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