There are a couple of different methods of grilling together with your gas grill, your charcoal grill, or your bbq smoker.
There is direct grilling, indirect grilling, and smoking.
Let us start with direct grilling.
Direct grilling involves cooking your food inches over the flames. this is able to be through with thin cuts of meat, fish, shellfish & fruit or vegetables. These foods tend to cook quickly and may enjoy the searing heat of the flames.
With this method of cooking you generally don’t need the lid of your cooker, and will stand close watch the food to form sure it doesn’t burn. you ought to never leave your grill unattended anyway, but direct grilling takes a way closer watch. you furthermore may want to form sure that you simply have separate heat zones. A heat zone may be a thanks to control temperature. this is often so you’ve got a neighborhood to direct grill or maybe sear your food, a neighborhood to cook the food, then you’ve got a neighborhood to place food that’s already done or almost finished. More or less, your traffic island .
If you’re cooking for a bigger crowd, you’ll want three cooking zones. One for searing, one for cooking, and one traffic island .
With a charcoal grill, this will be obtained by starting your coals, and when about ready, raking then into separate leveled layers.
1) a double layer: your searing zone;
2) one layer: your cooking zone; &
3) leave a 3rd of the grate with no coals, supplying you with your traffic island .
With a gas grill, simply adjust your burner’s controls. Have one burner on high heat, two on medium, and keep the last burner off. (If you’ve got less cooking zones, use your top rack for your traffic island .)
When cooking for smaller groups & less items to cook, work with a two zone method. With charcoal just use a double layer & single layer of coal or spread it out evenly & attempt to leave a smaller section bare. With gas, just preheat half the grill and leave the remainder turned off. And again if you’ve got less burners, use your top grate for a security zone. i have been making shrimp skewers and putting them directly on the highest rack for a slower more even cooking of the shrimp. Less burning occurs(especially with wood skewers.)
A lid isn’t necessary with the direct grilling & your heating zones. Again this is often for cooking thinner cuts of meat,burgers, fish, and vegetables. Quicker cooking foods. If your meat may be a little thicker, you’ll want to shut the lid for a couple of minutes. this may speed up the cooking process a touch & capture some smokey goodness in whatever you’re cooking. When cooking with an open table grill or hibachi, you’ll got to add some grilling time for thicker cuts of meat, or throw a foil pan over the highest for a couple of minutes.