Steven Raichlen's Barbecue! Bible

Posts Tagged ‘charcoal’

Barbecue University™

Crash Course: 4 Ways to Control the Heat on a Charcoal Grill

Crash Course: 4 Ways to Control the Heat on a Charcoal Grill

How do you control the heat on a charcoal grill? Despite the volatile nature of a charcoal (or wood) fire, there are four effective ways to control the heat. Adjust the airflow: Most charcoal grills have vents on the bottom. Open the vents wide and you get more air and thus a hotter fire. Partially close the vents and you get less air and a cooler fire. Make sure the vents are open when you light your charcoal and set up the grill. If you have trouble starting a charcoal...

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Barbecue University™

Crash Course: How to Light a Charcoal or Wood Grill

Crash Course: How to Light a Charcoal or Wood Grill

Photo by Rob Baas. 3 Ways to Light a Charcoal Grill In the United States, you often hear the complaint that a charcoal grill takes too long to light. The truth is that if you have the right tools, charcoal is quick and easy to light, requiring little—if any—more time than it takes to preheat a gas grill. Here are three tried-and-true methods. A chimney starter: A chimney starter looks like a large coffee can or an upright metal box with a perforated partition inside. The charcoal goes in top; a crumpled...

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Barbecue University™

A Crash Course on Charcoal: Types of Charcoal for Grilling

A Crash Course on Charcoal: Types of Charcoal for Grilling

Charcoal represents one of man’s very first technological achievements; it was in use as early as 200,000 B.C. When wood is burned slowly without oxygen it produces charcoal. The charring removes the water and most of the flavor-producing chemical compounds of the wood, leaving a carbon-rich fuel that burns hot, cleanly, and efficiently. Charcoal also produces a more concentrated fire. No wonder the vast majority of the world’s grill masters burn charcoal. But not all charcoals are the same. Here’s a scorecard to help you identify the players....

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Battle of the Hibachis

Battle of the Hibachis

It’s the antithesis of the modern North American stainless steel super grill (you know, that propane-fired monster with multiple heat zones, infrared sear station and industrial strength rotisserie). But when it comes to providing maximum grilling efficiency in minimal space, few grills can beat its direct, concentrated, blast-furnace heat. It’s the compact Japanese-style tabletop grill known in the West as the hibachi. Without it there would be no yakitori or robatayaki. Get the Yakitori Like They Make It in Japan recipe....

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HURRICANE TIPS

GRILLER'S TIPS FOR HURRICANE SURVIVAL Having survived Hurricane Andrew and other storms, I know how stressed those of you living in Sandy's path must feel. I wanted to share a few of the tips I've learned over the years here in hurricane-prone Florida. And a big thank you to some of my Facebook pals for sharing their advice, too. -Cover and tie down your grills, including lids, so they don't blow away or blow through your patio doors like a deadly...

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CHARCOAL

CHARCOAL FROM AROUND THE WORLD Travel the world's barbecue trail, and you'll find people utilizing unique fuels to grill. In parts of Asia, for example, you'll see coconut charcoal briquettes or extruded coconut charcoal. Japan produces some of the highest quality of charcoal on the planet from a species of oak called ubame. The charcoal is called Bincho-tan. It burns very clean, and is outrageously expensive. Visit the Chilean countryside, and...

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CHARCOAL

THE BIRTH OF A GREAT CHARCOAL Many of you are aware of my preference for natural lump charcoal as a fuel for barbecuing and grilling. I am often asked what my favorite brand is. There are several good ones on the market, but I really like a brand with the dual names Nature's Own Lump Charcoal and Basques Sugar Maple Charcoal. The plant is located in Saint-Mathieu de Rioux in Quebec. I recently invited charcoal maker (collier) Jean-Claude Bacle...

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The Grate Debate: Charcoal versus Gas

The Grate Debate: Charcoal versus Gas This month we're testing charcoal. Briquettes and natural lump charcoal. Mesquite charcoal. Coconut shell charcoal. Kiawe charcoal from Hawaii. And the world's most expensive charcoal: bincho-tan from Japan. Do you have a favorite brand of charcoal? Tell us about it on the Barbecue Board. Here's Steven at Tanagokoro, the legendary charcoal shop in Tokyo, where Japan's rock-hard, slow and clean-burning,...

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Where’s Steven?

Where's Steven? The barbecue world tour continues? Can you tell where Steven is and what he's eating? Hint: the first photo shows the restaurant version. (Note the tiny charcoal burning grill on the burner). Tell us the dish, the region and country of origin, and if you're really good, the restaurants pictured here. Note: This last photo shows the preparation in a more typical barbecue setting.

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Where’s Steven and What is He grilling?

Where's Steven and What is He grilling? Hint: check out the charcoal bag below. And by the way, look at the cool method for oiling the grill grate in the third photo. And here are the answers to the Where's Steven blog of October 21. Steven was in Moscow, Russia, and a The Continents Barbecue staged by Barbecue Magazine publisher Nikolai Baratov. (He's the guy in the black and orange apron next to Steven in the second photo.) Steven...

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