What not to do on a Charcoal Grill: the 5 mistakes not to avoid when using a charcoal Grill
With summer fast approaching, it means that we are all thinking about one thing: firing up the charcoal grill. There is something extraordinary about meals prepared on a charcoal grill, even though gas grills are certainly convenient and easy to use. A charcoal grill does not only offer substantial savings over gas grills, but it also provides the authentic feeling of cooking over a fire. The smoky taste of those juicy burgers, sausages, and chicken can only be obtained from a charcoal grill reminiscent of the summer outdoors.
The most important thing to remember about charcoal grilling, no matter how experienced you are, is that it requires a greater degree of effort. You should avoid these five common mistakes.
1. Cooking with the wrong type of heat.
Using a charcoal grill provides direct heat from the charcoal. The process of cooking food over hot charcoal is similar to that of grilling food over high heat on a gas grill. Various foods are best cooked over direct (or high) heat, while others are best cooked indirectly (or low to medium). Undercooking, overcooking, and even burning meals can result from not using the correct heat source.
Follow this tip: Think about what you’re cooking before adding charcoal to the grill. Direct, indirect, or a combination of both will determine whether you should spread charcoal across the whole grill or just a portion. The majority of foods that require a relatively short cook time (like hamburgers, hot dogs, steaks, and chicken breasts) are best prepared over indirect heat, while larger foods that require a longer cook time (such as whole chickens, pork loins, and ribs) are best prepared over direct heat.
2. Cooking on public grills without cleaning the grates.
Cleaning and maintaining charcoal grills is essential to ensure that they work properly and cook properly. As well as the grills found in public parks and campsites, this is true for your own grill in your back garden. In spite of the fact that public grills are perfectly safe to use, it is recommended that you clean them before using them to cook your food.
Follow this tip: Before you fire up a charcoal grill, whether at home or in a public area, make sure that the grates are clean to avoid food sticking to them. Public grills should be used with caution since you do not know what was cooked on them previously or when they were last cleaned.
After preheating the grill, clean the grates with a stiff wire brush to remove any charred debris. As a result, you will be able to avoid old food bits from getting stuck to what you are grilling, and you will also be able to achieve better grill marks in addition to keeping your grates clean.
3. Using a charcoal grill without vents.
In contrast to gas grills, charcoal grills have vents on the top and bottom. As a result of these components of the grill, airflow is controlled, which is essential for keeping charcoal burning and regulating the temperature. If the vents are not opened or closed, two things can happen: the charcoal may burn out before the food is finished cooking, or the heat may soar to the point that the food is burned.
Follow this tip: To control the temperature of the grill, adjust the vents while it is being preheated and while it is cooking. To ensure a good flow of air, keep the grill vents open during the lighting and preheating process. In the event that your food appears to be cooking too quickly, you may want to try closing the vents a bit in order to reduce the temperature. Consider opening the vents if you would like to raise the temperature.
4. Adding food to the grill too soon.
Cooking on the grill requires patience, especially when the temperature is rising. In the event that you add food to the grill before it has fully preheated, it is very likely to stick to the grates, which can impart off-flavours to the food if you are using briquettes.
Follow this tip: Before adding any food, the grill must be hot. The charcoal should be given at least 15 minutes to heat up after the grill is lit. Once the ashy grey colour appears, you will know it is ready.
5. Forgetting to use a chimney starter to light the coals.
There is no doubt that charcoal is the most important ingredient in charcoal grilling, and the longest part of the charcoal grilling process is preparing the coals. If you are tempted to use lighter fluid, keep in mind that any lighter fluid you use will end up flavouring your food, which none of us wishes to happen. Light the coals using a chimney starter instead. You simply need to pack the bottom of the starter with newspaper and then fill the rest with charcoal. It is then necessary to light the bottom and allow science to do the rest. You should allow your charcoal to heat up for 15-20 minutes before pouring it into your grill’s base, depending on how much charcoal you are lighting.
Browse the Charcoal Range at Green Olive Firewood
Get ready for summer and garden parties featuring charcoal grilled meals with our wide range of charcoal. Our natural charcoals and briquettes Bring back the thrills of cooking meats and vegetables on a hot summer’s day. When you choose our line of sustainable and ethically sourced natural charcoal products, as well as sustainable firewood and BBQ wood chips, you not only help the planet but impress your guests at the next grill!