Common mistakes made when firing a charcoal grill: newspaper and denatured alcohol are taboo!

Seiler says that under no circumstances should liquid fuels such as denatured fuel or fuel paste be used as an adjunct, even if the cores take longer to form. “These fire accelerators can cause severe burns.” Fuel in particular is often underestimated. The liquid evaporates at room temperature and the resulting vapors are flammable. The same applies to the liquid itself: if it is ignited, large jets of flame are formed. In addition to the safety risk, liquid fuels have another disadvantage: They often produce a pungent odor when burned, which can affect the flavor of the food to be grilled. The same applies here, according to Seiler: use wood wool or ecological fire starters.

Briquettes are made from pressed ground coal. They have a more regular structure, burn more evenly and retain heat longer than conventional charcoal. But it usually takes a long time for the briquettes to turn into really good embers. That’s why charcoal is better suited for grilled items such as steaks, sausages or vegetables, which are usually not grilled for more than 15 minutes, Seiler says. “With charcoal, you’ll get a nice glow after just 20 minutes.” Briquettes, on the other hand, are well suited for grilled items such as pork or roast beef that need to be grilled longer. With charcoal and briquettes, it is important to grill the food to be grilled only when the embers are orange-whitish. Seiler: “If a white edge is visible on the charcoal or briquette pieces, they are hot enough and the grill is ready.”

Cheap coal usually comes in the form of smaller and less hard pieces of coal. These burn less well, and best of all, they burn in less time than larger pieces. Seiler says that if the sack of coal is thrown around or shaken during transportation, the coal will become dusty and crumble. This negatively affects the quality. The same applies to coal that has become damp during storage – for example, in a paper bag in the garage. “It burns much worse and as a result the grill doesn’t get as hot as it used to.” Therefore, it is worth buying better quality coal. It consists of large pieces and has a bluish glow. The lower coal is usually dull black.

Seiler says air supply is guaranteed if you use a chimney starter to light the charcoal grill. The coals accumulated inside are burned at the bottom, and the flames and hot air rise up. As a result, a suction develops in the chimney, which creates fire and embers. Seiler says that no further air supply is necessary with the help of a blower or a grill hair dryer. “This causes soot to return, which can only settle on the grill grate and grill cover. This increases the risk of grilled food becoming sooty as well.”