A GrillRing is at its best when the fire is burning steadily. Not too aggressively and not slowly smouldering, but with consistent heat underneath the entire cooking surface. The way you light the fire determines how quickly you can start cooking and how easily you can control the temperature later on.
With a GrillRing, it's therefore less about speed and more about building the fire correctly. A well-built wood fire provides consistent heat, reduces excessive smoke and allows the steel cooking surface to gradually come up to temperature. Especially with larger models, you'll quickly notice the difference between a fire that's been lit in a hurry and one that's been built up gradually.
Start with dry wood and plenty of airflow
A stable fire starts with dry hardwood. Wet wood produces a lot of smoke and makes it difficult to build up the temperature of the cooking surface properly. Start with small pieces of kindling and only add larger logs once the fire is established.
With many GrillRing BBQ sets, the fire is positioned centrally underneath the cooking surface. This means oxygen needs to be able to circulate freely around the wood. Avoid stacking the logs too tightly together.
A practical way to build your fire:
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Start with a small layer of firelighters or natural wood wool firelighters in the centre.
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Place thin pieces of kindling crosswise on top.
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Only add larger logs once the initial fire is burning steadily.
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Keep enough open space between the wood during the first 15 minutes.
Starting immediately with large logs often results in a fire that struggles to breathe, producing plenty of smoke but very little heat.
Light the fire in the centre
With a GrillRing, you want the heat to gradually spread underneath the cooking surface. That's why it's best to light the fire in the centre. From there, the heat builds evenly towards the outer edge of the steel plate.
Ideally, use one or two points to light the fire. Too many separate flames can make the fire less stable and often result in uneven heating.
Once the first layer of wood is burning properly, you can start adding larger pieces. Add them gradually and distribute them across the fire. A GrillRing responds better to a controlled supply of wood than to adding a large amount all at once.
How long does a GrillRing take to heat up?
On average, a GrillRing needs around 30 to 45 minutes to reach a good cooking temperature. This depends on:
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The thickness of the cooking surface
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The outdoor temperature
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The type of wood
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The size of the fire
A thick steel cooking surface takes longer to heat up, but also retains heat for longer. This gives you more control during cooking, especially when preparing several courses one after another.
The inner section of the cooking surface will always be hotter than the outer edge. You can use these different temperature zones at the same time: sear meat closer to the fire while cooking vegetables or toasting bread further towards the outside.
When should you add more wood?
Don't wait until the fire is almost out. A GrillRing works best when you continue adding small amounts of wood while there's still an active bed of glowing embers.
Instead of placing new logs flat on top of the flames, position them at an angle against the existing fire. This helps the wood catch fire more quickly while maintaining good airflow.
For longer outdoor cooking sessions, hardwoods such as oak or beech are a popular choice. Softer woods burn more quickly and need to be replenished more often.
Common mistakes when lighting a GrillRing
Most problems occur during the first twenty minutes. Some common mistakes include:
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Adding too much wood at once.
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Using wet or resinous wood.
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Starting to cook while the steel is still too cold.
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Stacking the wood too tightly and restricting airflow.
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Using liquid firelighters.
Liquid firelighters in particular can create unwanted smells, smoke and an unstable fire. When cooking outdoors over a wood fire, gradually building up the fire will almost always give you better control.
A GrillRing doesn't need to be extremely hot
Many people try to make their GrillRing as hot as possible. In practice, a stable medium-high temperature is often much easier to cook with. Ingredients cook more evenly, fat is less likely to burn and you maintain more control over the cooking process.
A steady fire is also better suited to long evenings of outdoor cooking. Especially when cooking for larger groups, it keeps the steel at a more usable temperature without major fluctuations.
Anyone who regularly cooks over a wood fire will quickly discover that fire management is more important than maximum heat. A properly lit GrillRing feels stable, responds predictably and makes the entire outdoor cooking experience much more relaxed.
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