Here are a few tips for great grilling:
- Choose the indirect grilling method for foods that need longer cooking time, foods such as pork ribs and whole chickens—you’ll get wonderful textures without burning anything. To set up the grill, bank white-hot coals on two sides of the grill and set a drip pan in between the two mounds. Set the grill grate in place and lay the food over the drip pan—not over the coals. Cook with the grill covered.
- Choose direct grilling (the food is cooked directly over the hot coals) for quick-to-cook items such as steaks, boneless chicken breasts and fish fillets.
Not all charcoals are created equal:
- Lump hardwood charcoal burns clean and hot, and it imparts a wonderful flavor.
- Composition briquettes can contain synthetic and petroleum binders that leave an unpleasant flavor.
- Avoid charcoal lighter fluid—use a chimney starter or an electric starter instead.