As the days grow longer and the temperatures rise, there’s no better time to fire up the grill and enjoy outdoor cooking. Charcoal grilling offers a distinct smoky flavour that gas or electric grills simply can’t match. If you’re looking to take your barbecue skills to the next level this spring, mastering different grilling methods is essential. Here are five charcoal grilling techniques that will help you achieve perfect results every time.
1. Direct Grilling
Direct grilling is the most common method and the easiest to master. This technique involves cooking food directly over hot coals, making it ideal for quick-cooking items like burgers, steaks, sausages, seafood, and vegetables.
How to do it:
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Arrange the charcoal in an even layer across the bottom of the grill.
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Light the coals and wait until they turn white and ashy (typically 10–15 minutes).
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Place the food directly over the hot coals.
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Keep an eye on the heat and turn food frequently to prevent burning.
Best for:
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Burgers
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Steaks
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Chicken breasts
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Vegetables
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Prawns and other seafood
This method is perfect for those who love a quick and efficient grilling experience, delivering deliciously charred and caramelised flavours in minutes.
2. Indirect Grilling
Indirect grilling is ideal for cooking larger cuts of meat that require a longer cooking time, such as whole chickens, ribs, and roasts. This technique involves placing the food away from the direct heat source, allowing it to cook slowly and evenly.
How to do it:
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Arrange the charcoal on one side of the grill or in a ring around the edges, leaving the centre clear.
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Light the coals and wait until they reach the desired temperature.
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Place a drip pan filled with water or juice under the grates to catch any drippings and prevent flare-ups.
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Cook the food on the side without charcoal and cover the grill with the lid.
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Maintain a steady temperature by adjusting the air vents and adding coals as needed.
Best for:
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Whole chickens and turkeys
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Ribs
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Pork shoulders
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Brisket
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Whole fish
This method is perfect for achieving tender, juicy meats with a deep smoky flavour, making it a go-to choice for barbecue enthusiasts.
3. Reverse Searing
Reverse searing is a game-changing method for grilling thick-cut steaks and large cuts of meat. It combines the benefits of indirect and direct grilling to ensure a perfectly cooked interior with a beautifully seared crust.
How to do it:
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Set up the grill for indirect cooking by arranging the charcoal on one side.
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Place the meat on the cooler side of the grill and cook slowly until it reaches the desired internal temperature (typically 10–15°C below the target temperature).
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Move the meat over to the direct heat side and sear for 1–2 minutes per side until a deep crust forms.
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Rest the meat before serving to allow juices to redistribute.
Best for:
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Ribeye steaks
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Tomahawk steaks
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Pork chops
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Lamb chops
Reverse searing guarantees a tender and juicy interior with a rich, smoky crust—perfect for impressing guests at your next barbecue.
4. Plank Grilling
Plank grilling adds an extra layer of flavour by infusing food with the smoky essence of wood. It’s an excellent technique for delicate proteins like fish, as the plank provides a barrier that prevents sticking and burning.
How to do it:
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Soak a wooden plank (cedar, oak, or maple) in water for at least an hour before grilling.
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Preheat the grill and place the soaked plank directly over the coals until it begins to smoulder.
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Arrange the food on top of the plank and close the grill lid.
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Cook until the food reaches the desired doneness.
Best for:
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Salmon
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Trout
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Chicken
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Soft cheeses (like brie or camembert)
Plank grilling imparts a delicate smokiness that enhances the natural flavours of the food while keeping it moist and tender.
5. Caveman-Style Grilling
For those who love a rustic, primal cooking experience, caveman-style grilling is an exciting way to cook. This method involves placing food directly onto hot embers, resulting in intense charring and deep, smoky flavours.
How to do it:
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Light a batch of lump charcoal and let it burn down to hot embers.
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Blow off excess ash to prevent sticking.
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Place meat or vegetables directly onto the coals and cook, turning occasionally.
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Brush off any remaining ash before serving.
Best for:
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Steaks
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Lamb chops
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Root vegetables (like sweet potatoes and beets)
This method may sound unconventional, but it creates an unmatched depth of flavour and is a fun way to impress guests with a bold grilling technique.
Spring is the perfect time to experiment with different charcoal grilling techniques and elevate your barbecue game. Whether you prefer the simplicity of direct grilling, the precision of reverse searing, or the unique flavour of plank grilling, these methods will help you make the most of outdoor cooking. So, grab your charcoal, fire up the grill, and enjoy the smoky delights of springtime grilling! Additionally, don't forget to experiment with different wood chips, marinades, and seasoning rubs to further enhance the flavours of your dishes. The beauty of grilling lies in its versatility, so make the most of the season and create memorable meals that bring friends and family together around the barbecue.
