When it comes to grilling with charcoal, the color of the charcoal is actually a good indicator of its readiness. While it’s not absolutely necessary for the charcoal to be completely gray, it is important to wait until the charcoal has burned to an even temperature before placing any meat on the grill grates.
When you first start your charcoal grill, it’s common to see the charcoal turn white on the outside while still being cool on the inside. This is because the heat from the burning charcoal has not yet reached the center. Placing meat on the grill at this stage can result in uneven cooking and potentially undercooked or raw meat.
To ensure that your charcoal is ready for grilling, it’s best to wait until at least 2/3rds of the charcoal have turned white and the charcoal has stopped smoking. This indicates that the charcoal has burned to a more even temperature throughout, allowing for consistent heat distribution on the grill grates.
Waiting for the charcoal to reach this stage also helps to eliminate any unpleasant flavors that may be present when the charcoal is still in the early stages of burning. This is especially important if you’re using charcoal briquettes, as they can release chemicals and additives during the initial stages of burning.
In my personal grilling experience, I’ve found that waiting for the charcoal to turn mostly white and stop smoking results in better grilled food. The heat is more consistent, allowing for even cooking and beautiful grill marks on the meat. Additionally, the flavors are cleaner and more enjoyable when the charcoal has burned to an even temperature.
To help visualize the readiness of the charcoal, you can use the “hand test.” Simply hold your hand about 6 inches above the grill grates and see how long you can comfortably keep it there. If you can hold your hand there for about 5-6 seconds, the charcoal is at a low heat and not yet ready. If you can hold your hand there for about 3-4 seconds, the charcoal is at a medium heat and getting closer to being ready. If you can only hold your hand there for 1-2 seconds, the charcoal is at a high heat and ready for grilling.
While it’s not necessary for the charcoal to be completely gray, it is important to wait until at least 2/3rds of the charcoal have turned white and the charcoal has stopped smoking before placing meat on the grill grates. This ensures that the charcoal has burned to an even temperature and eliminates any potential unpleasant flavors. So, be patient and wait for the charcoal to reach the right stage before starting your grilling adventure!