BBQ

SUPERGIRL2020

Ive got one of those cheap portable barbecues (see photo) as a heatwave is coming this weekend thought I'd have a go.


Im gonna be using instant light charcoal. Do I just throw the bags on and light them? When do I put my burgers on? Also it has a lid with an air vent, when do I put the lid on and do I open or close the vent?

This is my first charcoal bbq

Any advice greatly appreciated!

Sandtree

Instant light are full of accelerants so generally avoid if at all possible unless you enjoy the taste of petrol.

If you are going to use one then yes, you put it on, light the bag, as soon as its burnt down enough to enable you to, put the grill on to heat up. Once the charcoal chips have a reasonable coverage of white ash then is normally time to start cooking. Instant light tend to burn fast so don't plan on being able to do hours of cooking off one bag.

As above, wouldn't want to be trapping the fumes from this stuff so lid off all the time. Lid is generally to capture smoke and so if decent charcoal or adding wood chips you'd put the lid on. Closing the vent obviously makes this effect greater but also slows the burn and so reduces temperature (unless you go too far in which case the fire goes out). With a bigger BBQ those with experience can closely control the temp of the BBQ through use of the two vents if they want low and slow for a smoked pulled pork or hot as hell to char a steak at the end.

Ectophile

The instant light charcoal is usually treated with wax, and comes in a wax paper bag.  So you plonk a bag or two on the barbecue and light the bag.

It will flare up a lot to start, and will smell of burning wax.  It's best to leave the food until the waxy smell had gone and the flames have died down.

EssexExile

Cook food in the kitchen, it's what it's there for.

elsien

Have a squirty bottle of water to hand so that when the grease landing on the charcoal bursts into flames you can damp it down before you get burnt offerings. 

theonlywayisup

Google - how to use a charcoal BBQ - something like this https://www.youtube.com/watch?v=ctw3oDl4SQg use normal charcoal not the instant light stuff.  Venting and lids discussed here https://www.bonappetit.com/story/how-to-work-vents-and-lid-of-charcoal-grill

A lot of people put the food on too early, it gets burned and they assume it is cooked.  Buy a cheap thermometer with a probe and check the temperature of the food to establish if you have cooked it long enough or not. 

Rosa_Damascena

EssexExile said:

Cook food in the kitchen, it's what it's there for.

Better still buy a salad, easier on the washing up too.

That way you can concentrate on drinks and dessert.

Davesnave

EssexExile said:

Cook food in the kitchen, it's what it's there for.

What I do with the chicken before it goes on the BBQ. 30 mins in the oven first and no one gets salmonella or notices it's been pre-cooked. People get impatient and often risk under-doing food when they've had a few.

searchlight123

Davesnave said:

EssexExile said:

Cook food in the kitchen, it's what it's there for.

What I do with the chicken before it goes on the BBQ. 30 mins in the oven first and no one gets salmonella or notices it's been pre-cooked. People get impatient and often risk under-doing food when they've had a few.

that's exactly what i do with chicken. cook half way in the oven then finish off on the bbq. you get all the nice bbq taste and smell and don't risk an upset tummy.

getmore4less

The great thing with any BBQ over the kitchen is less cleaning up, just leave the gunk on the grill and burn it of next time. 
If you stick the bag to one side and once ready to spread leave a gap at the other side you have some space that is a little cooler to move stuff to when done or indirect to finish off with the lid on for thicker items.
.
if doing sausages/burgers  watch out for the fatty ones, decent high meat content don't flare as much

Had good results with M&S ultimate OK price when reduced.

SUPERGIRL2020

Sandtree said:

Instant light are full of accelerants so generally avoid if at all possible unless you enjoy the taste of petrol.

If you are going to use one then yes, you put it on, light the bag, as soon as its burnt down enough to enable you to, put the grill on to heat up. Once the charcoal chips have a reasonable coverage of white ash then is normally time to start cooking. Instant light tend to burn fast so don't plan on being able to do hours of cooking off one bag.

As above, wouldn't want to be trapping the fumes from this stuff so lid off all the time. Lid is generally to capture smoke and so if decent charcoal or adding wood chips you'd put the lid on. Closing the vent obviously makes this effect greater but also slows the burn and so reduces temperature (unless you go too far in which case the fire goes out). With a bigger BBQ those with experience can closely control the temp of the BBQ through use of the two vents if they want low and slow for a smoked pulled pork or hot as hell to char a steak at the end.

Some good advice! Thanks 
You say the instant bags don't last long how long do you reckon? Can I put 2 bags in?