Mastering the Charcoal Grill
Cooking over live coals transforms the texture of proteins and vegetables, adding a distinct smoke character that gas cannot replicate. The process is tactile, requiring you to listen to the crackle and watch the glow of the embers.
Manage your fire before the food touches the grate
Charcoal is unforgiving if you rush the start. Wait for the flames to die down completely; you are cooking on embers, not fire.
- Chimney starter
- Long-handled metal tongs
- Wire grill brush
- Heavy-duty charcoal
What goes in.
- 1 bagHardwood lump charcoal
- 2 sheetsUnwaxed newspaper
Control your cooking speed
Heap all your lit coals to one side of the grill. This creates a searing zone directly over the heat and an indirect zone for slow cooking or resting.
The method.
Load the chimney
Crumple newspaper into the base of the chimney and fill the top with charcoal. Light the paper from the bottom vents.
Watch for the gray coat
Wait 15 to 20 minutes. When the coals at the top of the chimney turn light gray and glow orange in the center, they are ready.
Set the zones
Dump the coals onto one side of the lower grate. Replace the cooking grate and let it heat for 5 minutes, then scrub it clean with the brush.
Manage airflow
Open the bottom vents fully for high heat. Partially close the top vent to trap heat if you are cooking thicker cuts that require more time.
Other turns to take.
Adding Wood Chunks
Toss a single dry piece of hickory or apple wood onto the coals just before adding the food to infuse a deeper smoke profile.
When it doesn't go to plan.
Never use lighter fluid; it leaves a chemical taste on the meat that heat cannot burn off.
Keep your grill lid closed as much as possible to prevent flare-ups caused by excess oxygen.
If the fire dies down mid-cook, have a small secondary batch of coals ready in a separate chimney.
The ones that keep coming up.
How do I know if the grill is hot enough?
Hold your hand about five inches above the grate. If you can only keep it there for two or three seconds, the heat is sufficient for searing.
When should I clean the grates?
Clean them immediately after the grill reaches temperature, before you put the food on, and again once you remove the food.
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