BARBECUING – A FEW THINGS WORTH NOTING
Technique-wise, I pile the coals into a dome and add natural fire lighters into the top of the coals, as a charcoal fire burns upside-down, as it were, so the smoke from the charcoal underneath has to pass through the hot surface layer and this secondary burn cleans the smoke, so you get a nice clear fire. Once lit and the all white-grey ash has formed, I then spread the coals to my right and add a few more at this point, if required.
I generally cook off-set – that is hot coals to my right, then an indirect space to rest the food over, which allows you to keep the food a little away from the vigour of the fire, to cook slowly in the heat without burning. Of course you want all the benefits of the fire-char and to add colour to the meat and vegetables, or even fruits. But with the lid down, you’re creating more of an oven effect, and this heat stability greatly improves the outcomes of most dishes.
It’s also good to sit things in the barbecue for a low and slow cook after the faster cooking has been done. Do use a temperature probe to make sure all the meat is safe, but fish and veg will love this way of low and slow heat, as the fire dies down and the sand gives out its heat – you’ve paid for it and put the time and effort in, so best put it to good use.