Grilling Tips For Charcoal Grills

Basically there are two types of charcoal grills, the ones that require lighter fluid and the ‘chimney top’ ones. The advantage of the chimney top charcoal grill is that it eliminates the need for lighter fluid and it allows for the charcoal to burn more evenly. It is important to let the fluid burn before placing food on the grill in order to prevent your food from tasting like it. However, in my opinion, nothing tastes better than food grilled right on top of smoldering coals!

You will find that you can use your grill to cook by two different methods, direct and indirect heat. Direct heat grilling is cooking food directly over the heat source, usually a hot fire, throughout the entire cooking process. This is the way ribs were cooked when I grew up. The end result was an almost crispy rib but the meat was tough. In fact, this is how ribs are still grilled in Bolivia. It might not sound appealing to eat tough meat but these ribs usually are so packed with taste one is very forgiving of the extra chewing!

For direct heat grilling spread the coals evenly throughout your cooking area.

To judge the heat level of the coals, hold your hand about five inches directly above the grill. If you can hold it there for a second, it’s very hot; for two seconds, it’s hot; for three to four, it’s medium; for five, it’s medium-low and for six, it’s low.

Indirect heat cooking is more similar to baking and it requires that the grill have a hot and a cool side. To make this possible one would have to heat only half of one’s grill and then place the food one wishes to grill indirectly on the unheated side and close the lid. Convection and radiant heat will then cook the food. Since the food is not being exposed to direct heat from the burners it will cook more evenly and be less likely to burn on the exposed side. Of course this also means that it will cook more slowly. This is ideal for meaty ribs, as it will make them tender.

Charcoal grills work just as well as gas. With a charcoal grill you simply build the fire on one side of the grill and cook on the other. When using a charcoal grill to cook indirectly it is best to build the fire like you always would and then pile the hot coals to one side with a small metal tool.