Charcoal grilling adds incredible flavor to food -- if you know what you're doing. Here's how to light your charcoal grill.
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[MUSIC] So grilling in Jersey. The first thing we are
going to do is light our grill. We're using a
chimney, as opposed to using lighter fluid. Lighter fluid flavors
the charcoal. And ultimately flavors the food. So we're going
to use newspaper in a chimney starter. Real wood charcoal
burns a little bit hotter. Different charcoals for different purpose.
Like when we roast pigs inside of Caja Chinas, the
wood boxes. We can't use real wood charcoal because it's
too hot. But for this application we're gonna do an
indirect fire to cook our chicken. So loosely crumple newspaper,
if you pack it too tightly underneath the chimney it
doesn't allow enough air to get in and your fire
will not start. [SOUND] Garden Ice does the trick in
game seven. It's an old paper. [SOUND] Anyways. [SOUND] I
think two sheets will be fine, oh. [SOUND] It's gone
forever. And then we're gonna light it. And you wanna
light it in a couple different locations, get it going
real good, and it should take. You wanna make sure
the charcoal is red hot through and through. [BLANK_AUDIO] It
takes about 25 to 30 minutes, and then you dump
it out. That's what this thing's for, the dumper handle.
[BLANK_AUDIO] You know, charcoal really does impart flavor, especially the
real wood charcoal. And the problem with a gas grill
is it's just sort of a homogenous flame that really
doesn't add much more flavor-wise to the food. So the
real wood charcoal is the way to go. It's second
to cooking over wood and I think it's a close
second. So we're gonna let this charcoal go for about
25 minutes or until you start to see it nice
red embers right below the surface. Then we're gonna dump
it into the little holder here for the indirect cooking.
That's my story. [BLANK_AUDIO] So we're gonna dump the coals
now. You can see through, they're nice and red hot.
I'm just gonna do an indirect fire, so we're gonna
dump these off to the back. [SOUND] And this is
red hot so set it aside. [BLANK_AUDIO] [SOUND] Put our
grill on there. Let that grate heat up for a
good five minutes, make sure it's good and hot. If
it's cold, your food's gonna stick to it. [MUSIC]