Two Grills Are Better Than One Own more than one grill. Gas grills may be convenient,
but you still need a charcoal grill for true low and slow smoking.
2. Grate Expectations Keep your grill hot, clean, and well oiled. Start
with a hot grill grate. Clean it with a stiff wire brush, then, using tongs,
oil it with a tightly folded paper towel dipped in oil and drawn across the
3. Be Direct... Direct grilling means cooking the food directly over the
fire. Use this method for small, tender, or quick-cooking foods (shrimp,
chicken breasts, burgers, fish fillets, and most veggies).
4. ...Or Take a More Indirect Approach Indirect grilling means cooking
next to a moderate to low fire with the lid closed. Use this method for large,
fatty, or tough foods (ribs, whole chickens).
5. Tame the Fire Control the flames by building a three-zone fire: a hot
zone for searing, a medium zone for cooking, and a fire-free safety zone. The
safety zone can be used for warming and as a landing spot in case there are
6. Buy Great Tongs Look for long-handled, rolled-steel, spring-loaded
tongs. Long-handled to keep you away from the fire, rolled-steel so you can
pick up a whole chicken--and spring-loaded so you can easily grab and move
7. Leave Your Mark To lay on a crosshatch of grill marks, start with a
hot, well-oiled grill grate. After a couple of minutes, give your steaks or
chops a quarter turn.
8. Smoke It Whether you're cooking by direct grilling, indirect
grilling, or smoking, a handful of soaked, drained hardwood chips will give
your food a soulful flavor.
9. Golden Gloves Invest in heavy leather or suede gloves. These come in
handy for lifting hot chimney starters and for handling hot skewers. Buy a pair
with the longest cuffs you can find.
10. Get Organized Line up your food in neat rows with military
precision. This looks good and will also help you keep track of what went on
first, what needs turning first, and so forth.