One of the most popular items utilized for cooking outdoors is the outdoor charcoal grill for a variety of reasons including their affordability, the charcoal or smoked flavor it gives the food, and its versatility and portability when it comes to backyard grilling or taking them on camping trips or to tailgate parties. There are many factors when it comes to utilizing a charcoal grill successfully including the preparation of the food, the actual grilling process, and safety. Whether or not you new to the art of charcoal grilling, already own an outdoor charcoal grill, or are considering the purchase of one, these tips on charcoal grilling will ensure the success of your next outdoor barbeque.

Direct and Indirect Charcoal Grilling

The term “direct grilling” simply means grilling food on the rack directly over the heat while “indirect grilling” is grilling food without it being directly over the heat source. The decision on whether to use the direct or indirect grilling method should be based upon the type of food you are planning to cook. Smaller, tender or thinner cuts of meat such as hamburgers, hot dogs, sausage, steaks, boneless chicken breast, and fish should be grilled utilizing the direct heat grilling method. After the coals are hot, use a pair of tongs equipped with long handles to spread them evenly along the bottom of your charcoal grill ensuring that the area directly below where the food will be placed on the grill rack is covered.

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