How to Choose Charcoal?

The most important material in the barbecue is good and quality coal. Currently, there are 2 different types of coal in the market, domestic and imported. A type of coal called imported coal from Russia or Bulgaria is thick and light. When it burns, it sparks around. It burns to ash immediately. Meat cooked on this charcoal is not very tasty. But what I would suggest to you is the local coal called Çelik, which is produced in Çatalca. Although this charcoal is not too thick, its color is bright and heavy, when it burns, the charcoal will last a long time, this charcoal cooked meat will be more delicious. Regardless of the type of barbecue you have, the choice of coal, its burning and most importantly, the time to start cooking is very important. The use of flammable products (gasoline, cologne, etc.) that give off odor during the burning of coal should be avoided. These types of substances will also affect the products you cook. The best options are paper and kindling. It is one of the best burning methods to lay the coals on top of the crumpled paper, after placing the thin and long cut kindling with the ends meeting in the center. At this stage, a small stovepipe can also be added to the top of the coals.

It is important that the selected coal is dry, consists of large pieces and its quality. Coal dust and crumb coal should never be used. During the burning process of the coal, it should be ensured that the entire outer surface is browned. For this, the coals must be constantly moved and turned when necessary. In recent years, briquette model coals have also started to be produced. In fact, these coals designed for barbecue can also be used in deep-chamber barbecues. Such compressed coals are easily ignited and burned for a long time. You can also observe that it is all burned during cooking.

After all the coal is burned, a very high temperature fire will be obtained. It is unfavorable to cook meat at this stage. Many side dishes can be cooked beforehand. From roasting aubergines or onions to cooking peppers or tomatoes, this hot fire is perfect for all the options you can think of. Your tomatoes on skewers; It is convenient to cook peppers, eggplants and onions by placing them directly on the charcoal.

Before cooking meat, all coarse coal pieces should be broken and spread evenly on the manga. There should be no gaps in the base of the barbecue and a proper cooking area should be created. When the coals are burned in this way for a while, they are covered with a gray cover of ash. Starting from this stage will be the right time to start cooking.

It is possible for the charcoal to catch fire during the cooking of high-fat products. Although there is not much flame problem during cooking in heavy fire, in case of such a problem, some salt can be sprinkled on the coal before starting to cook.

If you are using a brazier with a vent cover, the lids must be open during the first combustion stage of the coal and must point towards the wind blowing direction. It is very important to close these lids just before the cooking process.


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