| Steaks, burgers and kabobs that cook in under 35 minutes are grilled using the direct method of grilling. In this method, food is placed on the cooking grid directly over the coals. The first step is building the fire and maintaining the correct temperature. | |
Starting The Fire |
Before you start the fire, if your grill has vents in the bottom, open them. For more even burning, use high-quality charcoal. To determine the number of brquets needed, spread briquets one layer deep on the fire grate, extending them one to two inches beyond the area the food will cover on the cooking grid. Arrange and ignite the briquets using one of the following methods methods. |
Wichever method you choose, when the coals are ash-covered (in about 30 minutes), carefully spread them in a single layer, set the cooking grid in place and check for proper cooking temperature (see here). |
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Chimney Starter  |
A chimney starter is a heavy metal cylinder with holes in the side for ventilation. Brquets can be ignited in this type of starter by using newspaper or solid fuel blocks. After igniting, when top layer of briquets has a light coating of gray ash, carefully epty coals onto fire grate. |
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Lighting the Chimney Starter with Fuel Blocks Fill chimney starter with briquets. Place two solid fuel blocks in center of fire grate. Light blocks and carefully place chimney over them. |
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Lighting the Chimney Starter with Newspaper Turn Chimney starter upside down. Crumple two sheets of newspaper and stuff them into bottom of chimney. Turn chimney right side up, place it on fire grate and fill with briquets. Ignite newspaper through bottom air vents. |
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Electric Starter |
Place electric starter coil on a few briquets on fire grate. Pile remaining briquets on top of starter. Plug cord into nearest outlet. When coals begin to glow and ash begins to form, after about 10 minutes, carefully remove starter. Unplug starter and set it aside to cool in safe place. If necessary, use long-handeled tongs to move coals back together. |
Solid Fuel Blocks |
Place 2 to 3 solid fuel blocks on fire grate. Place briquets around and on top of blocks, leaving space for ease in lighting. Light blocks. |
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These briquets are pre-treated with starter. Arrange briquets in a pyramid shape on fire grate. Carefully light charcoal. |
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Liquid Starter |
Arrange briquets in pyramid shape on fire grate. Add liquid starter according to manufacturer's directions and carefully light. If briquets are slow to start, do not add more starter directly to them. Instead, place several new briquets in metal can and apply starter. With long-handled tongs, and briquets to pyramid and light. |
| Note: Never light a charcoal fire indoors. Never use gasoline, alcohol or other highly volatile fuels that could cause an explosion. For charcoal grills with gas ignition, consult the owner's manual. | |
Temperature of Coals |
The Temperature of the coals is important for successful grilling. If the coals are too hot, the outside of the food can become charred and overcooked before the inside is cooked. Most beef cuts are best grilled over medium ash-covered coals. To determine the temperature of the coals, use the hand count, a visual guide or a grill thermometer. |
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Hand Count/ Visual Guide |
Cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away. At the same time, observe the ash covering on the coals. |
