- Gas Or Charcoal: It’s a preference mainly. Gas burns cleaner. Charcoal gives off more carbon monoxide and other pollutants but gives a more classic barbecue flavor.
- Just Add Water: Grilling with fatty meats can lead to flare-ups. Keep a small spray bottle of water nearby to tame the flames.
- Direct And Indirect Heat: When grilling a food that takes less than 20 minutes to cook, Direct heat is best. If a food takes more than 20 minutes, use indirect heat.
- Best Bamboo: For a timesaver, soak a bunch of bamboo skewers for an hour and then freeze them in a zipper plastic bag. When needed, pull them out of the freezer to use pre-soaked. The water will help prevent the skewers from burning on the grill.
- Charcoal Conditions: Light charcoal 30 minutes before needed for cooking. Make sure the flame has gone down and charcoal is ashy-gray before placing meat on the grill.
- No Wires: Clean your grill with a crumpled-up piece of aluminum foil. Wire bristles can come off brushes and get into foods.
- Safe Start: Always light your gas grill with the lid up. Lighting it closed may cause gas to build up inside.
- Stop The Fire: Consider using ceramic briquettes. They do not catch on fire like lava briquettes do.
- Lighter Fluid Only: When lighting a charcoal grill, never use gasoline or kerosene. To ensure maximum safety, use only charcoal lighter fluid.
- Preheat Properly: Just like an oven, you should preheat your grill to get a good sear. Get the heat going about 10-15 minutes before placing food on the grill.
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