be filled with wood chips or charcoal.
The entire chimney can be filled with either your favorite charcoal or a mixture of both.The chimney will ensure that everything is evenly lit if you use enough charcoal.If you fill your chimney to the top, you should get an estimate of roughly 40 briquets.
Step 4: The paper can be light from the bottom.
Use a grill lighter or long matches to protect your hands.The paper will burn quickly, but the hot air and flames will cause the bottom of the chimney to light up.As the grill heats up, place your chimney on the charcoal grate.It can cause a fire if left unattended.
Step 5: The top pieces of the grill are covered in gray/white ash after dumping the coals on it.
As the heat rises in the chimney, the coals on top will catch and start to coat with white/gray ash.It can take up to 15 minutes to get hot.You are ready to start grilling.If you want separate areas for direct and indirect cooking, dump the coals in the center of the grill.If you plan to grill for more than half an hour then add a few handfuls of charcoal to catch up with the others.
Step 6: The vents should be open for a fire.
The fire can grow quickly if more air and oxygen is sent to it.As you position the coals and sear anything you want to grill, keep the lid open so you can smoke or cook it more slowly.
Step 7: Open the grill's bottom vent and remove the cooking grate.
Remove the cooking grate, set the top aside, and open the bottom vent of the grill.In order to start a strong burning fire, you want as much air as possible to get to your charcoal.Ash will smother your fire and keep the charcoal from lighting evenly.
Step 8: The peak in the center of the grill is where you can make a "pyramid" of charcoal briquettes.
To form a pyramid, dump out the briquettes and open the bag into the center of the grill.Use your hands or tongs to stack any other pieces of charcoal along the sides of the pyramid.Start with half the number of briquettes.To get the grill up to full strength, add charcoal, 3-7 pieces at a time.When cooking on a portable grill, you want pieces of charcoal or briquettes.For a grill with an average size, you'll want roughly 40 briquettes.You will need 1 bag or more of charcoal for a large grill.
Step 9: There is a small amount of lighter fluid in the center of the pyramid.
It will make a thick, unappetizing smoke if you put your charcoal in the fluid.Try to get the fluid in the middle by squirting it around the center of the pyramid.Douse the inner briquets with fluid and then pile the "top" of the pyramid above them to make sure the whole pile gets hot.A mistake many grillers make is using too much lighter fluid, which makes their food taste like it came from a refinery.You don't need a lot of fluid to smoke a few pieces of charcoal.The pieces will help catch the rest of the pile.
Step 10: The briquettes should be let to soak for a few minutes.
Don't light the grill right away.The lighter fluid soaks into the top layer of charcoal, helping it to burn evenly.
Step 11: A thin second layer of lighter fluid is needed.
The pyramid can be lightly squirted with a few bursts of lighter fluid.You don't want to drown the charcoal in fluid or risk a dangerous flair up if you catch this.You want to start your fire with a small amount of fluid.
Step 12: Light the fire with a long match or electric lighter.
Lighter fluid should be treated with respect.The middle of the pile should be lit if you put the lighter fluid in a few places.The fire will likely start large, with big flames leaping around the charcoals, but this is just the lighter fluid burning.The center of the pile should be smoking once the flames are out.The fire has caught.
Step 13: Once they are covered in gray/white ash, spread the briquettes out.
The fire is ready for cooking when you can barely see black.Your pyramid's inner coals should be red.If you plan on grilling for a long time, spread the coals in your desired pattern.If you plan on continuing to grill, you should add a few coals every 30 minutes.You don't want patches of charcoal over your entire grilling area.Ice in a pack stays cold longer than cubes because it stays clustered together.Wait 6-7 minutes for them to catch if you've added charcoal.It shouldn't take long since the rest of the charcoals are already hot.
Step 14: Next time, seal up any unused briquets.
If you have leftovers in the bag, use a clip to seal it.The charcoal will be more difficult to light next time with or without lighter fluid.
Step 15: Pack your charcoals in a way that will give you strong, direct heat.
As you cook, use your tongs to keep the charcoals together and keep your fire going.You do not want them so well packed that they can't get air, but you also want to keep them separate. There are two styles of charcoal placement, depending on how you plan to cook.The whole grill can reach a consistent temperature.If you cook food quickly and don't need any indirect heat, this is the way to go.The other half of the grill should be covered with a pile of charcoal.This allows you to cook quickly, directly over the charcoals, while also allowing slower cuts to be cooked on the opposite side of the grill.On the empty side of the grill, you can keep the food warm or smoke it.
Step 16: You should add coals to your grill frequently.
Don't wait until you're ready to add more.When you have half of your charcoals left, add 10 pieces of charcoal every 30 minutes.Wait for a few minutes while the new charcoal starts to cook and you will see a white/gray coat on the outside.Add them if you feel like you need more coals.A hotter grill is caused by more coals.Put on 6-7 at a time until your grill reaches your desired heat.
Step 17: To get the hottest temperature, keep the top and bottom open.
The more air you get to the fire, the hotter it will cook, so opening the vents is key to a strong burning charcoal fire.You give more oxygen to the fire.The hotter your grill is, the hotter you will be.Close one or both of the vents if you need to control the temperature.You can suffocate your fire if you close both of them at the same time.Smoking can be done by closing the upper vent, as it lowers the temperature of the fire and traps the smoke in the grill around your food.
Step 18: You have to empty the ash frequently.
There is a lever that you can use to open and close the bottom vent on your grill.Ash smothers the coals as it builds up.
Step 19: Adding hardwood charcoal adds flavor and more heat.
A smokier flavor and an easier sear can be achieved by burning wood hotter than briquettes.Many cooks use a combination of the two because it burns faster than briquettes.You can keep the fire burning for longer but still get a hot, smokey fire that will sear steaks or larger cuts of meat.The best BBQ flavor and a strong fire can be found in applewood charcoal.