There's nothing like a tasty steak or fresh veggies cooked over hot charcoal. Here are nine basics that every grill master needs to know:
1. Light the coals 30 minutes prior to cooking. Coals need time to settle. The coals are ready when you can hold your hand over the fire for two to three seconds (very hot) or three to four seconds (medium hot). You should avoid cooking directly over flames, as they can quickly burn your food. 2. Light the coals using a chimney—a tall, cylindrical device in which you stack the charcoal. A chimney ensures an easy and even burn without the use of taste-altering lighter fluids. 3. When cooking skewered meat or vegetables, cut your food into pieces that are too big to fall through the cracks in the grill. This will save you a lot of frustration. 4. If you choose to marinate your meat, do so for at least three hours prior to cooking. Marinating tenderizes the meat and reduces cooking time. 5. Brush sauces onto the food only during the last 20 minutes of grilling. Applying sauces earlier can lead to overbrowning or burning. 6. Avoid potential calamity by keeping your grill away from buildings and trees when cooking. 7. Don't put cooked meat on the same plate used to carry raw meat. This can cause bacterial contamination. 8. Clean your grill while it's still warm, using a stiff wire brush. The food you brush away will burn up in the coals. 9. Never add lighter fluid to a burning fire. The fuel can ignite as it pours and cause serious burns.