This is a beginner’s guide to using a charcoal grill. I’d like to thank you for checking out my channel and making sure you hit the subscribe button before you leave.
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This grill basically sets the standard for our other charcoal kettles out there. My grill has a hand-scraped that allows you to add charcoal to either side during the booking process, without having to remove the food. This is handy during a longer cook.
Now, this is the charcoal gray. This is where your pull your hot coals and where they’ll be during the cooking process.
Now, this part is called the damper and lets you use this to regulate the airflow into the bottom of the grill. And that’s what you use to help control the temperature.
The dam for these waivers grills also serves a dual purpose by opening and closing it. Using the labor on the outside, you can knock the loose ashes in the bottom of the grill, through the holes, the top Leigh. It also has a vent that you can open and close and use in conjunction with the damper to control the airflow and the temperature of the grill.
Now I’m going to show you a couple of different options that you have when choosing charcoal, the first type of charcoal that I’ll show you is natural lump charcoal out of this one. It has no additives. And as you can see, there‘s no consistencies in the sizes. They’re all different. This taco heats up really fast and get screaming hot, but it doesn’t last as long as the freakiest and I’ll show you next.
And this bike is the Kingsburg original brick. It’s this type of charcoal was more uniform in size and shape and is generally better charcoal when you’re cooking something that takes maybe a few hours, wood chips are optional. You can use these or we can use wood chunks to add a smoky flavor.
Now it’s time to talk accessories. This is a charcoal chimney, and this is what you’ll use to get your coals started. You can use ladder fluid or you can even buy the type of charcoal that’s already soaked in fluid, but I recommend using one of these champions and just a couple of pieces of newspaper. You’ll need a good brush with some good steel flowers on it to claim the gray before every use. You’ll also need some good cooking utensils.
I recommend a good pair of tones, a good spatular with a long handle, and the instant rate thermometer. This is essential, especially with larger cuts of meat, making sure that you get to the right temperature. Also handy as an oven thermometer. You can put this on the grape next to your phone. Lastly, a pastry brush or a silicone one like this to mop your meat with, to start your charcoal simply place your chimney on the charcoal grade, inside your grill and walled up two or three pieces of newspaper and serve those into the bottom of the charcoal chimney.
The next step is to fill the chimney with the type of charcoal that you’ll be using. The good general rule for most cooks is to feel it about three-quarters of the way full
Once you’ve got the chimney fool you’ll want to light the newspapers and the bottom and this weeknight, your coats
You’ll want to give the charcoal about 15 or 20 minutes. And once it’s asked over you are ready to pour it on the grave.
Now you’ll notice that I poured the coals on one side of the grill. This is called a Tucson fire, and this is what you’ll want to use most of the time. When you want to see your food and cook it at a higher temperature, you’ll place it directly over the coat.
When a recipe calls for indirect cooking, or you just need a safe zone to get away from flour ups in the high temperature, you’ll place your food on the side opposite of the hot coals.
Now put your cooking grate back on the grill and place the lid on the top with the vent open, give it about four or five minutes and lift real heat up to at least 400 degrees. You’ll want to take your grill.
Brush claimed the braid out by allowing the temperature to get so high you’ll key or any kind of germs or contaminants that might be on the grill. All right, now the grill is hot and the greatest clean and afraid to put your food on it.