How to light a barbecue with coals?

Question

okay, so tomorrow my friends and I are going ot a national park, and they have a grill/bbq with coals...how exactly am i supposed to use this?

Answer 1

If it is easy light charcoal - it should just catch fire (or you can buy the stuff where you light the bag and it will go). Or there are charcoal starters you can buy. Once it is light, let it burn until all of teh bricks are mostly white with the center glowing - you should be ready to cook - then just cook like you do with gas. if you need indirect heat - just push the coals to one side and cook on the other.

Answer 2

Make a pile of coals in the center of the grill, try to pile it as tall/compactly as you can (when you just pour in the charcoal from a bag, it will make a pile, but then there will be pieces that will roll away to the edge of the bbq. If the briqettes are not touching eachother, they wont ignight.)

Squeeze on some lighter fluid. I suggest going overboard a bit because this is your first time and you probibly dont want any complications like it going out later on.

wait a few seconds for the fluid to soak in. Then light it.

After lighting it you apsoloutly CANNOT add more lighter fluid, even if it has appeared to go out.

it'll take 10 to 30 minutes for teh coals to be ready, depending on how much charcoal you used, how much lighter fluid, and what the weather is like. Keep the lid UP during this time. (down will snmother the flame before teh coals can light properly)

The coals will be ready when the center of the pile is growing hot and at least 3/4 of the coals are white.

Use a stick or tongs to spread arround the coals in the bottom of the BBQ so that you get an even cooking surface.

charcoal cooks much hotter than gas. Which is much better, just a bit hard to manage.

Have a cup of water nearby to sprinkle on the colas if they flare up from dripping grease.

Also, Keeping the lid down when the meat is on will make cooking more even and there will be fewer flareups.

Answer 3

Buy a chimney starter (about $20 US), bring some news paper, a lighter and charcoal... No need to carry flammable lighter fluid around.

1. Pour the charcoal into the chimney starter.
2. Place a few wads of newspaper under the starter and light.
The newspaper will start the coals on the bottom and the rising heat will start the rest of the coals.
3. Wait about 20 to 30 minute and the coals are ready.
You know when they're ready when the coals look like they're covered in ash - from black to ashy.

Answer 4

Hi !!
Here you go...

How to Build a Charcoal Fire

Use a high quality hardwood charcoal to make the hottest, longest-lasting fire. To extend the life of your barbecue, be sure to line the bottom of the fire bowl with heavy-duty aluminum foil.

For grills not equipped with an elevated charcoal pan or grate, spread a one-inch layer of sand or small gravel over the bottom of the grill. This will allow the charcoal to burn better and protect the bottom of the grill. Place enough charcoal in the grill to extend about one inch beyond the food to be cooked. Place the charcoal in a pyramid-shaped stack in the center of the grill.

Pour charcoal lighter fluid evenly over the charcoal and allow it to soak in for one minute. Carefully light the charcoal, and let it burn 30 to 45 minutes or until the coals are mostly covered with white ash.

Wood chips can add a hint of smoky flavor. Hickory, mesquite, and fruitwoods impart a wonderful flavor to grilled food. Depending on your grill manufacturer's instructions, soak the wood chips in water for at least 1 hour. Drain the chips thoroughly, and either scatter them directly onto the heat source; or place them in a partially sealed packet made of heavy-duty aluminum foil and set them directly onto the heat source; or place them directly in your grill's smoker compartment.

Other aromatic and flavorful additions to add to the fire include bunches of fresh herbs, fresh or dried citrus peels, and assorted types of nut shells.

Temperature Ranges for Coals:

Low Coals - 300*F (150*C) and under.
Medium Coals - 300 to 350*F (150 to 175*C).
Medium-Hot Coals - 350* to 400*F (175* to 205*C).
Hot Coals - 400* to 500*F (205* to 260*C).

-----------HERE IS ANOTHER SUGGESTION FOR YOU TO READ...I USE THIS CONTRAPTION, MYSELF...

Charcoal Chimey
The first thing I want to talk about is using a charcoal chimney which is a device that allows you an easy way to get a pound or so of charcoal burning and ready to cook with in just a few minutes using only a wad of newspaper and a lighter or match.

Looking at the picture at left for reference, you wad up a couple pieces of newspaper and stuff it in the bottom of the charcoal chimey.

You then turn it right side up and fill the chimey up with lump charcoal. You can then light the paper through the holes in the side of the chimey and as the paper burns it lights the charcoal and in just a matter of a few minutes you have a chimey full of red hot, glowing coal ready to be dumped into the charcoal pan or even the firebox of your small smoker.

For the Brinkmann water smoker this works really well.. a couple of chimey's full and I am ready to start smoking. For an offset smoker it may take 4 or 5 chimeys to get started and then another chimey full every hour or so.

Answer 5

make a pyramid out of briquettes light a match and put it in then shoot some lighter fluid. wait till the briquettes turn black before barbecuing

Answer 6

pot your briquet's in lighter fluid wait 5 min till the fumes go away light them with a match or lighter

Answer 7

you can either use coal lighter fluid or there are these little white squares which are used .

Answer 8

soak a couple of coals in gasoline or alcohol, then throw a match and stand back