BBQ and Charcoals...

[Sentient Wolf]

I'm thinking about buying a really simple yet durable BBQ grill so that I can grill some stuff in my backyard this summer. I am also going to use charcoals to cook the meat because it has a better flavor than the usual gas stove.

My question is: is there anything that I need to know when lighting up the charcoals? Like, do I need to put certain things in there (such as the white charcoals that burn really fast) or what kind of patterns do I need to make with the charcoals in the grill to ensure peak grilling efficiency?

Thanks!

[Gray]

1. Lighter Fuel is GOOD! Put a ton on there, HELL! Put it ALL one there!

And remember, Saftey First. Happy Grilling :)

[kenshinbebop]

Spread out the charcoal so it isn't in one giant heap. Make sure it is covering most of the pan thing before you put on the second layer.

Lighter fluid is ok if used safely and in the correct way. That thing REALLY get's it going, so get out of the direction the wind is blowing and onyl put as much as needed.

Wait until the coal is white before you put the meat on.

DO NOT attempt to get any fallen sauce or meat from the inside or surface of the grill. It WILL end in pain.

:lol: Those are all of the things I've found that gives me the best tasting food.
Have fun!

[Sentient Wolf]

Ah, thanks!

I have a question though, when you buy the charcoal bags, do they also come with a small package that has the white charcoals (or whatever that was, I saw those white things at my friend's house and they were supposed to be buried in the black charcoals).

Do you really need to have the lighter fluid? Or do you just need the white charcoals to get the black ones going?

[kenshinbebop]

You don't really need anything to get 'em going. The ones I buy, and I'm sure all of them, are made so that they light. So, you really don't need lighter fluid. And I'm not sure what white things your talking about, sorry.

[Gray]

I just throw the bag in there and light the corner....

[Sentient Wolf]

All right, thanks a lot, both of you. ^_^

[Bernard_Monsha]

1. Lighter Fuel is GOOD! Put a ton on there, HELL! Put it ALL one there!

And remember, Saftey First. Happy Grilling :)

You fail at life.

DO NOT USE LIGHTER FLUID UNLESS YOU ENJOY PETRO CHEMICAL FLAVORED CARCENOGENIC GOODNESS. Spend some cash and get yourself a chimney starter it takes 15 minutes and is 50 times better for you and the taste of your food.

http://www.colehardware.com/graphics/97/06/weber_chimneystart.jpg

[Sentient Wolf]

I'm not sure if I can find that starter around where I live, but I'll keep an eye out for it.

And yeah... I don't really plan on using lighter fluid all that much. We've got a tower of flame at my school several years back during a BBQ event because some guy didn't know that we are not supposed to inject the fluid when the charcoals are burning.

[Leader Desslock]

Lighter fluid? Pish. Liquid Oxygen:

http://www.ambrosiasw.com/Ambrosia_Times/September_95/2.5HowTo.html

[sailornyanko]

I haven't had a grill in the backyard for years. Our little grill is filled with rust so I don't want to know what rusty hot dogs taste like.

We used normal charcoal, I've never seen that white charcoal stuff. We always used lighter fluid, but only enough to turn on the charcoal. Once they start burning, it's not necesary.

To light it my dad always burned a piece of newspaper and coat it on the charcoal that already had some fluid on it. Always worked. And it's a good idea to wait a few minutes after turning on the coal to put the meat on it cuse the fire usually isn't stable at first.

Be careful about the wind. Don't have the grill next to something flammable like wooden walls or something.

[Sentient Wolf]

Awesome, thanks for the tips.

But does anyone here, ANY. ONE. Knows anything about that white charcoal thing which you light up, then bury under the black charcoals? I swear I saw them when I was BBQ'ing at my friend's house.

[master terrence]

when charcoal is catch fire it turns white :rolleyes: that goes for all charcoal

[avalanche330]

Those little white "charcoals" were most likely little parafin (wax) squares that are used to light the charcoals.

The best way to go is to get a chimney starter like Bernard Monsha mentioned. As for a pattern to put the charcoals in, it depends on what your cooking. For hamburgers and hotdogs an even layer is fine. But if you're cooking thick steaks you want a lot of charcoal on one side and a little on the other to create a hot zone and a cool zone so that you can sear the steaks on the hot zone and then move them over to the cool zone so the outside doesn't burn while the inside is still raw.