Over the years we have watched pitmasters lighting up great pyramids of charcoal to make the perfect BBQ. What a waste! The reality is, when you’re using quality charcoal - less is more. It’s all about the airflow!
The critical factor that needs to be managed when barbecuing is the control of air to the coals. If you can learn to manage your airflow, you can consider your barbecue mastered!
It doesn’t matter whether you’ve dug a hole in the ground or you’re using an expensive Kamado, it’s still all about the airflow. Master the airflow and you’ll quickly discover how efficient and versatile fire-cooking can be all year round. One load of charcoal in a Kamado with effective airflow will give you 30 hours of ‘low and slow’, reach temperatures of 450°C to make pizza in a Kettle or mouth-watering, reverse seared steaks better than any restaurant. Good quality, all natural British charcoal can be as flexible and responsive as you need, so long as you learn to manage the air flow. (which is breeze, btw)
