I hate to admit this. I am a helpless female when it comes to grilling.

[Kathy in Cambridge]

My ex-husband, boyfriends, or father always performed the fire rites. Sure, I did the marinating and the prep work. But I have never, ever started a charcoal grill by myself. Gas grill, of course. But charcoal, never. I have a little trepidation around fire that was instilled in me by my dad, a former firefighter.

I am thinking of purchasing my first charcoal grill. There's a fine-looking Weber on sale at the local hardware store. What advice can you give me? I would really like to start grilling, especially since it's too damn hot to turn on the oven!

[ScreamingMeemie]

1. Webers are excellent grills. The grate never warps no matter how

hot the fire. Always make sure you pyramid the coals to light them and make sure they are covered with gray ash before placing food on them or you will get ahell of a four alarm fire. Most of all, HAVE FUN!!! THIS Wisconsin girl grills all year long...for the neighborhood even. :hi:

[sir_captain]

2. It's all about the chimney starters

Cheap, no lighter fluid, and easy to use. They probably have one at the same hardware store, too.

Edit: also, I recommend using natural charcoal--no chemicals. It burns hotter and cleaner, though you go through a lot more of it.

[Redstone]

3. sir_captain is right. Use natural lump charcoal, NOT briquettes,

(especially NEVER EVER EVER the "self-lighting" briquettes, or your food will taste like kerosene), and always use the chimney starter, NOT lighter fluid.

The chimney starter works better than fluid anyway.

Redstone

[ScreamingMeemie]

6. Wow! I always use briquettes and lighter fluid, just like my daddy and his

daddy before him. The food is awesome. I am reknowned throughout the neighborhood. Next door neighbor always has me do the burgers for her. I think it comes down to skill. I've had none of the problems you speak of. Lighter fluid is excellent to use IMO. :hi:

[sir_captain]

19. Well sure, it's great for starting fires

but even if you can't taste it in the food, there is going to be some of it in the food--it's just a physical impossibility to burn off all of it. Of course, if it works for you, that's great, but personally, I'd prefer not to eat the stuff with my food.

[ScreamingMeemie]

21. Never tasted it, and I doubt I'm any worse off.

:hi:

[Redstone]

28. Hey, if it works for you, I'm not going to argue. But now that you've

boasted, you're going to have to feed me so I can decide for myself.

So what's your skill that keeps the lighter fluid from giving the grub that petrochemical taste? I'd like to know, in case there comes a time when I have to use it.

Deal?

Redstone

[BikeWriter]

4. Some females are experts. My ex knew everything about fires...

I, according to her, knew nothing about them, despite my sixty college hours in Fire Technology and five years as a professional fire fighter...

[Proud2BAmurkin]

5. The secret to grilling is

everything having to do with grilling is EASIER THAN YOU THINK. Remember cavemen did it. Advice is to get match light charcoal and read the bag. A Republican could figure it out so you'll have no problem

[NawlinsNed]

32. I thought the secret was...

... to always have a nice frosty half-full bottle of beer in your hand at all times!

[Scout1071]

7. Kathy....this woman is a grillin' queen

from BBQ Country - Kansas City.

For charcoal use a "chimney" if you can. They are a cylinder shaped metal piece you place in the grill. Just throw the charcoal in there and light. When the coal is red/grey, take out the chimney starter, put the rack on a grill away.

If no chimney starter, pile the briquettes in a pyramid shape. Hopefully you have "match light", but if not then spray the lighter fluid and light carefully. When the briquettes are red/grey, you are good to start grilling. Be careful of the coals being too hot at first.

Easy enough! Enjoy. You'll be a pro in no time.

[radwriter0555]

8. Charcoal? Oh no baby! Why char your meat with cancerous heated objects

when you can cook with clean burning propane?????

Good grief, life is meant to be enjoyed, not slaving over a charcoal grill.

It ain't that good.

[trotsky]

14. I'm with you on the gas...

what gives the meat flavor is the vaporization of juices and fat on the heat source. My gas grill with stone briquettes can do that just fine, tastes just as good to me.

Only time you really need charcoal (or wood) is when you're smoking something.

[Zomby Woof]

9. Get an electric starter

It's basically an element coil you build a pyramid of coals on, and plug in.

No flames, and only needs 8-10 minutes of heating before the coals begin to whiten.

No fluid, no fire, no muss or fuss. I have had mine for 9 years and it still works great.

Weber is the way to go too... they last FOREVER. The lid is key.

[fishnfla]

10. its easy

and charcoal cooking tastes better, IMO. You can also cook with wood chunks(home depot). The ashes can be messy however.

Make sure you assemble the grill correctly at first, legs tight and the wheels knocked on good so it is stable.

Pile the charcoal like Mrs Grumpy said, throw some lighter fluid and a match on it (I dont like the chimny things). Takes about 30-45 mins for coals to be ready(check the weather).

You can cook direct heat or indirect heat. Make sure you keep it covered. The lid is important in cooking with a weber

:hi:

[sir_captain]

20. A few comments

the wood chunks *are* charcoal. In fact, they're much more charcoal than the briquettes are.

Second point--the lid can be very handy. But you certainly shouldn't be covering the food all the time--it all depends on what you're cooking. You wouldn't cover burgers or hot dogs, for instance.

[fishnfla]

25. I use natural wood chunks

you can get mesquite or hickory.Its wood, like you'd throw in a fireplace. They are meant for use on a smoker. I dont think they are charcoal, they haven't been kilned.

I use the lid more than most, I guess. Even for burgers and dogs, more smoky flavor

[MrSandman]

11. Get one with...

Enough grill area to cook to the side or between the chacoal if you want to BBQ as well as grill. And the Chiney lighter is definitely the way to start charcoal.

Once you start cooking, take the led off slowly to not pull ash off the coals on the food.

And remember, it is to have fun, not to pressure yourself. If I wanted pressure, I would go to a cookoff.

[Lars39]

12. There's this handy-dandy thing called a charcoal starter...

not the gizmos that shoots flame, but this contraption where you put the charcoal in the top, and newspapers or something in the bottom section. You light the newspapers and stand back. The charcoal gets ready pretty quickly this way, without having to do the ol' pyramid thing in the grill. You can get one at Ace Hardware. Well worth the money.



http://www.acehardware.com/product/index.jsp?productId=1290264

[enigami]

13. Yes get a weber for Charcoal

Secret 1: Use quality charcoal (like Kingsford)

Secret 2: Soak Charcoal with fluid but allow to soak in Before lighting fire.

Secret 3: Allow charcoal to burn white before cooking.


The rest is trial and error depending on what you are cooking and how you like it.

[mark414]

15. the most important piece of advice

is to not listen to anyone who tells you to use a gas grill.

that's not a grill. it's an outdoor oven.

[sniffa]

16. how couLd you!?

[Kathy in Cambridge]

23. I did for years...I can't anymore

x(

my apologies to Hank Hill!

[Kathy in Cambridge]

17. Thank you everyone!

:hi:

I hope I can become a grillmaster by the end of the summer! :bounce:

[Xipe Totec]

18. The Secret to Charcoal Grillin, Mexican Style

You have to tame the flame. And the best things to tame charcoal are

1).- Thick wedges of onion (just toss them into the coals if they get too hot).

2).- Beer. Keep a couple of bottles (not cans) of cheap stuff. Use the beer to extinguish the flames as necessary.

The onions will give the BBQ a sweet smoky taste, and the beer will give it a nutty tang.

Enjoy!

[Kathy in Cambridge]

22. I thought alcohol fanned the flame?

:shrug:

[fishnfla]

26. not beer

although it has been known to flame many a passions, or one night stands.

;)

[jmcon007]

24. minute steaks, microwave, and a magic marker...

[Kathy in Cambridge]

27. Maybe that is "What's the Matter with Kansas"

microwave cuisine? ewwww. ;-)

[Scout1071]

29. That poster is giving BBQ lovin' Kansans a bad name!

No microwaves and meat. Period.

[Kathy in Cambridge]

30. I know! Microwave=gray meat

:puke:

[jmcon007]

31. but I'm old, single, and not a chef........

[giant_robot]

33. Just go for it, Kathy!

It's easier than you think, and fun! My advice is not to worry about natural charcoal vs. briquettes, or gas vs. charcoal, just fire 'er up and let it rip! You'll be able to handle it, believe me. You can decide on your own preferences for grilling after you get your feet wet, and whatever you choose, it will be a hell of a lot better than the frying pan! Have fun!