Decent charcoal for bbq - i'm a novice

[broken biscuit]

Decided it's time we had a BBQ so popped to Tesco and bought a cheapie- £10. Bought some gel and firelighters, and the 'in the bag' charcoal briquettes, which you just light the bag and wait 15 mins.

That was an hr ago, and i have given up - it just isnt generating enough heat to cook on. A test burger took 45 mins! I need a decent charcoal to cook with - think we used to use Big K or something when Dad did it.

[21TonyK]

I find proper lump wood charcoal is the best. Only problem being so much of it is dust or tiny pieces at the bottom of the bag.

From todays experience I can report that 36Kg of charcoal in two oil drums will cook around 250 burgers and 300 sausages for around 200 hungry people.

[Roger645]

Big K lumpwood gets my vote.

[Pferdestarke]

I buy this in bulk for the smoker. Sometimes it's in big blue sacks.

http://store.makro.co.uk/p-6101-bar-be-quick-resta...

[Bill]

Lumpwood is the way forwards, although briquets are meant to provide a more even heat. Just don't pour it from the bag as the dust smothers the flames if it's not fully alight.

The easy light stuff works well ime, but is ready in 15 minutes and burns out quickly. If it has never really lit properly are there vents on the bottom of the BBQ that you've left closed? And if it really isn't lighting then get a hairdryer (or paint stripping gun, if your wife's precious ) and it'll be going in moments.

[LooneyTunes]

Definitely lumpwood - recent bags of Homebase stuff have been good (and quite cheap), much better than expected with decent sized lumps and very little dust.

[giw12]

Another vote for lumpwood, and better still in catering guise if you can get it (try garden centres).

[SVX]

I braai (BBQ) on a mixture of lumpwood and briquettes.

I don't use firelighters as I find that they tend to taint the food even when cooking on greatly reduced coals - my method:

Start the braai with a small amount of paper and fine kindling, building up to reasonable sized (1/2") wood pieces, brush the ash to one side leaving the coals and slowly add briquettes in a cone/pyramid on top.

Once the briquettes (have been using Weber brand recently) are up to temperature - rake them flat and cover with decent layer of lumpwood charcoal. Leave for 30-40 mins (depending on the size of the braai), then cook and enjoy.