How To Cook On a Charcoal Grill

When barbecuing, there is no substitute for the smoky flavor you get when using charcoal. Nowadays, liquid starters aren't used that much, and instead, paraffin starters, which are safer, and don't have toxicity or taste issues, are used. These look like white ice cubes.

If you're using a regular grill, place 2 or 3 paraffin starters in the middle of the grill and top them with a bunch of charcoal. Use a match to light the corner of a cube and you're done! If you're using a chimney starter, place the charcoal in the top section and the paraffin in the bottom, place the chimney starter on a grill and light the paraffin. When the coals are ready, remove the chimney starter, leaving the coals in the grill.

You want the charcoal to cover an area the inches larger than the food you're cooking. Allow the coals to get glowing red hot. You should be able to hold your hand for about 3 seconds at six inches above the goals before you have to pull it away. That's how you know it's the right temperature. Now oil your grill and place your meat on top. You can cover your grill to trap the heat, but this is not necessary. Make sure you watch your food carefully, because it can go from well done to burnt in the blink of an eye!

For thicker foods like a whole chicken, you want to surround them with coals, but not have coals directly under them, since they need to cook for a longer time at a lower heat than thinner foods. Happy grilling!