Different ways of grilling meats always produce a unique outcome. If you are using charcoal for bbq, you can expect to get a rich, smokey taste. There are, however, a number of interesting ways to modify and enhance this fuel for an improved, overall cooking and dining experience. Following a few tips for ensuring that your meats always comes out just like you want it to.
It is first important to note that there are two primary types of charcoal that grilling enthusiasts often use. The first of these is plain charcoal that must be saturated with a high-quality lighter fluid. This fluid is what causes the fuel to burn. Without it, it will be nearly impossible to get a nice, even and consistent heat or to even get your barbecue going at all.
The second option is charcoal that has already been saturated in a flammable agent. This eliminates the need to invest in any other products but the fuel itself. These allow for slow, controlled and steady burning and they also make it incredibly easy to get your grill up and running. You simply puts these in a pile in the actual pit, light them on fire and then wait for the individual rocks to become white with ash. Once they do, you can use tongs or another metal tool to spread them evenly.
Spacing of your coal is key for preventing hot spots and uneven cooking. Grouping coals together at the start of these efforts will help you keep the heat from dissipating until each and every coal is lit and glowing like it should. Once you have spread them evenly across the pit, you can expect the heat distribution to become reliably even as well.
People who have never used this fuel before should know that it produces carbon monoxide gas while it burns. As such, you never actually want to use your barbecue indoors. This remains true even if you are in an emergency situation and have no other way in which to heat your food. This fuel should always be used in a well-ventilated, outdoor area to prevent asphyxiation and death.
When using this fuel on your balcony, do your best to keep your doors and windows closed so that the fumes do not blow back into the abode. It is also important to avoid grilling with fuel all of the time. People who grill often should toggle between coal, propane and real wood, in order to minimize the amount of toxins that they are introducing to their meals.
To give your food a rich and deeply smokey flavor, think about throwing a few wood chips into your pit. Each wood type will bring its own fragrant aroma. If you are interested in introducing new and subtle flavors into your cooking, think about using applewood or other highly fragrant wood types. When coal is your primary fuel, you do not need to use a lot of wood in order to get acceptable results.
Once the grilling is done, make sure to cover your grill and to close all vent holes off. This will effectively smother your fire and prevent it from spreading to wooded areas or wooden surfaces. You should also let your coals cool completely before attempting to dispose of them. In fact, if you close your grill effectively so that no airflow can get in, you should be able to dispose of the ash and unused coal the morning after you’ve cooked.