Charcoal

Cooking with charcoal, like cooking with gas, is a more manageable approximation of cooking over a wood fire. Charcoal cooking does not impart the rich flavour of cooking over hardwoods but is cheap and easy to purchase in sizes appropriate for close proximity cooking in typical commercially available home grills.

Charcoal grilling generally begins with purchasing a commercial bag of processed charcoal briquettes. An alternative to charcoal briquettes is lump charcoal. Lump charcoal is wood that has been turned into charcoal, but unlike briquettes, it has not been ground and shaped. Lump charcoal is a pure form of charcoal and is preferred by many purists who dislike artificial binders used to hold briquettes in their shape, and it also burns hotter and responds to changes in airflow much more quickly. Charcoal cannot be burned indoors because poisonous carbon monoxide (CO) is a combustion product. Carbon monoxide fumes may contribute to the pink color taken on by barbecued meats after slow cooking in a smoker. Many barbecue aficionados prefer charcoal over gas (propane) for the authentic flavor the coals provide.

A charcoal chimney starter is an inexpensive and efficient method for quickly obtaining a good charcoal fire. A few pages of newspaper are wadded up underneath the chimney to start the fire. Other methods are to use an electric iron to heat the charcoal or to soak it with aliphatic petroleum solvent and light it in a pyramid formation. Charcoal briquettes pre-impregnated with solvent are also available. Although the use of solvents is quick and portable, it can be hazardous, and petroleum solvents can impart undesirable chemical flavors to the meat. Using denatured alcohol ("methyl hydrate", "methylated spirit") instead of commercial petroleum-based lighter fluids avoids this problem.

Once all coals are ashed over (generally 15-25 minutes, depending on starting technique), they can be spread around the perimeter of the grill with the meat placed in the center for indirect cooking, or piled together for direct cooking. Water-soaked wood chips (such as mesquite, cherry, hickory or fruit trees) can be added to the coals for flavor. As with wood barbecuing, the temperature of the grill is controlled by the amount and distribution of coal within the grill and through careful venting.

For long cooking times (up to 18 hours), many cooks find success with the minion method, usually performed in a smoker. The method involves putting a small number of hot coals on top of a full chamber of unlit briquettes. The burning coals will gradually light the unlit coals. By leaving the top air vent all the way open and adjusting the lower vents, a constant temperature of 225°F can easily be achieved for up to 18 hours.

The Japanese-style kamado cooker utilizes lump charcoal for fuel. The kamado is made from ceramics and can be adjusted to cook for more than 30 hours on a single load of lump, the heat being retained in the ceramic walls, radiating into the food. There is no need to use water pans or replenish fuel during the cook, as is the case with steel water smokers. Furthermore, lump charcoal contains no additives or fillers as contained in charcoal briquettes. The very small amount of air needed to keep a ceramic cooker going at low temperature helps maintain a moist environment, whereas in a steel smoker, steam must be added from a water pan over the briquettes to keep the food from drying out. The kamado dates back several thousand years with roots in China and Japan.

Source: Barbecue - Wikipedia, the free encyclopedia