morning everyone, I made a little charcoal box to grill some chicken and steaks on my unused part of my bbq. I haven't grilled on charcoal before, is there a risk of a fire from the fats from the food? I realized I forgot to make some kind of lid to snuff it out if something happens.
And once I'm done do I just wait for a few hours till it's cooled down to clean out?
by roychassi
2 Comments
fats that fall onto coals can flare up, but they dont usually stay a fireball unless you are making something super duper fatty like a picanha or pork belly or duck. Can you get a wok lid or even a foil tray to use as a temporary lid if needed?
For a setup like that, with no way to really choke the coals out, then yea, you’ll probs have to just let it burn itself out
If I’ve understood correctly from your photographs, the inlet for your propane sits right below your charcoal box. If using both charcoal and gas at the same time, this is a RISK, despite a nice looking charcoal box adding an extra layer of protection. Chicken, especially fattier parts like thighs, will create a flare and with no lid – tricky to put out. Could get out of hand and before you know it, you’ve grilled a lot more than just chicken! One advantage you have got going for you is that the charcoal box looks like it can easily be removed. Removing it and placing a cover on top will snuff it out eventually and possibly save some charcoal for your next gig. May I ask, why not invest in a second-hand kettle, keep things simple, remove any risk, and enjoy the pleasure of charcoal cooking with a kettle?