Grilling - Tips and Techniques

Grilling Tips and Techniques

Learn the difference between charcoal (pure carbon made from hardwoods) and briquettes (fine carbon compacted into a small brick). Charcoal, which gives off that barbecue smoke enthusiasts love, may burn faster than the briquettes, so keep that in mind when firing up the grill.

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Avoid the temptation to press down on your burger patties to speed up the cooking process. That just releases all the good juiciness, leaving you with a burger that's dry.

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Don't skimp on the charcoal. You'll need a full chimney starter to fill up that grill.


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For delicate foods like fish, use oil on the grate or foil to keep it from sticking.

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Coals are ready for their close-up in the grill when covered in gray ash, not before.

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Spread out your coals or concentrate them to get different degrees of heat.

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Scrub the grill clean when it's hot.

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Know the difference between a marinade, left, and a brine. Marinades use acids -- like wine or lemon juice -- to flavor and tenderize meat or vegetables. Brines are salt-water solutions used to moisturize, tenderize and flavor the meat.

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For small foods like scallions, use perforated aluminum foil to prevent them from falling through the grate.

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Perforated aluminum foil also works well for delicate foods like fish.

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