Proper lighting of the grill is the key to a tasty and evenly cooked dish. If the coals are lit incorrectly, you may encounter problems such as insufficient heat, strong smoke, or the fuel burning out too quickly. In this article, we will look at how to properly light the coals, what tools you will need, and also consider different ways to light the grill.
Necessary tools
Before you begin the process of lighting the grill, you need to prepare the tools and materials:
- The grill is clean and ready for use;
- Coals or firewood are the fuel used to maintain the heat;
- Lighter fluid or alternative means (dry alcohol, wood cubes);
- Matches or a lighter - to ignite the fuel;
- Wood chips, paper or cardboard - for lighting without chemicals;
- Poker or tongs - for stirring coals;
- Fan or blower - to speed up combustion.
Preparing the grill before lighting it
Before starting the ignition process, it is important to properly prepare the grill. The quality of fuel combustion, the uniformity of heat and, ultimately, the success of cooking depend on this stage.
- Cleaning the grill:
Make sure the grill is clean and free of any ash or old coals. This will ensure even draft and better combustion.
- Checking ventilation:
Make sure there are air holes in the bottom of the grill. If there aren't, the heat will be inconsistent.
- Fuel distribution:
Pour the coals or carefully spread the firewood evenly across the bottom of the grill. Stack them in a pile so that air can circulate freely and ensure efficient combustion.
Methods of lighting a barbecue
There are several ways to quickly light a grill, choose the method that suits you best:
- Lighter fluid
- Lighter for coals. Pour a special liquid over the surface of the coals (no more than 50-100 ml).
- Allow the liquid to soak in for 2-3 minutes.
- Light the coals on several sides.
Warning: Do not add liquid to already burning coals! This is dangerous and may cause a fire to flare up.
- Dry alcohol
- Place dry alcohol tablets in the center of the coal pile.
- Light the tablets and let them burn.
- As the coals heat up, stir them evenly with a poker.
- Wood chips and paper
- Form a base of small wood chips and paper. Place a small amount of coals or firewood on top.
- Light the paper and wood chips from the bottom so that the fire gradually spreads upward.
- Add coals as the wood chips burn, creating a steady heat.
- Wooden cubes
- Place special kindling cubes under the coals or firewood.
- Light the cubes and let them burn out.
- When the coals begin to heat up, distribute them evenly across the bottom of the grill.
How to Maintain the Heat in a Grill
- Air supply regulation:
- To maintain heat, keep an eye on the vents. The more air that flows, the hotter the coals will burn.
- Adding fuel:
- Add coals or wood periodically to maintain a steady heat. Add them in small portions so as not to lower the temperature.
- Stirring the coals:
- Use a poker to distribute the coals evenly around the grill and remove burnt ash. This will help avoid "empty" areas without heat.
- Temperature control:
- To reduce the heat, you can move the coals to one side of the grill or reduce the air supply.
Charcoal grill
Charcoal for shashlik is the most common option for cooking the dish. Charcoal is easy to light, quickly reaches working temperature and retains heat for a long time.
How to light coals:
- Use lighter fluid or dry alcohol to speed up the process.
- Light the coals and wait until they are covered with grey ash (about 15-20 minutes). This is a sign that the coals are completely burnt and ready for use.
Advantages:
- Stable temperature;
- Less smoke compared to wood;
- Ease of use and quick ignition.
Wood-fired barbecue
A wood-fired grill is suitable for those who prefer the natural aroma and taste of meat infused with smoke.
How to light wood:
- Place the firewood in the shape of a "hut" or "well".
- Use paper and wood chips to light the base.
- Gradually add larger logs to keep the fire going.
- Wait until the wood burns down and turns into coals. Only then start cooking.
Advantages:
- Natural taste of dishes;
- Long-lasting heat and high temperature;
- Possibility to regulate combustion intensity.
Lighting a barbecue properly is easy if you use the right fuel and follow simple instructions. Whether it's coals or firewood, the key is to ensure good airflow and maintain a steady heat.
How to choose firewood for barbecue
How to choose firewood for barbecue? The right choice of firewood directly affects the taste of the prepared dishes and the quality of the heat. It is best to use firewood from deciduous trees, such as:
- oak,
- birch,
- alder,
- apple.
They burn evenly, produce a stable heat and do not emit harmful resins.
Avoid coniferous wood - it contains a lot of resin, which when burned can give food an unpleasant taste and smoke meat. It is also important that the wood is dry - damp wood burns poorly and creates a lot of smoke.