Choosing a Grill | Barbecue Fuel | Safety Tips | Barbecue Marinating | Cooking Time Guide
Types of Barbecue Fuel
If you have a gas or electric grill, you will not need to buy extra fuel, but other grills require either charcoal or wood. Be sure to choose good-quality fuel and always remember to store it in a dry place.
Lump Charcoal
Lump charcoal is usually made from softwood, and comes in lumps of varying size. It is easier to ignite than briquettes, but tends to burn up faster.
Charcoal Briguettes
Briquettes are a cost-effective choice of fuel, as they burn for a long time with a minimum of smell and smoke. They can take a long time to ignite, however.
Self-Igniting Charcoal
This is simply lump charcoal or briquettes treated with a flammable substance that catches fire very easily. It's important to wait until the ignition agent has burned off before cooking food, or the smell may taint the food.
Coconut-Shell Charcoal
This makes a good fuel for small grills. It's best used on a fire grate with small holes, as the small pieces tend to fall through the gaps.
Wood
Hardwoods such as oak and olive are best for grilling, as they burn slowly, with a pleasant aroma. Softwoods tend to burn too fast and give off sparks and smoke, making them unsuitable for most grills. Wood fires need constant attention to achieve an even, steady heat.
Wood Chips and Herbs
These are designed to be added to the fire to impart a pleasant aroma to the food. They can be soaked to make them last longer. Scatter wood chips and herbs straight onto the coals during cooking, or place them on a metal tray under the grill rack. Packs of hickory or oak chips are easily available, or you can simply scatter twigs of juniper, rosemary, thyme, sage or fennel over the fire.
LIGHTING THE FIRE
Follow these basic instructions for lighting the fire unless you are using self-igniting charcoal, in which case you should follow the manufacturer's instructions.
- Spread a layer of foil over the base of the grill, to reflect the heat and make cleaning easier.
- Spread a layer of wood, charcoal or briquettes on the fire grate about two inches deep. Pile the fuel in a small pyramid in the center.
- Push one or two lighters into the fuel or pour about three tablespoons of lighting fluid over it and let sit for 1 minute. Light with a long match or taper and allow to burn for 15 minutes. Spread the coals evenly and leave them to heat for 30-45 minutes, until they are covered with a film of gray ash, before cooking.
CONTROLLING THE HEAT
There are three basic ways to control the heat of the grill during cooking.
- Adjust the height of the grill rack. Raise it for slow cooking, or use the bottom level for searing foods. For medium heat, the rack should be about four inches from the fire.
- Push the burning coals apart for lower heat; pile them closer together to increase the heat of the fire.
- Most grills have air vents to allow air into the fire. Open them to make the fire hotter, or close them to lower the temperature.