If using charcoal, when do you put your food on the grill?

Shermie

Shermie

Well-known member
I have to ask this question, and please don't take it to offense, but for charcoal cooking, when do you put your meat on the grill to cook?

The reason that I'm asking this is because I've been invited to lots of peoples' cookouts over the years and had some of their BBQ. /and one of my worst pet peeves is eating meat cooked on the grill that tastes like lighter fluid!!

This problem comes from putting the meat on the grill to cook BEFORE the coals all turn white. I always wait until the coals are all white before beginning the process of cooking. Yeah, even some of my family has a bad habit of doing this! They are too impatient to let the coals turn white first, so that there is no funny tasting meat! :yuk:
 
It's a good question, Sherm, and there has been lots of discussion on the issue, with backyard cooks, competition cooks and professionals.

I grill or barbecue almost everything over charcoal, and I almost always use Kingsford briquettes and Weber paraffin cubes - no lighter fluid.

When grilling (cooking hot and fast), I fill up a chimney starter with briquettes, put a parafin cube underneath the chimney, and light the cube. I wait until all the coals are white, then dump them into my kettle. I wait 5 minutes to let the cooking grate get hot, then put on the food.

When barbecuing (low and slow), I light two paraffin cubes on a full stack of briquette, using half to 2/3 of the bag. When the surrounding briquettes catch, I assemble my bullet smoker, keeping the door off and vents open until the cooker temperature is almost 200 degrees. Then I put in the wood chunks and put the meat on.

The temperature is easy to control this way, the cook will last 8 or 9 hours without having to re-fuel, and there is NO off-taste!

Some people argue that the only way to go is with hardwood charcoal - I disagree.

Lee
 
I don't use lighter fluid anymore unless I'm camping. I use Zips and grocery sack paper, sometimes cedar kindling. I have a lot of wood so it's no worries for me. It's sad to say but a lot backyard grillers don't know what they are doing.
 
I use an electric starter because I was sick and tired of the smell of the lighter fluid. It works very well. Dad taught me how to grill. You always wait until the coals are white.
 
I have a Weber Performer. It has a small gas jet. I light that and put the coals over it. That lights the coals. No fluid.

I have been told that the lighter fluid smell never leaves.

If I use the cmimney, I use newspaper under it.
 
Thanks, guys!

THIS is what I use, since I don't have an outdoor BBQ grill.

It makes some of the best smoked meat that you ever tasted!! The light, but tempting aroma of smoking permeates all throughout the house and make you so impatient to eat the food that's cooked in it!!

I like it because it helps eliminate the chance of lighter fluid tasting meat!! :weber:
 

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Now, I've again been invited to a cookout this month. A little boy's birthday party. I will offer to come over early to help.

It is being done by my new best friend. I will offer her help in getting set up so that I can see how the coals are going to be set up. :cooking:
 
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