88 Surprising Information About When Charcoal Is Ready To Cook

This time, we’re going to talk about When Is Charcoal Ready To Cook. There is a lot of information about How to cook on a charcoal barbecue on the internet, of course. Social media are getting better and better quickly, which makes it easier for us to learn new things.

When Is Charcoal Ready To Cook On and Can You Grill With Black Coals? are also linked to information about How Long Does It Take For Charcoal To Be Ready In A Chimney. As for other things that need to be looked up, they are about Can You Grill With Black Coals? and have something to do with How To Light Lump Charcoal Without Chimney.

88 Unexpected Facts About When Is Charcoal Ready To Cook | How To Cook With Charcoal Briquettes

• 5. Sears in flavor better. Its easier to add flavor enhancers like hardwoods and herbs to a charcoal fire. - Source: Internet
• Charcoal grills are a great option for cooking food because they provide a unique flavor that can’t be replicated with other methods. When the charcoal is properly lit, it will create an even cook surface that helps to lock in the juices of your food. This gives grilled food a distinct flavor that many people love. Additionally, charcoal grills are usually less expensive than other types of grills, so they are a great option for budget-minded grillers. - Source: Internet
• That’s when it’s already very hot on the outside (and ready for cooking), but still burning from the inside — even though it has stopped smoking. For the best experience, it’s actually better to wait for it to stop smoking. If you’re using firewood or wood chips for starting a fire, wait until all of it has burned up. - Source: Internet
• It is generally best to leave the lid open when heating charcoal. This will help to ensure that the charcoal heats evenly and prevents the buildup of harmful chemicals. Once the charcoal is lit, you can then close the lid to maintain the heat. - Source: Internet
• When you open a bag of lump charcoal, you’ll notice the pieces come in varying sizes. Some may be as large as your fist, while others are the size of a golf ball. Additionally, some may appear to look manufactured like a wood plank, while others look more rustic. - Source: Internet
• In the world of charcoal grilling, there’s no more fundamental and fiercely debated topic than lump charcoal vs. briquettes. Being the building block for everything you grill, it’s no wonder that grill masters around the world will defend their choice with extreme passion. So, you might ask, “Which is the reigning champ?” Well, there really is no easy answer, but there are some charcoal essentials you should know that will help you make the right choice. - Source: Internet
• Once the charcoal is lit, use a long-handled brush to evenly distribute it across the bottom of the grill. Then, place your food on the grill and cook it to perfection. Remember to keep the lid closed as much as possible to maintain the heat and prevent flare-ups. - Source: Internet
• Traditional briquettes are inexpensive, light easily and burn long and steady. If you want a more intense, smoky flavor, go with hardwood charcoal (aka lump charcoal). These are blazingly hot but burn out faster. - Source: Internet
• Push balls of newspaper or natural firelighters (such as wood shavings or wool) between the charcoals. Light the paper and firelighters, and allow the flames to catch and get going in their own time. Then let them die down again – all you’re going to achieve with flames is burnt food. You need ashen coals to cook on. - Source: Internet
• Important Safety Note: You may want to invest in a grill glove to avoid burning yourself when you dump the coals into the grill. Pour the charcoal out in front of you, away from your body, making sure your face isn’t directly over the grill. Once the chimney is empty, put it somewhere safe where kids and pets can’t touch it. - Source: Internet
• 1. Place newspaper under the grill grate. Ball up newspaper and place it wherever you wish to place your charcoal. If you plan to have multiple heat zones, place the newspaper in each location charcoal will be. Sprinkle a bit of cooking oil on the newspaper to help it ignite. - Source: Internet
• The easiest, quickest way to light coals is to invest in a chimney starter: a metal cylinder with holes around the bottom and a grate mounted inside it. Add some kindling (normally paper) underneath the grate, fill up the cylinder with charcoal, then light the kindling to create a narrow, concentrated airflow that will get the coals glowing in as little as 10 minutes. The Weber Rapidfire is a classic choice (£21.79). - Source: Internet
• Grilling is a quick cooking method that uses high heat to cook food. Barbecuing is a slower cooking method that uses indirect heat to cook food. Both methods can produce delicious results, so it’s really up to personal preference. - Source: Internet
• If I’m grilling vegetables, for example, I’ll brush on some oil and season it with salt and pepper before putting it on the grill. But if I’m grilling a marinated steak, I’ll grease the cooking grate instead. You’ll figure out what works for you once you start cooking. - Source: Internet
• Briquettes are kind of like the fast food of charcoal; they’re cheap, reliable, and can be found on almost every corner, but you really don’t want to know what’s in them. Unlike the pure lump charcoal, briquettes are manufactured wood by-products compressed with additives that help them light and burn consistently. These additives do give off a chemical smell when lit, but allowing them to burn until covered with white ash before starting to cook should avoid any off-putting smells transferring to your food. Although they may not sound attractive, there are some good advantages to briquettes. They provide a more stable burn, maintaining a steady temperature for a longer period of time with less hand-holding than lump charcoal. - Source: Internet
• A proven technique to create a more versatile grilling area is to mound most of the charcoal to one side, spread a little less in the middle, and leave one area with no charcoal. You can use a garden hoe or small shovel for this. By dividing the charcoal you create three distinct heat “zones” to cook your food. This gives you an area on the grill where you can move the food in case of flare-ups or if the food starts to cook too quickly. - Source: Internet
• Though it may seem intimidating, lighting a charcoal grill is simple. Choose the charcoal type, lighting method, and amount that works for the food you are cooking and the size of your grill. Then decide how to arrange the charcoal in the grill. - Source: Internet
• 4. Wait for the charcoal to ignite. This should take about 12 to 15 minutes. You’ll eventually see an amber glow and the top layer of charcoal will turn grayish-white. - Source: Internet
• Almost everyone has grilled out at some point in their life. Whether it is on a small charcoal grill or a huge propane grill, cooking food over an open flame always seems to bring people together. There is something about the taste of grilled food that just can’t be beat. However, there is one question that always seems to come up when people are grilling: when is the charcoal ready? - Source: Internet
• Charcoal is arranged in the center of the grill or off to one side. This creates a two-zone configuration with a “hot zone” for searing and fast cooking over direct heat and a “cool zone” for slower cooking and resting foods over indirect heat. “[The cool zone] also gives you an area to move your food in case of flame flare-ups,” the Sniders say. - Source: Internet
• The Pyramid Method If you don’t have a charcoal chimney, try the pyramid method by stacking a pile of lump charcoal in the shape of a pyramid. Oxygen flow is important, so don’t pack it too tightly. Nestle one to two firestarters into the pile and light ’em up. Once the coals ash over, you can use long tongs to spread them out for even cooking. - Source: Internet
• You absolutely can wood smoke your favorite foods using a charcoal grill. You would set your wood chips in foil inside your grill’s indirect or (cool) section. That way, your wood will deliver a smoky flavor while your charcoal provides the heat. - Source: Internet
• Control the cooking temperature by moving the food or rack nearer/further away from the coals. You can also use the vents in the base: keep them fully open for very hot coals or close them bit by bit for a less full-on heat. By moving the coals to one side of the barbecue you can create two zones: one that’s perfect for grilling over a hot heat source, plus an indirect cooking zone for chicken, potatoes (with the lid on), or anything that has a tendency to burn before it’s cooked through if placed over a direct heat. - Source: Internet
• Charcoal grills provide a unique flavor that can’t be replicated with other methods. When the charcoal is properly lit, it will create an even cook surface that helps to lock in the juices of your food. This gives grilled food a distinct flavor that many people love. Additionally, charcoal grills are usually less expensive than other types of grills, so they are a great option for budget-minded grillers. - Source: Internet
• 2. Let it cool and safely dispose. After you have waited for the charcoal to cool completely, which can take up to 48 hours, you can safely dispose of them. Once the ashes are cool, wrap them in aluminum foil and put them in the trash. - Source: Internet
• 4. Burns Hotter . Home grilling temperatures are generally in the 450- to 600-degree range. Most “grill meisters” prefer natural charcoal because it generally burns hotter than a gas grill or briquettes, and hotter fires impart better flavors. Lump charcoal can get near to or equal the 1,000 degree temperatures found in top steak houses. - Source: Internet
• Remember that this is just a rule of thumb. On a windy day, you’ll get there a few minutes faster. On a windless day, the charcoal will take a few minutes longer than that to get up to heat. - Source: Internet
• Technically, yes. But it isn’t the ideal way to grill over charcoal. When you’re cooking on black coals, you’re using charcoal that isn’t fully heated yet. - Source: Internet
• Indirect cooking is perfect for larger joints and meat on the bone, such as chickens and lamb. It’s also great for more delicate items, such as fish fillets. Plus it gives some direct heat where the coals are stacked should you want to brown other items quickly. Cooking indirectly means food won’t burn or scorch. - Source: Internet
• If not used properly, charcoal grills can be dangerous. The most common hazards include fires and carbon monoxide poisoning. To avoid these dangers, it’s important to follow all safety instructions carefully. Never leave a lit grill unattended, and make sure the area around the grill is clear of flammable materials. In addition, be sure to open the lid of the grill before adding more charcoal to avoid dangerous buildups of carbon monoxide. - Source: Internet
• So far, so good. We’ve established that, contrary to what some grillers think, grilling over charcoal isn’t ideal. (As a matter of fact, it can be counterproductive.) - Source: Internet
• As you’ve learned, grilling with black coals is possible, but you never want to do it. The coals need to be nearly all-white or gray and smokeless before they are ready to cook. Otherwise, you will have wildly uncontrollable temperatures. - Source: Internet
• For a charcoal grill, you’ll need about 30 coals for every 250 degrees. This will give you a hot fire that’s perfect for cooking. If you’re looking for a more moderate fire, you can use fewer coals. - Source: Internet
• If you’re new to grilling with charcoal, there are a few things you should keep in mind. First, it’s important to choose the right type of charcoal for your grill. Briquettes are a popular option because they light easily and burn evenly. Lump charcoal is another good choice, but it can be harder to light and doesn’t last as long as briquettes. - Source: Internet
• We use and recommend charcoal briquettes. As our experience shows, a 2-kg bag is the optimal amount of charcoal for a single grilling session of up 5 hours. We also use some 2 kilos of dry firewood or wood chips and lighter fluid to start a grill. We pour in the briquettes, cover them with firewood, lightly pour over the liquid, wait a minute and start the fire. In 15 – 20 minutes all the firewood is burned up, and the grill is ready for cooking. - Source: Internet
• 4. Let the charcoal burn until it is grayish-white. This should take about 15 minutes. - Source: Internet
• Charcoal is ready when the briquettes are a uniform black color. If they are still light gray, they are not ready yet and should be left alone to cook for a bit longer. The time it takes to cook charcoal can vary depending on the type of charcoal you have, the weather conditions, and how big your fire is. As long as you follow these basic steps, though, you’ll know when your charcoal is ready to use! - Source: Internet
• Chimney starters are great for long grilling sessions as you can have more charcoal hot and ready in advance, to add to a diminishing fire. Just refill the chimney with charcoal and light with Fatwood about 20 minutes before adding to the fire. If you add unlit charcoal to a burning fire, you are in for a lot of smoke and and a lower temperature. Once the charcoal begins to ash over, brush the grate clean with a wire brush and oil the grate. Use canned spray oil — be careful of flare-ups — a clean, wadded-up cloth dipped in oil, or, if you really want to show off, grab a chunk of bacon or beef fat in tongs and liberally wipe the grate. - Source: Internet
• For a charcoal grill, you’ll need about 35 briquettes for every 350 degrees. This will give you a hot fire that’s perfect for cooking. If you’re looking for a more moderate fire, you can use fewer briquettes. - Source: Internet
• Christopher Arturo, Culinary Arts chef-instructor at the Institute of Culinary Education, does not recommend grilling at low heat (about 300 degrees) on a charcoal grill for the whole time because the protein will likely dry out. That being said, there are certain foods that do well cooked on high heat and then transferred to an area of the grill at low heat. Folks can do this with larger pieces of protein, like pork chops, as well as fattier fishes like salmon. Arturo also loves grilling a whole onion with this method. - Source: Internet
• 4. Wait for the charcoal to ignite. This will take a bit longer than it would with a charcoal chimney but the charcoal should all ignite within about 15 minutes. Keep your grill open to let oxygen feed the fire. You’re ready to grill once your charcoal is grayish-white. - Source: Internet
• 5. Dump the lit charcoal into the grill. Once ignited, carefully dump the lit charcoal into the grill (under the grate) in your preferred arrangement (see below) and begin cooking. - Source: Internet
• Now, I’m not a grilling expert. I’m just sharing what I’ve learned over the years. I was introduced to charcoal grilling at the Weber Grill Academy in 2017, and I’ve been picking up tips here and there ever since. - Source: Internet
• Then flip the chimney over and fill it with charcoal. Filling it about ¾ full is sufficient for foods like hot dogs, hamburgers, sausages, and steaks. You can fill it completely if you have a lot of food to cook, or need to cook something that takes more time. - Source: Internet
• Before you even light your grill, make sure to open to vents. The fire will need oxygen to keep going. After the charcoals are placed in the barbecue, you can control the internal cooking temperature by adjusting the vents: wider vents means hotter flames and more oxygen, while smaller vents means a cooler cooking temperature. Never close them all the way or the flames will go out. - Source: Internet
• Using a long safety match, light the firelighters, then use tongs to pile the charcoal over the lit firelighters to light all of the coals. Ensure any vents on your barbecue are fully open and the lid (if it has one) isn’t closed. Don’t be tempted to prod or poke the coals – give them time to do their thing. Return the cooking rack, and leave them to burn for 15-30 minutes. - Source: Internet
• There are many delicious options when it comes to grilling with charcoal. Some of the most popular choices include burgers, hot dogs, steak, chicken, and vegetables. No matter what you’re in the mood for, there’s sure to be a charcoal-grilled dish that will hit the spot. So fire up the grill and get cooking! - Source: Internet
• Natural Lump charcoal has many qualities that differentiate it from briquettes. However, Better Wood Products uses 100% all natural wood for BOTH its lump and briquette charcoal. No fillers, no additives, no chemicals, ever! - Source: Internet
• 1. Put the lid on the grill. To extinguish coals once you are done cooking, put the lid on the grill and shut the vents to prevent oxygen from feeding the coals. - Source: Internet
• If you’re cooking on an open fire pit The air flow works differently. Dump your coals onto a slightly elevated rack in the fire pit to allow air to flow underneath the coals. Then, to control your heat, spread the coals wider for cooler temps or push them together for more heat. - Source: Internet
• High-heat cooking is best at the 450°F to 550°F range, which means you’re able to hold your hand about five inches above the cooking grate for two to four seconds. If you can’t keep your hand there for at least two seconds, it’s too soon to cook. Be patient, sip a tasty beverage, and wait for a few minutes before you cook. - Source: Internet
• Activated charcoal is a type of carbon that has been treated to make it more porous. This makes it better at adsorbing impurities and is why it’s often used in water filters. It can also be used for grilling, as it will help to remove any unwanted flavors from the food. - Source: Internet
• Take the top grate of your grill off and, wearing protective grill gloves, hold the chimney by its handles and pour charcoal into the grill. Then take a paper towel soaked in vegetable oil, and spread it over grate with tongs. This is the trick to keep food from sticking to the grill. - Source: Internet
• Using one of these tubular starters means you can light charcoal easily with a few sheets of newspaper – the coals will catch and start glowing quickly and easily. A chimney also protects the coals (and you) on a windy day. Once the coals are ready, you can safely and easily tip them into the barbecue. - Source: Internet
• Push the coals to one side of the barbecue and keep the other side free to get a range of temperatures – use the coal-free side to cook by indirect heat. Hot coals on just one side also enable you to cook on one half and keep food warm on the other. If you have a kettle BBQ, this is one set-up for indirect low-and-slow cooking of large pieces of meat. - Source: Internet
• The heat will rise up through the chimney and evenly heat the charcoal from the bottom up. It takes about 15-20 minutes for all of the coals to get white-hot and “ashed-over” (covered with a grey powdery film). Wait for any flames to subside as well. - Source: Internet
• “One of the biggest advantages of charcoal grills versus stovetops is that charcoal can get much hotter,” the brothers say. “This allows you to achieve an incredible sear on meats and vegetables and creates new reactions that develop deep flavor. If you don’t wait long enough for your charcoal to light up, you won’t get this advantage.” - Source: Internet
• 2. Douse the middle of the pile(s) in lighter fluid. Use approximately 1/4 cup of lighter fluid per pound of charcoal. - Source: Internet
• Once you’ve selected your charcoal, it’s time to get started. If you’re using a charcoal chimney, fill it with the appropriate amount of charcoal and place it on the bottom grate of your grill. Light the charcoal and wait 15-20 minutes for it to heat up. If you’re using lighter fluid, soak the charcoal in the fluid for 30 minutes before lighting it. - Source: Internet
• Yes, you can cook on black charcoal. In fact, it’s the best type of charcoal to use for cooking. It’s also the most efficient, so you’ll need less of it to get the job done. - Source: Internet
• What is lump charcoal Lump charcoal is created when natural hardwoods, such as oak, hickory and mesquite, are burned slowly in a high-heat, low-oxygen environment. In this controlled setting, wood’s organic matters are converted into carbon. The result is a lighter piece of carbonized wood that still carries the flavor and smoke qualities of the originating hardwood. In this state, the wood becomes a great fuel for pitmasters, because lump charcoal is more portable and lights more quickly than solid hardwood. - Source: Internet
• With My BBQ Table grills and 2 kilos of charcoal briquettes, it’s around 5 hours. That’s 5 hours of grilling with a 2-kilo pack of charcoal briquettes and about the same amount of firewood. With a simple box or bowl grill without a lid, it’s gonna be less than that (because faster burning). - Source: Internet
• If you’re trying to flip something (like a chicken thigh) and you find that it’s sticking to the grate, wait. Much like searing chicken in a frying pan, if you try to move it too soon it will stick. Once it has properly seared, it will release itself from the cooking grate. - Source: Internet
• With summer in full swing, many of us have the same thing in mind: firing up the grill. While gas grills are certainly easy and convenient, there’s something truly special about meals prepared on a charcoal grill. Not only are they typically less expensive than their gas counterparts, but food cooked on a charcoal grill also comes with that true, cooked-over-a-fire feeling. Those juicy burgers, sausages, and chicken come bearing a smoky taste — purely reminiscent of the outdoors and summertime — and you just can’t get that from a gas grill. Don’t have one yet? It’s certainly not too late to pick one up (this is our favorite charcoal grill!). - Source: Internet
• 6. Start cooking sooner. In only 15 minutes, a charcoal fire is ready to cook. How many briquettes can claim to do this? - Source: Internet
• For the best results, arrange the charcoal in an even layer across the bottom of the grill. If you’re using a charcoal chimney, place it on the bottom grate and light it according to the instructions. Once the charcoal is lit, use a long-handled brush to evenly distribute it across the bottom of the grill. Then, place your food on the grill and cook it to perfection. Remember to keep the lid closed as much as possible to maintain the heat and prevent flare-ups. - Source: Internet
• With all of this in mind, it’s generally best to wait until the charcoal has turned white before cooking on it. This will ensure that the lighter fluid has burned off and that the charcoal is evenly heated. If you’re using a gas grill, you can usually start cooking once the flames have died down and the coals are glowing red. However, always follow the manufacturer’s instructions for your specific grill. - Source: Internet
• These are coals that have been treated with a chemical igniter. To use them, simply place them in the grill and light them according to the instructions. The third way is to use a regular charcoal. To do this, place the charcoal in the grill and light it with a match or lighter. - Source: Internet
• How to use lump charcoal When cooking with lump charcoal, it’s important to manage both your heat and your smoke. When you first light the coals, they will emit a thick white or light gray smoke. This is not the time to put your food on the grill. During this stage, the coals are still balancing out with fire and oxygen looking for their sweet spot. If you add your food during this stage, it will get a bitter smokey taste. - Source: Internet
• 1. Arrange charcoal on the grill. Place your charcoal in your preferred arrangement. - Source: Internet
• The answer to this question largely depends on how you lit the charcoal and what type of grill you are using. For example, if you used a chimney starter to light your charcoal, it will be ready to cook on in about 15 minutes. However, if you lit the charcoal with lighter fluid, it will take longer for the lighter fluid to burn off before the charcoal is ready. For gas grills, you’ll need to wait until the flames have died down and the coals are glowing red before you start cooking. - Source: Internet
• Charcoal is made by burning wood in the absence of oxygen, and lump charcoal is the product of that. Since lump is charcoal in its most natural form, it’s no wonder purists will almost always prefer it. Beyond that, lump charcoal has a lot of attractive qualities; it lights faster, burns hotter, and leaves very little ash compared to briquettes. Lump charcoal is also more responsive to oxygen, making it easier to control the fire’s temperature if your grill has adjustable air vents. - Source: Internet
• 7. Temperature control is better. Burns at whatever rate and temperature that you allow, allowing you to control cooking time. Lump charcoal is more responsive to oxygen, making it easier to control the fire’s temperature if your grill has adjustable air vents. - Source: Internet
• Once the coals have properly heated up, they can be poured onto the bottom grate of your charcoal grill. Then you’ll replace the cooking grill (use tongs or wear a grilling glove), and put on the lid (with the vents open). Leave the lids closed so the grill can heat up. - Source: Internet
• Coals are spread out in a single layer across the bottom cooking grate. Ideal for high-heat cooking and thin cuts of meat. Unless you absolutely need the entire grill space, it’s still best to leave a void zone. - Source: Internet
• Charcoal grills come in many different shapes and sizes, but the setup is generally the same: a lower grate for the charcoal, and then an upper grate for the food we’re cooking. The lower grate allows air to circulate around the charcoal to keep it burning—there are also air vents on the grill to control airflow while the lid is closed. The positioning of the charcoal itself determines which areas of the grill are hot and which are cooler. Whenever you’re cooking with charcoal, you’re going to get high temperatures really going, which is great for some foods, but not for everything. Placing your charcoal and food in different configurations offers more control over how quickly your food cooks. - Source: Internet
• There are a few ways to light a charcoal grill. The first is to use a chimney starter. This is a metal device that holds the charcoal and has a grate on the bottom. To use it, simply place it on the ground, fill it with charcoal, and light it from the bottom. The second way is to use a self-lighting charcoal. - Source: Internet
• Be smart about basting. Oil & vinegar, citrus and yogurt-based marinades can be brushed on the food throughout cooking. If you are using a marinade to baste that was used for raw meat or seafood, do not apply it during the last few minutes of cooking. If you are using a molasses- or sugar-based sauce, apply it towards the end of the cooking time. The sugar in sauces can burn easily over the intense heat of the charcoal. - Source: Internet
• 2. Arrange the charcoal around the newspaper. Use enough charcoal to cover the newspaper sufficiently while still allowing airflow to encourage ignition. - Source: Internet
• Once your charcoal is set up, put your cooking grate back on then put on the lid. Your lid has a vent, and this should be left wide open. Also, make sure the vent is over the indirect heat half of the grill. - Source: Internet
• No, you can reuse charcoal multiple times. Just make sure to let it cool completely before storing it in a covered container. When you’re ready to use it again, light it according to the instructions. - Source: Internet
• 1. Fill the chimney with charcoal. Add as much charcoal as necessary for the food you’re cooking (see chart above). - Source: Internet
• 3. Light the starter. Use a long lighter to spare your fingers. If you’re using newspaper or paper towels, consider adding a few drops of cooking oil to help ignite it. - Source: Internet
• If you used a chimney starter to light your charcoal, it will be ready to cook on in about 15 minutes. If you lit the charcoal with lighter fluid, it will take longer for the lighter fluid to burn off before the charcoal is ready. For gas grills, you’ll need to wait until the flames have died down and the coals are glowing red before you start cooking. - Source: Internet
• It’s grilling season, which means it’s time to pour one out for Prometheus, who risked it all to make sure that we humble mortals could harness the power of fire. While I’m happy to cook food on any grill, whether it’s gas- or charcoal-fueled, I’ve always preferred the taste of food grilled over a charcoal flame. Gas grills are easy to light, and you don’t have to wait for charcoal to ignite and get ashy before you cook. But cooking with gas just doesn’t impart that signature smoky flavor the way that grilling on charcoal does. And that difference in flavor, to me, makes it worth the extra time and effort it takes to use charcoal. - Source: Internet
• Above all else? Don’t overthink it and enjoy the process. As Groark says, “nothing brings back the nostalgia of one’s childhood cookout more than the smell and flavor of a meal grilled over charcoal.” - Source: Internet
• Given that there aren’t any knobs to adjust the heat, using charcoal properly requires learning how to set up a charcoal grill for different types of heating zones. I promise that it’s not complicated, though. And, along with an instant-read thermometer, it is the only way to make sure that your food comes out properly cooked—no raw middles and charred exteriors! - Source: Internet
• How to tell when charcoal is ready for cooking? Because it does take some time for a charcoal BBQ to be ready to cook on. You definitely shouldn’t start cooking right away. No matter how you’re starting a grill, with or without a lighter fluid, and especially if you are using a lighter fluid. It’s simply dangerous to do so, and it can also ruin the food you’re cooking. - Source: Internet

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