This is going to sound crazy..how do you bbq on a charcoal grill----HELP!!!?

Question

I have never done this before so I am lost as how to began!!! I just bought a CHarcoal grill and I will be grilling for the first time for my family this weekend. How much charcoal should I use? How long should I let it "warm up" before I start grilling...HELPME!!!

Answer 1

well first of all,i dont think its a good idea to do this alone if its your first time.you have to know how much and what youre going to cook and take it from there.sfter deciding that,youll know how much charcoal to use.it also depends on the kind you will be using.i prefer using "instant light".which means you dont need any lighter fluid! its much easier,and what you may need since its your first time.every one" grills " different so this is how i do it.

i empty the charcoal across the grill(even layer).light it and let it burn until there is no flame coming up thru the grill rack.the charcoal should still be bright red ,but without the flame.then dpending on what you are cooking,start by putting only what you can handle at a time.what i mean by that,is dont fill the rack with lots of meat,because you must be able to control what you have cooking.you dont want to give yourself too much to handle,for you will end up with burnt meat.by the way..........wheres the party at?!i will help you out.

Answer 2

OK. First dump a bunch of charcoal in your grill. You want to divide it into 3rds. One third is the hot zone, and has a layer that covers that portion of the bottom, plus has some on top of those. One third just enough to cover the bottom, and one third just sparsely covering the bottom. Those are your hot, medium and cold zones. And that's also how much charcoal you need.

Now pick up all that charcoal and put it into a chimney starter, available in any hardware store or place where they sell BBQ supplies. Then put a page or two of newspaper on the bottom of the chimney starter and light'er up. The coals should take, if not repeat.

Once you have a raging fire in the starter, wait for the top coals to turn nearly all grey with ash, about 10 minutes, then dump it out into the grill. Spread the coals around like you originally measured it out so you have a hot, medium and cool zone.

That's pretty much it. As you cook, if you get flare ups or things are cooking to fast, move them to the cooler zone.

A great book to buy is How to Grill by Stephen Raichlen. It really covers the basics of grilling with lots of pictures, and includes some really excellent recipes.

Answer 3

Wow, that's a complex question. It depends on what you are grilling, but a few tips and tricks are. use enough charcoal to cover the bottom of your grill (assuming you are going to be cooking for a while). Stack the charcoal in a pyramid shape in the middle of the grill (under the cooking rack) and light it. Let the coals burn until they are mostly grey and there is no longer a flame before you start cooking. Use the lid (if your grill has one). do not open the vents very much. This prevents flare ups. If you keep the coals in the middle of the grill you can regulate your cooking temp by moving meat to the outer edges of the grill.

Answer 4

You won't regret using charcoal - the flavour is great.

I use enough briquets for the meal I am cooking - if it's just a couple of burgers I only use enough to cover half the bottom. You're using radiant heat for grilling so you don;t have to cover the entire bottom.

I use regular briquets and light them in a charcoal chimney with newspaper. No chemicals required and it's quick but the pyramid with chemicals or treated self lighting work too.

Sometimes I use chunk charcoal - generally when I buy it by mistake. It works ok but it's harder to handle and arrange for even heat.

Keep the lid closed and vents open and you will not have any flare ups.

Don't use sugar based sauces or rubs for grilling they'll burn.

If you decide to cook a whole chicken or any other larger chunks of meat you'll want to use indirect heat. For a 28" unit this means about 50 briquets divided into 2 piles - one on each side of the grill. You place the meat between them over a drip pan beneath; cover and wait. A small chunk of hardwood will impart a nice smoky flavour. F larger cuts I use a meat thermometer arranged so I can see it through the vents.

Answer 5

Use enough charcoal to cover the bottom of the grill with a single layer. Then stack up the briquets to form a pyramid. Soak the coals with a LIBERAL dose of lighter fluid, then wait 30 seconds for it to soak in. Light the grill and let it burn untill the coals are COMPLETLEY ashed over and gray. The flames will die out before this happens but don't worry it is still smoldering. It usually takes 20-30 minutes after lighting before the coals are ready. When they are spread them back out into a single layer, put the grill grate on and let that heat up for about 5 minutes before putting the food on. Oh, I forgot, while the coals are heating up leave the grill completley uncovered. Enjoy!!

Answer 6

charcoal should be half fill to the top and they should turn white before you can start to grill