All you charcoal grilling gurus.

[HappyPuppy]

I've always used Kingsford for grilling, but a lot of you say to use the real stuff. Every bag of the"real" stuff I have ever bought is packed full of charcoal chunks the size of boulders. What do you do, whack them with a hammer to make them a manageable size?

I'm always interested in improving my grilling experience. :beer::beer:

 

[waggy]

hmm i usually just steal it from my dad. its already in manageable size. Not sure if he cuts it down or buy's it that way.

 

[HappyPuppy]

Stealing the charcoal from my dad is not an option for me. :roll:

 

[jjones]

The stuff I use doesn't have too big of pieces, maybe 5 - 6 times the size of a briquette and there aren't too many at that size. I just fire 'em up as is. I suppose if they were bigger or almost all of them were that size, I'd just whack 'em one time with a hammer for smaller pieces.

 

Chisel, ice pick, whatever.
Cement patios work well too.

 

[MacBaine]

WTF is wrong with Kingsford? I have some burning right now.

 

[Klixxer]

i guess the charcoal in the US isn't the same as in europe, it is usually the same size as briquettes here, some a bit smaller, some a bit bigger, but about that size all of them.

 

[Apex]

Here's a list of woods you may want to consider (and the associated flavors):

http://www.cbbqa.com/grilling/Woodforgrilling.html

 

[waggy]

Originally posted by: MacBaine
WTF is wrong with Kingsford? I have some burning right now.

nothing wrong with kingsford. But try some good charcoal. you may like it better then kingsford

 

[MacBaine]

Originally posted by: waggy

Originally posted by: MacBaine
WTF is wrong with Kingsford? I have some burning right now.

nothing wrong with kingsford. But try some good charcoal. you may like it better then kingsford

What is good charcoal then?

 

[waggy]

Originally posted by: Apex
Here's a list of woods you may want to consider (and the associated flavors):

http://www.cbbqa.com/grilling/Woodforgrilling.html

hmm some good stuff there.

i would like to try some of those. need to find them though

we only have a small BBQ store around here. the nice webber place closed down last year. they had a good selection of wood/charcoal and chips.

 

[HappyPuppy]

Good info.

 

[EagleKeeper]

Link

I have had good luck with putting chips that have been soaked on top of the Kingston type brickets.

Makes a pleasant additional flavor.

 

[Hayabusa Rider]

Teh Charcoal Guide V1.0

1) Throw away any lighter fluid or instant lighting briquettes you have. Make a solemn vow you will never use such infernal devices again. The WORST offended is these. I have never liked the flavor of diesel, and I would hope you would not. If you do, Micky D's offers the burger for j00!

Instead buy a flue type starter available everywhere these days. Tuck a loose ball of it under the bottom of the flue and pour some vegetable oil onto it. Don't soak it, maybe an ounce or so. The paper/oil burns longer, giving enough heat to get the coals burning hot faster. Put the lump charcoal or briquettes in and light the paper.

Briquettes or lump? That depends on what I am after. If I want to grill, I generally use lump. It starts of very very hot, but quickly dies down. That gives a nice sear to the meat, but cools down to manageable temps to finish the cooking. If I am slow cooking something I use briquettes because they burn lower and slower. If they don't have chemical additives, the taste will be fine.

I like hickory flavor for real BBQ most of the time. I find mesquite becomes bitter for long times, though for grilling it's OK.

I take the wood chips and soak them for about an hour or more before making the fire. I place them in a piece of aluminum foil and wrap them up and poke holes in the packet. I find that inhibits the combustion of the wood and makes more smoke.