Can anyone give me some tips on BBQ on a charcoal grill?

Question

Everytime I try to cook on it, it takes forever and the coals end up going out

Answer 1

Its simple. Try using an extra layer of charcoal for a hotter fire.

Answer 2

First read through the book for you grill.....follow the recommendations for the vents on the bottom of the grill, and lid....these not being adjusted right can make your coals burn to hot to fast or not hot enough. Also make sure to use a good charcoal....Kingsford is good....the cheaper stuff just doesn't seem to last as long or burn as even. You might also be putting the food on two early or not early enough....make sure the coals are mostly gray before adding. You don't need to much starter fluid....it only take a couple squirts to get the coals burning.

Answer 3

We only use charcoal to grill with & do so at least a couple times a week all year long. First, start with a good charcoal - we use Kingsford "charwood". It is black like charcoal, but looks like pieces of burnt wood. Take 6 - 8 pieces and make into a circle with one in the center, slightly overlapping. Add a couple squirts of lighter fluid but go easy and don't use too much at once - you can always add a little more if needed. Light in 3 - 4 places, open grates on grill, then close lid. Check in a few minutes to make sure they are still lit & add a few more pieces of charcoal overlapping slightly, then close back til they are mostly gray & glowing.....Put your meat on, grab a cold beer & enjoy the cooking time with your family or friends. Coals are normally ready in about 15 - 20 minutes.

Answer 4

A charcoal chimney works great to get the coals started. I usually fill it about 2/3 full. Once the coals are lit I spread them out and let them continue to burn for about 5 seconds. I adjust the grill so that I can hold my hand over the grate for only about 5 seconds and then throw on the meat.

Answer 5

First check the vent on the bottom or side of your grill. If that's not adjusted right your coals will burn to hot to fast. Next make sure you are using enough coals but not to much starter fluid. They sell pre set coals now that all you have to do is drop the bag in your grill and light. If your looking for real speed grilling though spend t he money on a good gas grill they give you complete control.

Answer 6

If your coals are burning out before your meat is done cooking, you are either cooking too big of a piece(s) of meat or you are starting to cook too late. From your question, it sounds like the latter. The rule of thumb is to wait until the coal are not raising a big flame but are not all the way grey either. Grey coals are used coals and the heat is gone. When the coals are approx 1/3 grey, you should be able to cook on them. You will get about 45 minutes of cooking time from this stage, which should be plenty of time to cook any smaller cuts of meat (like hamburgers, chicken pieces, fish steaks, etc.). If you are cooking large cuts of meat (like beef roast, pork shoulder, etc.) or slow cooking meats(like pork ribs, beef ribs, smoked fish, etc.), you need to keep feeding your fire with wood. By adding it slowly you get a nice even temperature and an even cook. This takes time, practice and patience, but it is worth the wait. Good Luck.

Answer 7

there is something you can buy called a charcoal chimney, it looks like a aluminum cylinder with holes on the bottom and a handle.put coal in,lighter fluid,flame on.@ 20 min when coals on top are grey you're good to go.dump it in the grill,apply meat and enjoy

Answer 8

There are as many answers to this question as there are types of cookers.

The only constant is, look at what you're doing. If the food looks like its burning, it is. If it sounds too hot, it is.

There are rules for every kind of meat, most of them have professional on both sides of the fence who disagree on almost every issue.

I salt the meat before cooking. I merinade with Sherry or Mirin (sweet Japanese Saki) and soy sauce with diced white onion and garlic.

Don't reuse the soaking marinade as sauce.

Don't sauce too early.

2 minutes per turn for rare, 3 for medium, 4 to 5 for slow cookers like chicken breast or pork loin.

For fish, you've got one chance to turn it so be careful.

I use a metal cage filled with veggies around the meat. Then I just turn the whole cage.

Answer 9

Use the matchlite brand.We do.You need to check you pit and make sure that you have the air vents open so the coals will have air.Air keeps them hot--more air--more heat--less---less.Be careful if you use the matchlite,don't close that lid when you first lite them.I did and when i opened it up,I got burned --hair,brows,but sunglasses saved my eyes..hope this helps.

Answer 10

Are you using enough coals and lighter fluid? There should be a ton of coals in there, and douse those suckers in lighter fluid before you light it to get it going. I mean lots!! (=