Comments on: How to Prepare Coals for a Barbecue

on 8/8/2006 I'd really recommend an electric charcoal starter. For those of you who haven't used one before, you just plug it in and pile the coals on top of it. Take it out a few minutes later and your coals will be red hot. A lot easier (and safer) than lighter fluid and they're pretty inexpensive.

on 11/22/2005 When using lighter fluid to light your charcoal, add the lighter fluid and allow at least 10 minutes for the lighter fluid to soak into the coals. This way you won't be trying to relight the coals after the lighter fluid runs out and the fire dies. I always do this and have never had to relight the charcoals. Trying to reapply lighter fluid to hot coals is dangerous.

on 11/22/2005 Charcoal can adsorb moisture over the winter, making it damp and hard to light. You might want to get a nice fresh dry bag to use for lighting, and sneak the soggy coals in once the fire is going.

on 11/22/2005 Grilling and barbecuing are two different things. Grilling is for burgers, hot dogs, and chicken breasts; high heat and fast. Barbecuing is done over low heat, often indirect, and slowly. Think brisket, rib racks and large roasts. The coals necessary for each method are completely different. If you are grilling it is better to keep the coals stacked in a sloped shape. This way you have hot, medium and cooler temperature zones that you can move your food through to keep it from burning to a crisp, or overcooking. For a barbecue, you use less coals and cook with the lid down to help create a smoky, long cook.

on 11/22/2005 I put crumpled newspaper and bits of wood on the bottom under the grill, then I put the briquettes on top of the gril. Light the paper and within 10 minutes they are nearly white hot. Just tip the grill so that the briquettes fall into the bottom.

on 11/22/2005 I have been using Weber Kettles for years now. I always extinguish the
coals by closing the vents (Careful, the upper one may be HOT). I then re-use the remaining briquets the next
time I grill, adding more as required.

on 11/22/2005 Pour about 2 cups water
on top of those burning coals. Then stir them & spread them out. Make sure you close all your vents. Next time you go to use your grill, just add a few more in with the old ...

on 11/22/2005 Purchase a charcoal cylinder for starting your coals. It's
reusable, easy, and better for
the environment.

on 11/22/2005 I like your tip for starting coals. I found that applying lighter fluid to the coals prior to
building the pyramid, and after, to be much more efficient. Coals
become whiter faster beneath the pyramid as well as on top.

on 11/22/2005 Don't overcook your chicken - use a Jack Danels in the barbecue sauce and spice it up with Old Bay, hot peppers and chili powder. Grill until you get a hard skin on it and serve.

on 11/22/2005 Spread toilet tissue/brown paperbag along the bottom of the grill-spread the charcoal two stacks high over the paper in the shape of the bottom of the grill. Then soak the charcoal-let stand about 3 minutes. Soak again-then use something long to light it!

on 11/22/2005 After stacking the charcoals in a pyramid shape and dousing them with lighter fluid, put an empty can (after opening it with a can opener from both sides) on top of the pyramid. It is going to work like binsen burner, helping charcoals to light faster.

on 11/22/2005 Bought some sale items at Walmart, called Firelight. They are little squares, you put them on the bottom, build a pyramid around them, light! They never fail, no odors. they're great!

on 11/22/2005 Use a large coffee can and take both ends off with can opener/use a old style beer can opener and make holes on both ends....set in grill add charcoal inside/ saturate with fluid/ light with match/when coals are white remove can with tongs.

on 11/22/2005 I use a charcoal start that only requires you to put in a piece of newspaper. After 10 mins. I turn it over and stack the coals for a moment. I then spread them out and let them become gray. A perfect fire without the lighter fluid.