It doesn't take a BBQ expert to know the ins and outs of
charcoal. Have a quick look at our tips to using the charcoal in the correct and
effective ways, so that you don’t sweat over how to start a fire on the charcoal.
Use either natural lump or charcoal
briquettes – It doesn't matter much, really.
The price disparity for both types of charcoal is not that
large to justify choosing one over other. It all depend on your
preference. Lump hardwood charcoal is more commonly found in Singapore. It is
also additive free, unlike many charcoal briquettes which may contain binding
additives and other. However, charcoal briquettes normally
burn longer than lump charcoal.
Keep it dry
at all time
Singapore has high humidity all year long, which mean charcoal can get ‘wet’. You don’t want wet charcoal as it can give off more
smoke. That will make BBQ less desirable. If possible, use a fine net
bag or cardboard box to keep your unused charcoal. Always keep them in dry
area.
Prepare
beforehand
Unlike convenient gas stove and grill, it is not
possible to light up the fire starter and have the charcoal ready for cooking
in ten minutes or less. Before you cook, allow 15-30 minutes buffer time for the
lit charcoal to stabilise. You know the charcoal are ready when you see a layer of grey ash over them and have little to zero
flames.
Quick start
up the fire
Pour a batch of charcoal on the pit, then pile the charcoal
into a rough pyramid pattern. This way, it can encourage air flow within the
arrangement, which can make the fire start faster. Alternatively, consider
chimney starter if you frequently barbecue as this piece of equipment can help
you start a fire on the charcoals relatively easy.
There is another way of starting the fire quickly, which is
by using lighter fluid (don’t use gasoline or other flammable liquid). This
method is popular in United States. However, we don’t recommend that as it can
give off a chemical taste. In fact, there’s a danger associated with flare-ups
when you add lighter fluid to the hot coals.
Clear Charcoal only when
they are cooled
It applies to everything about cooking. Should you need to
go off, let the heat die down before the removal of ashes. Don’t ever drop hot
ashes onto the floor. It could burn someone accidently when they step on the
burning residues. This is particularly true when still-hot charcoals are
unloaded on the grass or into the dustbins. It might cause unwanted fire. If you need to cease charcoal fire urgently, use a bottle of water and pour it on the
burning hot charcoal. Just be aware that doing so will increase the rate of
wear and tear of your barbecue equipment, particularly the metal ones which
will rust after being drenched by the water.
Eliminate the common misconception
The advertisements about BBQ have you fooled. You may see
the pictures and videos about beautiful meat being cooked by the ‘flames’. It
is a misconception shared by many. Bear in mind, It is the heat from charcoal
that ‘cook’ the ingredients, not the flame.
