Love Barbeque

We Love Barbeque

Charcoal Barbeques

by admin - July 3rd, 2010.
Filed under: General. Tagged as: .

A charcoal barbeque is the most traditional type and favoured by many people who claim the flavour is superior. To alter the temperature you have to adjust the height of the grill. Check whether this is an option and how to do this before you light the charcoal so that you are familiar with this action to avoid any risk of dropped food or getting burnt.

There are several types including open barbeques. These include the disposable trays that are very easy to light and simply get thrown away after use (and they've cooled down).

More complicated models have lids and are known as kettle barbeques. These create an enclosed area where you can roast or braise food. On some models the design allows the lid to be used as a windbreak.

Charcoal is widely available at garages, supermarkets and garden centres. It is light although bulky and it just needs to be stored in a dry shed or store area. It is necessary to plan ahead and light the barbeque 45 minutes before you want to start cooking through so that it gets to the right temperature and to avoid any flames. The coals burn white hot when it's ready to use. Adding more charcoal to prolong the cooking time is possible but add it around the outside and move it in with a poker. Keep a bottle of water handy to spray down any flames if fat drips into the charcoal.

Some models are easy to clean and have a one touch system which makes it easy. Old ash can be used in the garden or put on the compost heap.

Types of charcoal:

There are three main types of charcoal available.

Charcoal briquettes, Lumpwood and instant lighting charcoal.

Charcoal briquettes will burn for twice as long as Lumpwood.

Lumpwood charcoal is wood that has been heated in a kiln. Good quality stuff can reach a high temperature.

Instant lighting Charcoal is impregnated with a chemical to make it light easier.

Charcoal briquettes are more uniformly shaped lumps of fuel which are made from particles of waste charcoal, mixed with a starch binder. Once lit these tend to burn for up to twice as long as lumpwood charcoal. They also keep a more constant cooking temperature.