Paul Kahan: How to Use a Charcoal Grill

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]
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Paul Kahan: How to Use a Charcoal Grill


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