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loubear
Guest
My hubby would like to know if anyone knows a good way to control the temperature while cooking with charcoal?
Cooking Forum
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Mama Mangia
Super Moderator
I don't know where this came from - but it is from my notes - I hope it helps:
An adequately preheated grill is essential for good results. Preheating ensures that the grill grate is hot enough to sear the food, and can help loosen old debris. Always cover your grill during the preheating process. A charcoal grill will generally be ready about 30 minutes after the coals are lit. A gas grill will be ready after about 15 minutes of preheating.
To gauge the temperature of either a gas or charcoal grill, measure the amount of time you can comfortably hold your hand above the fire. Place your hand as close as possible to the grill without touching it. Use caution and care when doing this to prevent accidents and burns. Be sure that sleeves are pulled back, and that nothing flammable will approach the grill?you may want to remove jewelry. Count the number of seconds you can comfortably hold your hand there, being sure to pull your hand away before it hurts. Use the following chart as a guideline for grill temperature:
* Very hot (you can hold your hand just above grill level only 1 to 2 seconds)
* Hot (you can hold your hand just above grill level only 2 to 3 seconds)
* Medium-hot (you can hold your hand just above grill level only 3 to 4 seconds)
* Medium (you can hold your hand just above grill level only 4 to 5 seconds)
* Medium-low (you can hold your hand just above grill level only 5 to 6 seconds)
* Low (you can hold your hand just above grill level 6 to 7 seconds)
An adequately preheated grill is essential for good results. Preheating ensures that the grill grate is hot enough to sear the food, and can help loosen old debris. Always cover your grill during the preheating process. A charcoal grill will generally be ready about 30 minutes after the coals are lit. A gas grill will be ready after about 15 minutes of preheating.
To gauge the temperature of either a gas or charcoal grill, measure the amount of time you can comfortably hold your hand above the fire. Place your hand as close as possible to the grill without touching it. Use caution and care when doing this to prevent accidents and burns. Be sure that sleeves are pulled back, and that nothing flammable will approach the grill?you may want to remove jewelry. Count the number of seconds you can comfortably hold your hand there, being sure to pull your hand away before it hurts. Use the following chart as a guideline for grill temperature:
* Very hot (you can hold your hand just above grill level only 1 to 2 seconds)
* Hot (you can hold your hand just above grill level only 2 to 3 seconds)
* Medium-hot (you can hold your hand just above grill level only 3 to 4 seconds)
* Medium (you can hold your hand just above grill level only 4 to 5 seconds)
* Medium-low (you can hold your hand just above grill level only 5 to 6 seconds)
* Low (you can hold your hand just above grill level 6 to 7 seconds)
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loubear
Guest
If the temp gauge is to hot i.e. 550 degrees how do I get the temp to cool down? I would also like to control the temp to keep it about 225 degrees for smoking meat.
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Mama Mangia
Super Moderator
that will require a lot of coal watching - moving the coals around and constatnly monitoring the temp
to "cool down" you need to take away some of the heat source - shuffling the coals, less coals, etc.
to "cool down" you need to take away some of the heat source - shuffling the coals, less coals, etc.
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aeiou
Guest
You know what I do? Probably not!
I used to cook right over the coals. But as I aged I realized that it isbetter to cook a little bit away from the coals. Then the food cooks slower, doesn't burn, and has a delicious grilled taste.
I used to cook right over the coals. But as I aged I realized that it isbetter to cook a little bit away from the coals. Then the food cooks slower, doesn't burn, and has a delicious grilled taste.
O
oldbay
Guest
I'm a fan of of cooking slow on the barbie. My favorite meals are chuck roast slow cooked and slow cooked pork baby back ribs. Ummm.
Since I'm a charcoal believer, the only way to cook slow is to cook to the side, away from the heat, and turn to make sure you cook through.
Once this idea of slow cooking, away from the coals sets in, you open up an complete new area of grilling, including shrimp (which some call prawns).
Since I'm a charcoal believer, the only way to cook slow is to cook to the side, away from the heat, and turn to make sure you cook through.
Once this idea of slow cooking, away from the coals sets in, you open up an complete new area of grilling, including shrimp (which some call prawns).