Forum Topic

BBQ Charcoal - Query

Having a BBQ soon, which type of charcoal best?easiest to light and smoke or no smoke?

Jim Wong ● 5896d6 Comments

morrisons do a great briquette. (not sure if i spelt that correctly) £6 for 2 bags hardly any smoke

Emma Daniels ● 5896d

I used to like the instant light stuff that comes in a bag that acts as a starter, but recently I've become a convert to a gadget called a starter chimney. It's a ventilated cylinder that holds charcoal on a grid with newspaper underneath. It will get a BBQ going in about 10 minutes with no noxious starter chemicals. It might smoke for a bit but it soon settles down. http://tinyurl.com/2wtbefb (link is to a Weber chimney at B&Q)I think it's brilliant

Roy Gillett ● 5895d

Thanks Emma & Roy for the infor.Not sure about the "gadget", though I like them. Likely to just build a small "pile" of charcoal with the newspaper below to light them (sort of old fashion way).Is Lumpwood type ok?

Jim Wong ● 5895d

I personally prefer charcoal with a couple of firelighters. Briquettes tend to leave a taste.Light the charcoal and wait until it's white all over, then put your meat on, don't worry it will last.

Dave Hughes ● 5895d

My mother in law claimed (and I agree) that barbeques were invented by women, to fool men into doing some of the cooking. The problem is that we don't do it very well. I recommend the type that uses a propane gas cylinder, thus avoiding food that is charcoal on the outside; uncooked inside; and tasting of lighter fuel.

Ian M Green ● 5895d

It's not rocket science to BBQ properlyFirstly, DON'T use starter fluids. Use a starter chimney; if you haven't got one, use one of those bag things. If you must use lighter fuel or a bag, WAIT until the starter has completely burned off and the coals are covered in white ash--in the dark they may glow a bit. 20 minutes or so. Another good reason for using a chimney is that it takes a lot less time to get ready.Secondly DON'T put the grill right down near the coals. Most grills I know have a number of cooking positions. I almost never use the lowest; that's where you cook you want a steak "bleu" (which I never do). It's perfectly possible to cook food through properly on the middle or top position One tip. If you're doing chicken bits, blatt them in the microwave for a couple of minutes first to get the insides started then crisp them up on the grill.

Roy Gillett ● 5895d