All you should know about charcoal grill
A charcoal grill is an outdoor stove that uses coal as fuel. Unlike a gas grill, a charcoal grill takes much more work to light the fire, regulate the heat, and clean up afterwards. However, it pays off with food with an unrivalled smokey taste you cannot obtain while cooking with gas.
A charcoal grill is for someone who enjoys cooking entirely rather than simply eating. Therefore through this guide, we are going to explain each aspect of a charcoal grill. It includes its types, accessories, the procedure to grill, cleaning techniques, and features a good charcoal grill should have. So without any further ado, let the party begin.
Types of Charcoal grills:
Kettle type:
The kettle is the most frequently used and famous charcoal barbecue and typically the least noticeable and most recognisable. Because of the tapering design of kettle grills, you may create a substantial layer of briquets to trap heat.
The use of kettle grills is recommended for scorching and longer cooking foods like poultry or steaks that you don't want to burn before they are fully cooked. The most excellent all-purpose option is a kettle grill.
Barrel type:
These grills resemble a barrel turned on its side because they are shallow but broad. They use several briquets and can simultaneously prepare a large amount of food.
However, they tend to flame out more quickly, making them more suited for simple barbecues where plenty of hamburgers, hot dogs, and steaks would be served for fancier outdoor feasts. The majority of barrels charcoal grills allow you to add more charcoal if you wish to prolong the cooking process.
Kamado or ceramic type: The kamado grill is most often used. Although expensive, it keeps the heat trapped entirely and gives you total control over the cooking process. They let you broaden your grilling arsenal to include briskets, pig butts, and turkeys. However, they are bulky, require a lot of briquets, and often require a small cooking surface. Therefore for an outdoor barbeque party, this is not the grill you want to use to serve hamburgers and hot dogs. The grill type demands professional skills to handle it in a better way. Otherwise, you can burn out your food, and at the end of party, your guest will go home hungry.
How to use a charcoal grill:
Accessories of charcoal grilling:
Grilling Tweezers and Fork: You can turn, lift, and flip food with grilling tongs and pronged forks.
Long-handled spatula: When grilling is most intense, a flipping tool like a long handle spatula is the safest addition.
Bristle-basting brushes: A healthier alternative to using a spoon to drizzle oil onto food is to use basting brushes.
Electronic thermometer: Avoid opening lids; doing so will cause your food to lose moisture. Instead, check your food's progress by reading the inside grill temperature with a digital thermometer.
Grilling Baskets: Cooking baskets made of BBQ wire are ideal for grilling delicate foods like vegetables and fish fillets. You may add juices, sauces, and spices to prepare delectable dishes while cooking.
Aprons and gloves: Aprons are not glamorous costumes for cooking, but they protect you from any hot food dumped on you. Heat-resistant gloves are also a good idea. Also, handling hot food plates becomes more convenient with heat-resistant gloves.
Types of fuel used in charcoal grills:
Briquettes: Spherical, black charcoal blocks are more widely available, less costly, and easier to use than lump charcoal. Because they burn for a long time and are densely packed with sawdust and binders.
Lump charcoal: Genuine hardwood fragments and atypical shapes are utilised to make hardwood lump charcoal.
It produces less ash than briquettes and burns faster and hotter. Also, it offers excellent taste and flavour. They are expensive but the most fantastic option for quickly frying items like kebabs and steaks due to their intense heat.
How to use charcoal grills:
Put the coals closer together: Coals should always be placed together before burning.
Ignite the coals: The coal can be lit using a liquid, such as kerosene or gasoline.
Let the coal turn grey: After a while, the coals will begin to burn, and their edges will turn into grey ash. Allow the briquettes to burn until each coal has correctly become grey. The process takes 15 to 20 minutes for proper burning and heating
How to cook with a charcoal grill:
When your charcoal set up is ready to cook, start grilling essential items after cleaning the grills with a brush. You will learn how the temperature changes this way, and you will be able to cope with it. Start by grilling sausages, hot dogs, vegetables, and chilli. Grease the food with oil during cooking. Avoid opening the lid frequently while cooking. The temperatures decrease when the lid is opened and take a long time to rise again when it is shut. To prevent continually opening lids, you must utilise the digital thermometer attachment in this situation.
Features a great charcoal grill should have:
Robust construction: A grill should be made of stainless steel or strong metal that won't rust from moisture. Additionally, thicker material will better retain heat. It should have a tremendous balanced bottom so it can be planted securely on the ground.
Portable: A good charcoal grill should have at least two wheels to facilitate moving it around easier.
Cover lid: A good lid should be tight fitting to retain heat inside.
Top and bottom vents: To offer you control over the airflow, there should be top and bottom vents. The vents are also suitable for controlling the temperature while grilling.
Ash collector: A good charcoal grill consists of a pan or container placed underneath the grill to collect the ashes as an ash catcher. After cooking, removing and safely disposing of the ashes should be simple.
Dedicated hung gate: Adding more coals or rearranging them while grilling is simple with either a dedicated door or a hinged grate.
How to clean charcoal grill:
Clean the grill: Each time you use the grate, clean it before the grime cools and solidifies. Cleaning while the grill is still hot is more manageable and effective. You can even take the help of a stiff brush or even a ball of crumpled aluminium foil. If you forget, clean it the next time you use it after lighting the coals and allowing the grate to warm up a little.
Throw the ashes: After each usage, dump them; be sure they are cold before doing so. If you leave them in the grill's bottom, they may lead to rust. After cleaning, you can wrap the chilly ashes in thick aluminium foil and throw the bundle in a metal trash container.
Purchase the fitting lid: A single right and suitable lid can shield your grill from the weather. When you are living in a dry and terrestrial area investing in a good grill cover is a wise choice to save money on the further repair. Without a lid, anything like insects can make their home inside the grill and can damage its parts.
Bottom lines:
That's all about the charcoal grill in our charcoal guide that you should know. There are no practical knobs regulating heat and flames on the charcoal barbecue. So it's essential to learn professional BBQ techniques to enjoy a tasty grill.
