Safe barbecue

Light the perfect barbecue

Direct cooking

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 Grilling On Volcanic Rock, Super Indoor Barbecue 

When your charcoal looks like this, its ready for cooking.

Always wait at least 20-30 minutes before you start barbecuing.

Any barbecue.

Preparing the barbecue

When lighting your barbecue don't forget how you use to light a camp fire. Basic primitive fires were always built in the pyramidal shape, most people seem to totally disregard this method when planning a barbecue. 

So arrange your briquettes or lump wood in a pyramidal shape, insert three firelighters evenly spread into the pyramid and light each one with a match.

Leave for twenty to thirty minutes, the flames should now have died down and the charcoal has turned white.

You can now spread the charcoal more evenly around the barbecue rack using a barbecue tool.

The barbecue is now ready for the direct cooking method. 

Always wait for the flames to die down, the firelighters give off fumes and do not smell very nice. This is because they are soaked in kerosene.

Best tip to avoid flare ups

Don't cover all of the base of the grid with charcoal, leave a space so you can move food around if it starts to burn. Around 2/3 of the grid should be covered in charcoal for best results.

Indirect cooking (Your barbecue must have a lid).

Preparing the barbecue

Build the pyramid with the charcoal, insert the firelighters and light the barbecue as explained in the direct cooking method. But instead of spreading the white charcoal evenly, position the charcoal to one side. On the other side, place a drip tray.

Indirect cooking method.

The food is placed over the drip tray and the barbecue lid is closed.

This method is slower and more time should be allowed for the cooking, but its ideal for joints of meat or whole chickens, it is also less work and if planned properly will give you more time to socialize and enjoy the occasion.

The food is placed over the hot charcoal, you will have to turn the food several times to avoid burning and charring, try to this with tongs rather than a fork. The fork will pierce the meat and allow juices to drip onto the charcoal and encourage flames.

When the food is cooked, you can keep it warm by using a small area of the barbecue grill covered with a double layer of silver foil, place the cooked food on to the foil, it will keep warm and will help to stop burning. But remember, not to add the foil until you need it.

 

A lamb chop cooked directly over the coals

Note the leg of lamb with the drip try under the meat and the charcoal to the side. This is indirect cooking,  just close the lid and produce delicious results with little work.

The meat will cook more evenly like a conventional oven, if the charcoal is set to one side the meat will have to be turned half way through the cooking time, to ensure both sides are cooked.

Sausages are usually hard work to cook when using the direct method, because of the high fat content, try indirect to see how evenly they cook and how much easer it is. But don't forget to allow more time.

When the meat is cooked, you can finish it off, if you wish directly over the coals for a more charcoal cooked appearance.

Hickory Smoked Ribs Basted with Barbecue Sauce

So way not introduce some natural wood flavour, you will be amazed at the improved effect on your food both in colour and taste. All you need is a barbecue with a lid and you can get started .

Forget smoked foods from the supermarket, there is no comparison, along with barbecue seasoning rubs and barbecue sauces for basting you will quickly produce the best tasting barbecue food ever.

The big plus is, its a lot easer than grilling and produces better results. Just look at the pork ribs, barbecued by Planet Barbecue August 07.

The best way to light your barbecue and keep it going for hours at cooking temperature. Just top up your barbecue with hot coals using the Charcoal Chimney Starter.

Planet Barbecue Recommended Product, Makes Charcoal Barbecuing so Easy!

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Don't worry when your coals are loosing heat and you still want to carry on cooking for your guests. Just load another batch of charcoal into your barbecue form the charcoal chimney starter.

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