how to light charcoal without starter fluid

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Barbecue

A spit barbecue at a street fair in New York City's East Village known as "Ternera a la Llanera " from the Colombian flatlands
A barrel - shaped barbecue on a trailer at a block party in Kansas City. Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. The lower grill is now being used to cook pork ribs and "drunken chicken" slowly.

Barbecue or barbeque[1] (with abbreviations BBQ, Bar-B-Q and Bar-B-Que, diminutive form barbie, used chiefly in Australia and New Zealand, and called Braai in South Africa) is a method and apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade, spice rub, or basting sauce to the meat. The term as a noun can refer to the cooking apparatus itself, or to a party that includes such food. The term as an adjective can refer to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose.

Barbecue has numerous regional variations in many parts of the world. Notably, in the Southern United States, practitioners consider barbecue to include only indirect methods of cooking over hardwood smoke, with the more direct methods to be called "grilling".

In British usage, barbecuing and grilling refer to a fast cooking process directly over high heat, while grilling also refers to cooking under a source of direct, high heat—known in the U.S. and Canada as broiling. In US English usage, however, grilling refers to a fast process over high heat, while barbecuing refers to a slow process using indirect heat and/or hot smoke (very similar to some forms of roasting). For example, in a typical U.S. home grill, food is cooked on a grate directly over hot charcoal, while in a U.S. barbecue, the coals are dispersed to the sides or at significant distance from the grate. Its South American versions are the southern Brazilian churrasco and the Argentine asado.

Alternatively, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most U.S. "barbecue" restaurants, but nevertheless, many consider this to be a distinct cooking process called smoking.

The slower methods of cooking break down the collagen in meat and tenderize tougher cuts for easier eating.

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How to Light a Charcoal Grill Without Lighter Fluid


Instructions

Difficulty: Moderately Easy

Things You’ll Need:

  • Charcoal grill
  • Chimney charcoal starter
  • Old newspapers
  • Long matches or long utility lighter
  • Oven mitt
Step1
Start with a clean, ash-free charcoal grill. Remove the grill cover and the upper grate that the food is cooked on.
Step2
You'll see that on the chimney the section with the vent holes is smaller than the other section. This is the bottom of the chimney. Crumple the old newspaper and secure it in the lower section. Rest the chimney on the lower grate.
Step3
Fill the chimney with charcoal. If you'll be grilling a lot of food or need the coals to burn longer, use two chimneys.
Step4
Using the long matches or the utility lighter, insert the flame through various holes in the bottom of the chimney. Light only the newspaper on the bottom layer, leaving the charcoal untouched. The newspaper will ignite the charcoal.
Step5
Once the smoke has died down and you can see the coals in the top of the chimney are giving off heat, put on the oven mitt and turn the chimney over using the wooden handle. Spread the coals evenly on the bottom of the grill and place the upper cooking grate back on. Set the chimney aside to cool.