Stretching a bag of charcoal involves finding tricks to maximize its use, so you get the most out of every use. Charcoal is expensive and sometimes feel like you’re burning through it too fast. Whether you are grilling, barbecuing, or using it for art, buying new charcoal again and again can be costly. The good news? With a few simple ways, you can make each bag of charcoal last longer and work more efficiently. In this article, you’ll get several strategies to stretch your charcoal without compromising performance.
Why Stretching a Bag of Charcoal Is Important?
Using charcoal more wisely isn’t just about saving money. It also helps the environment. Producing charcoal requires burning wood, and using less of it reduces the number of trees being cut down. By getting the most from each bag, you are also creating less ash waste, which means fewer trips to empty your grill or firepit. Whether you’re grilling food or drawing with charcoal sticks, being smart about how you use it benefits both your wallet and the planet.
How to properly open a bag of charcoal?
A charcoal bag has a string with a V-shaped opening. Here’s how to unstring it? First, untie the knot at the end of the string. Once the knot is undone, turn the bag so the front is facing you. Now, pull the string from the front of the bag.
As you pull, the stitches will start to come undone. Keep pulling until the string is all the way out. And that’s it! Once you get the first loops undone, the rest is easy. Just pull, and you’re done!
How to Make Charcoal Last Longer When Grilling or BBQing?
BBQing and Grilling food over charcoal adds extra smoky flavor. But it can also use a lot of charcoal if not done carefully. Try these easy ways to stretch your bag of charcoal, so you save money, reduce waste, and still get the most out of every use.
Use the Minion Method for Slow Cooking
When you arrange unlit charcoal in a circle, and place a few burning coals on top. This setup lets the fire spread slowly. a long, steady burn. That is perfect for barbecuing ribs or brisket without wasting charcoal.
Two-Zone Fire
You can use this method for almost everything. However, it’s ideal for bone-in and boneless chicken cuts, steaks, chops and seafood. If you are willing to eat sea food, see my post about Grilling Fish.
About ½ to 1 whole chimney to start, about 50 to 100 Kingsford Briquets is needed. Light the coals using Match Light Charcoal Briquets or using Lighter Fluid. Grab your metal spatula or tongs to spread the coals to cover half of the lower grate. Use the hot side of your grill for direct cooking with high heat. For example, searing a steak for color, caramelization and grill marks. Free of coals directly underneath the grates, is still hot. Food will cook there just not as fast as on the direct side, right above the grate. Use the other side for slow, indirect cooking and to let foods cook through after searing.
Reuse Leftover Charcoal
Don’t throw away unburned charcoal! Collect the leftover pieces. Let them cool down, and store them in a dry container. Reusing charcoal saves you from starting fresh each time. It also makes the next grilling session faster.
Control Airflow for a Longer Burn
By managing airflow, you’ll keep the heat steady and use less charcoal. Charcoal burns faster when it gets too much oxygen. You can slow it down by adjusting the air vents on your grill. Your fire needs some air to stay lit. Do not close them completely. you ca save money by follwing my tricks of Stretching a Bag of Charcoal.
Partially close the vents to reduce airflow and keep the fire burning slower and longer.