NAPOLEON JETFIRE CHIMNEY STARTER
This speeds up the charcoal ignition process by about two-thirds. Load it with charcoal and place it on top of the fire grate, then light firelighters beneath it. When ready, pour the contents onto the fire grate. Voila. the barbecue’s air-flow vents.
The secret to indirect cooking is to keep the lid on and not be tempted to take too many peeks or the convection process will come to a halt. The lid also prevents the smoke from the fats escaping into thin air and the result is food infused with a rich aroma and full-bodied taste. In a nutshell, lidded barbecues cook more evenly and less fiercely, allowing you to engage in idle chit-chat without constantly breaking away from the conversation to attend to the flaming burgers.
By contrast, direct cooking has the charcoal placed directly beneath the food in the centre of the coal grate. The entire cooking process is carried out with the lid open or on a barbecue that’s sold without a lid (commonly known as a brazier). Direct grilling is hard and fast, and for people who are prepared to stand by the grill every step of the way. Consequently, it doesn’t provide much time for a beer at the patio table.
The third discipline, namely smoking, is a relatively new method but it’s big business in Texas where ‘pitmasters’ have taken the art of cooking low and slow to a whole new level. Smoking is best suited to large cuts like brisket and ribs – if done successfully, the meat should literally fall apart using just a fork.
When it comes to charcoal choice, most experts will recommend lumpwood over briquettes. Lumpwood provides a superior flavour due to the fact it doesn’t contain any chemicals or binders. However, lumpwood burns more fiercely and by the time it has reached optimum temperature, it starts to burn down quite quickly. Good quality briquettes, on the other hand, take longer to reach optimum temperature but stay hot for much longer. And that’s a good thing if you’re cooking two separate amounts of food or are smoking food low and slow.
THE GAS METHOD - BEST FOR CONVENIENCE
Gas is one of the most convenient and instantly controllable fuels for barbecuing, especially for novices. With a gas barbecue you’re ready to start cooking in about five minutes, flareups and scorching are easily dealt with by simply turning down the heat, and you can go on grilling for as long as there’s gas in the canister.
All gas BBQs come with a lid to keep the heat in and wind away from the flames. They are ideal for indirect cooking (with the lid on) though many are also capable of searing steaks at high temperature.
When it comes to choosing the best gas barbecue model, there’s a bewildering assortment on offer. All models are categorised by the amount of gas burners they’re equipped with – the more burners on
Gas is one of the most instantly controllable fuels for barbecuing