| So you're planning on doing some grilling, huh? Well | | | | single layer keeping the coals tight together. This will |
| remember, it's all about the heat, and building your | | | | provide you with an even, direct heating surface all |
| charcoal fire is more than just dumping in the charcoal | | | | ready to go for whatever meat you're in the mood |
| and dousing them with lighter fluid. This may be how | | | | for. |
| many people do it, but do it that way and you'll | | | | The indirect heating method is an alternative to |
| probably end up with burned burgers or raw chicken. | | | | cooking your food directly over the heating area. The |
| Even heat is the key to great grilling. The only time | | | | simplest way to do this is to put all the coals on one |
| you should have any variation in heat is when you | | | | side of the grill and no coals on the other side. On a |
| plan for it. If you evenly distribute the coals you can | | | | gas grill this is equivalent to turning the burner on one |
| minimize any variation and get good, even grilling. This | | | | side on and leaving the other off, but with a charcoal |
| is very important when you are cooking a large | | | | grill you can do even more than that. If you are using |
| amount of food on the grill. If you just dump your | | | | a kettle style grill, you can use a method know as |
| coals in randomly you will have hot and cool spots. | | | | "The Ring of Fire". All that is required for this method |
| As a general rule of thumb, plan on using about 30 | | | | is to push the coals to the outside of the coal grate |
| charcoal briquettes to cook 1 pound of meat. You | | | | leaving the middle empty after the coals are hot. This |
| want to make sure that you have enough briquettes | | | | gives you an even heat around the entire grill and a |
| to cover the grill's pan in a single layer and extending | | | | good indirect cooking space. |
| out about 2" beyond the area of the food on the grill. | | | | To add a little something extra to your food, you |
| The first step is to place the briquettes in the grill's | | | | might want to consider using slow burning hardwood |
| pan to determine the quantity and then stack them | | | | chips in your coal fire to infuse your meat with a |
| up in a rough pyramid shape to light. Soak the | | | | smoky flavor. All you'll need to do is add a few |
| briquettes with approximately 1/2 cup of lighter fluid, | | | | pieces of the hardwood chips to your coals. To make |
| and let set for a few minutes before lighting. | | | | things a little simpler, you could even pick up some |
| After the coals have begun to burn and ash starts to | | | | charcoal briquettes that are manufactured with |
| form (usually around 15-20 minutes), you will then | | | | hardwood chips built right in. |
| need to arrange them with long handled tongs into a | | | | |