In this video you'll see a guy line up charcoal along the sides of the Babette Grill, then blocks of wood are placed on top of charcoal. Then the guy placed an aluminum pan of water in the center and set it on fire.
It’s fine to cook over charcoal that hasn’t asked yet and is still black when you start the fire with a flame and NO accelerants!!! Don’t want to do it with lighter fluid though.
Charcoal is just that, wood and COAL that is full carcinogens! All you want is the heat from it. So you burn it off first. You can use lump wood chunks that have been gassed off, like tera preta. It's burned off until there's nothing but carbon left, very little carcinogens.
I’m a New Yorker but the best barbecue I’ve ever had was barbecue from Texas where my dad was from where they smoke the meats in New York they Grill and mostly burned meats
I'm live in Texas born an raised an I've ate at all the states an Texas is the best place to eat BBQ hands down thsyw at we're known for.. I recently started learning an I gotta say I'm dam good at it too, it must be a Texas thing 🤠
Hey man… lighten up a bit and take it easy on the ol’ boy!!! Besides, he is NOT “cooking” chicken legs… clearly he is “SMOKING” them!!! Did you not notice the indirect heating method that he is using, along with the wood on top that will produce plenty of smoke once the charcoals burn far enough to reach it???
I always make a pyramid, light them, let at least the corners get partially white before tipping the grill to pile all the coal to one side that way there's a direct heat side and none direct side, I feel like with this method my coals would die out
Also I mainly grill to keep my house cool during hot summer days so alot if times I'm just cooking a single pizza or single steak so I don't need all the extra stuff, just a quick and easy 1 hour worth of good heat, usually throw my cast iron pan on there and cook on that, usually use the lighter fluid infused coals
Mostly for if you're grilling a TON of stuff either for a party or meal prepping for the week. Or you're grilling something that takes a long time. Good things take time.
I use the snake method to smoke all the time. I guarantee that my food is better than yours. I bet you use lighter fluid. My snake method uses less charcoal because i do lower temps. The amount he used looks to be over 300. I do around 250. And the charcoal actually heats up before it ignites, so there is no dirty smoke. Learn a little about BBQ. I'll teach ya if you want.
Never would I put food on the grill with half cooked charcoal. That would make it taste horrid. It’s supposed to be burning before you add the food. This would be a bomb a** method easily by lighting multiple spots of the charcoal and once it’s burning, add wood CHIPS (NOT blocks) that have been slightly soaked in water. Makes a nice steady smoke.
@@chrish.3067 no friend, that’s why you soak the chips first. (I DID say this…) Know what wet wood makes buddy? STEAM! Know what DOESN’T produce carcinogens? STEAM! But, hey, come back again next time! Thanks for playing!
Soak Your Wood Chips/Chunks in warm water for about 30min-1hr before use (& you don’t need the water pan), the wood chips/chunks will smoke as the water is released…just sayin’….(OR) You can also soak your chips/chunks in warm water as stated previously & then put them into that ‘water pan minus the water’, and place the pan on top of the coals and as the wood heats up it releases the water as steam/smoke & smokes your food in the grill…again…just sayin’😉👍🏻
Wrong! You want your wood to combust not smolder.... Never soak your wood. If it's correctly season it will be just fine. Before you ask, I was taught by a grand champion who won season 1 bbq pit masters and have many many years of running a bbq catering company. Soaking wood does nothing.
@@Mac7504-OG Meh, Some people take online comments from randos entirely too seriously… And for others, if You don’t enthusiastically agree with them, then You obviously must be wrong or disagree .. All I said was “Ok”, as in Ok, You are entitled to Your own opinion of how to do things Your own way (or in this case following the way of a self-taught Pit Cook - because ‘champion’ or not all Pit Cooks/Pit Masters are self taught, and there are plenty of award winning and non-award winning Pit Masters out there and I guaranteed all of them believe “their way” is the “right way”; hence my not making a detailed comment and reply)… But, I’m this case to be clear, Feel free to continue to do Your own thing with Your own grilling as You wish, and most importantly, to keep browsing without comment next time.. Have a Blessed day & hopefully You spread positivity in the future…
I hate when they use the voice over of a robotic woman speaking ym native language and I can't hardly understand wtf she is saying. My native language is English btw
*”If you’re into long pork this is really good for all your favorite Canaan Baal meats too. I cannot indulge as I keep kosher/ halal/ ital diet. Peace and love” ✌🏾❤️ - MELL DUNEY 616*
sure, will give a long, slow burn, but. . . there are so many nasties from briquettes. I would always light completely and ash over before cooking. Find Natural Lump charcoal
@@amarjo351 you would need to soak them preferably over night in water them once coals are hot place them on the coals. Another method is getting a metal box that older smokers would use that you can place the soak chips in. And place the metal box on the coals. The point of soaking the wood chips is so they to burn fast. The way they were done in the video is not really accurate as wood blocks like that would burn and it would really be more like cooking over an open fire pit with dry would in a grill like that.
just wanna say to believe in Jesus for he loves u so much that he died and was raised from the dead so that u can have a relationship with him. Believe in him and ask GOD for forgiveness of your sins :) and turn away from them as well (repent)...❤️❤️❤️
