In general

The preparation of various Barbecues is quite similar for the gas and electric BBQs, this is limited to connecting the mains or the gas pipes and cleaning. Hereafter, we’ll concentrate on the charcoal barbecue.

Good charcoal

Charcoal can be found in most shops during the season. What to avoid, is the version with small pieces of charcoal and bags full of dust. The perfect charcoal may be difficult to get hold of, except for reconstituted charcoal briquettes. They are uniform and of good size. The small / medium bags of charcoal you can buy in supermarkets are often not good, the pieces are too small and they often contain mini bites and dust. The best is the charcoal that restaurants use, where the pieces are of a certain size. It’s better to have too big than too small, within limits of course!  If the pieces are too big, give them a hit with a spade and there you are!

The grill
 
To clean the barbecue grill, there are two schools, the water and soap or by carbonization and scraping the dry/hard rests. For the method of water and soap on the cooled grill, we all have experienced catastrophes when using the brush with this mixture; it sends across a mixture of water, soap, fat, charred remains of food! How to remove these spots on my shirt? For the method of carbonization, it benefits from the hot coals by lowering the grill as close as possible after having finished cooking. This way, all the leftover food and fat is burned (clinically clean) and simply scratching your barbecue tool, the residues disappear.