Many feel that grilling on charcoal is the only true barbecue because the smoke of the fire flavors the food. But charcoal grilling does have many more variables that can effect the grilling process than a gas grill does. With a charcoal grill, the heat of the coals as well as the wind and air temperture are all key elements that need to be controlled for good grilling. Depending on the kind of grill being used, the heat level can be controlled by several means; such as
- opening and closing the grill vents,
- removing or putting on the hood,
- raising or lowering the rack,
- adjusting the coals or wood
Charcoal grill types:
Kettle grills are the most popular charcoal grill. This is the one with the dome-shaped lid many of us grew up using. Today, these tradional grills come with many new features like ash catchers to reduce the mess of blowing ashes and built in temperature gauges.
Console grills are larger more elaborate grills which have wheels to be moved from place to place. This grills have work spaces and cutting boards that make cooking easier than on a kettle grill.
Kamados are distinctive looking ceramic cookers which were originally brought home by American Soldiers after serving overseas. This grill works like a convection oven - radiating heat evenly thoroughout the the grill. The kamado can get hotter and stay hotter with less fuel than other types of grills. The Big Green Egg is a kamado grill.
