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Preheat a grill to medium-high heat (400°F to 425°F) and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners.
Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chicken) or tougher foods (e.g. brisket, ribs) that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature (about 275–350 °F or 135–177 °C) and allows for an easier introduction of wood smoke for flavoring.
Charcoal is the traditional fuel of a blacksmith's forge and other applications where an intense heat is required. Charcoal was also used historically as a source of black pigment by grinding it up. In this form charcoal was important to early chemists and was a constituent of formulas for mixtures such as black powder.
Charcoal kettle-grilling refers to the process of grilling over a charcoal fire in a kettle, [19] [20] [21] to the point that the edges are charred, or charred grill marks are visible. [22] Some restaurants seek to re-create the charcoal-grilled experience via the use of ceramic lava rocks or infrared heat sources, [ 23 ] offering meats that ...
Flip chicken over, and bake until well-browned, about 25 minutes. 4. Meanwhile, squeeze juice from lemons into a small saucepan to measure ½ cup; whisk in piri-piri sauce, black pepper and ...
Heat is adjusted by moving the cooking grid up or down over the charcoal pan. Even after George Stephen invented the kettle grill in the early 1950s, the brazier grill remained a dominant charcoal grill type for a number of years.
The charcoal fire is stoked in the bottom of the unit and heat and smoke travel up to the top, where the food is smoked on one or more racks. Food is generally loaded from the top of the unit.
These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more commonly refers to the more direct application of heat, grilling of food over hot coals or a gas fire. [1] This technique is usually done over direct, dry heat or a hot fire for a few minutes.