Grilling tips: Charcoal

Grilling with charcoal rather than gas may take a bit more effort but it's almost always worth the pay off. The smell of a fresh charcoal burning away on the grill is one of the classic smells of my summers during my childhood. If you've never used charcoal before, I really think you'll be surprised at the difference in flavor you'll get in your food. Here are a few tips I wanted to share with you guys in hopes that you'll dig out your charcoal grills this weekend or this upcoming 4th of July holiday.

A charcoal chimney (pictured to your left) is a very inexpensive and essential tool to have when grilling with charcoal. The charcoal chimney is the best way going to light your charcoal without using any harmful starting fluids. It's best to avoid charcoal lighting fluid when you can because you're taking the risk of the residual fumes from the fuel getting into your food. Charcoals that are marketed as instant light or self starting are no better.

To start charcoal in the chimney, you'll first need a few sheets of newspaper. Usually no more than 3 or 4 sheets are needed. Crumble the newspaper and place it underneath the charcoal chimney. Remove the top cooking grate from your grill and place the chimney onto the bottom.

Next, add the charcoal into the top portion of the chimney. Knowing how much charcoal you need is usually easy to determine, you just want to have enough to form a single layer of coals on the bottom of your grill.


With either a lighter or a long stem match, carefully light the sheets of newspaper in a few spots through the openings around the bottom of the chimney.

Once the newspaper has caught fire, smoke will start to rise through the top as the flames begin to burn the bottom layer of charcoal. Allow the charcoal to burn for about 15 to 20 minutes or so until you can see the coals glowing orange and they have an ashy surface to them.

Now depending on what you are grilling, you may want direct heat or indirect heat. Direct heat is when we cook the food right over top of the burning coals to cook them relatively fast. Usually burgers, boneless chicken, or steaks you'll want direct heat as we aren't looking for a slow cooking time. Now indirect heat is the opposite where we'll place the coals on one side of the grill and the food on the opposite side. Good for slow cooking ribs, whole chickens, or other cuts of meat that require a bit longer cooking time.

Once the coals are ready, using an oven glove for protection from the heat, carefully dump the charcoal out of the chimney and onto the grill grates. Carefully place the top grate back onto the grill over top the coals and you're ready to get cooking.