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DIRECT GRILLING
— To set your Barrel Spit for direct grilling, spread the charcoal across the bottom of the charcoal
tray, then place the cooking grid on top so that you are able to place the food directly above
the coals.
— To spread the coals you will need a small shovel or some long handled tongs and should use a
BBQ mitt to avoid any burns. Be careful, the coals will be extremely hot.
— Direct cooking is a high heat method and is best used for searing steaks, hamburgers,
sausages, chicken fillets, fish and vegetables.
— You can get better heat control if you spread your coals into three zones in the charcoal tray.
a.
Hot zone
– Double layer of coals. Used for initially searing the food to seal in all the juices.
b.
Medium zone
– Single layer of coals. Used for cooking the food.
c.
Cool zone
– No Coals. Used for warming or resting the food if it starts to burn.
LIGHTING YOUR FIRE
— Remember, patience is a virtue! Cooking with charcoal and wood is more complicated
than using gas but you will get a much better result. Always allow yourself plenty of time to
prepare the fire prior to cooking.
— Allow 30-45 minutes for the fire to start properly before cooking. To start a charcoal fire using
lump charcoal or beads, place two or three firelighters in the charcoal tray where you plan to
build your fire. Then pile the charcoal on top in a pyramid formation.
— Light the fire lighter’s and let the charcoal burn. Once the coals have a light coating of grey
ash you are ready to cook. Do not disturb the coals in this initial lighting process. They will
not look like they are lighting but you need to wait at least 45 minutes for this to occur.
— If using wood to start your fire, start off with small pieces that are no longer than 30cm in
length. Make sure they are dry and able to burn. Light using firelighter’s or paper and as the
fire burns add larger pieces of wood to increase the fire.
— Always wear protective BBQ mitts when lighting your fire.
