You're standing in front of a charcoal grill and feeling pressured about having to cook the perfect meats and vegetables for family and friends. The first step is figuring out how to light a fire without burning your eyebrows and hair. With a bag of charcoal and kerosene-and a lot of patience, you can be sure to grill and serve a delicious meal.
Step
Method 1 of 3: Preparing the Grill
Step 1. Open the lid and grill rack
Now, you can reach the bottom of the grill.
Step 2. Remove the ash and scale from the grill
Sweep the remaining charcoal from the bottom of the grill and throw it in the trash.
Step 3. Open the grill vent located at the bottom
Air will enter and help make the charcoal burn.
You can partially close the vents after the food is baked to regulate the temperature of the charcoal while cooking, while still allowing oxygen to enter to prevent the fire from extinguishing. You can also use the lid and vents on the lid to regulate the temperature of the fire
Step 4. Use coal briquettes to make the fire easier and faster to burn
Many people prefer coal briquettes because they are easier to ignite, burn longer, and are cheap.
Step 5. Choose charcoal from hardwood for a more fragrant aroma
Hardwood charcoal burns faster than briquettes, but will impart a delicious smoked aroma to the meat.
Step 6. Use a mixture of briquettes and charcoal
You will get the classic barbecue aroma of charcoal, combined with a longer burning briquette flame.
Method 2 of 3: Lighting Charcoal with Kerosene
Step 1. Stack the charcoal in a pyramidal shape at the bottom of the grill
Heat will rise from below and will transmit the fire from one charcoal to another and spread the heat.
- Spread enough charcoal or briquettes to form an even base on the bottom of the grill.
- Use more charcoal in cold or wet weather, so you can burn longer.
Step 2. Pour enough kerosene over the charcoal
Let it soak for 3-5 minutes so that when you turn on the grill, the oil doesn't burn the charcoal instantly.
- Pour in the oil carefully so you don't get scalded. If oil accidentally spills while pouring, change clothes or clean thoroughly before turning on the grill.
- If you don't have kerosene, place a sheet of newspaper that has been greased with cooking oil under the charcoal and carefully light the fire with a match or lighter.
Step 3. Add a little kerosene to moisten the fuel
The addition of oil will make the charcoal burn faster.
Step 4. Light the charcoal carefully using a match or a long lighter
Light the fire in 1-3 places on the wet charcoal and let the fire spread to the dry charcoal.
Step 5. Let the charcoal burn for 10-15 minutes
The charcoal will heat up and the oil will burn out. You can start cooking when the charcoal has turned grayish-white and red in the middle.
- Wait until the charcoal is ready, then start grilling. If you start before the oil burns out, the steak or chicken will taste like kerosene!
- After the charcoal burns, do not add more kerosene to the grill. Adding oil will not make the fire heat up any faster and may even burn your hands.
Step 6. Arrange the charcoal with tongs
For an even grill, the charcoal should spread across the bottom of the grill, wider than where you will be placing the food on top.
- For vegetables and thinner cuts of meat such as chicken, spread the charcoal evenly over the bottom of the grill.
- For thicker meats such as steaks, stack the charcoal at an angle, one side higher than the other. Start cooking the meat on the side with the higher char. Once the outside is cooked to your liking, finish grilling the meat on the side with less charcoal.
Step 7. Install the grill rack
The charcoal is hot and the grill is ready to use. Barbecue time!
Method 3 of 3: Using a Charcoal Chimney
Step 1. Fill the chimney with charcoal
Add enough charcoal until the chimney is full or almost full.
Step 2. Insert the newspaper into the bottom of the chimney
Fold the newspaper loosely and tuck it in so that the bottom of the chimney is completely filled, but not too tightly as the fire will lack oxygen.
Step 3. Place the chimney on top of the roasting rack and then light the newspaper
Use a lighter or lighter and wear heat-resistant rubber gloves.
Step 4. Burn the charcoal until it turns grayish white in color
Let the charcoal burn for 20-30 minutes, keeping an eye on the flame.
Step 5. Pour the charcoal over the grill once it turns white and gray
Lift the grill rack and set it aside, then use heat-resistant rubber gloves to pour the charcoal over the bottom of the grill. Arrange the charcoal with tongs and place the grill rack over it. The charcoal is very hot, so be careful not to drop it.
Tips
- Clean the grill thoroughly after use.
- For an easier start, buy charcoal or briquettes that don't require kerosene to ignite so you can light them right away in the grill. For any fuel use, carefully follow the instructions on the package.
Warning
- When finished grilling, make sure the fire on the charcoal or coal briquettes is completely extinguished to prevent fires. Flush the entire charcoal with water and make sure it's cool enough to touch before you leave or throw it away.
- Use grill-safe utensils, such as barbecue gloves or heat-resistant gloves, to prevent burns.
