Tips - Charcoal Cooking Methods
Cooking directly over the coals is best for foods that take less than 30 minutes to grill, including boneless chicken, steaks, fish fillets, hamburgers and hot dogs.
- Position and cook food directly over briquets.
Indirect Grilling Method
Similar to oven roasting, this method is recommended for foods that are higher in fat and take longer than 30 minutes to cook. These foods include roasts, whole turkeys, bone-in chicken, ribs and briskets. It's a good way to prevent burning since heat circulates around the food.
- Bank Kingsford® Charcoal briquets on one or both sides of a drip pan on the lower grid.
- Place food on the grill, centered over a drip pan.
- Close the grill lid to contain heat and seal in smoky flavor.
- Add water, apple juice or other flavored liquids to the drip pan to provide extra moistness and flavor to food, if desired.
How Much Charcoal to Use
The number of Kingsford® Charcoal briquets required for grilling depends on the size and type of grill, the type of food being cooked and the weather. Use the following as general rules of thumb:
- For food cooked using the direct grilling method, it takes about 30 Kingsford® Charcoal briquets to grill one pound of meat or poultry. Charcoal should extend about one inch beyond the area the food will cover so the food cooks evenly all around.
- For foods cooked using the indirect grilling method on a full-size covered grill, use approximately 25 Kingsford® Charcoal briquets on each side of the drip pan for up to one hour of cooking time. For each additional 50 minutes of cooking time, add eight new Kingsford® Charcoal briquets to each side of the drip pan.
- For foods that require more than one hour to cook, new Kingsford® Charcoal briquets should be added periodically to make sure the food is cooked thoroughly. Add 16 to 18 new Kingsford® Charcoal briquets for each additional hour of cooking time. Additional Kingsford® Charcoal briquets should be added to the outside edges of the charcoal as the original coals reach their cooking temperature. Move the new Kingsford® Charcoal briquets to the center of the fire when they're ashed over.
- If you're grilling on an especially windy day, in cold temperatures or in high humidity, use a few more Kingsford® Charcoal briquets than normal to make sure the fire stays hot enough to thoroughly cook food.
How to Tell When Coals Are Ready
- Good quality charcoal briquets – like new Kingsford® Sure Fire Grooves® Charcoal briquets – should be ready in about 15 minutes. They should be at least 70 percent covered with ash and have a slight red glow.
- To estimate the temperature of the coals, hold your hand, palm side down, about six inches above the coals. Count "one thousand one, one thousand two, etc.," until the heat is uncomfortable and you have to pull your hand away. If you can keep your hand in place for:
- 2 seconds – it's hot, about 375 degrees or more
- 3 seconds – it's medium-hot, about 350 to 375 degrees
- 4 seconds – it's medium, about 300 to 350 degrees
- 5 seconds – it's low, about 200 to 300 degrees
