|
Use a high quality hardwood
charcoal to make the hottest, longest-lasting fire. To extend
the life of your barbecue, be sure to line the bottom of the
fire bowl with heavy-duty aluminum foil.
For grills not equipped
with an elevated charcoal pan or grate, spread a one-inch layer
of sand or small gravel over the bottom of the grill. This will
allow the charcoal to burn better and protect the bottom of the
grill. Place enough charcoal in the grill to extend about one
inch beyond the food to be cooked. Place the charcoal in a pyramid-shaped
stack in the center of the grill.
Pour charcoal lighter fluid
evenly over the charcoal and allow it to soak in for one minute.
Carefully light the charcoal, and let it burn 30 to 45 minutes
or until the coals are mostly covered with white ash.
Wood chips can add a hint of smoky flavor.
Hickory, mesquite, and fruitwoods impart a wonderful flavor to
grilled food. Depending on your grill manufacturer's instructions,
soak the wood chips in water for at least 1 hour. Drain the chips
thoroughly, and either scatter them directly onto the heat source;
or place them in a partially sealed packet made of heavy-duty
aluminum foil and set them directly onto the heat source; or
place them directly in your grill's smoker compartment.
Other aromatic and flavorful additions
to add to the fire include bunches of fresh herbs, fresh or dried
citrus peels, and assorted types of nut shells.
Temperature Ranges for
Coals:
- Low Coals - 300°F
(150°C) and under.
- Medium Coals - 300°F
to 350°F (150°C to 175°C).
- Medium-Hot Coals - 350°F
to 400°F (175°C to 205°C).
- Hot Coals - 400°F
to 500°F (205°C to 260°C).
|
