Charcoal barbecues: types

If you have ever lit a charcoal barbecue and caught that unmistakable smell as the coals come to life, you already know there is nothing quite like it. Charcoal barbecues have something special about them: that genuinely smoky flavour, that experience of cooking at the pace of the fire. But beyond the nostalgia and the pleasure of the coals, they have very real advantages, and if you know how to use them they become a genuinely powerful tool for cooking outdoors. In this article we look at the main types, their advantages and how to get the most out of them.

Types of charcoal barbecue: which suits the way you cook?

Not all charcoal barbecues are the same. The model you choose has a direct effect on your results, on how easy it is to use and on how much space you need. Here are the most common types:

Round or kettle charcoal barbecue

This is the most iconic model. Its domed shape with a lid lets you cook over both direct and indirect heat, which makes it one of the most versatile options on the market. Ideal for medium-sized gardens, it takes long, slow cooking as well as the usual grilling. The lid encourages the heat to circulate and lets you smoke with more control.

Barrel or box barbecue

With a wider grill and a rectangular structure, it is perfect for cooking for large groups. It takes up more room but offers a bigger cooking surface. It tends to be the preferred choice for large terraces or gardens where gatherings are frequent.

Portable or camping barbecue

Compact, light and easy to carry. It gives up some capacity but gains in convenience. If you are one of those people who enjoy cooking away from home, in the countryside or on the beach, this format is your ally. Many models fold up and fit in the boot without any trouble.

Kamado barbecue

Inspired by Japanese clay ovens, the kamado is the most sophisticated of the charcoal barbecues. It holds heat exceptionally well and lets you control the temperature with great precision. It is perfect for long smokes, pizzas, roasts and even bread. It takes a little more learning, but the results are extraordinary.

If you want to look at specific models before deciding, in our Charcoal barbecues section you will find a varied selection in different formats and at different prices.

The advantages of charcoal barbecues over other options

Many people hesitate between charcoal and gas. The advantages of charcoal barbecues are clear, and there are solid reasons for choosing them:

• Authentic flavour: Charcoal gives an aroma and a smoky flavour that gas cannot replicate. For anyone who truly loves cooking over coals, that is priceless.
• Higher temperatures: Charcoal embers reach very high temperatures, ideal for searing meat and getting that perfect crust on the outside.
• Lower entry price: In general, a quality charcoal barbecue costs considerably less than an equivalent gas one. If you are unsure which to try first, charcoal is a safe bet.
• Portability: Most models do not depend on fixed installations or gas bottles. Take the charcoal along and you are away.
• The experience: Lighting the fire, waiting for the embers, managing the heat... it is an experience that connects with something very primal and satisfying.

If you are weighing up other alternatives, you can also look at our selection of gas barbecues to compare and find the option that best suits you.

How to use a charcoal barbecue, step by step

Knowing how to use a charcoal barbecue properly is the difference between a memorable meal and a frustrating one. Here are the essential steps:

1. Prepare the charcoal properly

Use quality lumpwood charcoal or briquettes. Briquettes last longer and give more constant heat, while lumpwood lights faster and reaches higher temperatures. To light it without firelighters full of chemicals, a chimney starter is the best investment: fill the cylinder with charcoal, put a couple of firelighters underneath and in about 15-20 minutes you have perfect embers.

2. Spread the heat according to what you are cooking

Here is one of the best-kept secrets of charcoal barbecues: using zones. If you put the charcoal under only half the grill, you have one zone of intense direct heat and another of indirect heat for finishing slower cooking. This technique is especially useful with large joints of meat that need time without burning on the outside.

3. Control the temperature with the vents

Models with a lid usually have vents at the top and the bottom. Opening them lets in more oxygen (more heat); closing them reduces it. This is the barbecue's natural thermostat. Practise a couple of times and you will soon have the hang of it.

4. Look after the cooking grate

A clean, well-oiled grate stops food sticking and makes the job easier. If yours is worn or you need a replacement, the right barbecue grates and utensils make a real difference to the result.

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5. Clean the barbecue after every use

A well-maintained barbecue lasts many years. Brush the grill while it is hot (it is easier), empty the ash once it is cold and cover it when you are not using it. To make the job easier, having a good barbecue cleaning kit saves time and effort in the long run.

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Accessories that transform charcoal cooking

A good charcoal barbecue can be taken to another level with the right accessories. You do not need everything from the start, but some are very much worth having:

• Rotisserie: Perfect for whole chickens, legs of lamb or large cuts of pork. The constant turning ensures even cooking and crisp skin without having to watch it all the time.
• Protective covers: If your barbecue lives outdoors, a good cover protects it from dust, rain and UV rays, considerably extending its life.
• Specific utensils: Long tongs, spatulas, probe thermometers... each tool has its purpose and helps you cook more safely and more precisely.

In our barbecue accessories section you will find everything you need to complete your kit.

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One last piece of advice: start simple and build up the technique

One of the most common mistakes when starting out with charcoal barbecues is wanting to master everything on day one. There is a learning curve, but it is short and thoroughly enjoyable. Start with simple cuts of meat, get used to reading the coals, learn to tell when the heat is right from the colour and from how close you can hold your hand. With every session your instinct will sharpen. And once you have the basics, the world of smoking, slow roasting and indirect techniques opens up in front of you in all its potential. You can explore our whole range of barbecues and ovens to find the model to begin that adventure with.