Charcoal Grill Tips

The first thing you need to learn about your charcoal grill is how to adjust the temperature. Setting the grill temperature within the proper range and keeping it there is the first step in excellent grilled food. Learn to use your vents to raise and lower the temperature. Opening vents further allows more air to get to the coals, heating the fire up. Pushing vents further toward the closed position reduces air, decreasing the fire heat. Remember, your vents only open and close a few inches. Small adjustments can make big differences in the internal temperature.

You need to learn where and how to stack the coals for the type of cooking you will be doing. For indirect grilling, you do not want the coals directly under the food. Place coals in a pile or a couple of groupings in the grill, not directly under the food. This allows the meat to cook slowly and not sear on the outside before it is done on the inside. Placing a pan of water in the grill will add moisture.

Wood chips and herbs can also add flavor while grilling. Soak the wood chips for about 30 minutes before adding to the coals. This will allow the wood to smoke without flaming up and burning away. For longer cooking times, use wood chunks instead. These need to be soaked for about two hours before being placed on the grill.

Trial and error is, unfortunately, part of the learning process of grilling with charcoal. Begin with less expensive cuts of meat. Once you learn to control the temperature and grill environment, start working your way up to more expensive meats and foods.

Choosing the correct cut of meat and the best cooking process for that cut is crucial in the outcome of the meal. When grilling beef, higher fat content is actually better. Much of the fat will melt and drip off the meat, adding moisture and flavor as it cooks. What you do not want in a cut of meat is a huge ring of fat. You want to look for cuts that have marbling. Marbling is very thin strips of fat working a pattern throughout the meat. This is the secret for tender, juicy steaks.

Pork is well served by brining before grilling. Soak the pork for several hours or overnight in a solution of salt water. Brining will tenderize the pork and help it to stay moist. Most cuts of pork are more suited to low and slow cooking than hot, fast grilling like steak.