| Grilling is a great way to hang out and relax with | | | | Determining the temperature of your grill is good |
| friends and family or just a good way to cook | | | | to know so you cook your meats at the proper |
| food. However, it can become a nightmare if you | | | | level. An easy test to check the temperature of |
| don't know what you are doing. To be come an | | | | your barbeque is to place your hand about 5 to 6 |
| expert griller, follow these 10 barbecue tips and | | | | inches about the grill. If you need to pull your hand |
| techniques. | | | | away after about 2 seconds your grill is at a high |
| 1. Bring Meats to Room Temperature | | | | heat and about 500 degrees. If you need to pull |
| Before cooking meats like steaks and roasts it is a | | | | your hand away after about 4 seconds, your grill is |
| good idea to let the meat sit at room temperature | | | | at medium heat and about 400 degrees. If you |
| before cooking. Times vary depending on the size | | | | need to pull your hand away after about 6 seconds, |
| of the meat, but in general about 20 to 30 minutes | | | | your grill is at low heat and about 300 degrees. |
| before you start grilling. By doing this, the meat will | | | | 7. Working the Vents |
| cook more evenly. | | | | Working the vents on your barbeque grill is an |
| 2. Use a Chimney Starter | | | | important aspect of controlling the temperature. |
| When lighting a charcoal grill consider using a chimney | | | | The vents on both the top and bottom are used to |
| starter versus lighter fluid. Many times the lighter | | | | control airflow into the grill. The more air allowed |
| fluid can be tasted in the meat if it is not completely | | | | into the grill the hotter it will be. Generally you want |
| burned off. Chimney starters are relatively cheap | | | | to always leave the bottom vent open to allow air |
| and are basically a round metal cylinder with vented | | | | for your fire and control the temperature by |
| holes. You place the charcoal in the cylinder and | | | | manipulating the top vent. |
| place some newspaper on the bottom. Light the | | | | 8. Using a Water Pan |
| paper and in about 15mins your charcoal is ready. | | | | For larger roasts, low heat and longer cooking times, |
| 3. Create Cooking Zones | | | | use a water pan. This is basically a foil pan filled |
| For charcoal grills, when cooking different types of | | | | about half way with water that you place next to |
| meats, do not just fill the entire grate with charcoal. | | | | your charcoal. You would then place your roast |
| Instead create cooking zones by dividing your grill in | | | | above the water pan which doubles as a drip pan. |
| half or thirds if you have a large grill. By using | | | | The water in the pan will regulate the heat to a |
| charcoal on one side of the grill, you can cook | | | | lower temperature to allow cooking the meat slower. |
| different types of meats and also have the option to | | | | 9. Wood Chips for Smoke Flavor |
| move meats to a cooler spot if there are flare ups | | | | For added smoke flavor consider using wood chips. |
| or they are cooking too fast. | | | | Wood chips come in different varieties like hickory, |
| 4. Using Direct Heat | | | | apple wood, etc. Most barbecue grillers use hickory |
| For meats that cook fast, use direct heat by putting | | | | and it's a great choice for any meat. To prepare |
| those meats directly over the charcoal or gas | | | | the wood chips you soak them in water for about 30 |
| burner. These meats include steak, hamburger, | | | | minutes. After the charcoal has begun to ash, add |
| boneless chicken, thin cuts of pork and fish. Direct | | | | the wood chips directly on top the charcoal. For gas |
| heat uses radiant heat to sear the meat and | | | | grills you would use a wood chip box. |
| caramelizes the surface of the meat. | | | | 10. Let Your Meat Rest |
| 5. Using Indirect Heat | | | | After removing meats from the grill it is a good idea |
| Use indirect heat for tougher meats that need to be | | | | to tent them in foil and let them sit for a bit. This |
| cooked slower, like roasts, whole chicken and slabs | | | | allows the juices to redistribute back throughout the |
| of ribs. You cook the meat indirectly by placing it | | | | meat. For roasts and larger cuts, let them sit longer, |
| away from the charcoal or burner. You then cover | | | | around 15 to 25mins. |
| the grill so the meat cooks slowly via convective | | | | These 10 barbecue tips and techniques are just the |
| heat. | | | | tip of the iceberg. Learn more great barbeque and |
| 6. Determine the Temperature of Your Grill | | | | grilling tips and information... |
| Different meats require different temperatures. | | | | |