First of all, make sure you have enough marabou charcoal to prepare your BBQ. The quality of our charcoal ensures a concentration of heat and a longer combustion duration, prolonging the cooking times of food without the need to constantly replace the charcoal. In addition, the gourmet touch that gives it that delicate nutty flavor and minimal smoke production makes it the preferred charcoal of the best chefs and restaurants in the United States and Canada.

As it is a high-end and totally ecological charcoal, we recommend that the ignition of the charcoal be done by conventional means that do not add toxicity to the cooking process, such as natural charcoal fire starters and a lighter. It is also important that your grill is well cleaned of previous barbecue residue, so shaving the grill and removing any charcoal residue beforehand is essential.Depending on the size of your grill, this will be the amount of charcoal you should use. Additionally, you must take into account the amount of food you will cook to use this information to determine how much charcoal you need to have on hand to cover the entire cooking process of your BBQ.

Whichever method you choose, start by removing the grate to expose the charcoal grate at the bottom of the grate. Remove any remaining ash. Then open the grill vents to allow enough air to reach the fire. Keep the grill lid closed after lighting the coals until they are covered in ash and ready to cook, which will take about 10 to 15 minutes.Charcoal grilling requires a thick, condensed layer of charcoal to achieve even temperatures across the cooking surface. To achieve this, distribute the charcoal evenly until the charcoal area is completely covered. The thicker the layer of charcoal, the longer the cooking process will last, so always take into account the size of the grill and the amount of items you will cook.

Grilling directly over the coals will burn the outside of the food and leave attractive marks on the grill. Thicker cuts of meat may need more time to cook completely. To achieve this without the food drying out or burning too much, create a two-zone fire.To cook with direct heat, place the lit coals approximately in the center of the hot zone charcoal grill. Brown the food over the coals and then move the pieces to the cold area for slower indirect cooking.

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Ordered list

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1. Read the warning label on your Marabú Charcoal bag / box thoroughly before starting to grill. Information regarding carbon monoxide and charcoal is located on the Consumer Products Safety Commission website, and also in this downloadable brochure. See more information here.
2. Do not use your grill near flammable items, like leaves or shrubs. Refer to your individual grill, smoker, or kamado owner’s manual for additional safety instructions.
3. Charcoal may spark when lighting. Leather gloves and safety glasses are recommended.
4. Do not attempt to light the charcoal with gasoline.
5. Never pour flammable liquids onto your fire.
6. Never leave the grill unattended while it is lit. Make sure it’s on a level, non-flammable surface.
7. Never use a charcoal inside a closed space (home, tent, vehicle.)
8. Always use long tongs when handling lit charcoal.
9. Never try to move or maneuver burning charcoal by hand.
10. Ensure that your charcoal and ashes are fully extinguished before removing them from the grill. This can take up to 48 hours.