STARTING
your grill
STARTING A CHARCOAL FIRE
The time required to fire up a charcoal grill can be as little as fifteen to twenty minutes, if you use the right equipment.
1 The easiest method is to use a chimney starter, an upright metal cylinder with two handles on the outside and a wire rack inside. Simply fill the space under the wire rack with wadded-up newspaper or a few paraffin cubes, then fill the space above with charcoal briquettes.
2 Once you light the newspaper or the paraffin cubes, some impressive thermodynamics channel the heat evenly throughout the briquettes.
3 When the briquettes are lightly covered with white ash, put on two insulated barbecue mitts and grab hold of the two handles on the chimney starter. The swinging handle is there to help you lift the chimney starter and safely aim the coals just where you want them.
HEAT CONFIGURATIONS
The most flexible charcoal configuration is a two-zone fire. That means the coals are spread out on one side of the charcoal grate. This allows you to cook with both direct and indirect heat.
There are times when you might prefer a three-zone split fire, where the coals are separated into two equal piles on opposite sides of the charcoal grate. This gives you two zones for direct heat and one zone between them for indirect heat. This works well for cooking a roast over indirect heat, because you have the same level of heat on both sides of the roast.
After the coals are fully lit, put the cooking grate in place, put the lid on the grill, and wait for about ten minutes until the temperature rises to at least 500°F on the lid’s thermometer. Your charcoal grill’s temperature depends on how much charcoal you use and how long it has been burning. The coals are at their hottest when they are newly lit. Over time they will gradually lose heat.
fuel choices
Briquettes are inexpensive and available practically everywhere. Most commonly, they are compressed black bundles of sawdust and coal, along with binders and fillers like clay and sodium nitrate. They produce a predictable, even heat over a long period of time. A batch of 80 to 100 briquettes will last for about an hour.
Pure hardwood briquettes are considered the gold standard of charcoal. They have the same pillow shape of standard briquettes, but they burn at higher temperatures and with none of the questionable fillers. They are usually made of crushed hardwoods bound together with nothing but natural starches.
Lump charcoal is made by burning hardwood logs in an oxygen-deprived environment, such as an underground pit or a kiln. This type of charcoal lights faster than briquettes, burns hotter, and burns out faster. It also tends to spark and crackle like real wood. Fortunately, it creates smoky aromas like real wood, too.
gas and charcoal Grills
After preheating the grill, put on an insulated barbecue mitt, and use a long-handled grill brush to scrape off any bits and pieces stuck to the cooking grates. There’s no need to oil the grates before grilling; it would just drip into the grill, causing flare-ups. Improve the chances of your food releasing easily by oiling the food, not the grates.
Once your grill is preheated and brushed clean, bring out all the food and other supplies you will need and organize them nearby. If you have everything chopped and measured beforehand, the cooking will go faster, and you won’t have to run back into the kitchen. Don’t forget clean plates and platters for serving the grilled food.
STARTING A GAS GRILL
Lighting a gas grill, in most cases, is as simple as lifting the lid, turning on the gas, and igniting the burners. After you have opened the valve on your propane tank all the way (or turned on the gas at the source), wait a minute for the gas to travel through the gas line, and then turn each burner to high, making sure one burner has ignited before turning on the next. Close the lid and preheat the grill for ten to fifteen minutes. For both gas and charcoal grills, this makes the cooking grate much easier to clean, and it improves the grill’s ability to sear.
If you smell gas, that might indicate a leak around the connection or in the hose. Turn off all the burners. Close the valve on your propane tank (or natural gas line) and disconnect the hose. Wait five to ten minutes, and then reconnect the hose. Try lighting the grill again. If you still smell gas, shut the grill down and call the manufacturer.
HEAT CONFIGURATIONS
For direct cooking, simply leave all the burners on and adjust them for the heat level you want. For example, if you want to cook with direct medium heat, turn all the burners down to medium and wait until the thermometer indicates that the temperature is in the range of 350° to 450°F. For indirect cooking, you can leave some of the burners on and turn one or two of them off.
GRILL SAFETY
Please read your Owner’s Guide and familiarize yourself with and follow all “dangers,” “warnings,” and “cautions.” Also follow the grilling procedures and maintenance requirements listed in your Owner’s Guide.
If you cannot locate the Owner’s Guide for your grill model, please contact the manufacturer prior to use. If you have any questions concerning the “dangers,” “warnings,” and “cautions” contained in your Weber® gas, charcoal, or electric grill Owner’s Guide, or if you do not have an Owner’s Guide for your specific grill model, please contact Weber-Stephen Products LLC Customer Service at 1.800.446.1071 before using your grill. You can also access your Owner’s Guide online at http://www.weber.com.
DIRECT AND INDIRECT
cooking
When it comes to grilling with direct and indirect heat, there’s good news and there’s bad news. Bad news first: the difference between direct and indirect heat is the most complicated part. Good news: it’s not complicated at all.
When a recipe calls for “direct heat,” this means that the grill’s heat source—be it the hot coals of a charcoal grill or the fired-up burners on your gas grill—is directly underneath your food. This hot blast of energy is what gives it a great caramelized crust and grill marks, all the while cooking your food all the way through. Grilling over direct heat works best with thinner, more tender items that cook quickly: think steak, hamburgers, boneless chicken pieces, fish fillets, shellfish, cut vegetables, and fruit.
And now, we dabble in some more technical talk. Direct heat cooking is the product of both conductive and radiant heat. The fire from the coals or burners zaps the cooking grates, which conduct the heat directly onto the surface of your food, giving it those distinct, tasty grill marks. The radiant heat is the oven effect that is created when hot air is swirling around food under the grill’s closed lid. This brings us to our next point—keeping the lid on. With few exceptions, the lid should be closed as much as possible. The lid keeps air from getting to the fire, which controls flare-ups and allows the food to cook from both the bottom and the top. While food will always cook faster from the bottom (this is why we flip!), a closed lid keeps that radiant heat in play and speeds up cooking times. Quicker cooking means fewer chances of burning or drying out our food. And of course, eating sooner, too.
If you’re a charcoal griller, consider setting up a two-zone fire, in which all the coals are pushed to one side. This way, even if you’re not planning on needing indirect heat, you have that option if your food begins to cook too fast. For gas grillers, the principle is the same. Turn on all the burners to your desired heat level for direct heat. On-the-fly heat adjustments are a little easier on a gas grill, so if you feel that the fire is too hot, you’ve got the option of either lowering the heat on the burners or turning some off altogether.
This setup also benefits all us steak lovers out there. We like having a two-zone fire for the “sear and slide” grilling method. For thick-cut steaks and chops, a few minutes on each side over direct heat will take care of the sear; then, slide it over to the side without the fire to finish the cooking. This is the secret to that perfectly cooked steak.
In the case of indirect heat, you’ve probably already figured out what this means. Whereas direct heat puts your food directly above the heat source, indirect heat has it off to the side. This is a good option for larger, tougher cuts of meat that take a while to cook, such as roasts, whole chickens, and racks of ribs. There tend to be fewer overcooking surprises when using indirect heat, as this method uses the grill’s slightly gentler, oven-like radiant heat to do the bulk of the work. We still like to start these bigger, tougher items over direct heat, but then send them over to the indirect side to hang out for a while. It’s the best of both worlds approach—getting those flavorful grill marks while your meat is still thoroughly cooked, but not overcooked.
GRILL MAINTENANCE
Grill, you had us with the food. But you kept us with the easy upkeep.
In order to get those great grill marks, to keep food from sticking to the grill, and to prevent remnants of yesterday’s brisket attaching to today’s burgers, the cooking grates should be cleaned before every use. With the lid closed, preheat the grill to about 500°F for 10 minutes. Wearing an insulated barbecue mitt, open the lid and scrape the grates with a long-handled grill brush to loosen charred bits and pieces. That’s it. You’re done.
Your grill may need a more thorough cleaning every month or so, which is still really easy to do. Always check the instructions in your Owner’s Guide first, but start by wiping the outside of the grill down with warm, soapy water. Scrape any accumulated debris from the inside of the lid. Remove the cooking grates, brush the burners, and clean out the bottom of the cooking box and drip pan. For the full upkeep and maintenance treatment, consult your Owner’s Guide.
Charcoal grillers, take note: ash contains a small amount of water. All ash sitting at the bottom of the kettle should be removed regularly to prevent rust.
CHARCOAL: DIRECT COOKING
With direct heat, the fire is right below the food. The heat radiates off the charcoal and conducts through the metal of the cooking grate to create those dark, handsome grill marks.
charcoal: indirect cooking
With indirect heat, the charcoal is arranged to one side of the food, or it is on both sides of the food. A large disposable foil pan catches the drippings underneath.
gas: direct cooking
To use direct heat on a gas grill, simply light the burners right below the food and adjust the knobs for the temperature level you want.
gas: indirect cooking
To use indirect heat on a gas grill, light the burners on the far left and far right of the grill, and cook the food between them. If your grill has just two burners, turn one on and keep one off. Place the food over the unlit burner.
Barbecue masters and “sultans of smoke” (almost always self-proclaimed) tend to talk a big game and lead you to believe that their smoking techniques are far beyond the understanding of backyard grillers. Don’t be intimidated by the bravado and secrecy. Smoking is much simpler than it looks—and it doesn’t require a humongous barbecue rig either. Smoking is really just a form of seasoning, like rubbing meat with spices or soaking it in a marinade. Think of smoking as cooking your food in an aromatic cloud of seasonings. The keys, then, are knowing which seasonings (woods) to use and how much of them to use.
for a charcoal grill
All you need to get started on a charcoal grill is to soak your wood chips in water for at least thirty minutes. Then shake off the excess water, and use tongs to scatter the chips on top of the burning charcoal. Many smoking recipes are true barbecue, taking a few hours or more over indirect low heat to cook, and so they will require some new additions of soaked and drained wood chips (and charcoal) to keep the smoke flowing.
for a gas grill
You will need some sort of box for smoking soaked, drained wood chips on a gas grill, whether it’s a built-in smoker box inside your grill, a stainless steel smoker box that you place on top of the cooking grate, or a disposable foil pan covered with aluminum foil and poked with holes to allow the smoke to escape. If you need to add more chips to a smoker box, do it while some of the old chips are still burning. The old chips will help to light the new ones.
For a water smoker
Wood chunks are a good choice when using a water smoker. They last much longer than chips, so you won’t have to replenish them as often. Another little convenience with chunks is that you don’t need to soak them. As dry as they are, they don’t flame up the way wood chips do.
WHICH WOOD TO USE
Like herbs and spices, each type of wood has its own strengths or intensities, from mild to moderate to strong. It’s a good idea to match the intensity of the smoke to the intensity of your food. This chart provides some of our favorite combinations. We’re talking about personal preferences here, so there really is no wrong choice of wood. Well, actually . . . some woods, such as pine and aspen, are so soft and resinous that their smoke is bitter and potentially toxic. Stick with the hardwoods listed below instead.
How much wood to use
The most common rookie mistake is oversmoking food, which is particularly easy to do with seafood and light meats, because they soak up smoke in a matter of minutes. At some point, the smoke creeps over a line and changes from being pleasantly fragrant and woodsy to being aggressively bitter and sooty. To stay clear of that line, add a few handfuls of water-soaked and drained wood chips every hour, but stop smoking your food after the first half of its cooking time so it doesn’t get too smoky. That’s a good guideline.
Knife skills are to grilling what swinging a bat is to baseball: fundamental. Without getting a handle on those basics, there’s no chance of a win. Understanding how to use and to care for your knives, and knowing which knives are right for your cooking task, will make you a better, happier, and more efficient cook . . . with all your fingers intact. A huge knife collection isn’t necessary, nor is spending too much on them. But having a few quality tools you enjoy using? That’s a home run.
sharpening steel A few glides down the sharpening steel before using your knife will grind and realign its edges back to sharpened life.
chef’s knife Above all others, this is the one to have. Slicing, dicing, carving, and cutting, it’s the kitchen workhorse.
serrated knife Its saw-like teeth cut through bread without crushing, through tomatoes without squishing, and through meat without toughening.
santoku knife A little smaller than a chef’s knife, this is a good one for smaller (or less sure) hands.
boning knife This thin, almost flexible blade allows for more precise work along the edges of bones and in tight spaces.
paring knife Use this short, handy little tool for peeling, trimming, and mincing vegetables and fruits.
Using a Sharpening Steel
All knives lose their sharp edges when you run them across cutting boards again and again. They dull just from cutting food. If your knives are dull, you’ll need to work harder and longer to cut your food, raising the chances that you will slip while exerting too much force. A steel doesn’t sharpen a knife as much as it straightens crooked edges. The safest way to do this is with the “butcher’s method,” shown below. It’s an easy, inexpensive way to ensure that your knives remain more of an asset than a liability.
1 Point the narrow end of the steel facing down on a cutting board. Position the heel of your knife at a 15- to 20-degree angle near the handle of the steel.
2 Swipe the blade down one side of the steel, pulling the knife toward you at the same time so that every part of the blade runs along the steel.
3 Repeat the swiping action on the opposite side of the steel.
4 Continue to swipe on both sides of the steel a few times or until the knife can easily cut through a piece of paper.
CHOPPING AN ONION
They’re round, they’re slippery, and they make us cry: onions aren’t doing anyone any chopping favors. But this vegetable, above all others, benefits from a good trip under the knife. Minced, sliced, diced, or rough-chopped, onions do so much of the flavorful heavy lifting in our recipes. Knowing how to properly prep them is integral and will make chopping all other vegetables a walk in the tear-free park.
1 Trim about 1/2 inch from the stem end, but keep the root end intact; otherwise, the onion will fall apart.
2 Cut the onion in half through the stem and root ends.
3 Peel off the skin and possibly one layer of each half with your fingers or a paring knife.
4 Lay each half, flat side down, on a cutting board. Hold the onion steady with the fingertips of one hand.
5 Using the knife in your other hand, make a series of horizontal cuts, working from the bottom up and from the stem toward the root end, to but not through it.
6 Then make a series of vertical cuts, with the tip of the knife cutting almost but not quite through the root end.
7 Then cut each half crosswise to create an evenly sized dice.
8 The dice size depends on how far apart you make each horizontal, vertical, and crosswise cut.
True, once you’ve got a grill, you don’t need much else, but in order to prevent burned food, scorched fingers, flare-ups, and flameouts, you’re going to really want the following items.
1 barbecue mitts
When it doubt, wear ’em. The good ones are insulated and protect both hand and forearm.
2 thermometer
Small and relatively inexpensive, this gadget is essential for quickly gauging the internal temperature of the meat when grilling.
3 Timer
Avoid the disappointment of torching your dinner by simply setting a timer. Nothing fancy needed—just one that is reliable and easy to use.
4 Disposable Pans
Available in a variety of sizes, disposable foil pans offer many conveniences. Use them to move food to and from the grill and to keep food warm on the cooking grates.
5 GRILL brush
A must-use before you even dream of grilling. A quick once-over on hot grates prevents the charred remains of meals past from sticking to your meals present.
6 GRILL PAN
Designed for food that is either too small or too delicate for the cooking grates, a perforated grill pan keeps food right where it ought to be—on the grill, not in it.
7 brush and mop
Look for a basting brush with heat-resistant silicone bristles and a long handle, and a mop with long, cotton threads that sop up the thinner, vinegar-based sauces.
8 Tongs
Consider these to be an extension of your hand. The best tongs should have an effortless tension mechanism, comfortable hand grips, and a lock to keep them compact.
9 Spatula
Look for a long-handled spatula designed with a bent (offset) neck so that the blade is set lower than the handle. This makes it easier to lift food off the cooking grates.
10 Chimney Starter
Take some briquettes, lighter cubes or crumpled newspapers, and a match, and you’ve got a safely and quickly lit fire without lighter fluid.
Introducing the soon-to-be essentials. Here are some new gadgets we’ve cooked up for easier, tastier, and cleaner outcomes on your grill.
1 Rib Rack/Roast Holder
Small grill and big crowd? No worries. Drop up to five racks of ribs in the plated steel slots, or flip it over and nestle in a whole chicken or roast.
2 Burger Press
A burger press ensures that all patties are uniform in size and thickness, so the grilling process remains quick, efficient, and hockey puck-free.
3 Smoker Box
It fits right on the cooking grates and has ample space for your favorite wood chips, lending food a smoke flavor catered to your taste.
4 Cedar Planks
Simple and natural, cedar planks deliver incredible flavor with minimal effort. Be sure to soak them for at least 1 hour before using.
5 Pizza Stone
A good pizza stone produces an evenly light and crispy crust and guarantees that your creation remains on, not under, the cooking grates.
6 Wok
A cast-iron wok with enamel coating is durable and easy to clean, and it ensures even, consistent heat distribution.
7 Poultry Roaster
The grill is as good as an oven, so why not roast in it? A poultry roaster perches the bird upright on the cooking grate, allowing heat to flow evenly around the meat.
8 grill press
Sit it atop panini, chicken, and more to add some heft and flavorful char. It can be heated on the cooking grate and then placed on your food to brown from both sides.
9 Fish Basket
Adjustable, stainless steel wire baskets expose all kinds of fish to the flavors of the grill without ever letting them stick to the cooking grates.
10 Griddle
Breakfast on the grill? They said it couldn’t be done. They were wrong. With a griddle, bacon, eggs, and hash browns are as good as grilled.
Extra-Virgin Olive Oil
You won’t be getting far without this stuff. An invaluable ingredient and a handy tool (no more food sticking to the cooking grates), it’s always good to have basic extra-virgin olive oil on hand because of its mild, fruity flavor, its health benefits, and its availability just about everywhere.
Black Peppercorns
Salt’s superhero sidekick, peppercorns give our palate the “pow” we need to properly taste food. Have a stash of whole peppercorns on hand that can be tossed into a pepper mill and coarsely ground. Easier still, throw a handful into a spice grinder and you’ve got fresh pepper for the week.
Mayonnaise
Mayonnaise elevates other ingredients’ games while still being great on its own. It makes a delicious spread mixed with garlic or horseradish for grilled steak sandwiches, but it can also be slathered on lean cuts before grilling to lock in moisture. Some styles of barbecue even use it abundantly in sauces.
Kosher Salt
Alongside extra-virgin olive oil, this is on the “desert island” list. Coarser and purer tasting than standard table salt, and with a larger grain, kosher salt covers more surface area on your food and with fewer additives than the stuff that comes out of a shaker. It also dissolves beautifully.
Herbs and Spices
These are the quickest and easiest routes to serious flavor and are the basis for a good rub. You don’t need every kind the grocery store has to offer, but the essentials—thyme, oregano, chile powder, cumin, and paprika (try smoked paprika)—ought to always be stocked on your shelves.
Dijon Mustard
Sophisticated Dijon mustard boasts a creamy, spicy tang and makes a great “glue” to keep rubs and other seasonings on meats. Great for a glaze, in mopping sauces, and in marinades, it’s also often that note of creamy complexity found in salad dressings.
Soy Sauce
Brewed from fermented soybeans, soy sauce is a favorite in marinades for its ability to really sink into food and blast it with flavor. It’s a staple in Asian recipes, but it’s also great for the pungent “umami” it lends to so much more. Just a teaspoon in a vinaigrette can wake up the other ingredients’ flavors.
Ketchup
No self-respecting griller would be caught without this one. This classic topping for burgers and hot dogs is also the main ingredient in homemade barbecue sauces. Store-bought brands are about as good as you can make at home.
Balsamic Vinegar
Vinegar is everything oil is not—thin, acidic, pungent—but it so beautifully highlights everything oil is, which is why they’re not often apart. Vinegar is a must in marinades, dressings, and mopping sauces. Balsamic and cider vinegars are good choices for both their flavor and their availability.
Worcestershire Sauce
This ranks alongside soy sauce in the “umami” major league. One tiny bottle contains vinegar, spices, herbs, anchovies, and more—the combo of which perks up otherwise bland recipes and even makes meat taste meatier (it’s great in burgers). A little goes a long way.
Sugar (granulated and brown)
Thank sugar for that sweet little note you get in the perfect barbecue sauce or in the caramelized crust on your slow-cooked pork shoulder. Brown sugar is used more often than granulated sugar because it has a deep, molasses flavor that complements spicy ingredients.
Barbecue Sauce
This can be the griller’s be-all and end-all. A good sauce can steal the spotlight, but a better one makes your meat the star. Tangy, spicy, or sweet and spicy, barbecue sauce should have both subtle and intense layers of flavor. Brush it on your meat toward the end of its cooking time, or serve it as a side.
Good ole salt, pepper, and olive oil. Rare is the recipe that doesn’t involve this terrific trio. Why? Well, they’re a griller’s dream—tasty and practical. Salt is both a natural preservative and a mineral that our bodies require in proper doses (those potato chip cravings are no coincidence). Salt draws moisture out of whatever it is sprinkled onto, concentrating the natural flavors of our food and allowing items, such as meat and fish, to develop a well-seasoned crust on the grill. Pepper, while not exactly life-sustaining, provides a kicky little palate pick-me-up. The slight tickle it leaves on the tongue enables it to be more receptive to flavors—like jumper cables for our taste buds. Olive oil acts as a barrier protecting your food from the intense heat of the grill—no sticking, no burning, and little-to-no effort. Its mild, fruity flavor, availability, and health benefits (olive oil is the ultimate “good” fat) are what make it so indispensable in recipes, from marinades to salad dressings and everything in between.
Kosher salt and freshly ground black pepper have a purer taste and a larger grain than table salt and pre-ground pepper, which covers more surface area and cuts down on the chance of over-seasoning. Kosher salt dissolves easily enough when you whisk it rigorously in water, but it dissolves slowly on meats, making it great for both brining and seasoning. If you prefer to use table salt in a recipe, be sure to cut the amount called for in half—it weighs twice as much as kosher salt and is easy to overdo. Use the easy-to-find, inexpensive extra-virgin olive oils for grilling. The scorching hot temperature of the grill would ruin the nuances of really expensive, cold-pressed olive oils that are made for dressings; however, the less expensive olive oils hold up well on the grill and taste better than flavorless vegetable oils.
top ten
grilling dos and don’ts
Do preheat the grill. If your cooking grates aren’t hot enough, some food will stick and will never have a decent chance of searing properly or developing handsome grill marks. Even if a recipe calls for medium or low heat, you should preheat the grill on high first. Open the grill’s lid, fire up the charcoal or the gas burners, close the lid, and then let the cooking grates get screaming hot for about ten minutes. The grill temperature should reach at least 500°F.
Don’t start with dirty grates. Tossing food onto the cooking grates before they have been cleaned is a great way to experience dinner déjà vu—if you’re into that sort of thing. Leftover “stuff” on the grates acts like glue, binding both your new food to the old and all of it to the grates. After you have preheated the grill for about ten minutes, brush that stuff off entirely so that whatever you are grilling now has a clean, smooth surface to brown evenly. The best tool for the job is a sturdy, long-handled brush with stiff, stainless steel bristles.
Do get your act together. Bring everything you need near the grill before you actually grill. If you have to run back into the kitchen while your food is cooking, you might miss (that is, overcook or burn) something important. So bring your tools, bring your food that is already oiled and seasoned, bring your glaze or sauce or whatever. Don’t forget clean platters for the cooked food. French chefs call this mise en place (meaning, “put in place”). We call it getting your act together.
Do give yourself at least two heat zones. If you set up your grill for one type of heat only, your options are limited. What if something is cooking too fast? What if your food is flaring up? What if you are grilling two very different foods at the same time? You should have at least two heat zones: one for direct heat (where the fire is right under the food) and one for indirect heat (where the fire is off to the side of the food). That way, you can move your food from one zone to another whenever you like.
Don’t overcrowd the grill. Packing too much food into a tight space on the grill restricts your flexibility. You should leave at least one-quarter of the cooking grates clear, with plenty of space between each food item so that you can get your tongs in there and easily move them around. Sometimes grilling involves split-second decisions and the ability to jockey food from one area to another. So give yourself enough room to work.
Do use the lid. Believe it or not, a grill’s lid is for much more than just keeping the rain out. Its more important job is preventing too much air from getting in and too much heat and smoke from getting out. When the lid is closed, the cooking grates are hotter, the grilling times are faster, the smoky tastes are stronger, and the flare-ups are fewer. So put a lid on it. Having said that, don’t forget to open the charcoal grill’s lid vent at least halfway. Every fire needs a little air to keep on burning.
Don’t touch the food so much. We all like food when it is seared to a deep brown color with plenty of beautifully charred bits. The trouble is, many people move their food so often that it doesn’t get enough time in one place to reach that desirable level of color and flavor. In nearly all cases, you should turn food just once or twice. If you’re fiddling with it more than that, you are probably also opening the lid too much, which causes its own set of problems. Step back and trust the process.
Do take charge of the fire. On its own, a charcoal fire climbs to its hottest temperatures first and then loses heat either quickly or slowly, depending on your type of charcoal and, more importantly, on you. So make some proactive moves like refueling the fire before you lose too much heat, rearranging coals to suit your needs, sweeping away the ashes that could clog the bottom vents, and adjusting the vents on the lid for ideal airflow. A grill master is always in charge.
Don’t serve rubbery chicken. When grilling, sometimes the most important thing is knowing when to stop. If you specialize in chicken breasts so overcooked that they bounce, it’s time to learn some doneness clues, as in the gently yielding firmness of perfectly grilled chicken when you press the surface with a fingertip. If you want an even more reliable test of doneness, get an instant-read thermometer. This slim little gem will help you pinpoint that critical moment when your food is at its best.
Do use the grill for more than grilling. Back in the 1950s, grilling meant one thing: meat (and only meat) charred over open flames. A true measure of a griller today is the depth and breadth of the menu. That means appetizers through desserts cooked on the grill and, in some cases, that means learning how to braise, roast, smoke, simmer, and even sauté or stir-fry. When you have learned how to harness the heat of the grill to do all this and more, you’re officially a master of new American grilling.