How To Properly Start A Fire On A Grill
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- čas přidán 7. 05. 2022
- In this video you'll see a guy line up charcoal along the sides of the Babette Grill, then blocks of wood are placed on top of charcoal. Then the guy placed an aluminum pan of water in the center and set it on fire.
Always let the brickettes turn white before using them. The carcinogens are at there worse when they're still back, tastes awful as well.
I was just thinking the same thing I've bitten into so called bbq before just to find out they cooked it over basically lighter fluid...
It’s fine to cook over charcoal that hasn’t asked yet and is still black when you start the fire with a flame and NO accelerants!!! Don’t want to do it with lighter fluid though.
You were lied to
Charcoal is just that, wood and COAL that is full carcinogens! All you want is the heat from it. So you burn it off first. You can use lump wood chunks that have been gassed off, like tera preta. It's burned off until there's nothing but carbon left, very little carcinogens.
@@ajk374 mmk... Look it up and see for yourself. Lol
Set up grill to cook 10 hours for some chicken legs 🍗 lol 😆 😋
Small restaurants can use this on a budget
Hey man… lighten up a bit and take it easy on the ol’ boy!!! Besides, he is NOT “cooking” chicken legs… clearly he is “SMOKING” them!!! Did you not notice the indirect heating method that he is using, along with the wood on top that will produce plenty of smoke once the charcoals burn far enough to reach it???
Who said that’s all he’s cooking?
Thats what i thought, that snake method for long low heat grilling.
I’m a New Yorker but the best barbecue I’ve ever had was barbecue from Texas where my dad was from where they smoke the meats in New York they Grill and mostly burned meats
I'm live in Texas born an raised an I've ate at all the states an Texas is the best place to eat BBQ hands down thsyw at we're known for.. I recently started learning an I gotta say I'm dam good at it too, it must be a Texas thing 🤠
Yes yes i agree!!! I miss texas bar b q!!! Im now living in chicago
Way to damn much Charcoal for what little food u had on there
the video is about cooking for hours
I always make a pyramid, light them, let at least the corners get partially white before tipping the grill to pile all the coal to one side that way there's a direct heat side and none direct side, I feel like with this method my coals would die out
Also I mainly grill to keep my house cool during hot summer days so alot if times I'm just cooking a single pizza or single steak so I don't need all the extra stuff, just a quick and easy 1 hour worth of good heat, usually throw my cast iron pan on there and cook on that, usually use the lighter fluid infused coals
@@AbsolutelyCasualyou grill to keep your house cool during the hot summer days? I need elaboration plz
@@DoRiteAndKilEvrythng I'm assuming they mean they grill so they don't have to use the oven or stove-top.
That was a quarter of the coals, that many could have cooked a brisket 😂
Hell nah, homie cooking over black charcoal
RIGHT has a nasty taste!!!
Lmfaoooo
I use the snake method to smoke all the time. I guarantee that my food is better than yours. I bet you use lighter fluid. My snake method uses less charcoal because i do lower temps. The amount he used looks to be over 300. I do around 250. And the charcoal actually heats up before it ignites, so there is no dirty smoke. Learn a little about BBQ. I'll teach ya if you want.
@@BigDaddy-vg3esschool them big daddy😄
@@danielploy9143 big daddie giving away lessons 4 freeee
That's a great tip
Charcoal Chicken ....😂
🙂↔️ professional type stuff.
Cool for hours! Naw we don't have all day
Mostly for if you're grilling a TON of stuff either for a party or meal prepping for the week. Or you're grilling something that takes a long time. Good things take time.
That loop is seamless
that looks good
Never would I put food on the grill with half cooked charcoal. That would make it taste horrid. It’s supposed to be burning before you add the food. This would be a bomb a** method easily by lighting multiple spots of the charcoal and once it’s burning, add wood CHIPS (NOT blocks) that have been slightly soaked in water. Makes a nice steady smoke.
Ooo! Nice! I'm hoping to learn how to grill this summer.
@@angelataylor5241 invite me.
Exactly. Also I use natural charcoal instead of briquettes
Right on. It's putting carcinogens in and on the food. Think Cancer!!
@@chrish.3067 no friend, that’s why you soak the chips first. (I DID say this…) Know what wet wood makes buddy? STEAM! Know what DOESN’T produce carcinogens? STEAM!
But, hey, come back again next time!
Thanks for playing!
Did this once had to re-light it multiple times
so your showing me something i used to do in the 70s. lot of coal for chicken lol
*”If you’re into long pork this is really good for all your favorite Canaan Baal meats too. I cannot indulge as I keep kosher/ halal/ ital diet. Peace and love” ✌🏾❤️ - MELL DUNEY 616*
I hate when they use the voice over of a robotic woman speaking ym native language and I can't hardly understand wtf she is saying. My native language is English btw
just wanna say to believe in Jesus for he loves u so much that he died and was raised from the dead so that u can have a relationship with him. Believe in him and ask GOD for forgiveness of your sins :) and turn away from them as well (repent)...❤️❤️❤️
Soak Your Wood Chips/Chunks in warm water for about 30min-1hr before use (& you don’t need the water pan), the wood chips/chunks will smoke as the water is released…just sayin’….(OR) You can also soak your chips/chunks in warm water as stated previously & then put them into that ‘water pan minus the water’, and place the pan on top of the coals and as the wood heats up it releases the water as steam/smoke & smokes your food in the grill…again…just sayin’😉👍🏻
Wrong! You want your wood to combust not smolder.... Never soak your wood. If it's correctly season it will be just fine. Before you ask, I was taught by a grand champion who won season 1 bbq pit masters and have many many years of running a bbq catering company.
Soaking wood does nothing.
@@Mac7504-OG Ok🙄
@@Mac7504-OG damn. You told her huh? 😑
@BLJ Gaming some people are impervious to good information. Meh
@@Mac7504-OG Meh, Some people take online comments from randos entirely too seriously…
And for others, if You don’t enthusiastically agree with them, then You obviously must be wrong or disagree ..
All I said was “Ok”, as in Ok, You are entitled to Your own opinion of how to do things Your own way (or in this case following the way of a self-taught Pit Cook - because ‘champion’ or not all Pit Cooks/Pit Masters are self taught, and there are plenty of award winning and non-award winning Pit Masters out there and I guaranteed all of them believe “their way” is the “right way”; hence my not making a detailed comment and reply)…
But, I’m this case to be clear, Feel free to continue to do Your own thing with Your own grilling as You wish, and most importantly, to keep browsing without comment next time..
Have a Blessed day & hopefully You spread positivity in the future…
You ever tried this? Does it work like a real smoker?
seriously doubt it will last very long
Easier method. Is put the coals to one side. Light..with soaked wood chips of your desired type. Put meat to opposite side.
We're should the wood chip be placed?
@@amarjo351 you would need to soak them preferably over night in water them once coals are hot place them on the coals. Another method is getting a metal box that older smokers would use that you can place the soak chips in. And place the metal box on the coals. The point of soaking the wood chips is so they to burn fast. The way they were done in the video is not really accurate as wood blocks like that would burn and it would really be more like cooking over an open fire pit with dry would in a grill like that.
@@natec5477 thanks
Offset
How it just start up though? My bricks never just start like that. I have to keep throwing lighter fluid. I tried newspaper and everything
Try paper towel dipped or coated with cooking oil it works and its chemical free
You can use tumbleweed or a chimney starter. All you need is a little bit of focused fire.
Nice loop
How to grill something for 10 hours and eat in 5 mins
all of that for 8 legs?? thats a huge waste of briquettes
Ty
no
All that bull carp for about 9 chicken legs??? Just as like going and paying someone to make the same 9 legs for you don’t you think???
I'm just going to buddy's barbeque That's too much
Love your name bud👍🏽
This is more if you're smoking something that takes a long time. Like a brisket.
Thank You’ I needed this
Genius
I have to try this method
bro just use the handle thing you put charcoal in and then when it’s read dump it in your grill and scatter wood chunks across coals evenly
sure, will give a long, slow burn, but. . . there are so many nasties from briquettes. I would always light completely and ash over before cooking.
Find Natural Lump charcoal
Use mesquite chips for this not charcoal.
Unless you let all the charcoal char white before use. 😮
Wtf? I can cook 10 legs with 10/15 charcoal in a hour, not a half bag of coals,
Woman using a grill, only explanation as to why its wasteful complicated and takes all day
@@choronzon4828 It’s a dude cooking with a computerized voiceover. Nice misogyny though.
For how long u took for cooking....
why the water?
Purpose of the water pan is??
Moisture and the oil from the chicken you can put in a BBQ sauce for more flavor and basting
@@christianmiracle6054great meaningful answer
looks like the heat is messed up
How many hours will this exact way get me?
Food cooked 1/4 of the way through the coal burn. Good for ribs tho.
Aggregations…hmmm accusations Joe!😮😮😒
Wtf lol I don't trust it because dude let AI girl talk for em
Pro tip just use wood. It burns slower and if you get it wet guess what?
You do need some wind. Otherwise it will go out.
What does the water dor?
steam the chicken I guess
Who has time for that
This isn't how you smoke meat don't so this to your food
What does the water do?
Keeps the meat from drying out. When the pan gets hot the steam will hydrate the meat.
Please don’t do this, people.
What's water pan fir
Humidity inside the cook chamber, I do a lot of smoking and that is the only thing right with this video
Dios los vendiga y Jesus Christo los guia 😮A todos
And your food will taste like charcoal
#TwoZonesAreBetterThanOne. If you know you know
Waste of time! Just grill your fkn food and chase it down with cold beer 🍺
Ill try this when i die.
😂😂😂
Nobody should ever cook with half light coals and blocks of wood.
Cook with unheated charcoal? No thx
The other end didn't any fire
Please boycott the robotic voice shit . It's getting older than any song on any short. Even the no no no isn't as annoying as this to me
CZcams tip : use your own damn voice that voice over bullshit is annoying automatic thumbs down as soon as her voice starts
Stupid voice over,ruins the video
Okay but why did you not soak the wood chips prior? That's not a proper smoke.
What’s up with the narrator? Lol
That’s chicken is going to taste awful with the smoke from the briquettes that are not burnt down 👎
Sopost to cook on white coals.
No, no, no-that’s not how to smoke meat.
Has no idea how to cook or smoke food