Whether you’re a new charcoal BBQ owner or simply are deciding between a gas or charcoal BBQ, this blog will discuss the different methods that can be used to cook on a charcoal BBQ.

There are many BBQ myths, one being that the lid should remain open when cooking. This is a myth that should be busted. With a charcoal or a gas grill, cooking with the lid open will reduce the amount of control you have on the temperature. When cooking on a charcoal grill with the lid open, you are causing a rush of oxygen to the charcoal Lumpwood/briquettes and making the grill extremely hot. This suggests that you will burn the food, ruining your BBQ entirely.

When barbecuing without a lid, the flavour from the charcoal will also be lost. So, keeping your lid on will allow a even cook, a controlled temperature and reduced flare ups.

Direct Cooking – Grilling

If you are looking at doing a quick grill (food that takes less than 20 minutes), you may wish to use the direct cooking method.

Steps:

• Open the lid and bowl vents
• Remove cooking grate and prepare a chimney starter of charcoal
• Empty lit charcoal over the charcoal grate. Ensure that it is even across the surface
• Put the cooking grate back into the BBQ and place food directly above the hot fuel.
• Pop the lid on to the BBQ and only lift the lid if you are turning food or testing the meat temperature.

If you find that the BBQ is burning too hot, use your lid vent to reduce the airflow by closing this slightly.

Indirect Cooking – Roasting/Baking

When looking to roast or bake, the indirect method is the best way to cook your food. You are essentially turning your BBQ into an oven but with the flavour of your BBQ that an oven cannot match. Use this method if the recipe requires 25 minutes or more grilling time or if the foods are delicate and direct heat will dry them out or burn them (poultry, fish, ribs, etc.).

The idea of indirect cooking is to create a convection oven, with the heat rising, reflecting off the lid and the inside surfaces of the BBQ and in turn cooking all food nice and evenly, with no need to turn the food.

Steps:

• Open the lid and bowl vents
• Remove your cooking grate and prepare some briquettes in your chimney starter
• Arrange the hot coal evenly on either side of the charcoal grate
• Put a large drip pan in the middle of the coals, this will collect fats which can be used later for sauces, gravy etc. If you wish to add water to the pan, this will keep the drippings from burning.
• Pop the cooking grate back into the BBQ and place the food on the cooking grate centred over the drip pan
• Finally, place your lid back on to the BBQ and only lift to baste or check the meat temperature.

If the BBQ starts burning too hot, use your lid vent to control this.

50/50 Cooking Method

The 50/50 cooking method uses elements from both direct cooking method and the indirect cooking method. It is also known as the sear and slide technique. As the name suggests, it is idea for searing meat or chicken breasts, spatchcock chicken and sausages. It allows you to sear and then move the food away from the heat over a drip tray to cook through slowly. It also means you can cook both food that needs to be grilled quick and food which requires a slower cook.

Steps:

• Open the lid and bowl vents
• Remove the cooking grate and prepare a chimney starter of briquettes
• Position the glowing briquettes on to one side of the charcoal grate, leave the other side clear of charcoal.
• Put a large drip tray on to the side which is free of fuel.
• Pour a little amount of water into the drip tray.
• Replace the cooking grate and place the food to be cooked quickly over the hot coals and place food to be cooking more slowly above the drip tray.
• If cooking steaks, you may want to sear on the side above the coals and move away from the heat to finish cooking through.
• Keep the lid on the BBQ to ensure an even cook.