Barbecuing with charcoal can be very tricky, and most people with less experience find it pretty daunting. However, there are some important tips that you need to follow for the best results. In this post, we will share with you all those tips and tricks that you can use for a great barbecue with charcoal.
Let’s find out how to barbecue with charcoal like a pitmaster in your home.
Charcoal BBQ tips
Before you get on with the process of barbecuing, you need to prepare the grill for pre-heating.
Preparing the grill for pre-heating
- Prior to pre-heating the grill, you must prepare it, and you can do so by making sure that the dampers both at the top and the bottom are fully open.
- Now remove the grate (top) and hand it with the handle.
- Fill the chimney starter with approximately 50 to 60 briquettes of charcoal.
- With the help of the charcoal grate, position a couple of lighter cubes right under your chimney starter. Light them up and wait for ten to fifteen minutes until the coals are entirely ashed.
Pre-heating the grill
- Use your grill mitt for evenly dumping the ashed charcoal on the grate. One of the better ways to set your grill up is to place all not fully burned coals on one side because it will enable you to go for indirect grilling options as well.
- You need to place your cooking grate in your grill right over the bottom grate.
- Now put the lid on your grill and closely check whether the lid vent is fully open. The pre-heating will require 10 to 15 minutes.
- During this time you can get your steaks ready.
- A good practice is to put some olive oil on the steaks, but before that, make sure they are at room temperature.
- Now season the entire surface of the steak with your preferred seasoning.
BBQ temperature charts
Beef BBQ temperatures
| Food type | Surface temperature | Grilling time (each side) | Resting time (prior to serving) |
|---|---|---|---|
| New York Strip | 360F to 400F° | 130F to 165F (3 to 10 min) | 4 min |
| Hamburger Patties | 400F | 160F (2 to 5 min) | 2 min |
| Filet Mignon | 360F to 400F | 130F to 165F (3 to 10 min) | 4 min |
| Kebabs | 350F to 400F | 135F - 160F (2 to 4 min) | 3 min |
| Rolled rump or roast | 380F | 135F to 170F (16 to 22 min) | 15 min |
| Sirloin Tips | 350F | 130F to 165F (18 to 25 min) | 15 min |
| Tenderloin | 400F | 135F to 170F (8 to 14 min) | 10 min |
| Tenderloin | 400F | 145F to 170F (10 to 18 min) | 10 min |
Pork BBQ temperatures
| Food type | Surface temperature | Grilling time (each side) | Resting time (prior to serving) |
|---|---|---|---|
| Chops (Bone in & Boneless) | 325F to 350F | 145F (2 to 7 min) | 3 min |
| Ground Pork Patties | 400F | 160F (2 to 5 min) | 3 min |
| Ribs | 350F to 400F | 145F (30 to 120 min) | 3 min |
| Tenderloin | 400F | 145F (10 to 25 min) | 3 min |
| Loin Kabobs | 350F to 400F | 135F to 160F (2 to 4 min) | 3 min |
| Uncured Ham | 285F | 140F (6 to 10 min) | 3 min |
Chicken BBQ temperatures
| Food type | Surface temperature | Grilling time (each side) | Resting time (prior to serving) |
|---|---|---|---|
| Breast halves (Bone in & Boneless) | 350F | 165F to 170F (6 to 8 min) | 15 min |
| Whole not stuffed | 350F | 165F to 180F (60 to 75 min) | 15 min |
| Legs or Thighs | 350F | 165F to 180F (10 to 15 min) | 15 min |
| Drumsticks | 350F | 165F to 180F (8 to 12 min) | 15 min |
| Wings, wingettes | 350F | 165F to 180F (8 to 12 min) | 15 min |
Turkey BBQ temperature
| Food type | Surface temperature | Grilling time (each side) | Resting time (prior to serving) |
|---|---|---|---|
| Breast (Bone in & Boneless) | 350F | 165F to 175F (60 to 105 min) | 15 min |
| Whole Chicken | 350F | 165F to 180F (120 to 180 min) | 15 min |
| Thighs, Drumsticks | 350F | 165F to 180F (90 to 120 min) | 15 min |
| Boneless turkey roll | 350F | 165F to 175F (90 to 120 min) | 15 min |
Temperature for vegetables
| Food type | Surface temperature | Grilling time | Resting time (prior to serving) |
|---|---|---|---|
| Corn | 350F | 4 to 5 min | Immediately |
| Eggplant | 350F | 5 min | Immediately |
| Asparagus | 350F | 4 to 5 min | Immediately |
| Sweet Onions / Onions | 350F | 2 to 3 min | Immediately |
| Bell Peppers | 350F | 4 to 5 min | Immediately |
| Cabbage | 350F | 10 min | Immediately |
| Zucchini and Yellow Squash | 350F | 4 to 5 min | Immediately |
| Tomatoes | 350F | 3 to 4 min | Immediately |
| Mushrooms | 350F | 7 to 8 min | Immediately |
| Portobello Mushrooms | 350F | 8 to 9 min | Immediately |
| Cauliflower | 350F | 10 min | Immediately |
How much charcoal to use?
When you are working with charcoal, you need to understand one point, and that is, the more charcoal you have, the hotter the fire will be. This is something you need to keep in mind at all times. Therefore, if you are going for small food items like brats, hot dogs, or burgers, then you won’t need much heat. But you will certainly need a lot more coal when you are working with a steak (larger food).
Normally, charcoal will stay in the range of 500F, but if you are going to get higher, than you can either go for lump charcoal and don’t go for briquettes. The other thing you can do is to lower the grate and keep it at least one inch close to the coals. Two or three briquettes in each leg will keep the temperature up to 350 degrees, and you can use six to nine of them.
How to regulate the temperature in a smoker?
If you are looking to reduce the temperatures by 250F, then you need to cut the oxygen, and for this, you can close the vents to reduce the temperature. Now, if the temperature drops below 225F, open the vents up to increase the temperature again. You need to keep repeating this process to maintain the temperature for as long as you can.
When is lump charcoal ready?
As you know that lump charcoal is extremely sensitive to venting and airflow, it will be ready within 15 minutes, and it will stay hot for about 60 minutes. It burns much quicker than briquettes; you can add more charcoal to your fire at any time to elongate the burning fire.
Can you cook on black charcoal?
Yes, you can cook on black charcoal because it is beneficial for your health. It is also known as activated charcoal, and it is good for improving kidney function. Apart from that, it is also used in correcting Fish Odor Syndrome and can reduce cholesterol levels.
There are various other benefits of this charcoal, and it is being used in a range of different skin, teeth, and other products and medicines. There are some rare side effects, and dosage instructions must be carefully followed.
Final word
Maintaining the right temperature of different foods for barbecuing will lead to some deliciously tasting food that we all crave for. The charcoal flavor is something that adds a lot to your food. Therefore, it is better for you to follow the instructions and maintain the right temperatures at the right times for those beautifully done steaks with plenty of flavors.
For maintaining the right temperature, you need to do proper venting to make sure that the meat doesn’t get overcooked or remains undercooked. There are various other heat sources you can use for BBQ, but charcoal is excellent when it comes to adding that beautiful smoky flavor. You just need to do it right, and the results will be extremely satisfying.