Grilling Tips & Techniques
Courtesy of FamilyCorner.com

First and foremost, think safety first.  Successful grilling comes from care and planning, not seeing how high you can make the flames go!

Lighting The Fire

Be sure you have adequate ventilation wherever you are grilling to remove deadly carbon monoxide that is formed by the fire. never grill close to the house, a camper, under a patio or other structure. Place the grill away from dry or dead grass, bushes and the house.

If you line your grill with heavy duty foil it will reflect the heat, thus speeding up cooking time and makes clean up easy. If the bottom of the grill has vents, be sure to puncture the foil so air can move through.

Form briquettes into a pyramid. Use ONLY charcoal lighter fluid to start the fire, NEVER, NEVER use gasoline, alcohol or other highly volatile fluids. Allow the briquettes to burn until they are covered with a layer of gray ash in daylight or are glowing red at night. This takes approximately 20 to 40 minutes.

If you are cooking fatty meats such as hamburger, user fewer coals to keep the fire cool and reduce flare ups. use more briquettes when grilling leaner cuts of meat.

Barbequing Tips

Before putting food on the racks, spread the coals into a single layer. 

To test the temperature of the coals, hold your hand, palm down, at cooking height. if you can hold it there only 2 - 3 seconds, temperature is hot, above 375 degrees; for 4 seconds it's medium, above 300; for 5 - 6 seconds it's low, above 200. To change the temperature when needed, raise the cooking rack and/or spread out the coals to lower the heat. To raise the heat, push the coals closer together.

To keep flare ups to a minimum when cooking fatty meats, try tipping the rack slightly so that the wires and drips off at the cool end of the grill. To put out flare ups caused by dripping, raise the rack and spread out the coals.  Or remove the food and douse the flames with water in a plastic pump-spray bottle.

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