How Do You Keep Charcoal Lit?
With increasing consciousness towards weight
and health issues, grilling has become an increasingly popular way of cooking.
Though there are a lot of ways to go about it, the charcoal grilling method is
one of the best in the market.
It is a proven fact that the taste provided by a charcoal grill is far more
authentic than the customizable and updated grills available these days.
Grilling good food is not only about the flavors but the texture as well.
This article will guide you thoroughly on how
to keep charcoal lit for long. Master the technique in one go and grill
exceptionally well in each attempt!
Exact Answer
In order to keep charcoal lit, keep in mind
the following steps -
●
Set it up completely beforehand
●
Keep a lot of charcoal right from
the beginning
●
Pile the charcoal for a better
lighting experience. A circular layout with the central part left open for
airflow is considered ideal
●
Use starter cubes as well,
preferably the natural variants
●
Stay away from windy areas if
possible (or light in an enclosed place and then take the grill out)
●
Once all the above steps fall in
place, light the coals using the automatic fire starter (the easiest known
method of lighting the same)
●
Keep the setup away from water
●
After ignition, start the timer
and keep checking whether the coal is still warm or not
●
If the flame goes off in between,
carefully light it up again in the same fashion
What is the basic principle
behind this?
Charcoal is a biofuel. Therefore, lighting
leads to the direct decomposition of fossil particles present in the coal blocks.
This is what provides a smoky flavor to the food. The heat produced on burning
is exaggerated due to the high carbon content in charcoal blocks.
Since they are mined from high-pressure areas
deep down in the earth, they turn coarse and become essential heat providers.
When the charcoal pieces burn, the high temperature leads to cooking of the
food which in turn becomes crispy due to the inherent grilling nature of
charcoal.
The aroma is produced by burning charcoal
pieces at high temperature. The food quickly inculcates this aroma and tastes
delicious.
Some Extra Tips (Do’s and Don’ts)
●
Do not use wet/damp charcoal
●
Arrange the charcoal pieces in
stacks or a pyramid shape
●
Use at least two dampers to
control the air and intensity of burning
●
Do not place the charcoal only at
the edges, else uniform distribution of heat would not be possible
●
Clean it timely so as to increase
the duration for which the grill stays lit
●
Do not take the grill out if there
is a thunderstorm or even a slight drizzle
●
Keep adding charcoals and wood
chunks in between so as to maintain high temperature
●
Use a temperature probe if you
find it difficult to keep a track of the heat
●
Beware of charcoal burns as they
are often painful (use gloves and tongs throughout the cooking period)
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