When the charcoal firsts turns white, it is hot on the outside but still cool in the middle. You want to wait until at least 2/3rds of the charcoal lump has turned white and the charcoal has stopped smoking.
No need to make sure all the charcoal is glowing, but once you've got a good fire, give everything a good stir to make sure your lit charcoal is well distributed around and there's enough heat to combust that dirty smoke. Wait 5-10 mins and you should see an improvement.
If you're aiming for high heat, such as searing steaks, you may need to let the charcoal burn for a shorter duration, typically around 20-30 minutes. For lower heat cooking, like slow smoking, allowing the charcoal to burn for a longer period, around 45 minutes to an hour, is recommended.
Charcoal briquets should be coated with white ash before you start cooking. The reason is not for flavor, it is because when coals are white they are at max heat. If you start cooking sooner they will get hotter as they sit.
Once the charcoal has been lit, it will continue to produce smoke until it reaches a stable temperature and the volatile compounds have been burned off. It's important to wait until the charcoal is fully lit and the flames have died down before cooking on it to avoid imparting a strong smoky flavor to your food.
SHOULD I OPEN OR CLOSE MY GRILL LID WHEN STARTING CHARCOAL? The lid should be open while you arrange and light your charcoal. Once the coals are well-lit, close the lid. Most charcoal grills are hotter right after lighting.
Several observational studies found that smoking abstinence rates were higher in smokers who quit abruptly than in those who quit gradually2,8,9.
Charcoal is ready when covered with gray ash.
In approximately 10 to 15 minutes or when the charcoal is predominately ashed over, spread evenly. Wait 5 minutes and begin cooking.
In general, our data suggests that it will take between 20 and 30 minutes for all the charcoal in a full, 6-quart chimney to be completely ashed over and ready to use. Lump charcoal burns a bit faster, so your wait time will be on the quicker side of the range.
Despite its length of burn and level of involvement to keep the fire burning, lump charcoal does exactly what you need to prepare a perfect smoked meat. However, when it comes to grilling or instances where space is a consideration, it's briquettes all the way.
Since briquettes burn at a steady rate with no extreme temperature fluctuations, they tend to burn for longer than lump charcoal, which disintegrates quite easily.
Snake Method
Great for low and slow cooking, think beef short ribs, pork ribs or brisket! The 'snake' method consists of a series of unlit briquettes, 2 rows wide and placed at a 45 degree angle around half your barbecues circumference.
Why Is My Charcoal Not Turning Grey? Charcoal that doesn't turn grey may not be fully lit. Ensure you're using enough lighter fluid or a proper starter, and give it sufficient time to catch fire. Arrange the briquettes in a charcoal pile or pyramid shape to promote better airflow.
Simply fill the charcoal bed with unlit coals and add only a few lit coals to the very top. The coals on top will slowly light those below them and burn down slowly over time. When ready, pile the lit coals at the head of the charcoal snake. The coals will burn slowly down the line for hours.
You want to wait until at least 2/3rds of the charcoal lump has turned white and the charcoal has stopped smoking. You can use a charcoal grill tool to move the charcoal around so that it is evenly dispersed throughout the basin for even heating.
Charcoal is a surprisingly unregulated commodity. And these added chemicals in some imported charcoals and in most briquettes are the origin of that old adage of waiting for the coals to go white before cooking. This is because those added chemicals need to burn away first.
Open the lid to flip food and check its progress, but keep the lid closed as much as possible. This is especially important when cooking larger items that benefit from cooking over indirect heat for a longer period of time, like ribs or a pork shoulder.
Learn to recognise when your coals are ready
Black or grey with flames: Not ready yet. Step away, have a beer and relax. Glowing white hot with red centres (blow very gently to check): Ready for direct heat. Ashy white but still very hot: Ready for indirect heat or cooking in the coals.
LIGHTING CHARCOAL DIRECTLY
Ignite the kindling and leave the lid open, allowing the charcoal to ignite. After 15 to 20 minutes, the charcoal should be ashy and white as well as glowing. Use tongs or a charcoal rake to move the lit charcoal into the formation you need to cook. Replace the cooking grids.
Since lump is charcoal in its most natural form, it's no wonder purists will almost always prefer it. Beyond that, lump charcoal has a lot of attractive qualities; it lights faster, burns hotter, and leaves very little ash compared to briquettes.
The third day after you quit smoking is often the hardest one.
“The best way to quit smoking is with a combination of medication and counseling,” says Maher Karam-Hage, M.D., medical director of the Tobacco Research and Treatment Program at MD Anderson. “They both help. But you double your chances by using both compared with one of them.”
Studies have also found a link between smoking and the onset of grey hair. Smoking cessation will prevent further signs of premature ageing, reducing the risk of grey hair and hair loss. If you're experiencing hair loss, it's a good idea to seek treatment to prevent further deterioration of the condition.