/ Source: TODAY
June 25, 201501:35
Choose your fuel
Two popular options are charcoal briquettes and hardwood charcoal (aka lump charcoal).
- Light easily
- Burn a long time
- Contain binders and chemicals
Hardwood charcoal pros:
- No additives
- Imparts a natural smoky flavor
- Burns hotter Leaves less ash than briquettes
Hardwood charcoal cons:
- More expensive
- May burn out faster than briquettes
How to light the grill using a chimney starter
- Open the grill's vent.
- Bunch up paper (such as newspaper or craft paper or even the bag the charcoal came in).
- Fill the space under wire rack at the bottom of the chimney with loosely packed paper.
- Remove top grate from grill, and place chimney inside.
- Fill the chimney with charcoal (briquettes or lump).
- Light paper (you may need to light it in multiple places to get the fire going)
- Allow to burn until charcoal is lightly covered with white-gray ash, about 10 to 20 minutes.
- Wearing heat-proof grill gloves, grasp chimney by handles and pour charcoal into the grill.
How to create a two-zone fire
- Mound more coals on one side of the grill for higher temperature cooking.
- Use the side with less charcoal for lower temperature cooking.
- When grilling, sear foods on hot zone, then move to cool zone to cook through without charring.
- The cool side is also good for holding foods before serving.