Fuel
Type of charcoal | Smoky Flavour | Low ‘n’ Slow | Grilling |
|---|---|---|---|
Lump Wood | |||
Small Lump Wood | |||
Briquettes |
Lump Wood
100% natural lump wood charcoal is the original form of charcoal.
Char-Griller Lump Wood charcoal is made from premium hardware, and burns hotter and cleaner, infusing food with a wood fired flavour. The large wood pieces are ideal for low ‘n’ slow and roasting as they burn hotter and longer. Smaller, fine lump wood charcoal has a shorter burn time, meaning you will need to refuel more often. This type of charcoal is ideal for grilling.
Charcoal Briquettes
Low 'n' slow
When a piece of meat is slowly smoked and given time to absorb all the smoke-flavoured aromas, the flavour created is an authentic ‘barbecue’ one. Charcoal grills produce the best flavour as they produce a distinct smoky, grilled taste.
For the best low ‘n’ slow cooking results, it’s important to set up your charcoal correctly.
Use the ‘snake method’ and ‘minion method’ for a slow burn and to keep temperatures steady over long cooking times.
How to light your charcoal for LOW 'N' SLOW:
1. Snake method
Line up unlit charcoal against the griller edge of your Char-Griller Kamado or Akorn BBQ to form the shape of a snake. We recommend 2 rows of charcoal and 2 levels high.
Light up a few pieces of charcoal using a charcoal starter. Use charcoal at one end of the snake, covering the first few pieces of unit charcoal with hot charcoal.
Add a water pan to the middle of the charcoal rack to add moisture, and wood chuncks over the charcoal for a more smoky flavour.
The lit charcoal will slowly ignite the unlit charcoal like a fuse, giving you a longer cook time nad low temperatures. The longer the snake, the longer the cook time.
2. Minion method
Place unlit charcoal and a few wood chunks in the bottom of the BBQ or charcoal tray and cover with hot charcoal. The hot charcoal will slowly light the unit charcoal, producing steady heat, smoke and a longer burn time.
SMOKING
Add flavour to your food by adding wood chunks directly over the hot charcoal.
Attach the Char-Griller Side Fire Box to the Deluxe Griller to create a smoking chamber for horizontal smoking. You can add wood chips or chunks directly onto the fire inside the side fire box. When smoking, low temperatures (between 90°and 120°C) and longer cooking times will result in a more intense smoke flavour and soft meat that will fall off the bone. Refer to the below guide for smoking times and finished meat temperatures, based on this low cooking temperature range.
Meat | Food | Weight | Low ‘n’ Slow Cooking Time | Meat Temperature |
|---|---|---|---|---|
 | ||||
Beef Round Roast | 1.4 – 1.8 kg | 3 – 4 hours | 60°C Medium | |
Beef Brisket | 1.4 – 1.8 kg 1.9 – 3.2 kg | 3 – 4 1/2 hours 4 – 6 1/2 hours | 71°C Well Done | |
Beef Ribs | Full grill | 4 – 6 hours | Meat pulls from the bone | |
 | ||||
Lamb Leg Roast | 2.3 – 2.7 kg | 4 – 8 hours | 65°C Medium-Well | |
Lamb Loin Roast | 1.4 – 1.8 kg 1.9 – 3.2 kg | 3 1/2 – 4 1/2 hours 5 7 hours | 71°C Well Done | |
 | ||||
Pork Loin Roast | 1.4 – 1.8 kg 2.3 – 3.6 kg | 5 – 6 hours
7 – 8 hours | 65°C Medium | |
Pork Ribs | Full grill | 4 – 6 hours | Meat pulls from the bone | |
Pork Loin Chops | 5 – 10 chops | 2 – 3 hours | 65°C Medium | |
 | Chicken (Whole) | 1.8 – 2 kg | 5 – 6 hours | 82°C (leg moves easily in joint) |