by Robert Deckard

Created on: March 18, 2009

The robins are back, the mercury has crept over the 55 degree mark, the unpleasant memory of winter fades, and now the decision must be made: Gas grill or charcoal grill. Though the gas grill is more convenient to light, clean, and adjust the heat, many fanatic grillers swear by charcoal. It burns hotter and there is simply no replacing that smoky flavor the food attains from lump charcoal or a charcoal briquette.

Once you have decided that charcoal is the way to go, here are some basics to bear in mind when building a fire with briquettes. Some cooks will tell you to start with a tent-shaped pile of briquettes. This is not necessary and can cause the coals at the bottom to burn later than the ones on top. Remember, heat rises.

A double layer of briquettes spread out over an area slightly larger than the cooking area will suffice. For foods that require longer cooking times, use about another 50% worth of coals. More coals equals more cooking time, allowing the food an adequate span over the fire to thoroughly cook. If you do run into the problem of a dying fire, you can add more coals. If your grill is equipped with a hinged cooking grate, simply flip up one end and add briquettes with a set of tongs. If the grate in not hinged, you will have to transfer the food to another surface and remove the grate. This is dangerous and inefficient; therefore, be sure there are enough coals to begin with. There is no need to counteract good money spent on quality food by skimping in the briquette department.

Before lighting your fire, the first task you must perform is to throw away the lighter fluid. It transfers a chemical taste to the food and is environmentally harsh. If employing the layer method mentioned previously, place a layer of kindling such as newspaper under the briquettes and allow the flames to ignite the coals. Another method is to position an electric starter under the layer of briquettes and allow about ten minutes for ignition.

When it comes to lighting the grill, however, a chimney starter is the weapon of choice. It is similar to an oversized coffee can with a mug handle on the side. Fill the top of the cylinder with charcoal. There is a catch tray at the bottom of the tube to hold the briquettes. Beneath the tray, there is a ring of holes drilled around the circumference of the starter where the kindling is placed. Pack this area tightly with newspaper and light it. Set the starter on the bottom grate of the grill and allow the starter about 15 minutes

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