I've started grilling with charcoal. I know how to cook in general, but as far as charcoal in general I've come across some things that I can't find via Google.

I started using just matchlight, but when older bags started going bad (wouldn't light) I started using normal charcoal and lighter fluid.

Is there a way to preserve the charcoal? Right now I just close the grill and all the vents and let it burn out, but all of the charcoal turns to ash...can't exactly use that again.

9/5/2011 2:32:52 PM

Once its burning that's pretty much it. Don't use more than you need. For lighting your coals get a chimney starter, they're like $20 and any hardware store should carry it. You just pour the charcoal in, toss a sheet of newspaper or something underneath and you're done. All the coals get lit and hot evenly and there's no need for any lighter fluid.

9/5/2011 2:37:03 PM

9/5/2011 2:38:34 PM

wait... are you trying to REUSE charcoal?

9/5/2011 2:49:06 PM

Not trying to, was seeing if it was possible. I'm learning as I go along

Thanks for the tips on the chimney starter!

9/5/2011 3:00:13 PM

i love natural charcoal for things need to be cooked really hot. it doesn't work as well, imo, for things like bbq chicken (indirect heat for 2+ hours). steak, burgers, hot dogs, kabobs, vegetables...you're good.

9/5/2011 3:04:51 PM

+1 for a chimney.

I recommend not using lighter fluid or matchlight charcoal at all. You can definitely taste a difference between food cooked on charcoal with lighter fluid.

9/5/2011 3:18:22 PM

another +1 for the chimney starter. Faster and tastier (and a great use for old newspapers).


I'd look into using Hardwood chunk coal, as well as experiment with smoking with woodchips (hickory, applewood, mesquite, cherry, etc.).

9/5/2011 3:29:40 PM

Definitely chimney starter. I bought one after having the same frustrating experience with match light, and loved it from the first time using it. Pays for itself quickly, lights reliably, an all-around good tool.

9/5/2011 10:03:18 PM

Quote :

"Is there a way to preserve the charcoal?"

If you're using a ceramic grill like a Primo or Big Green Egg the answer is yes (combination of how they seal and the use of lump vs brickettes).

With a traditional charcoal grill, I'll second (4th?) the use of a chimney. It makes it much easier to light. I actually use a MAP torch to start the lump on my Primo at home and then just take a chimney if the family is heading to the mountains to cook out somewhere like Price Park on the brp.

[Edited on September 6, 2011 at 7:58 AM. Reason : Engrish]

9/6/2011 7:57:30 AM

We have a $25 grill from walmart. I hope one day we can get a nice one, but it won't be today.

9/6/2011 8:02:55 AM

Tools you need:
Chimney starter
full forearm fire-retardant glove
grate hook (for lifting the grate to move/add charcoal)
long matches/lighter
1 large spatula
3 sets of tongs (1 for raw, 1 for cooked, 1 for coals)
For smoking always soak your chips for 30-45 minutes

9/6/2011 10:33:11 AM

Chimney starter is the way to go. I first tried the matchlight stuff and a) it's not easy to start and b) it tastes like cancer.

Chimney starter starts right up and you can use great flavor natural charcoals.

9/6/2011 12:06:32 PM

Welcome to the club! Charcoal is the only way to go!

Quote :

"Is there a way to preserve the charcoal"

close all the vents, cutting off the air supply is the only way save charcoal. The nicer the grill, the better the vents will be. The vents are also used to control temperature, so if the charcoal all burns out, it may be tricky to get the temperature just right as well.

If you are using something that is going to drip a lot (like a lot of bbq sauce or very runny marinade), use a drip catcher to prevent the charcoal from going out directly beneath the food, or just arrange the charcoal around the edges of the grill. You can use the vents to pull the hot air across the food to cook it.

9/6/2011 12:31:45 PM