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FAQ
How does a charcoal BBQ work?
The basic concept has remained untouched for centuries: all you need, is a pit for the burning coals and a grill for the food. There are vents or dampers in most BBQs to control the airflow, increasing or reducing the amount of naked flame. Some BBQs will be more high-tech, with tiered grills allowing you to move food towards or away from direct heat; heat deflectors; slow cooking or smoking functions, etc.
How to light a charcoal BBQ
First, clean out any ash from the bottom of the kettle or drum and open the bottom air vent. Then reinsert the coal grill and make a pyramid with a natural firelighter at the centre and the charcoal or briquettes around it. Some people add a pile of kindling underneath the coal grill as well (such as newspaper and twigs) to help get it going. If you add lighter fluid, make sure it’s all absorbed and dry before lighting.
A few minutes after lighting the firelighter at the bottom of they pyramid, the charcoal closest to it will start to glow in the centre. Keep moving the outer coals into the centre until they are all grey-white and ashy, and glowing. It takes about 20 minutes. Now you are ready to fit the cooking grill above the coals and start cooking.
A charcoal chimney is a good way to speed this up. It’s like the pyramid, but the charcoal is contained in a chimney which you place on the coal grill and light at the bottom. Once the coals are white and ashy, you tip them out onto the coal grill.
Remember to let any lighter fluid burn off before you start cooking or your food will taste of petrol. Good-quality charcoal will provide better flavour and better cooking conditions.
Which is better, charcoal or briquettes?
Charcoal is wood that has been burnt down in an oxygen-poor environment at very high temperatures, driving off the water and sap so that it becomes pure carbon. Charcoal burns hotter than the wood it is made from.
Briquettes are a composite fuel, made from charcoal powder, coal dust, accelerants and binding agents. They are easier to light and produce less heat, burning more steadily and for longer than traditional charcoal, making briquettes the best choice for slow cooking.
Which is the best charcoal?
Lump charcoal – solid pieces of carbonised wood with no additives – takes longer to light, but burns hotter than briquettes and is considered best for searing and grilling. Its behaviour depends on the wood it is made from. Some, such as maple or hickory, can impart a flavour to the food, whereas hardwoods are prized for burning hotter and longer.
Binchotan, also known as white charcoal or bincho-zumi, is the most expensive charcoal in the world. It’s made in Japan from ubame oak and burns hotter and longer, without smoke or odour, than other lump charcoals. It can also be re-used up to three times. For more advice, read Xanthe’s feature on the ultimate barbecue charcoal.
Is charcoal environmentally friendly?
According to Greener Ideal, charcoal is less eco-friendly than gas or electric, as carbon monoxide and soot is released as it burns. There are, however, some measures you can take to lessen the effect. Instead of briquettes, opt for lump charcoal, which releases lass gas and soot. You could also opt for a dome grill, which captures the heat better, so less fuel is burned.
Does charcoal taste better?
It’s a matter of personal preference. Charcoal imparts a more smoky flavour on the food being grilled, which many will enjoy. Connoisseurs advise against using lighter fluid, which can give a petrol flavour to the food. For more detail, read Tomé‘s feature on the differences between gas, charcoal and wood.
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