Preperation and methods
In this section, we will look at various ways of ccoking on charcoal, the methodes and technique.. Just click on the titles if you wish to go directly to one particular.
Barbecuing and grilling
Direct or indirect
How to start a fire
When is my fire ready?
The different techniques of cooking on hardwood charcoal
There are many ways to cook on hardwood charcoal. All are different and offer a unique taste. The three main types are smoking, barbecuing and grilling. Essentially, they differ themselves by the temperature, the duration and the preparation method.
Note that the word barbecue is often confused as an object on which you cook your food and in some other case, as an event. In this case, it relates in the method of cooking.
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Smoking |
Barbecuing |
Grilling |
Methods of cooking |
Indirect |
Indirect |
Direct |
Temperature |
90 to 170° F |
Between 225 à 275° F (may vary) |
Over 350°F |
Models |
All models which will lets you place your food not in direct contact with your food. They all have a cover to maintain a stable temperature. |
Any grills that let’s you place your food just above the hardwood charcoal. Note that it is preferable to be able to modify the distance between the burning charcoal and the meat. |
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Time |
Very long, some call it "slow and low" |
Very very fast, only a few minutes or more depending on the thickness of the meat. |
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Important : follow the cooking instructions |
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Types ofg food |
Usually tough cuts of meat. Most poultry, fish and vegetables can also be smoked or barbecued |
Most meats and fish and some fruits and vegetables can be grilled.. |
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Preparation |
Most of all the meats and some vegetables must be marinated, and some for a long time. |
Marinating here is not necessary. In fact, in some cases, it is not recommended since they may create some “flare ups” in the fire. |
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Other important |
Use of wood chips, chunks and in some cases sawdust (smoking) is most useful to acquire the “smoking” taste. You can use various types of wood such as maple, hickory, cherry. |
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Grilling
Grilling temperatures need to be very high, over 400°F. It’s direct and very fast cooking. It permits to seal in natural juices in order to maintain the taste. Some may prefer cooler temperatures, around 300°F for some meat or vegetable that may burn easily.
Barbecuing (and Smoking)
In this case, we use the word barbecue to define a way of preparing food on hardwood charcoal. As we mentioned, it is defined as slow and low, having no direct contact with the flames. The fire source is usually on the side away from the food, in another chamber or underneath of there is an obstacle between the both.
Barbecuing time will vary between 225 and 275° F, while smoking is even lower and may even get as low as 85° F but most of the time, is around 170° F. The time will depend on the type and size of the meat. This method of cooking is important to render tender any tough meat.
By adding wood chips, chunks or dust of various species such as apple, pear, maple or hickory; you will give unique flavour to your food. Keep in mind the marinade is also an essential step
How to start a fire
There are many ways to start a fire, but in our case, we would strongly recommend a charcoal chimney. It has become a standard product and is available in most barbecue stores or major retailers. You do not need any liquid, just some matches and some paper, preferably news paper. Some dry leaves and branchs will do.
Your remove the grill and place the chimney on the charcoal grate (or grill) or assure you to have a fire resistant container. Fill it with hardwood charcoal, place a crumbled piece of paper or a (solid) fire starter underneath and light it up. It will usually take to 10-15 minutes for the charcoal to turn into red hot embers and is ready to be poured on the grate.
Another way to start your fire would be to use an electric fire starter. Remove the grill and simply lay it on the bottom and pile up the hardwood charcoal on top of the element. By the way, please follow the instructions from your barbecue manufacturer. Lighting your charcoal will probably require you to open up the vents.
We strongly do not recommend a petroleum liquid fire starter.
Various cooking methods on charcoal
Direct or indirect cooking
We would like to underline the main differences between direct and indirect heat. Direct is defined by grilling right over the fire, just a few inches above the embers. Its very quick and usually the method chosen for meat which are not too thick (ie. hamburgers, chops, sausages) Indirect involves putting the food on the side of the fire (close to but not over) and letting it cook for a long time. You need to close the lid to order to maintain the heat and most of the time, you will add socked wood chips to add a smoke flavour. Sometimes the food it is separated from the fire (in another chamber) which is the situation with some barbecue smokers.
Direct Grilling
This involves putting your meat directly over the fire. We recommend you do not totally cover your grill with hardwood charcoal. You will need a space to lay your food without it being exposed directly to the fire. About half the surface will be ideal. Some call this the two zone grilling.
Direct and indirect (Two zones grilling)
On one side, you place a drip pan and cover the rest with the hot charcoal. Make sure this is well spread to give out a uniform heat. This technique is good for either direct or indirect grilling. It’s ideal for searing you meet then letting it rest over the drip pan portion. Or for a larger piece, you can just place it on top of the drip pan, close the lid and let the charcoal do its work. This technique is useful for big pieces of meat such as steaks
and chicken (thighs or breasts).
Indirect (in center)
This technique involves putting the drip pan in the middle and the hot charcoal around (or on the sides). This is ideal for big pieces of meat such as a whole chicken or a roast or even a pizza.
Here is another way to cook indirect. The thing is to put a pan in the middle to collect the fat that may drip from the meat. You can also fill the pan with water so it may stabilise the temperature and prevent the meat from getting to dry. Ideal for large pieces meat, vegetables.
Indirect cooking involves separating the food from a direct contact with your food. It can be on the side, but also in some cases, underneath with a barrier in between or even in another chamber. It depends on the barbecue you have. Take a look at our equipment sections in order to get a better idea.
Keep in mind that all indirect cooking involves cooking with a cover. And of course, any indirect cooking involves using wood flavors by the means of wood chips or chunks.
When is my fire ready
If you need to know the cooking temperature of your barbecue, the best and most practical tool to use is the palm of your hand. Its simple but be careful! All you do is put your hand 6 inches above the burning charcoal. Once its there, start counting the seconds and stop when it feels uncomfortable to leave it there (and please, do remove your hand from the fire).The amount of time will reflect about the temperature.
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