It is a beautiful summer day, you are in charge of the barbecue and feel all the pressure of the responsibility of preparing perfectly the meat and vegetables for all the family and friends. The first thing to do is figure out how to light the fire, possibly without burning yourself! With lots of charcoal, some flammable liquid, or an ignition chimney (and a lot of patience) you are well on your way to cooking a delicious meal.
Steps
Part 1 of 3: Prepare the Barbecue
Step 1. Remove the lid and cooking grate
In this way, you have access to the base that houses the embers.
Step 2. Remove all ash and dirt
Sweep away any residue that has lodged in the barbecue and throw it in the trash.
Step 3. Open the bottom vent
In this way, the flow of air feeds the flames and helps the charcoal to burn.
You can partially close it when you start cooking to regulate the temperature of the embers, but make sure they get enough oxygen, otherwise the fire will go out. You can use the lid and vents to manage the internal temperature of the barbecue
Step 4. Use briquettes for quick and easy lighting
Many people prefer this type of material because it catches fire easily, burns for a long time and costs less.
Step 5. Choose charcoal to get an intense flavor
It runs out faster than briquettes, but gives food a delicious smoky flavor.
Step 6. Use a mixture of charcoal and briquettes
By doing so, you get the classic "barbecue" flavor given by charcoal, but at the same time you can take advantage of the lasting burning of the briquettes.
Part 2 of 3: with a Flammable Liquid
Step 1. Group the charcoal in a pyramid at the bottom of the barbecue
The heat rises from below and the various blocks ignite with each other, spreading the heat to the adjacent charcoal.
- Add enough charcoal or briquettes to form an even layer of embers on the base of the barbecue.
- To extend the burn time on a cold or wet day, increase the amount of charcoal.
Step 2. Pour a generous amount of flammable liquid onto the material
Let it be absorbed for 3-5 minutes, so that it is not immediately consumed by the flames.
- Proceed with caution to avoid splashing flammable liquid on your body; if this happens, change your clothes or wash the product thoroughly before lighting the barbecue.
- If you don't have the flammable liquid, place an oil-soaked newspaper under the charcoal pyramid and carefully light it with a match or lighter.
Step 3. Add some more charcoal softening product
In this way it will light up faster.
Step 4. Light the charcoal very carefully, using a long match or a long neck lighter
Set fire to 1-3 liquid-soaked spots and let the flames spread to the drier pieces.
Step 5. Give the material time to burn for 10-15 minutes
The coal heats up and the liquid runs out; you can start cooking when the embers are covered with grayish-white ash and are glowing in the center.
- Wait until the embers are ready before starting to cook; if you proceed before the fluid is completely consumed, the steaks or chicken will taste like petroleum!
- Do not add any more liquid once the flames are lit, as it will not speed up the process and may even burn your hands.
Step 6. Distribute the embers with tongs
The briquettes should be placed on the bottom of the barbecue, in the space adjacent to the area where you plan to put the food, in order to obtain uniform cooking.
- For vegetables and delicate meats like chicken, arrange the embers in an even layer over the barbecue base.
- If you are cooking thicker cuts of meat, such as steaks, build up more embers on one side than the other. The cooking starts on the "hot" side; when the outer surface of the meat has reached the color you want, you can finish the procedure on the "cold" side of the grill.
Step 7. Put the grill back in place
The embers are hot and the barbecue is ready! It's time to cook!
Part 3 of 3: with an Ignition Chimney
Step 1. Fill the chimney with charcoal
Pour in enough to reach the top edge of the device or a slightly lower level.
Step 2. Add some newspaper to the bottom
Crumple some sheets and fit them into the container, so that it is completely full, but without running the risk of suffocating the flames.
Step 3. Place the chimney on the cooking grate and set the paper on fire
Use a lighter or match and wear heat-resistant rubber gloves.
Step 4. Let the charcoal burn until it is covered with grayish-white ash
Give it about 20-30 minutes while closely monitoring the flames.
Step 5. Pour the embers into the barbecue when they are white and covered with ash
Lift the grill and set it aside, put on heat resistant gloves and pour the hot charcoal over the base of the barbecue; distribute it with tongs and put the grill back in its place. The embers are hot, be careful not to fall out of the base.
Advice
- Remember to clean the barbecue thoroughly after use.
- To make lighting even easier, look for charcoal or briquettes that don't need flammable liquid. There are products that you can simply place in the barbecue and ignite without any ignition. Carefully follow the instructions on the packaging of whatever material you decide to use.
Warnings
- When you are done cooking, make sure the embers are completely exhausted to avoid fires; wet them with plenty of water and check that they are cool enough to touch before throwing them away.
- Use safety gear, such as special gloves or heat-resistant rubber gloves, to avoid burns.
