Charcoal Grilling Tips: It’s National BBQ Month

May is National Barbecue Month, so lots of people are firing up their grills and spending more time outdoors. When it comes to grills, you can go with propane or charcoal. Most people will admit that they love the smoky taste that can only be achieved with a charcoal grill. While grilling with charcoal is fun and relatively easy, here are some helpful tips to get the most out of your charcoal grill.

No matter what model of grill you are using, make sure to read the manufacturer’s instructions if you are using the grill for the first time. Make sure the grill has been cleaned and that there is no leftover grease or ash left over from previous grilling sessions.

To grill most meats, you will only need to use one layer of charcoal. If you are planning to grill very thick meats, whole chickens or roasts, then you may need to use a second layer. Once you have determined how much charcoal you will need to create an even layer, place the charcoal together in a pyramid. Douse the charcoal pyramid with lighter fluid. As a general rule of thumb, use about one quarter of a cup of lighter fluid for every pound of charcoal. Allow the charcoal to soak up the fluid for up to one minute.

Using a long match or lighter, light the bottom of the pyramid in two or more different spots. Do not add any more lighter fluid once you have lit the coals. If you do, you run the risk of causing a large flare up once the flames get going. Allow the pyramid to burn until all of the charcoal has turned white on the outside. Use tongs or another long utensil to spread the charcoal back into an even layer. Place the lid on the grill and wait about five minutes before you begin to cook.

Always clean the grill before or after you use it. Old grease and ash buildup can be a fire hazard and create smoke that will leave an unpleasant tasting residue on your food.
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