Burning Questions from Behind the Grill

Charcoal Cooking Techniques

Cooking on charcoal takes time to get a delicious smoky flavour we all associate with BBQs in Ireland. Charcoal allows you to cook at higher temperatures than Gas BBQs and are ideal for smoking too. There's 4 different techniques you can use when cooking on charcoal BBQs with varying temperatures. See diagram for details on each technique using direct & indirect heat.

1) Low & Slow - 100 - 125°C - Light your charcoal to one side & an empty foil tray to the other side to catch juices when barbecuing. Place the piece you want to cook 'low & slow' on the rack above the empty foil tray & a foil tray full of water on the opposite side of the rack above the charcoal to create steam when you close the lid.

2) Roasting - 170 - 200°C - Light charcoal on either side of your BBQ with enough space to fit an empty foil tray to catch cooking juices. Place your roast on the rack above the tray & close the lid.

3) Bulls Eye - 200 - 250°C - Light your charcoal in the centre of the BBQ leaving a gap all the way round. Place your meat/vegetables on the rack around the edge where there's no direct heat & close the lid.

4) Grilling - 250 - 300°C - Light your charcoal to one side & place meat/vegetable all over the rack & close the lid, rotating items on the rack regularly to ensure even cooking.

Charcoal BBQ Pros

• Cheaper price
• Low & slow cooking
• Smoking
• Easier to move & store
• Heat to a higher temperature than gas

Charcoal BBQ Cons

• Charcoal is more expensive than gas
• More cleaning required
• Takes longer to light & heat up

GAS COOKING TECHNIQUES

Cooking with gas BBQs gives you accurate control of temperature, are easy to use & able to start cooking within 10 minutes. They usually come with 2-3 burners & the same 4 cooking techniques used on charcoal can be varied to achieve the same results. *Image uses 3 burner example.

1) Low & Slow - 100 - 125°C - Turn the left burner to 1/2 heat & an empty foil tray to the other side to catch juices. Place the piece you want to cook 'low & slow' on the rack above the empty foil tray & a foil tray full of water on the opposite side of the rack above the lighting burner to create steam when you close the lid.

2) Roasting - 170 - 200°C - Turn on either side of your BBQ to 1/2 heat with enough space to fit an empty foil tray to catch cooking juices. Place your roast on the rack above the tray & close the lid.

3) Bulls Eye - 200 - 250°C - Turn your centre burner to high heat. Place your meat/vegetables on either side so there's no direct heat & close the lid.

4) Grilling - 250 - 300°C - Turn your 1st & 2nd burners to 3/4 heat with your 3rd burner off completely. Place your meat/vegetable all over the rack & close the lide, rotating items on the rack regularly to ensure even cooking.

Gas BBQ PROS

• Quicker to heat up
• Cleaner
• Generally harder wearing
• Easier control temperature
• Cheaper to run

GAS BBQ CONS

• More parts to replace
• More expensive than charcoal
• Generally larger in size
• More challenging to use for smoking
• Being frowned upon by purists