Q&A: How do you add more charcoal to the grill that is already cooking?
Written by Guest on January 25th, 2012
Question by Miller: How do you add more charcoal to the grill that is already cooking?
That is, if you are slow cooking at low heat, and after an hour or so, the first batch of coals is producing insufficient heat.
Best answer:
Answer by k8thesnake
continuously add a piece of charcoal every couple of minutes..or add two or three pieces…don’t add too many though cuz it will start a huge fire again.
What do you think? Answer below!
January 25th, 2012 at 1:32 pm
When you start your fire, pile up the charcoals like a pyramid, and when they are hot and ashy, spread them out. This will keep them all from burning at once and spread the heat source out a little more. You can add a few charcoals at a time, if you notice them getting too cool. But, don’t add a bunch at once or you will get a really hot fire!
January 25th, 2012 at 2:21 pm
Whatever you do, do not add lighter fluid because it needs to burn off, if it doesn;t then the food will taste like lighter fluid.
Just add a few bricks of charcoal and stir the coals around
January 25th, 2012 at 3:00 pm
This was the bane of my existence until I got a smoker with an offset firebox. The problem is less adding fuel to the fire than it is losing all the lovely heat and smoke that’s accumulated since the last addition. So it pays to be quick and neat and get the temperature back up as soon as possible.
If you can add more charcoal without removing the entire grill rack itself, that’s ideal. If not, then you have to make a decision: are you going to lift out the whole rack, meat and all, to tend the fire – or – are you going to run the risk of dumping your meat into the coal pan below while you tip up one end to toss in more charcoal? Either way, it’s not an ideal situation. In the interests of speed and accuracy, however – and the least prolonged heat/smoke loss – I find it quicker to lift out the entire rack, tend the fire, then put the rack back in place and re-cover. No fussing around wasting time trying to balance the meat and keep it from sliding off, no dumping the drip or steam pan with the rack, no burned fingers, either.
I use 6″ long “S” hooks as rack lifters, available at any hardware store. Regular rack lifters will work, too, tho you might have to go to a specialty cooking store to get those and you’ll pay for the privilege, too. Move the grill rack laterally to a flat surface: I always have a table on hand when grilling or barbecuing and an inverted round pan makes a good stand to place the rack. Add your charcoal, tend your fire, then move the rack back into position and close the cover. If you lay out all your tools beforehand, you’ll be able to get it over and done with in fairly short order.
If you do a lot of this kind of cooking, however, may I recommend spending the scratch on a charcoal grill or smoker with an offset firebox? It makes such a huge difference in the quality of the end product when you can tend the fire without losing precious heat and smoke – and when you can tend the meat without disrupting your coals! Most hardware stores carry or can order a horizontal pit smoker (rolled steel, offset firebox, good-size smoke chamber, dual purpose), priced right around $150 for an entry-level model. I love mine and use it often.
In the end, regardless of what type of cooker you’re using, it’s the type of fuel that matters most. Briquettes might burn longer, but are bound with petrochemicals that add a distinct aftertaste to the food. Hardwood lump charcoal lights faster, burns hotter, coals better, is unequaled in quality for flavor and worth the extra expense.
January 25th, 2012 at 3:31 pm
You use a pair of tongs to place new lumps or briquettes of charcoal atop the already-burning coals. Spread ‘em around evenly. You’ll want to add only about half the original number of bits of charcoal, since the old stuff will continue burning for awhile, and you don’t want to wind up with too high a heat. After about half an hour, judge if your fire’s beginning to cool and repeat the process.
January 25th, 2012 at 3:38 pm
The side firebox answer is a great idea. As an alternative, I would buy a cheap (<$20) portable charcoal grill. I would use that to start more charcoal, and add it after it had ashed over. That way you can use charcoal lighter (or quick-light charcoal) without worrying about it because it will all be burned off before adding it. Some people even use coffee cans or things like that, but if you have people or kids around, I don’t like to do something like that. At least if you use a grill, it looks like a grill and people know grills are hot. Using a coffee can or a bucket is just asking for someone to touch it or brush up against it.