How to BBQ

How to use the BBQ

Setting up the BBQ with a proper charcoal fire has often proven a bit tricky. In order not to embarrass yourself in front of the hungry masses, here are the steps to follow and what to look out for.

• Make sure the equipment is there. Everything (starter chimney, leather gloves, matches, leftover charcoal briquettes and wood-wax-based fire starter ("Grillanzuender") ) should be in the meridian basement opposite of the door.
• Buy more charcoal or starter if the storage is low. Using paper to start does not work. Briquettes are better than regular charcoal due to increased ventilation and they will burn longer.
• The chimney needs additional air to be able to enter from below. Prepare a BBQ grate, either the main one or the small round one with a bit of air underneath.
• On the BBQ grate from above, place starter cubes (3 should work). Fill the chimney with coal to the top (not over it), set the starter on fire and place the chimney on top.
• Once the coal on the top starts burning, the chimney can be emptied onto the BBQ.
• For more than about 6 people, fill and fire up the chimney again to make sure there is enough coal burning

There are a few things to look out for:

• You may notice too late that there is no starter left. So have we. Paper will smoke and block its own oxygen before burning properly, so just go and buy some
• If the chimney does not pull enough air, make sure it is placed on a grate, as stated above
• In dry times, keep a bit of water ready next to the grill - we have managed to spill burning coal on the grass in the past. Watering cans should be in the workshop