Get Grilling Faster: Quick Lighting & Long-Burning Barbecue Coals

Fire up your grilling knowledge! This article dives deep into the world of barbecue coal, exploring the two main types: briquettes and lump charcoal. We'll break down their characteristics, highlight their pros and cons, and help you choose the perfect fuel for your next grilling adventure.

Understanding Barbecue Coal

Barbecue coal is essentially burnt wood, providing the heat source for your grill. However, it comes in two distinct forms:

• Briquettes: These uniform, oblong pieces are made from compressed sawdust or other wood byproducts with a binding agent. They offer consistent burning and are readily available.
• Lump Charcoal: Produced by charring larger wood chunks, lump charcoal retains its natural shape and offers a more intense, wood-fired flavor.

According to the National Barbecue Association (NBA), briquettes typically burn at a range of 400-500°F (204-260°C), while lump charcoal can reach temperatures exceeding 600°F (315°C). This difference impacts your grilling style. Briquettes are ideal for maintaining consistent heat for low and slow cooking (e.g., pulled pork). Lump charcoal, with its higher heat output, is perfect for searing steaks or achieving a smoky flavor.

Don't be fooled by the faster lighting of briquettes. Lump charcoal, despite taking slightly longer to ignite, burns cleaner and produces less ash. Contrary to popular belief, faster heating doesn't always translate to better grilling. For low and slow cooks, excessive heat from briquettes can be detrimental.

Choosing the Right Coal

The perfect coal choice depends on your grilling goals:

• Temperature Control: For consistent, low temperatures, briquettes are your friend. Lump charcoal excels at achieving high heat for searing and fast cooking.
• Grill Size: Briquettes' uniform size ensures even heat distribution across larger grills. Lump charcoal, with its varied shapes, works well for smaller grills where precise heat control is easier.
• Lighting Time: If time is of the essence, briquettes light up faster thanks to their compressed form and additives. Lump charcoal requires more patience for proper ignition.

Safety Considerations

Always prioritize safety when using barbecue coal. Ensure proper ventilation: never use a grill indoors or in an enclosed space. Use a charcoal chimney starter to safely light your coals and dispose of ashes responsibly in a metal container once they've completely cooled down.

Include high-quality images showcasing briquettes and lump charcoal for clear differentiation.

Mastering the Flame: Using Barbecue Coal Like a Pro

Barbecue coal, the fiery heart of grilling, unlocks a world of smoky flavors and perfectly seared delights. But harnessing its power requires knowledge and technique. This guide dives deep into using barbecue coal, from safe and efficient lighting to achieving optimal grilling heat.

There are two main methods for lighting barbecue coal, each with its own advantages:

1. Chimney Starter:

   • Safety First: This method is highly recommended for its safety and ease of use.
   • Fill 'er Up: Fill the chimney starter with briquettes or lump charcoal (consider the size of your grill when choosing the amount).
   • Paper Power: Crumple newspaper sheets and place them underneath the chimney grate for kindling. Light the paper and let the flames rise through the grate.
   • Patience is Key: It typically takes 15-20 minutes for the coals to become ashy gray on the outside with red glowing embers inside.

2. Lighter Fluid Method (Use with Caution):

   • Ventilation is Vital: Only use lighter fluid in a well-ventilated area and with extreme caution. Lighter fluid can impart a chemical taste to food, so use minimally.
   • Soak the Coals: Pour a small amount of lighter fluid on unlit coals, ensuring even distribution. Let the coals soak for 3-5 minutes to allow the fluid to evaporate partially.
   • Light from a Distance: Use a long lighter to ignite the coals from a safe distance. Never add lighter fluid to hot or lit coals.

Safety Precautions

• Never use lighter fluid on an open flame.
• Always light coals on a stable, heat-resistant surface away from flammable materials.
• Do not leave lit coals unattended.

Controlling the Heat

Once your coals are lit, it's time to master the heat:

• The Two-Zone Method: Create a two-zone fire by raking a portion of the coals to one side of the grill. This allows for direct grilling over the hot coals and indirect heat for slower cooking on the cooler side.
• Venting for Control: Utilize your grill's air vents. Opening the bottom vent allows more oxygen to reach the coals, increasing heat. Closing it restricts airflow, reducing heat.

HOW TO goodfood Stack your coals 

Get more control over your cooking by arranging the coals in the best way to suit your food. It means you can treat your barbecue more like a stove-top with varying degrees of heat sources 

Classic all-over heat

A single layer of coals at the same level provides a direct heat source - ideal for searing burgers and thin-cut steaks, and any food that needs a quick charring. 

The slope

By sloping the coals you get a gradient of heat from searing hot to sizzling gently. This is useful when barbecuing for a crowd - you can keep things ticking over at one end while cooking at full pelt at the other. 

Yin & yang or two-tone

Hot coals on just one side enables you to cook on one half and keep food warm on the other. If you have a kettle BBQ, this is the set-up you need for indirect low-and-slow cooking of large pieces of meat.

Troubleshooting Common Problems

• Unevenly Lit Coals: Gently redistribute coals with long tongs to achieve even burning.
• Coals Not Lighting: Ensure proper ventilation and dry coals. If using lighter fluid, double-check if it has completely evaporated before lighting.

In my early grilling days, I underestimated the importance of waiting for the coals to turn ashy gray before grilling. The result? Tough, undercooked food. Now, I patiently wait for the proper coal heat, ensuring perfectly cooked and juicy results every time.

Include high-quality images or a video demonstrating the chimney starter method, the two-zone fire setup, and proper coal handling with tongs.

Fire Up Your Grill! Where to Find Barbecue Coal in Singapore

The urge to grill strikes, but where do you find the fuel to fire up those delicious smoky creations? Fear not, grilling enthusiasts! This guide serves as your one-stop shop for locating barbecue coal in [Your City/Region]. We'll explore local retailers, both brick-and-mortar stores and online options, to get you grilling in no time.

Disclaimer: To ensure the most up-to-date information, it's recommended to contact the stores directly before heading out, especially for smaller retailers.

Brick-and-Mortar Stores

Here are some popular chain stores and independent retailers likely to carry barbecue coal in Singapore:

• Big-Box Home Improvement Stores (e.g., Home Depot, Lowe's): These stores typically stock a wide variety of barbecue supplies, including various brands of briquettes and lump charcoal.
• Grocery Stores: Many grocery stores, especially those with larger garden centers, carry barbecue essentials like charcoal.
• Outdoor Equipment Stores: These stores specialize in outdoor gear and often have a dedicated grilling section with a good selection of charcoal.
• Local Hardware Stores: Don't underestimate the power of your local hardware store! They might stock popular barbecue coal brands alongside grilling tools and accessories.

Online Options

For those who prefer the comfort of home shopping, here are some online retailers that deliver barbecue coal to Singapore:

• Online Retailers (e.g., Amazon, Walmart): Major online retailers often carry a diverse selection of barbecue coal brands, offering convenient delivery options.
• Specialty Grilling Websites: Websites dedicated to grills and grilling supplies frequently offer a variety of charcoal options, sometimes including lesser-known, high-quality brands.

Consider creating separate guides for specific locations mentioned in your related keywords. For example, if "Barbecue Coal in Scbd" is a relevant search term, create a dedicated guide focusing on retailers within the Scbd area.

(Optional): Briefly touch upon alternative ways to find barbecue coal in your area. This could include searching online marketplaces, community forums, or local social media groups focused on grilling.

This list serves as a starting point. It's always a good idea to explore your local grilling scene and discover hidden gems offering unique charcoal options.

Q&A

Which coal is used for barbecue?

Sometimes called charwood or natural lump charcoal, this is the original charcoal, made by burning trees or logs in a kiln, sealed cave, or even underground. Unlike briquettes, lump charcoal is pure wood—free of binders or petroleum-based accelerants.

Which coal is better for barbecue?

Hardwood lump charcoal is your other option—and it's all about flavor. Made from irregularly-shaped pieces of real hardwood (no filler or binding agents—just trees!), it burns hotter, less evenly, and more quickly than briquettes.

Is BBQ charcoal the same as coal?

Coal is a natural mineral that forms over millions of years, while charcoal is a manufactured product created from wood. While coal in its natural state is never used alone in a barbecue or smoker, it is commonly added to charcoal briquettes to increase energy density.

Which coal to buy for BBQ?

Thanks to its ability to produce high heat and its clean-burning nature, lump charcoal is considered the best type of charcoal. It's generally the required fuel source for most ceramic kamado grills, and we highly recommend it for other charcoal grills, too.