| 1. Let Your Meat Stand At Room Temperature | | | | remove your hand after 7 or 8 seconds, your grill is |
| Before cooking your meats especially large cuts, you | | | | at 250 to 350 degrees. |
| want to let the meat stand at room temperature for | | | | 6. Leave Space on the Grill |
| 15 minutes. This allows the meat to cook more | | | | Don't try to fill the entire grill with the meat you are |
| evenly and faster. | | | | cooking to speed up the process. Ideally, you want |
| 2. Lighting the Fire for Charcoal Grills | | | | to have space on the grill where there is no direct |
| Don't use lighter fluid. Many people who barbeque | | | | heat to move meats in case of flare ups or if they |
| make the mistake of using lighter fluid as an easy | | | | are cooking too fast. |
| way to get your fire started. Lighter fluid is | | | | 7. Using the Vents on Your Grill |
| petroleum based and can contaminate the flavor of | | | | The vents on your grill serve two purposes. One to |
| your food. How many times have you been at a | | | | allow oxygen into your grill so your fire can burn and |
| barbeque and was able to taste lighter fluid. Instead | | | | the other to control the airflow in the grill which |
| you want to use a chimney starter to light your fire. | | | | regulates the temperature. Always keep the bottom |
| Chimney starters are a quick alternative to get your | | | | vent open to allow air for your fire and use the top |
| coals lighted quickly and easily. | | | | vent to control the temperature. An open top vent |
| 3. Create Different Cooking Zones | | | | lets in more air so the temperature will be hotter, |
| Cooking different meats requires different heat. You | | | | conversely closing the vent will lower the |
| want to create cooking zones to accomplish this. By | | | | temperature. |
| putting charcoal on one half side of your grill or in the | | | | 8. Adding Smoke Flavor |
| case of gas grills, by lighting only one side of the | | | | Adding wood chips is a great way to add a smoke |
| burners, you create a zone for direct and indirect | | | | flavor to your meats. First soak the wood chips in |
| heating. | | | | water for about 30 minutes. After the charcoal is |
| 4. Direct Heat Vs Indirect Heat | | | | ready, place the wood chips directly on the coals. |
| Some meats require direct heat such as boneless | | | | Alternatively you can wrap them in foil and poke |
| chicken, hamburgers, hot dogs, small cuts of meat, | | | | holes before placing them on the charcoal. For gas |
| and fish. Cooking this type of meat is a matter of | | | | grills you use a wood chip box. |
| placing the meat directly about the heat source. This | | | | 9. Slower Cooking |
| type of heat is referred to as radiant heat. | | | | Some meats require very slow cooking at low |
| Other meats such as roasts, whole chicken, pork ribs | | | | temperatures and closing the top vent may not be |
| and larger cuts require a slower process of cooking. | | | | enough to lower the temperature. In this case we |
| These meats should be cooked with indirect heat. | | | | can use a water pan. Water in the pan will cause the |
| This is accomplished by placing the meat on the | | | | temperature in your grill to be lower and allow your |
| opposite side of the grill from the heat source. You | | | | meats to cook slower. Place the water pan on the |
| then cover the grill for convective heating. | | | | opposite side of your charcoal and place your meat |
| 5. Determine the Temperature of Your Grill | | | | above the water pan. |
| Find out how hot your grill is by placing you hand | | | | 10. Let the Meat Rest After Grilling |
| palm side down about 5 to 6 inches above the grill. If | | | | It is important to let your meat sit for a little while |
| you have to remove your hand after 2 or 3 seconds, | | | | before you cut it after taking it off the grill. This |
| your grill is between 450 and 550 degrees. If you | | | | allows the juices within the meat to distribute itself |
| have to remove your hand after 4 or 5 seconds, | | | | more evenly. This in turn keeps your meats moist |
| your grill is at 350 and 450 degrees. If you have to | | | | after carving or cutting. |