A grill master is not born a grill master. It’s skill and experience acquired over time. Grilling tips and best practices demonstrate a little of what you can learn when firing up the barbecue. While anyone grilling may share their secrets and what works for them, this list is focused on the essentials.
Here is how to take full advantage of everything your gas or charcoal grill can do.
Pick Charcoal or Gas Grills
Your grills should match your cooking preferences. Charcoal grills add a classic, smoky BBQ flavour. Gas grills, however, fire up faster and are more convenient. Select the right grill for your grilling needs.
Always Preheat Your Grill
Preheat for 10-15 minutes before cooking. This will prevent sticking, sear your food, lock in juices, and enhance flavours.
Try to Avoid Lighter Fluid
As convenient as it is, a lighter fluid puts petroleum over your charcoal. There are tastier, healthier ways to light your grill and cook food, such as a chimney starter or paraffin lighter cubes.
Close the Lid to Heat
To heat your grill, close the lid to lock in your temperature. Use the temperature gauge to reach the recommended grilling temperature.
Knowing Your Type of Heat
Every food is cooked at a specific temperature, with some designed for long, flavourful grilling and others for fast, seared cooking. Here are the four types of heat and their temperature ranges.
- Low heat: 250-350 degrees Fahrenheit
- Medium heat: 300-350 degrees Fahrenheit
- Medium high heat: 350-400 degrees Fahrenheit
- High heat: 400-450 degrees Fahrenheit
Higher Than High Heat to Start
Still, have some food stuck to your grill from the last barbecue? Fire up your grill to 500 degrees Fahrenheit. This will burn and loosen any food stuck to the grate, making it easier to brush off with a wire brush.
Don’t Grill with a Dirty Grate
A dirty grate is more likely to have food stick to it and diminish flavour. It’s recommended to clean the grill immediately after each use; however, if you haven’t, refer to the prior section on what to do.
Control Temperatures with Oxygen
Adjust charcoal grill vents to raise or lower heat. Keep the lid closed as much as possible to lock in the heat you have.
Oil Your Grill Grates
Some prefer to oil their food to prevent sticking, but most grill masters will tell you to grill the grates. Do not use cooking spray, as this can cause flare-ups. Instead, use oil on a paper towel with tongs to rub oil on the grill grates.
Don’t Have Oil? Try a Potato
A grill hack for when you don’t have anything to oil your grill is a potato. Cut it in half and rub the cut side on hot grill grates. This creates a non-stick surface that should last until the end of the barbecue.
Become an Expert in Direct Heat
Fine-tune your use of direct and indirect heat to provide the full experience of grilled food. Direct heat is best for thin meat cuts that take 20 minutes or less to cook. It lays them directly on the hottest part of the grill.
Become an Expert in Indirect Heat
Indirect heat is recommended for larger cuts, such as roasts or whole chickens, allowing them to cook evenly without burning. You place them over parts of your grill with less charcoal and heat. Using indirect heat for meat with bones is also recommended, as these take longer to cook.
Trim Excess Fats from Meat
Remove any excess fat from meats to reduce the likelihood of grease dripping over charcoal, causing flare-ups. This is another reason to clear off the grate before barbecuing.
Don’t Move Your Food Without a Purpose
Many beginners move their food around the BBQ too often. Most foods need to be flipped only once while cooking. Moving too much will make the food cook unevenly and add to your cooking time.
Always Use a Meat Thermometer
Always use a meat thermometer to check internal temperatures. Especially for large cuts, you won’t know if they are ready without inserting a thermometer into the thickest part of the meat and getting a reading. Ensure your gauge does not hit any bones, which could impact the reading.
Cooked meat will rise 5-10 degrees after removal from the grill. This is carryover cooking and should be considered when barbecuing and using your meat thermometer.
Keep the Lid Closed
Resist the urge to keep opening the lid to your grill. Continuously opening the lid lets out the hot air needed to cook the food and get that smoky flavour. Moisture also escapes, which could leave what you’re cooking drier than you want.
