How to use a charcoal barbecue with a lid

In classic B-B-Q Grilled dishes not only turn out juicy and tasty, they also have a unique woody aroma. But you need to know how to use a unique oven, otherwise the result will be disappointing.

How to cook on a barbecue with a lid?

Regardless of the type of structure - stationary or portable - food simmers for a long time on the fire. The coals accumulate heat, sending it upward, and the lid does not allow the heat to escape beyond the bowl.

In such conditions you can cook pork and beef, fish, poultry, vegetables and other products.

Features of the furnace structure

Any roaster consists of several important parts:

1. Bowl for fuel. Designed to accommodate coals, made of heat-resistant material. A round or oval shape is more common.
2. Lid. Prevents fat droplets from splashing outside the boiler, and also prevents heat from escaping the edges of the fryer.
3. Thermometer. Typically, it is built into the lid of the device and helps regulate the cooking temperature.
4. Lattice. Used for placing products. May have a removable part for replacement with a wok, pizza stone or skewers.
5. Fuel grid. Made from the strongest steel that can withstand maximum heat.

There are air ducts at the bottom of the bowl. They help regulate the intensity of combustion. They also clean out ash.

Fuel types

You can use harvested dry firewood, but do not use cuts from coniferous and fruit trees because of their resinous nature. This may ruin the fryer. It is much more convenient to buy ready-made briquettes or charcoal.

The second option is preferable due to the fact that when burning, aromatic smoke is released. It permeates the products, giving them an incredible aroma. The dish becomes even tastier. For cooking you will need about 2/3 of the bowl's coal volume.

Cooking methods

There are three ways to grill food on a barbecue with a lid:

• Straight. Assumes even distribution of coals at the bottom of the bowl. Suitable for quick frying, taking less than half an hour. Poultry, vegetables, and fish are prepared in this way.
• Indirect. The coals are distributed unevenly over the grate, leaving room for a container with fat in the middle. Only meat is prepared using this method. The process takes more than 30 minutes.
• Circular. The coals are placed on the edge of the bowl in a circle. This method is suitable for large pieces of food and long-term cooking.

For ignition, you can use a starter, dry paper or alcohol cubes that are placed in the center, as well as lighter fluid.

Cooking process

First, prepare your food. Wash, cut into pieces and marinate if the recipe calls for it. Then light the wood, place it in a bowl and place a grate on top.

Monitor the temperature carefully. If it is too high, the meat will burn.

Pieces of food are placed in the center of the grill, since the greatest heat accumulates there. As soon as it is covered with an appetizing crust, it is placed on the edge, where the heat is less. Cover with a lid and simmer until done. Remove food from heat when ready, checking periodically with a fork or knife.

After cooking, the barbecue is left to cool - this will take about an hour and a half. Next, remove all coals and ashes from the brazier, and carefully clean the grate from pieces of food.