I've just received a small portable charcoal BBQ, any tips on cooking, and safety measures?

Answer 1

Does it have a lid?

The lid is probably the most important part you need. When you have flare-ups, you use the lid to suppress the flames. Also, the lid helps retain heat when cooking.

Answer 2

When using small scale grills, don't use too much charcoal. Use only enough to get the job done. Don't use too much lighter fluid, either. Use just enough fluid to wet the charcoal. Let it soak in for a minute or two and then light it. Don't use half a can of fluid and immediately throw a match into it. You might just end up looking like a burnt matchstick yourself.

If it has a lid, use it to help control the amount of air in the grill. Closing the lid and any vents in the grill will lower the amount of heat that is applied to the meat.

If it's a hibachi-style grill, try using wood charcoal instead of briquets because wood charcoal will burn at a lower temperature. You will need to cook the meat quickly over a hot flame, always standing by to make sure that flame-ups don't turn your filet into another piece of charcoal. The secret to using a small grill is to keep everything moving using utensils with long handles so your hands aren't hovering over the flames while turning the meat.

Try prepping the grill surface by wiping some olive oil over the grid before you light the charcoal. Make sure to put the grid on after the charcoal is ready (all of the starter fluid has burned off) and let it heat-up before putting the meat on. This will help prevent the meat from sticking to the grid.

Answer 3

Cook your chicken or Ribs with Barbeque Sauce, in a Crock Pot. Cook long enough to not over cook, about 4 hours on low. Test one piece of chicken to see if it is cooked to the bone.
Then barbeque, add Barbeque sauce after you browned the meat. Saves lots of time, took me a few minutes when I had a birthday party at the park. It was the first time I thought of cooking it this way and it was really good.
Cook steaks five minutes per side, with a small barbeques, you will have to regulate the coals by using the lid. Keeping the lid on keeps the meat from burning. Air vents can be nearly shut or completely shut to kill the hot coals from burning everything.
Make sure children do not get near the grill. It gets pretty hot. Do not barbeque indoors, of course.

Answer 4

Don't use to much charcoal, or everything cooks to fast on the outside, and not the inside. Take it from experience.

Answer 5

Cook outdoors (don't laugh; some people don;t grasp this concept)

Answer 6

cook your food slowly,
and keep it away from the house and flammables