How to Build a Charcoal for T-Bones

Grilling the perfect T-bone depends on how you build your charcoal.

The tricks used to grill a T-bone to optimal flavor and achieve the perfect internal temperature are essentially the same tricks used to properly grill any cut of meat. Paramount to grilling the perfect T-bone is building the charcoal properly. And the only way to do this is by using what is known as a "chimney." The chimney does not require lighter fluid, thereby removing the disagreeable taste that comes with it, and heats every coal evenly. Evenly heated coals can then be spread out to create a perfect bed of heat on which you will grill your T-bone.

Things You'll Need

• Newspaper
• Charcoal chimney
• Non-match light charcoal
• Lighter or matches
• Vegetable oil (optional)
• Tongs or coal stoker

Instructions

1. Open the vent on the bottom of your grill and remove any left over ash.

2. Stuff the bottom compartment of the chimney with newspaper. Do so by bunching single pages of newspaper into balls. Fill until packed somewhat tightly.

3. Place the chimney on the grilling rack of your grill.

4. Fill the top, or main, compartment of the chimney with charcoal. Fill to the top or even a little above.

5. 

   Wait until all the coals are red hot.

   Light the newspaper at the bottom of the chimney with a lighter or matches. Allow to burn for 20-30 minutes or until all the coals are red hot. In the beginning it will smoke a lot and then may seem to go out. Rest assured: It has not. Even the smallest ember will eventually get the coals going.

6. Remove the chimney from the grill rack. It is always a good idea to rub down the grill surface with vegetable oil before placing food on it.

7. Remove the grill rack and dump the red hot coals onto the coal rack in the grill's basin. This will release an enormous amount of heat, so be careful.

8. Spread the hot coals evenly over the coal rack using a metal grill tool such as tongs, coal stoker, etc.

9. Replace the grilling rack, place the T-bone on the rack and cover with the lid vents half open. Cook to your desired level of doneness.

Tips & Warnings

• Rotating the meat 90 degrees halfway through each side's cooking time creates those classic checkered grill lines.

• Wood charcoal is an excellent alternative to coal charcoal.

• Soaking wood chips in water, wine, or other solution and then scattering lightly over the hot coals will infuse a sweet, smoky taste in the meat.

• Measuring the internal temperature of your T-bone with a meat thermometer will ensure the proper level of doneness. 140 degrees Fahrenheit is rare, 145 degrees Fahrenheit is medium-rare, 150 degrees Fahrenheit is medium, 155 degrees Fahrenheit is medium-well and 160 degrees Fahrenheit is well.

• Never use a charcoal grill indoors.

• Exercise caution when dumping the hot coals into the grill.

References

• Grilling Addiction; The Almighty Charcoal Chimney; Charpie; 8 March 2010
• Cheese-Burger: Build a Better Burger - Charcoal Grilling
• The Kitchn: Quick Grilling Tip - Use a Charcoal Chimney!