Direct or indirect?
We’ll explain the difference!
Direct or indirect? Kettle grill, classic grill or Dutch oven? With or without a cover? Here you can find the key information about the various grilling methods at a glance.
Greater perfection:
thanks to Dauerbrenner briquettes.
You can view our cinematic lighting instructions on enjoying the perfect grilling experience here. We also provide a few tips on various grilling methods and fuels.
Light your fire:
grilling with barbecue
briquettes + a chimney starter.
Pro grillers need three things: a barbecue lighter, barbecue briquettes and a chimney starter
Place the barbecue lighter (for example, two to three firelighter cubes) onto the barbecue grid and light it on fire.
Fill the Dauerbrenner barbecue briquettes into the chimney starter.
Place the chimney starter directly above the barbecue lighter.
Make time for the essentials – family, friends, a drink...
Allow the barbecue briquettes to heat up for 30 minutes.
No need to fan, to blow or stand guard.
Now your barbecue can really get started!
After about 30 minutes, the barbecue briquettes will have fully heated through and will be covered with a layer of grey ash.
Carefully shake the barbecue briquettes out onto the barbecue grid.
Now you can enjoy four hours’ worth of grilling.
The food is placed on the grid, directly above the heat source. The barbecue briquettes are distributed evenly all across the grill. The high temperature causes a crust to form on the food.
Which grill?
Classic, open grill without a lid
Swivel grill, grill cart
What kind of food?
Food that is only briefly grilled, such as steaks, cutlets, chicken, hamburgers, sausages or vegetables.
Indirect grilling is similar to cooking. The food is cooked on a closed grill at medium temperature. The barbecue briquettes are placed at the edge of the grill. The food is not placed directly over the heat source, but rather next to it so that hot air surrounds the food from all sides instead of blowing on it directly.
Which grill?
Closable grill with lid and ventilation slots
Kettle grill with lid
Dutch oven, cast-iron fire pot with lid
What kind of food?
Large pieces of meat and poultry that need to be cooked for over 25 minutes.
A matter of preference
Wood charcoal or barbecue briquettes?
Do you love relaxing evening barbecues? Do you have a weakness for quality food that takes a long time to grill? Or would you prefer to quickly grill up a few sausages?
No matter whether you’re interested in a marathon or sprint, we’ll provide you with the key facts on material composition, lighting, burning duration and heat – in other words, inspiration for hosting your next barbecue. Test out the various options yourself and compare the properties of charcoal and barbecue briquettes.
Wood charcoal
Dauerbrenner briquettes
Holzkohlebrikett
Material composition
Carbonised woodMaterial composition
Carbon concentrateMaterial composition
Wood charcoal dust and small pieces of wood charcoalLighting process
Approx. 20 minutes, until the coal has been heated through.Lighting process
Approx. 30 minutes with a chimney starter, until the coal has been heated through.Lighting process
Approx. 30 minutes with a chimney starter, until the coal has been heated through.Burning duration
Short burning duration (approx. one to two hours)Burning duration
Very long burning duration due to the high density and high carbon content (approx. four hours)Burning duration
Average-length burning duration (approx. two to three hours)Heat
Unequal heating distribution on the grill since wood charcoal pieces vary in sizeHeat
Briquette form ensures even, slow and controlled burningConstant heat due to consistent quality of the carbon concentrate
Heat
Briquette form ensures even, slow and controlled burningVacillating heat due to mix of different wood substances (for instance, in the case of mixed types of wood)
Food
Suitable for fast, spontaneous grilling of sausages, fish and vegetables with a short cooking timeFood
Due to the longer burning length, particularly suited for high-quality food with a very long grilling timeFood
Suitable for high-quality food with a long cooking timeGrilling method
Ideal for direct grilling in open systemsNot suitable for closed systems, since charcoal can fall through the grid
Grilling method
Ideal for direct or indirect grillingParticularly reliable, even for demanding grilling methods in closed systems
Grilling method
Suitable for direct and indirect grillingDauerbrenner briquettes
Material composition
Carbon concentrateLighting process
Approx. 30 minutes with a chimney starter, until the coal has been heated through.Burning duration
Very long burning duration due to the high density and high carbon content (approx. four hours)Heat
Briquette form ensures even, slow and controlled burningConstant heat due to consistent quality of the carbon concentrate
Food
Due to the longer burning length, particularly suited for high-quality food with a very long grilling timeGrilling method
Ideal for direct or indirect grillingParticularly reliable, even for demanding grilling methods in closed systems
Wood charcoal
Material composition
Carbonised woodLighting process
Approx. 20 minutes, until the coal has been heated through.Burning duration
Short burning duration (approx. one to two hours)Heat
Unequal heating distribution on the grill since wood charcoal pieces vary in sizeFood
Suitable for fast, spontaneous grilling of sausages, fish and vegetables with a short cooking timeGrilling method
Ideal for direct grilling in open systemsNot suitable for closed systems, since charcoal can fall through the grid
Holzkohlebrikett
Material composition
Wood charcoal dust and small pieces of wood charcoalLighting process
Approx. 30 minutes with a chimney starter, until the coal has been heated through.Burning duration
Average-length burning duration (approx. two to three hours)Heat
Briquette form ensures even, slow and controlled burningVacillating heat due to mix of different wood substances (for instance, in the case of mixed types of wood)
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