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CHARCOAL AND TEMPERATURE CONTROL
Beginners frequently over-start their charcoal. By that I
mean they leave it in the starter too long before they use it.
It should take only 10 to 15 minutes to start charcoal in a
chimney starter, and anything longer than that is a waste. It
may not look lit in the starter, but if it has flames coming out
the top and no smoke, it is ready. Dump out the coals and use
the fully lit ones first.
Charcoal that has been started for 30 minutes before it is
put on a pot will be half burned away, and will not produce as
much heat per briquette. It will also not provide heat long
enough to finish some recipes. Always start more charcoal than
you need, so you can add the extra later to maintain heat if
necessary, especially if it is windy
Freshly lit charcoal will burn for about an hour when
placed on/under a pot, unless it is very windy. When windy, it
burns faster, and "blows" the heat down-wind. When windy, turn
the pot 180 degrees 2 or 3 times while cooking to even out this
effect.
High quality
briquettes are recommended. Briquettes provide a long lasting,
even heat source and are easier to use.
It is important to
remember that these tips are only a guide to help you get
started. You will need to adjust briquettes (coals) according
to your recipe and keep in mind that the weather and temperature
can affect cooking temperature.
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A strong wind or breeze will raise the temperature.
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High humidity will lower the temperature
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Direct sunlight will increase the temperature
*
Shade will lower temperature.
*
Higher air temperature will raise temperature.
*
High altitude will lower temperature.
Recipes require that you have the correct heat placement.
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Stews, soups, chili, and other liquid dishes require more heat
on the bottom that on the top.
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Meat, poultry, potatoes, beans, vegetables, and cobblers require
even distribution of heat on top and bottom.
*
Cakes, breads, biscuits, and cookies require most of the heat on
top and little heat on the bottom.
The
basic rule of thumb for a 325 degree pot is to put 3 more pieces
of charcoal than the diameter of the oven on top, and three less
than the diameter of the oven on the bottom. For example, a 10”
Dutch Oven will require 13 pieces of charcoal on top and 7
pieces of charcoal on the bottom to bring it up to 325 degrees.
The
charcoal on the top should be placed in a checkerboard pattern,
meaning spread them evenly over the entire top of the lid. The
charcoal on the bottom should ONLY be placed in a circle the
same diameter of the pot! DO NOT put charcoal in the center of
this circle YOU WILL BURN THINGS WITH A CHECKERBOARD PATTERN
UNDER A POT! Charcoal radiates heat in all directions. Those
that are under the outside
edge of the
pot will radiate heat not only up towards the pot, but in
towards the center under the pot. ALL of the coals around the
edge will add to the temperature under the center of the pot. If
you also have charcoal under the center of the pot, as in a
checkerboard
pattern, the center will be much hotter than the outside edge,
and the center of baked foods will frequently burn.
The
exception is for frying or boiling, where I start with a full
spread under the pot, and cook with the lid on with a few coals
on top just to keep the heat in.
If you
absolutely must know what temperature is in the oven with a
certain amount of charcoal, then get an oven thermometer and
find out, but that takes all the fun out of it. Learn to "feel"
how much charcoal is right for a particular dish. I don't mean
feel with your hands, but feel with your eyes. Look inside the
pot to see if your food is simmering or baking properly or
browning properly, etc, and add or take away charcoal as
needed.
Start a
personal cookbook, and keep track of recipes, including how much
charcoal you used, how long you cooked it, and whether it was
done correctly. The final answer is to practice. You will
rapidly learn how much charcoal it takes to make your pot do
what you want it to.
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