Charcoal (2024)

Charcoal (1)

Clockwise from lower left: powdered charcoal, chamois cloth, erasers, stumps, willow twigs, charcoal sticks, charcoal crayon

Charcoal is made from twigs of willow or vine that have been heated at a high temperature in an enclosed vessel without oxygen. This process yields a solid drawing stick that produces a black line when stroked across a sheet of paper, a prepared canvas, or a wall primed for fresco.

The minute, splinter-like particles of charcoal readily crumble when spread onto these supports, producing great diversity of marks and varied richness of tone. Because charcoal particles are relatively large and the sticks do not contain a binding agent, the medium is easily manipulated with either a finger, paper, or pieces of leather. To hold the medium in place, charcoal requires paper with some texture, and to prevent smudging many artists apply a fixative to finished drawings.

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Charcoal is invariably dark gray to black. Stroking charcoal across a surface produces linear effects. Varying the angle at which the stick is applied, as well as the pressure of the hand, achieves either narrow or broad lines.

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Broader, more painterly masses can be made by using the side of the charcoal stick, or by stumping (spreading the particles) with a finger, chamois cloth, cork, or other soft material.

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The large particle size and absence of a binder allow charcoal to be lifted easily from paper, enabling an artist to make corrections or create highlights using, for example, a kneaded eraser, as seen below.

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Charcoal has remained a popular medium for drawing since the Renaissance. At that time, it was used for preparatory purposes: to develop initial ideas, preliminary outlines, areas of shadow, or for squaring grids used to transfer a design to another surface.

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Francesco Salviati (Francesco de' Rossi) (Italian, 1510–1563). Saint John the Evangelist (recto; Cartoon for a Fresco) (detail), 1548–49. Charcoal, highlighted with white chalk, on blue paper; outlines heavily stylus-incised, 20 7/16 x 9 5/8 in. (51.9 x 24.4 cm). The Metropolitan Museum of Art, New York, Purchase, Lila Acheson Wallace and Leon D. and Debra R. Black Gifts, 2001 (2001.409a, b)

In the nineteenth century, artists used charcoal to make highly finished drawings. Such works often feature textural effects, scraping, the mixing of water or other liquids with charcoal powder, stumping, and various reductive techniques such as erasing.

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Adolphe Appian (French, 1818–1898). A Pond with a Fisherman along the River Ain, 1868–70. Charcoal and black chalk over printed plate tone, 21 5/8 x 38 1/4 in. (54.9 x 97.2 cm). The Metropolitan Museum of Art, New York, Purchase, Gift of Mrs. Gardner Cassatt, by exchange, 1998 (1998.359)

The medium is prized for its ability to produce an interplay between light and shadow known as chiaroscuro. By the end of the eighteenth century, the introduction of fabricated charcoal (powdered and recompressed to different degrees of hardness) provided the artist with an even greater expanded range of dark grays and blacks. Artists further enhanced the medium with touches of pastel or gouache (opaque watercolor), or by applying toned fixative to the paper to darken the support. Odilon Redon used the latter technique in Armor, seen below.

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Odilon Redon (French, 1840–1916). Armor (detail), 1891. Charcoal and conté crayon, 20 x 14 1/2 in. (50.7 x 36.8 cm). The Metropolitan Museum of Art, New York, Harris Brisbane Dick Fund, 1948 (48.10.1)

Marquee image: Léon-Augustin Lhermitte (French, 1844–1925). The Cider Jug (detail), 1874. Charcoal on laid paper, 15 15/16 x 21 7/8 in. (40.5 x 55.5 cm). The Metropolitan Museum of Art, New York, Anonymous Gift, 2003 (2003.595)

Charcoal (2024)

FAQs

Why can't I get my charcoal grill hot enough? ›

Clean your grill thoroughly, removing any debris or grease build up that might be blocking the vents. Check the burner dampers, also known as air filters, and ensure they're open wide enough to allow air to enter the flow in freely. Avoid overcrowding the grill with too much food, as that can also impede airflow.

How much charcoal is enough? ›

If you want high heat, around 450°F to 550°F, you'll want about 100 briquettes or a full charcoal chimney. For medium heat, around 350°F to 450°F, you'll want about 50 briquettes or a half full charcoal chimney. For low heat, around 250°F to 350°F, you'll want a fourth full charcoal chimney or about 25 briquettes.

How to know when charcoal is hot enough? ›

That's where you should measure the heat of charcoal. Always pull your hand away from the heat before it hurts, and be sure that nothing flammable, such as a sleeve, is dangling from your arm. If you need to pull your hand away after 2 to 4 seconds, the heat is high.

Does closing lid on charcoal grill make it hotter? ›

Unlike ovens and gas grills that lose heat when the lid is opened, the opposite happens with charcoal grills. Opening the lid feeds extra oxygen to the coals, which causes them to burn even hotter and ups the potential for burning food.

Do you leave the lid open or closed when heating charcoal? ›

Regardless of the charcoal arrangement, place the cooking grate into position and close the lid. Ensure the grill vents, or dampers, are open. Wait 10- to 15-minutes as the grill heats up.

How long do I let charcoal burn before cooking? ›

Allow the charcoal to burn for approximately 15-20 minutes until it develops a layer of gray ash on the surface. This indicates that the coals are ready for cooking, as they have reached a consistent high temperature.

How do you increase charcoal heat? ›

To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.

Can you add more charcoal while cooking? ›

You can. If you add them directly over the burning coals it might lower your temp. If you're just extending the snake then it's not a problem. If you do need to add and only have the option of putting them on top of the burning coals, I would light them first.

What should charcoal look like when you start cooking? ›

Here's how to know your charcoal is ready. Ashed over charcoal. When your charcoal is ready, you'll see the hot red glow of the fire underneath the top layer and a majority of the top layer will be covered in gray ash. You won't see too many black briquettes in the chimney when it's ready to dump out into your grill.

How do you use a charcoal grill for beginners? ›

Light your charcoal (with a chimney starter, hopefully, though many start out using lighter fluid), move the briquettes or lumps to cook directly or indirectly, add your food and close the grill. Open if you need to take the temperature or flip anything over, or if you need to add fuel for longer cooks.

How do I get more heat from my charcoal grill? ›

You can manipulate your grill's temperature by simply using the top and bottom grill vents. Located on the lid itself and on the very bottom of the base, the vents control the airflow through the grill, and the wider open they are, the hotter it's going to get.

How do I increase the temperature in my charcoal grill? ›

Many people think it's the amount of charcoal you use, but the answer lies with the air dampers. Adjusting the air dampers will increase or decrease your temperature. The more air going into the grill, the hotter the grill will get. The less air going into your grill, the cooler it will get.

Why won t my grill get hotter than 250? ›

Some common reasons for a gas grill not getting hot enough include: A faulty temperature gauge. Gas leaks from the grill's regulator hose. An empty or near-empty propane tank.

How do you increase the fire on a charcoal grill? ›

Make sure the vents are open for a larger fire.

Open vents send more air and oxygen to the fire, helping it grow quickly. Keep the lid open as you position the coals and sear anything your want to grill, then close it to smoke the meat or cook it more slowly.

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