I am not very good at grilling with charcoal. I never get it hot enough. Please be kind with your answer.

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4 Responses to “What Are The Steps To Grilling With Charcoal And It Being Hot Enough To Cook Properly?”

  1. Tom-SJ says:

    A good way to start a charcoal fire is to use a fire starter canister or a large 2 or 3 pound empty coffee can with holes bottom side wall (use a soda can opener to make triangular shaped holes.)
    Use either a few wads of newspaper or lighter fluid to start the charcoal. Light it and when the coals start to turn gray on the edges, it’s ready to dump the coals out into a single layer.
    You can cook when all the coals have an even layer of gray ash on them. That takes 15-20 minutes.
    Make sure you have enough coals to get a hot fire for your food. At least 24 coals for 4 burgers or a 1 lb steak. If you are cooking meats that take more than 30 minutes, you may need to add a few more coals to the pile to keep things going.
    A hot fire is when you hold your hand over the coals for only 1 or 2 seconds. Medium is when you can hold your hand for 5-10 seconds.

  2. noambena says:

    Layer the charcoals in a pile on one side of the grill. Light as per manufacturers instructions. Allow to burn until covered with a layer of ash.
    Number of charcoal briquets will vary based on what you are cooking. I use ten for delicate fish. Twenty for thin cuts of meat. Thirty to forty for big cuts of lamb or beef.
    Place the meat over the coals for highest heat and smoke, over the side without coals for more controlled heat. I do not normally cover the grill when I cook.

  3. gone says:

    Put your coals in a pyramid pile and light them. Wait for them to turn white and then spread the coals out and throw the food on the grill.

  4. NICK B says:

    The Secret to Cooking Great Ribs
    Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook ’em low and slow. Two pounds or less’ll take 4 and a half hours at 225 degrees. In the smoker is best.
    Lay ribs out til they’re unfrozen. Put your Magic Dust on it, let ’em sit for half an hour, an hour, two hours. Overnight really is best.
    Just lay ’em on your grill real nice. Put the ribs (or other meat) on the side that doesn’t have the fire under it, we call the “hot and not.” Place the ribs on a rack over a pan of water ( about 1″ of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It ‘s important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.
    Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you’re smokin’! Close your lid and leave them be. Don’t be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce ’em. Move ribs or meat to the hot side. Sauce ’em real good, bone side down first. Be careful not to burn ’em. When your ribs or meat get bubbly, not burnt, flip ’em. Sauce the other side ’til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!
    When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.
    How should I put the sauce on the ribs?
    The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.
    Source(s):http://www.smackyourlipsbbq.co.....om/barb… http://fp.enter.net/~rburk/sauce-rub-mar…

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