How can you make sure all the coals are involved when you start a fire in your
grill. This morning, when I went to clear it out after using it last night, I
was left with a bunch of unburnt charcoal. Obviously, you can't stick your hand
in there while it is lit to check it out. Any ideas? Reusing charcoal is not
good--charcoal is an absorbant and will thus catch flavors from the last thing
you cooked on it--but I hate to waste it too.
The other question involves turning items on the cooking grate. I kept finding
my spatula going underneat the grate instead of underneath the food item. When
I cook in a pan, I can dart my left hand briefly in there to feel the edge of
the food item I want to turn and then use my spatula to turn it. Not so easy on
a grill. It's a much hotter environment and you could get burned. The tongs
that come with barbecue tool kits are rather long and noarrow and not really
good for grasping things; I actually think you're supposed to use them to move
coals into place. Using a fork is a bad idea, because once you stick it in the
meat or vegetable you're cooking, it lets out all the juices.
I gave some thought to trying to find something like a pair of salad tongs.
Those things are scooped so you can grab a bunch of greens at once. However,
all the ones I have found are equipped with short handles, and, more
importantly, are plastic--not a good thing to use on a grill.
I'd welcome any further suggestions.
