Mason-Dixon Recipes > Cooking Tips > Cooking on Coals
Coals are ready when they are 80% ashen (about 20-30 minutes). Use one briquette for every 10° of temperature needed (usually 35). To gauge the temperature, hold hand palm-side down until the heat becomes unbearable ... 2 seconds 375-400° hot 3 seconds 350-375° medium-hot 4 seconds 300-350° medium 5 seconds 200-300° low A 300-375° fire is recommended (medium to medium-hot) For Dutch Oven cooking: stews, soups, liquids -- put more coals on the botton, less coals on top. meat, poultry, potatos, beans, vegetables -- put an even number of coals on top and bottom. cakes, breads, bisquits -- put more coals on top, less coals on the bottom.
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