Common problems affecting Barbecues and their solutions

Widespread difficulties affecting bbqs and the solutions

Using a bbq offers a exciting and straightforward method to cook tasty food that you can love eating outside.

And what is as good as relaxing together with pals in your garden, burger in one hand, cold ale in the other and not a care in the world?

But sometimes things will go wrong, specifically if you are not an expert when it comes to using a Barbeque.

Luckily, the most prevalent conditions that you may experience when working with your Charcoal Barbecue almost all have remedies.

Here are some of the most common problems affecting bbqs - and more importantly, how to resolve them:

The actual coals aren’t getting hot enough to cook the meals

In contrast to a conventional oven, there is no convenient temperature gauge on a barbecue to inform you when the hot coals are at the best temperature

however an easy way to tell would be to hold your hand about 10cm above the barbeque rack.

If you can just hold your hand there for two seconds, then your barbecue is hot enough.

If you can hold your hand there comfortably for over a couple of seconds, then it is required to be hotter.

You can either wait for the coals to get hotter on their own, or perhaps create a double layer of coals that will produce much more heat than a single layer.

The coals are too hot and the food is burning

In the event that your food is burning on the surface before it is cooked on the interior, check that you just have a single layer of hot coals.

When the coals are stacked on top of each other, rake all of them into a single layer utilizing a long-handled bbq utensil.

If your bbq enables you to adjust the height of your grill rack, check that it is on the highest level - ie. as far away from the hot coals as you possibly can.

Your barbecue appears like it’s going out

Don’t be mistaken simply because the flames have vanished the actual bbq has gone out.

The Charcoal Barbeque is ready to use when the flames have gone away and the coals have turned white - which means that they are sizzling sufficient to cook on.

If you see flames, then you need to hold back longer they have died down prior to cooking food.

If you have been when using the barbecue for an hour or so and want to keep it going, you can add extra coals around the edge.

We can’t light the Gas Barbeque

Check you are utilizing the proper fuel and also the right approach to light your bbq.

The best way to light the Gas Barbeque should be to put some kindling wood or sticks within the bbq along with a couple of firelighters,

after that stack your fossil fuel on top in a pyramid shape,

Using a lengthy match, light the firelighters and wait for the coals to catch light.

It is going to then take at least 30 minutes for the coals to show to a glowing red and then ultimately hot-white colour before they are prepared to cook.

The food is sticking to the grill

The best way to avoid food staying on the barbeque grill is to apply cooking oil such as vegetable oil and also olive oil.

Under no circumstances put cooking oil onto a lighted Charcoal Barbeque - preferably brush the meals with oil before putting it on the barbecue.

On the other hand, you can oil the grill lightly spraying it with cooking oil. Make certain you do this away from the heat prior to placing on the actual barbeque grill into position.

tend to be flaring up

Flare ups are usually caused by excess fat from the meat dripping onto the hot hot coals beneath.

To beat this, make use of the indirect barbecuing approach by pressing the actual coals to one half of the actual Charcoal Barbecue and put your meat on the barbeque grill at the other side.

Pop a drip tray underneath the meat to trap any fat which drains.

Close the lid of your Charcoal Barbeque and wait for the food to cook and leave for the needed cooking time, rotating from time to time.

Your meals are falling apart and dropping through the grill

If you are cooking delicate food for example fish that is prone to falling apart, it can drop through the barbeque grill and onto the coals under.

With regard to fragile foods for example fish, invest in a ‘grill basket’ appliance which holds the food inside a metal cage letting you put it on the Charcoal Barbecue and also turn it easily.

For veggies or other small products such as prawns, attempt threading all of them onto wooden Skewers (soak the skewers incold water not less than 30 minutes first to make sure they don’t catch light) before putting on the barbecue.

The food is burnt on the outside but uncooked inside

Whil cooking on some sort of bbq it’s necessary to make sure that the food is thoroughly cooked, otherwise you and your guests might suffer from a nasty case of food poisoning.

If you find that meals are burning on the outside before it’s cooked inside, it may be because the hot coals below the food are too hot, or because you have put the food onto the Charcoal Barbecue ahead of the flames having died down.

Continually wait for the flames to die down prior to starting cooking and when the coals are too hot, the indirect grilling technique described above.

The barbecue is causing an excessive amount of smoke

In case your bbq is actually making billows of smoke, it’s not going to be very enjoyable for the visitors and you’re not going to be very popular with the neighbours.

The most typical cause for excessive smoke is putting further coal on top of the already hot coals.

If you feel that you need additional coals to maintain the bbq going, add them gradually from the sides, instead of adding them into the middle.