Open Fire Cooking: Everything You Need to Know to Get Started
grillitegypt.com
There's something about cooking over an open flame that just feels right. No buttons, no dials, no guesswork on a screen — just you, the fire, and the food. Open fire cooking is one of the oldest methods of preparing meals, and it produces some of the best-tasting food you'll ever eat.
If you've been thinking about giving it a try, this guide covers everything from how it actually works to what equipment you need and how to avoid the most common beginner mistakes.
What Is Open Fire Cooking?
Open fire cooking means cooking directly over a live flame — whether that's charcoal, wood, or a combination of both. Unlike gas grilling where you control heat with a knob, open fire cooking requires you to manage your heat through airflow, fuel placement, and timing.
The result? Smokier flavor, better char, and that deep, caramelized crust you can't get from any other method.
Why Open Fire Cooking Tastes So Different
The secret is in the heat source itself.
When fat and juices from your food drip down onto hot coals or burning wood, they vaporize and rise back up as smoke. That smoke coats your food and builds layers of flavor that gas simply cannot replicate. This is called the Maillard reaction — the chemical process behind browning and crust formation — and it happens most intensely with real fire.
Firewood adds an extra layer. Different wood types (like oak, mango wood, or fruit wood) each impart their own subtle flavor profile. It's the same reason wood-fired pizza tastes completely different from oven-baked pizza.
Two Ways to Cook Over Open Fire
Understanding the two main techniques will change the way you cook.
1. Direct Heat Cooking
You place the food directly above the flames or hot coals. This is ideal for:
• Steaks and burgers
• Kofta and skewers
• Chicken pieces
• Vegetables and corn
The fire is intense and fast. You get a great sear and char on the outside, but you need to watch carefully so you don't burn anything.
2. Indirect Heat Cooking
You place the food to the side of the flame, not directly above it. The grill acts more like an oven — heat circulates around the food, cooking it slowly and evenly. This is ideal for:
• Whole chicken
• Lamb shoulder
• Ribs
• Larger cuts of meat that need time to break down
Most great open fire meals use a combination of both — sear first over direct heat, then move to indirect to finish cooking through.
Charcoal vs. Firewood: Which Should You Use?
Both work great. The choice depends on what you're cooking and the setup you have.
Charcoal burns more consistently and is easier to control. It's ideal for everyday grilling — kofta, chicken, seafood. It lights faster and you get reliable heat within 20-30 minutes. Most grills in Egypt are designed to work with charcoal.
Firewood burns hotter and adds more flavor complexity. It takes longer to get going and requires more attention, but the results are exceptional — especially for larger cuts, whole animals, and pizza. Firewood works best in grills specifically designed to handle it, like the Grillit ARK80 and the Grillit Pizza Oven, both of which support firewood and charcoal.
Pro tip: Many pitmasters use a combination — charcoal as the base heat source, with a few chunks of wood added on top for flavor. Best of both worlds.
What Equipment Do You Actually Need?
You don't need a lot to get started. Here's what matters.
The Grill
The most important decision. Your grill determines what you can cook, how much, and where.
For balcony or outdoor settings: The Grillit Slim BBQ and Grillit Double Barrel are compact, portable charcoal grills built for Egyptian apartments and outdoor spaces. Perfect for everyday grilling without taking up too much space.
For garden or premium setups: The Grillit ARK80 is a heavy-duty grill that handles both charcoal and firewood, giving you full control over heat and smoke. Built for serious cooking sessions and outdoor entertaining.
For wood-fired cooking and pizza: The Grillit Pizza Oven runs on firewood and delivers authentic wood-fired results — not just for pizza, but for bread, roasted meats, and more.
Essential Tools
• Long tongs (30cm or more — keep your hands away from the heat)
• Heat-resistant gloves
• A chimney starter (makes lighting charcoal much easier and faster)
• A wire grill brush for cleaning
• A simple instant-read thermometer (especially useful for chicken and thick cuts)
How to Start Your Fire Properly
Getting the fire right is half the battle.
For charcoal:
1. Fill a chimney starter with charcoal
2. Place a piece of newspaper or a fire starter cube underneath
3. Light it and wait 15-20 minutes until the coals are covered in grey ash
4. Pour the coals into your grill and spread them as needed
Never use lighter fluid directly on your grill — it affects the flavor and creates inconsistent heat.
For firewood:
1. Start with small kindling pieces at the base
2. Build up to larger logs gradually
3. Allow 30-45 minutes for a proper bed of coals to form before cooking
4. Cook over glowing coals, not active flames — flames cause uneven heat and burning
Common Beginner Mistakes
Cooking over flames instead of coals. Wait until your charcoal or wood burns down to glowing coals with a grey ash coating. Flames are unpredictable and too hot.
Opening the lid too often. Every time you lift the lid, you lose heat and extend cooking time. Be patient.
Not preheating the grill. Give your grill at least 10-15 minutes after the coals are ready before you start cooking. A hot grate prevents sticking.
Pressing down on burgers or kofta. This squeezes out the juices. Don't do it. Just let them cook.
Skipping the rest. After cooking, let your meat rest for 5-10 minutes before cutting. This lets the juices redistribute and makes everything juicier.
Open Fire Cooking in Egypt: What Works Best
The most popular foods for open fire cooking in Egypt align perfectly with this method:
• Kofta on charcoal — the classic. Direct heat, medium-high coals, about 3-4 minutes per side.
• Grilled chicken — marinate well, cook indirect first, then sear to finish.
• Grilled fish — whole fish on coals is incredible. Use a fish basket if you have one.
• Grilled vegetables — eggplant, peppers, and corn all love open fire.
• Wood-fired pizza — if you have a Grillit Pizza Oven, this is a game changer.
Egypt's grilling culture is unique — kofta, grilled fish, and whole chickens over charcoal are staples at family gatherings, beach trips, and rooftop evenings. The right grill setup depends on where you cook: balcony setups call for compact grills like the Grillit Slim BBQ, while garden entertaining benefits from a full setup like the ARK80.
Final Thoughts
Open fire cooking isn't complicated — it just requires attention and practice. Once you understand how heat works and how to manage your fuel, everything else follows naturally.
The right equipment makes a huge difference. Whether you're setting up a small balcony grill or a full garden cooking station, Grillit has options designed specifically for how people cook and entertain in Egypt.
Start simple, cook what you love, and let the fire do its thing.
Ready to get started?
0 comments