How To Start A Charcoal Grill
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How To Start A Charcoal Grill

Whether you are camping high on the mountains in a chilling weather, or relaxing at your own backyard, the idea of charcoal grilling is of great fun to prepare some appetizing wonderful food.

But this is only possible when you know how to get things done the right way without harming yourself or the surroundings. Enlisted below are some of the tips to help you get started.

Detach the grill grate from the grill and wash both of them separately to completely remove any form of ash that may have accumulated over time. Try to avoid the spoiling of food taste when it is charred on the grate.

Charcoal filling

Estimate the amount of charcoal that you’ll need for a particular item. It’s usually a single layer for a burger and double for a chicken roast. A standard apparatus can hold up to 100 charcoal briquettes.

Fill the grill with the charcoal by mounting them as a pyramid, so that they are in close contact with each other. As fire is contagious, this setting will allow for a better scattering of the fire.

Lighting up the charcoal

There are actually two ways by which you can light up the coal using newspaper or a Lighter Fluid.

Take a few sheets of the paper in the chamber and light them up from all ends. The charcoal stays above the flames and it allows the lighting to take place from the edges, to make the pile burn evenly.

Steal a look at the vents to check whether the charcoal has started turning gray from the sides. If not, burn another newspaper to get the desired flame.

Another way of lighting the coal is by application of lighter fluid on the stock of coal. It’s also a faster way of getting the flames up.

However one has to be careful with the amount of fluid being used, as it is highly inflammable. The moment you notice the shiny texture of the briquettes, know that you have drizzled sufficient fluid.

Once you done, keep the fluid bottle at a safe distance from the charcoal. Use a couple of long match sticks to light up the coal from the bottom on two sides.

Read How to find the best charcoal smoker

In both the cases, effective lighting is achieved when almost all the coals turn grayish and the flames start to sparkle on the top cover of the stash. The whole process can take up to 15-20 minutes if proper lighting is done. Once you witness a majority of area in gray, spread out the coals using a long iron rod or a tong and carefully place the item to be grilled, on the grate.

In case you are preparing a thick meat, make sure to mount the coal lower on one side and higher on the other. Cook the outside of the meat by suspending it on the part with more coal and then grill the rest of the part in the same way. For lighter items, you need to even out the arrangement of charcoal underneath the grill.


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