BBQ Charcoal is made from pure wood that imparts more flavor to the food you grill. This charcoal burns more quickly than its briquette cousins but it produces less ash and waste. Because of the extra flavor here, many experienced grilles prefer hardwood charcoal.
Step 1. Light the coals
Light your coals using any of the lighting methods mentioned here. For high heat, use a full chimney of charcoal or light a pile of about 4 lb of briquets.
Step 2. Spread out coals on one side of the grill
Pour out your hot coals on one side or use a spatula or tongs to carefully move all the coals to cover half of the lower grill grate.
Step 3. Leave the other side of the grill coal free
This void space, free of coals directly underneath the grates, is still hot. Food will cook there — just not as fast as on the direct side, right above the coals.
Step 4. Cook your food in the appropriate zone
Use the hot side of your grill for direct cooking with high heat, for example, searing a steak to get good color, caramelization and grill marks. Use the other side for slow, indirect cooking and to let foods cook through after searing. The coal-free side also serves as a flame-free zone. In case of flare-ups, just move your food to the indirect side until the flames subside, then move them back to the direct side to finish cooking.
SPECIFICATION
Product name: BBQ Charcoal
Model Number: DEENNA-010
Material: Bamboo
Application: BBQ
Shape: Briquette
Type: Black Charcoal
Calory (J): 8500
Ash Content (%): 5
Color: Black
Moisture: 5%
Hardness: 95%
Burning Point: 270℃
