BBQ

rach_k

The instant bags have instructions on them.  Just follow those!

elsien

SUPERGIRL2020 said:

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? 

How many people are you cooking for? 

SUPERGIRL2020

rach_k said:

The instant bags have instructions on them.  Just follow those!

Yes I'm gonna but instructions aren't tips that make it easier lol 

SUPERGIRL2020

elsien said:

SUPERGIRL2020 said:

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? 

How many people are you cooking for? 

I'm cooking for 4 adults 

SUPERGIRL2020

Ectophile said:

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.

Thanks!

I guess the wax is a chemical and not good to have on food! What charcoal should I be using instead?

Davesnave

Ordinary non-treated charcoal is available, usually in larger bags, but it usually costs less per kg.

I use a gas weed burner to start my BBQ, but others may have other ways without using accelerants.

Sandtree

SUPERGIRL2020 said:

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? 

Two bags at the same time won't make it last much longer, and with a mini BBQ you are unlikely to fit it anyway. Its more a case of maybe needing to light one and then the other but again because of the accelerants you'd really want to have a second place to safety get it going before adding the new hot charcoal the the BBQ.

Most claim to give you 90 minutes of cooking time but I'd argue that its optimistic. With a little BBQ and having to cook things sequentially for a load of people would be challenging on one bag... a few burgers and sausages though you'd be fine.

elsien

Yes. I reckon one bag should be fine for a few burgers and sausages. 

SUPERGIRL2020

Sandtree said:

SUPERGIRL2020 said:

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? 

Two bags at the same time won't make it last much longer, and with a mini BBQ you are unlikely to fit it anyway. Its more a case of maybe needing to light one and then the other but again because of the accelerants you'd really want to have a second place to safety get it going before adding the new hot charcoal the the BBQ.

Most claim to give you 90 minutes of cooking time but I'd argue that its optimistic. With a little BBQ and having to cook things sequentially for a load of people would be challenging on one bag... a few burgers and sausages though you'd be fine.

I'm cooking for 4 people! I have a mini incinerator bin should I light the 2nd bag in that and once its burning pour it in my bbq? Do I get rid of the 1st bag of coal or just pour on top of the used coal?

SUPERGIRL2020

Davesnave said:

Ordinary non-treated charcoal is available, usually in larger bags, but it usually costs less per kg.

I use a gas weed burner to start my BBQ, but others may have other ways without using accelerants.

I keep seeing bags of lumpwood charcoal in shops is that non treated?