rpms
Well-known member
I got a small charcoal bbq at a rummage sale. I now need some tips on starting it, how to cook on it and cooking times. How do you use the vents on the bottom of it?
Any advice is welcomed.
Any advice is welcomed.
Barbecuing with charcoal.
- Thread starter rpms
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perc-o-prince
Well-known member
Hi Brian,
Congrats! Unfortunately you'll find many different answers to your questions based on personal taste. Briquettes vs. hardwood, electric coil starter, petroleum-based starter, or chimney, et cetera.
For years I used a mound of briquettes in the middle, doused them with a bit of fluid then lit it. When the coals were dusted with gray ash, I'd spread them out a little to make a bed for cooking over. The briquettes burn linger and hotter than hardwood. However, when just cooking for myself, maybe just a steak, I'd use hardwood.
The vents in the bottom help control heat by adding or taking away air circulation. Open them in the beginning to get things started. If you need to cool things down a bit, close them partially.
A lot of people swear by a chimney where you ball a sheet or to of newspaper in the bottom and fill the chimney with charcoal. Light the paper and the charcoal takes care of itself. I found a chimney at the transfer station at the end of last year, but haven't had a charcoal fire since then to try it. No petroleum, no smell, no possible after-taste.....
Cooking times will all vary based on the heat of your coals and where the food is in relation to the coals (height over the coals, directly over them or off to the side, et cetera). If you need to cook low and slow, put the coals on one side and the food on the other, or the coals on two sides and the food in the middle with no coals underneath.
See if you can find Steven Raichlen's The Barbeque Bible. It has a LOT of good information, especially for those starting out. I was lucky enough to find mine in an antique co-op for something like $3. The link below is for eBay sales of it, and you should be able to get it for about $10 with shipping (try Amazon too).
Good luck and have fun! Just remember that meat needs to rest after you take it off the heat or the juices will run all out of it instead of back into it!
Chuck
Congrats! Unfortunately you'll find many different answers to your questions based on personal taste. Briquettes vs. hardwood, electric coil starter, petroleum-based starter, or chimney, et cetera.
For years I used a mound of briquettes in the middle, doused them with a bit of fluid then lit it. When the coals were dusted with gray ash, I'd spread them out a little to make a bed for cooking over. The briquettes burn linger and hotter than hardwood. However, when just cooking for myself, maybe just a steak, I'd use hardwood.
The vents in the bottom help control heat by adding or taking away air circulation. Open them in the beginning to get things started. If you need to cool things down a bit, close them partially.
A lot of people swear by a chimney where you ball a sheet or to of newspaper in the bottom and fill the chimney with charcoal. Light the paper and the charcoal takes care of itself. I found a chimney at the transfer station at the end of last year, but haven't had a charcoal fire since then to try it. No petroleum, no smell, no possible after-taste.....
Cooking times will all vary based on the heat of your coals and where the food is in relation to the coals (height over the coals, directly over them or off to the side, et cetera). If you need to cook low and slow, put the coals on one side and the food on the other, or the coals on two sides and the food in the middle with no coals underneath.
See if you can find Steven Raichlen's The Barbeque Bible. It has a LOT of good information, especially for those starting out. I was lucky enough to find mine in an antique co-op for something like $3. The link below is for eBay sales of it, and you should be able to get it for about $10 with shipping (try Amazon too).
Good luck and have fun! Just remember that meat needs to rest after you take it off the heat or the juices will run all out of it instead of back into it!
Chuck
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The vents are quite necessary if you're going to put the lid on the BBQ. If you close them the fire will go out. You can moderate the fire somewhat by closing them partially, as well as the lid vents. But it's easy to snuff out the fire if you go too far.
I only use a chimney starter when I do charcoal BBQ. It works great. Just make sure you have a fire safe place to set it, and keep an eye on it. I prefer to use higher quality and non-self starting briquettes, and real charcoal (like mesquite) is even better. The mesquite tends to throw out sparks and requires more observation during starting.
There is the original chimney starter design, which is kind of simple and flimsy and only lasts a few years. I bought a heavier version a few years ago, and it's easier to handle and lasts a lot longer.
Either way, it takes 20 to 30 minutes for the charcoal to light, and it's wise not to try to rush the process.
Mostly I use a large covered oval BBQ/roaster, which a good thermometer in the lid. I put a pan of water in the middle, and put the charcoal around that. Then a turkey or chicken goes on the grate over the center. After an initial searing phase, I reduce the heat and cook at as low a temp as possible (250-325F). I'll add some smoking wood (hickory, alder, fruit wood) during the last hour or so.
I only use a chimney starter when I do charcoal BBQ. It works great. Just make sure you have a fire safe place to set it, and keep an eye on it. I prefer to use higher quality and non-self starting briquettes, and real charcoal (like mesquite) is even better. The mesquite tends to throw out sparks and requires more observation during starting.
There is the original chimney starter design, which is kind of simple and flimsy and only lasts a few years. I bought a heavier version a few years ago, and it's easier to handle and lasts a lot longer.
Either way, it takes 20 to 30 minutes for the charcoal to light, and it's wise not to try to rush the process.
Mostly I use a large covered oval BBQ/roaster, which a good thermometer in the lid. I put a pan of water in the middle, and put the charcoal around that. Then a turkey or chicken goes on the grate over the center. After an initial searing phase, I reduce the heat and cook at as low a temp as possible (250-325F). I'll add some smoking wood (hickory, alder, fruit wood) during the last hour or so.
58limited
Well-known member
I use a chimney to light the charcoal briquets for my grill. I also have a generic "Big Green Egg" type of cooker. I use the hardwood lump charcoal in it.
On our Brinkman Charcoal smoker, I put down a layer of shredded paper, followed by a layer of sticks I pick up in the yard, followed by a layer of charcoal. Never had a problem getting the charcoal to light, and I don't use lighter fluid.
dustin92
Well-known member
Personally, I prefer gas, light it and go, and much easier to control. I have used charcoal, but I tend to either undercook, or cremate everything on charcoal.. I just dump some charcoal in the grill, pile it up in the center, douse it with plenty of lighter fluid, (put the lighter fluid away, and make sure none is on your hands!) , wait a few seconds and light (I usually put the cooking grate back on as soon as it is lit, to burn off any nasties) Wait until all the charcoal is white (and a few minutes more for good measure), and push the charcoal into an even layer, and you are ready to cook. I usually spray some cooking spray on the grate so food doesn't stick.
runematic
Well-known member
I usually use charcoal. You can't beat the flavor of charcoal (& usually some hardwood chunks thrown on for added flavor) cooked food. Gas grills are fine but just do not give the added flavor that I like. Charcoal makes you slow down and relax. That's really what bbq-ing is all about, isn't it?.?.
There is some wise advice given above. I'd just like to add my $0.01 to this and say GET A CHIMNEY!! Forget lighter fluid. The ease of the chimney and the lack of petroleum flavor on the food is well worth it, although I will say I like the smell of the fluid when starting the fire. Also the chimney gets air around the charcoal to help it light and get the brisquettes burning better.
The last time I bought lighter fluid was when we were on vacation in Alaska. The fluid was great for starting a campfire when the wood was damp!! I was forced to use it to light charcoal almost every day. I missed my chimney, but was not going to buy one at Fred Meyer just for 2 weeks.
Anyway, experiment. You may not get it right the first time. Relax, enjoy, unwind.
There is some wise advice given above. I'd just like to add my $0.01 to this and say GET A CHIMNEY!! Forget lighter fluid. The ease of the chimney and the lack of petroleum flavor on the food is well worth it, although I will say I like the smell of the fluid when starting the fire. Also the chimney gets air around the charcoal to help it light and get the brisquettes burning better.
The last time I bought lighter fluid was when we were on vacation in Alaska. The fluid was great for starting a campfire when the wood was damp!! I was forced to use it to light charcoal almost every day. I missed my chimney, but was not going to buy one at Fred Meyer just for 2 weeks.
Anyway, experiment. You may not get it right the first time. Relax, enjoy, unwind.
I was in OSH yesterday, and the "Good" chimney is made by Weber. Really good quality, and at $17 not much more than the $14 el cheapo version. Probably safer as well.
I've used self-lighting briquettes as a starter for fireplace insert in winter. Just two or three, max. A small bag lasts forever.
Chimney start is a MUST
With a chimney starter your grill is ready to cook on as fast as a gas grill. Buy a Weber brand chimney, they seem to be well made, available and reasonable in cost.
I don't like using newspaper to start the charcoal, it seems like I can never get rid of the fine paper ash. Every time I lift the lid of the grill the ash swirls around and lands on the food... I have a small white gas Coleman single burner camp stove. I fill the chimney with charcoal and set it on the stove for 2-3 minutes. Return the chimney to the grill and all the briquettes are fully lit in less then 10 minutes. I have also used a propane torch to light the bottom couple pieces of charcoal then let the chimney draft catch the rest.
For a commercial charcoal briquette I like Kingsford, its cheap and reliable. I also use some of the hardwood lump charcoal too, sometimes I think the Kingsford has a slight flavor. Be sure to store the charcoal well, it greatly slows lighting if stored somewhere damp.
A charcoal grill really shines over gas if you wish to dabble with flavoring woods to smoke your food with. I like Mesquite and Apple wood but I'm not too fond of Hickory. Most of the better local hardware stores have outdoor cooking areas with a wide selection of wood chips, pick up a bag or two and experiment.
I have cooked on propane grills many times and sometimes I wish I had one for the convenience, but like using a Microwave for convenience, the results are clearly different. For me a gas grill could never replace my charcoal Weber kettle.
With a chimney starter your grill is ready to cook on as fast as a gas grill. Buy a Weber brand chimney, they seem to be well made, available and reasonable in cost.
I don't like using newspaper to start the charcoal, it seems like I can never get rid of the fine paper ash. Every time I lift the lid of the grill the ash swirls around and lands on the food... I have a small white gas Coleman single burner camp stove. I fill the chimney with charcoal and set it on the stove for 2-3 minutes. Return the chimney to the grill and all the briquettes are fully lit in less then 10 minutes. I have also used a propane torch to light the bottom couple pieces of charcoal then let the chimney draft catch the rest.
For a commercial charcoal briquette I like Kingsford, its cheap and reliable. I also use some of the hardwood lump charcoal too, sometimes I think the Kingsford has a slight flavor. Be sure to store the charcoal well, it greatly slows lighting if stored somewhere damp.
A charcoal grill really shines over gas if you wish to dabble with flavoring woods to smoke your food with. I like Mesquite and Apple wood but I'm not too fond of Hickory. Most of the better local hardware stores have outdoor cooking areas with a wide selection of wood chips, pick up a bag or two and experiment.
I have cooked on propane grills many times and sometimes I wish I had one for the convenience, but like using a Microwave for convenience, the results are clearly different. For me a gas grill could never replace my charcoal Weber kettle.
norgeway
Well-known member
Charcoal!
Is the only way to go, if you cook out that is, I would rather be beat with a stick than do anything outside!LOL, we had a gas grill for years at home, while it is quick and convienent, I burnt everything up on it, I have a big old cast aluminum grill, but I havent cooked anything outside in years, to me thats what a good steakhouse is for!
Is the only way to go, if you cook out that is, I would rather be beat with a stick than do anything outside!LOL, we had a gas grill for years at home, while it is quick and convienent, I burnt everything up on it, I have a big old cast aluminum grill, but I havent cooked anything outside in years, to me thats what a good steakhouse is for!
58limited
Well-known member
"A charcoal grill really shines over gas if you wish to dabble with flavoring woods to smoke your food with."
That is very true. There are several different woods to experiment with. Applewood and other fruit woods such as cherrywood or pearwood to me are the best (we have lots of pear trees around here, pruning time = free BBQ wood time). Pecan is really nice as is mesquite, oak, and alder. Experiment and decide which wood or blend of woods works with different foods. I like hickory or alder for pork, applewood for steaks and beef but mesquite is also great with any beef - preferably faster cooking beef. Mesquite can sometimes get bitter with long slow cooking. We use a lot of red oak around here for briskets and ribs as well as for hamburgers. Red oak is excellent for a long slow cooked cut such as brisket but has a nice flavor for fast grilling too. I collect the oak limbs that fall in my yard after storms and use them on the grill. It is great for seafood as well.
Don't limit yourself to grilling meats. Veggies on the grill are good too.
An excellent book for grilling and smoking techniques and recipes is "Smoke and Spice" by Cheryl and Bill Jamison.
"<a name="start_46418.677379">I got a small charcoal bbq at a rummage sale."</a>
I suspect after using it for a few months you will upgrade to a bigger model
That is very true. There are several different woods to experiment with. Applewood and other fruit woods such as cherrywood or pearwood to me are the best (we have lots of pear trees around here, pruning time = free BBQ wood time). Pecan is really nice as is mesquite, oak, and alder. Experiment and decide which wood or blend of woods works with different foods. I like hickory or alder for pork, applewood for steaks and beef but mesquite is also great with any beef - preferably faster cooking beef. Mesquite can sometimes get bitter with long slow cooking. We use a lot of red oak around here for briskets and ribs as well as for hamburgers. Red oak is excellent for a long slow cooked cut such as brisket but has a nice flavor for fast grilling too. I collect the oak limbs that fall in my yard after storms and use them on the grill. It is great for seafood as well.
Don't limit yourself to grilling meats. Veggies on the grill are good too.
An excellent book for grilling and smoking techniques and recipes is "Smoke and Spice" by Cheryl and Bill Jamison.
"<a name="start_46418.677379">I got a small charcoal bbq at a rummage sale."</a>
I suspect after using it for a few months you will upgrade to a bigger model
Bacon grease dumped on the charcoal can really help get things going. My late father always said, "By the time most people finish cooking the fire is just right". Gas pits are great for an evening steak. Making a charcoal fire is a commitment for an afternoon into the evening event. When we grill pork chops we always grab a pineapple to slice and grill it is delicious. alr
