Bbq how long

The exact cooking time will depend on many factors that cannot be taken into account here, such as the size of the food item, outside temperature, etc. For highest accuracy and to ensure you never over- or under-cook your food again, we recommend the easy to use iGrill.

Simply download the app, tell the iGrill what you're cooking and how you'd like it cooked. The iGrill does the rest, tracking the progress of your food in real time and will notify you when it's done - meaning you can spend more time with your guests whilst cooking to perfection. Add to Cart menu-arrow-down Arrow Add to Cart circle-medium gift-certificate-icon pointer. Perfectly Cooked Food. Well, no need to worry — we've got you covered on the basics of grilling with charcoal.

Traditional briquettes are inexpensive, light easily and burn long and steady. If you want a more intense, smoky flavor, go with hardwood charcoal aka lump charcoal.

These are blazingly hot but burn out faster. Before you even light your grill, make sure to open to vents. The fire will need oxygen to keep going. After the charcoals are placed in the barbecue, you can control the internal cooking temperature by adjusting the vents: wider vents means hotter flames and more oxygen, while smaller vents means a cooler cooking temperature.

Never close them all the way or the flames will go out. Start your grill with a charcoal chimney; this is the easiest way to get your charcoal going. You do not need lighter fluid. Stuff newspaper loosely in the bottom of the chimney there is a space for it under the wire rack , then fill the chimney with charcoal. Remove top grate from grill, place chimney inside, and light the newspaper.

But how long should you let the coals burn? Let the charcoal or briquettes burn until they're covered with white-gray ash it takes about 5 to 10 minutes for the coals to get to high heat and 25 to 30 minutes to get to medium heat. Featured Video. Save It Print. Prep Time 5 mins. Cook Time mins. Total Time mins. Servings 4 to 6 servings. Oil and salt the chicken pieces:.

Prepare the grill:. Sear the chicken, then move to the cool side of the grill:. Turn over, baste, and cook until done:. Sear a final time, then remove from heat:. Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. Rate This Recipe.

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Credit: Jennifer Causey. Bone-in Breasts, Thighs, and Drumsticks: Grill covered over indirect heat for minutes, turning occasionally. Boneless Breasts: Grill over direct heat for minutes per side. Cutlets: Grill over direct heat for minutes per side. Wings: Grill covered over indirect heat for minutes, turning occasionally. Credit: Photo: Hector Manuel Sanchez. Tenderloin: Grill over direct heat for minutes per side, turning occasionally. Then cover and cook over indirect heat for minutes.

Ribs: Grill over direct heat for 5 minutes. Then cover and grill over indirect heat for minutes.