Grill With Charcoal

The warmer it gets the more I enjoy grilling out. Here’s a few tips to help you get more out of you charcoal grill.

Cluster the coals on one side of the grill with as little space between the briquettes as possible, says Jamie Purviance, author of Real Grilling. This minimizes airflow, which keeps coals burning longer. For direct grilling (burgers, steaks, fish fillets), place the food above the burning coals. For lower-temperature, indirect grilling (chicken, ribs, roasts) place the food well away from the coals. Shut the lid; open it only to check whether the food is done. You can also grill indirectly with gas. Preheat all burners on high, then turn them down on one side of the grill to the temperature needed for the recipe and completely off on the other.

A bonus tip is DO NOT use lighter fluid because you’re food will tast funky. Spend ten bucks on a chimney starter and factor in the 30 minutes it will take your charcoal to be ready for cooking into your planning.

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