Whether you’re firing up your first kettle grill or aiming to go beyond burgers and bangers, charcoal BBQ cooking is one of the most rewarding (and tasty) ways to feed your family or mates.
This guide breaks down exactly what you need to know to get confident with charcoal — from the gear, setup, and temperature control, to recipes that make you look like a backyard pitmaster.
Why Charcoal BBQ?
While gas is quick and electric is convenient, charcoal gives you:
- That unmistakable smoky flavour
- Proper high heat searing
- Total control over temperature zones
- A more authentic, hands-on cooking experience
Yes, it takes a little more time and effort — but that’s part of the fun.
What You Actually Need to Get Started
You don’t need a massive smoker or fancy tools to BBQ well. Start with:
- Charcoal kettle BBQ – 57cm is ideal for versatility (Weber or similar)
- Charcoal briquettes or lumpwood – briquettes hold heat longer; lumpwood burns cleaner and hotter
- Chimney starter – ditch the lighter fluid
- Digital meat thermometer – a must for confidence
- BBQ tongs, gloves and grill brush
- Drip tray or foil pan – to keep things tidy
Optional, but useful:
- Grill grates with adjustable height
- BBQ baskets for veg or fish
- Water spray bottle for flare-ups
The 2-Zone Setup: Your BBQ Superpower
The key to better BBQ is creating two heat zones:
- Direct Heat (coals stacked) — for searing steaks, burgers, skewers
- Indirect Heat (no coals) — for slower cooking like chicken thighs, ribs, or sausages
It gives you flexibility. You can sear, then move food to the cool zone to finish without burning.
Lighting the BBQ Without Drama
- Fill your chimney starter with charcoal
- Place newspaper or firelighters underneath and light
- Wait 15–20 mins until coals are white-hot
- Pour into one half of the BBQ base for a two-zone setup
No lighter fluid. No toxic taste. Just proper heat.
Must-Try BBQ Recipes That Go Beyond the Basics
1. Sticky Chicken Thighs
Marinate bone-in thighs in soy, garlic, honey and ginger. Sear then finish indirect. Glaze for the last 5 mins.
2. Charred Sweetcorn with Lime Butter
Grill corn directly until blackened. Slather with butter, lime juice, salt and a pinch of smoked paprika.
3. Grilled Veg Skewers
Courgette, pepper, red onion — brush with oil + herbs. Char direct, finish indirect.
4. BBQ Halloumi Tacos
Sear thick-cut halloumi slices and serve in wraps with chilli jam, rocket and pickled onion.
5. Reverse-Seared Ribeye
Start indirect to bring internal temp to 48–50°C, then sear hot and fast to finish. Juicy, smoky, perfect.
6. DIY Smash Burgers
Use cast iron on the grill. Smash a ball of mince, season heavily, cook 90 secs per side. Cheddar + brioche = magic.
Pro Tips from the Backyard
- Always oil the grill after it’s hot — not before
- Let meat rest for 5–10 mins before slicing
- Keep the lid closed — if you’re lookin’, you ain’t cookin’
- Practice with chicken wings — cheap, forgiving, and delicious
Keeping it Safe & Clean
- Use a grill brush before and after each cook
- Empty ash only when totally cooled
- Store charcoal in a dry tub
- Always BBQ in a ventilated outdoor space
Common BBQ Mistakes to Avoid
Everyone makes a few errors when starting out — here are some to sidestep:
- Adding food too early – Wait until your coals are fully white and glowing before grilling.
- Overusing lighter fluid – It imparts a chemical taste. Always use a chimney starter instead.
- Constant flipping – Let food sear properly before turning. One flip is often enough.
- Not using a thermometer – Guesswork leads to overcooked or undercooked meat.
- Overcrowding the grill – This drops the temp and leads to uneven cooking.
BBQ Gear That’s Worth the Investment
You don’t need to spend loads — but a few items do make a real difference:
- ThermoPro or Meater Thermometers – Digital, accurate, and fast. Game-changers.
- Lodge Cast Iron Skillet – Great for smash burgers, corn, or caramelising onions.
- Grill Grate Cleaner with Scraper – Easier than wire brushes and safer too.
- BBQ Gloves – Protect your hands when handling chimneys or hot grates.
- Foldable Side Table – If your BBQ has no shelf, this adds prep space instantly.
Hosting Your First Backyard BBQ? Read This First
Even if it’s just a few family members or neighbours, a bit of prep goes a long way:
- Prep sides in advance – Salads, slaws, and sauces can all be made the day before.
- Have a veggie option – Grilled halloumi, portobello mushrooms or corn on the cob work well.
- Use a cool box – Keep drinks cold without guests heading back to the fridge constantly.
- Have fuel on standby – A second batch of charcoal or wood chunks gives you flexibility if the party goes on longer.
- Create zones – One for cooking, one for serving, one for chilling.
A relaxed host makes for a great BBQ. Light the grill early and let it ride.
More Recipe Ideas to Try Next Time
Looking for your next BBQ hit? Try these:
- BBQ Lamb Koftas – Mix lamb mince, cumin, garlic, and parsley. Grill on skewers and serve with flatbreads.
- Crispy-Skinned Chicken Wings – Dry-brine in the fridge overnight, then cook indirect and finish direct for char.
- Plank Salmon – Cook salmon fillets on a soaked cedar plank over indirect heat. Smoky and foolproof.
- BBQ Stuffed Peppers – Fill halved peppers with rice, beans and cheese. Wrap in foil and grill indirect.
- Apple Slices on the Grill – Brush with butter and cinnamon, then grill for a quick dessert.
These crowd-pleasers add variety and are all easy to pull off with the basics.
That extra smoke, sizzle and satisfaction? That’s what charcoal BBQ is all about.
The Sorted Dad 
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