Ignition of the coal barbecue: suggestions to easily turn on the barbecue

The lighting of a coal barbecue may seem complex, but proven techniques and suitable accessories allow you to master this key step. Whether you are a beginner or experienced, these suggestions will guide you to optimal cooking, avoiding current errors and maximizing flavors.

The foundations of the ignition of coal

Carbone is the heart of the barbecue cuisine. Its quality determines heat, combustion time and safety. A good coal must have a high level of carbon (greater than 82 %) ea minimum humidity (≤ 3 %). The bricchette, more practical than crumbs, burn longer and produce less dust.

Choose the right coal

Favor Coconut briquettean ecological coal alternative. Made by walnut shells, they avoid slaughter slaughter and offer regular combustion. For lovers of traditional flavors, wooden coal remains essential, but opts for certified products without chemical additives.

Prepare the barbecue

Before starting, clean the grill and fireplace to avoid previous cooking residues. On one KamadLike Kokko, he uses a heat deflector To check the distribution of the flames.

Effective methods to light up quickly

The traditional method

1. Prepare the house : Place a layer of newspaper at the bottom of the barbecue.
2. Add the coal : Cover the paper of the bricchette in the shape of a pyramid.
3. To illuminate : Turn on the card from the bottom for ascending combustion. Wait 15-30 minutes to get incandescent embers.

Use an ignition fireplace

This accessory reduces the ignition time to 15 minutes Against 30-45 minutes in the traditional method.

• Operation : Fill the coal fireplace, turn on the paper at the bottom, then transfer the embers to the barbecue once, that is.
• Benefits : Uniform fuel and toxic fume reduction.

Lighter natural fire

Avoid chemicals by opting for Liege caps immersed in alcohol vinegar For a month. These ecological lighters light up easily without emitting harmful smoke.

Optimize the temperature and control

Main ventilation

On a kamado, regular Lower and upper bellows To regulate oxygen. The reduced ventilation slows down combustion, ideal for slow cooking, while the maximum opening accelerates the increase in temperature.

Use specialized accessories

• Pierre in Pizza : Place it on the grill to cook the pizzas without burning the crust. On a Kamado, combine it with a deflector for a homogeneous heat distribution.
• Iron : On a classic barbecue, this non -sparkling plate allows you to grab vegetables or fat -free meats, controlling the temperature with precision.

Indirect cooking techniques

For roasts or long dishes, use a heat deflector (like the transgressor on Kamados) to create a baking area without direct flames. This avoids carbonization and allows uniform cooking.

Tips to avoid current errors

Avoid chemical lighters

Chemical lighters emanate toxic smoke (benzene, formaldehyde) that contaminates food. Promote natural methods or ignition fireplaces for healthy cooking.

Manage ash and cleaning

• Clean after each use : Brush the grill and empty the ashes once fresh (minimum 24 hours).
• Avoid residues : The unresolved ashes burn during the following use, altering the taste of food.

Adapted to different types of barbecue

• Kamad : USA A deflector For indirect cooking and check the temperature via the bellows.
• Vertical barbecue : Ideal for avoiding outbreaks, channels fat towards a dripping licking, reducing the risk of combustion.

Recent innovations and training

Training such as those offered by Bbq québec Teach fundamental techniques: ignition, temperature control and choice of accessories. These courses include practical demonstrations and tastings to test methods.

Vertical cuisine barbecue

These models (Forge Adour, Le Marquier) separate food from food, reducing outbreaks and smoke. They are suitable for slow cooking and full pieces of meat.

High-tech accents

• Spray for oil : Precise dosage to enter the food without overheating the grill.
• Wooden pliers OZ : Ideal for manipulating big parts without crushing them.

The lighting of a coal barbecue requires precision, but proven methods and adequate accessories simplify the process. By preferring quality coal, avoiding chemicals and controlling ventilation, you will get optimal results. For fans, formation and innovations such as vertical barbecues open new culinary perspectives. Whatever your level, the main thing is to comply with the safety rules and take advantage of any time around the fire.