Charcoal Barbecues

Traditional charcoal grilling is made easy with the range of Napoleon® Charcoal Grills at your disposal. From commercial quality, full sized barbecues, for the grilling enthusiast, to the compact charcoal kettle barbecue for smaller spaces, Napoleon® has everything a grill master would need. The Apollo Smoker 3 'n 1 does it all with ease. Grill with the wonderful scent of charcoal or smoke with wood chips or water or both. Have the best of both worlds right in your backyard.

Cooking with charcoal takes a little more patience than grilling on a gas grill, but charcoal lovers (and I consider myself one of them) agree that the extra effort is worth it! If you’ve never used charcoal BBQ grills before, use these tips to make sure that you know what you’re doing when grilling with charcoal.

Charcoal BBQ Grills Tip #1: Stack Your Charcoal

You’ll need to light the charcoal before you can cook and in order to do it properly, you need to know how to set a fire. Your coals should be stacked into a pyramid shape — this shape provides your fire with the oxygen it needs in order to catch fire. Many people choose to use lighter fluid and if you do, use it sparingly and never squirt it on an existing fire. If you’re out of lighter fluid, you can use some crumpled newspaper, but you should never use straight gasoline or kerosene because of the risk of explosion.

Charcoal BBQ Grills Tip #2: Be Patient!

Your coals will need to be left alone for about 30 minutes before the grill is ready for cooking. You’ll know when the grill is ready when the charcoal are mostly covered in ash and are glowing red.

Charcoal BBQ Grills Tip #3: Indirect Or Direct Heat

Lastly, know whether you should be using indirect or direct heat. If you’re cooking something that should take less than 30 minutes to cook (such as hamburgers, hot dogs, chicken breasts or steaks), direct heat is the way to go. Try to avoid turning the meat too often — this can dry meat out quickly.

If you’re cooking something with a longer cooking time, such as a whole chicken, ribs, pork loins or foods that have a higher fat content, you want to use indirect heat. If you were to apply these foods to direct heat, the foods would likely burn on the outside, while remaining undercooked on the inside, or it would be so dried out that it was completely unappetizing.

Knowing how to use charcoal BBQ grills is an excellent skill, even if you normally use a gas grill.

How To Pick Round Charcoal Grills

When most people think of charcoal grills, they think of the round bowl shape. The best type of charcoal grill is made with a heavy gauge porcelain lid, bowl and an ergonomic hinged lid so you never have to worry about putting the lid on the dirty ground when you’re checking on what’s cooking inside.

The best charcoal grills also include special touches like accurate temperature gauges so that you don’t need to worry about the temperature inside. They also have hinged, multi-level cooking grates so that you can easily add charcoal without removing what’s cooking on the grate.

How To Pick Stainless Steel Charcoal Grills

If you’re looking for a stainless steel charcoal grill, make sure that the one you choose is made with solid, stainless steel construction and comes with a roll top lid that’s designed to move smoothly. This will ensure that it’s easy to check on what’s inside, even if you have your hands full and need to open the lid with one hand. Also look for a double walled front loading door so you can easily refuel your grill and a rear charcoal burner so that you don’t have to worry about coming into contact with the hot coals during refuelling.

Knowing how to shop for charcoal grills can help guarantee that you’re buying a quality product that can last you for years to come. Charcoal grills from Napoleon Grills come with our President’s Limited Lifetime Warranty — a sure sign that we’re confident in every product we sell.

The right charcoal grill might just push you firmly into the charcoal camp. Check out our full line of charcoal grills and see which one is right for you.

Final tip - Charcoal storage

Charcoal should be stored in a cool and dry space with the bag clipped closed. Store charcoal away from interior walls that have been sheet-rocked, and away from combustible materials like gasoline, oil and rags. If you have a charcoal bucket, or a covered metal bucket, this is a great place to store your unused charcoal. Always follow the packaging instructions.

When you are done cooking with charcoal, you can douse the burning coals by slowly and carefully pouring water or sand over them, then allow both the barbecue and coals to cool off completely. You should not use a hose of any sort for this as you can send charcoal, that is still hot, flying. When everything is cool you can dispose of your ashes into a metal trash can or bucket. Check with your local government about disposal of these materials, as it may differ from place to place.