With the proper planning and quality food and ingredients, you too can achieve barbecue bliss.
are life savers. They make the entire process of getting the grill started 15 mins or less. Stuff the bottom of the chimney with newspaper or other junk mail that may be cluttering your mailbox. Once you’ve crumbled enough to fill the base, pour your charcoal into the chimney. After that, use a long lighter or match to light your flame. The base flame will make contact with charcoal. After about 10 minutes, the edges of the charcoal will appear ashy with caution.
I’ve found over the years with my own grilling experiences that charcoal always burns quicker than expected, so you want to make sure you have enough to keep the grill hot so that your food cooks for the desired effect. Ideally, your grill has two sections, one for direct heat and the other for indirect heat. Indirect heat is the way to go if you grill fatty meat like chorizo or pork belly. Different methods depend on using a gas grill vs. charcoal.
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