Grill Light

Reliable equipment and an appropriate fire are basic needs for successful cooking. The advice given in the article below are suitable for gas or charcoal grills and include directions for both.

Sparking the fire

If you have a gas grill or electric grill, follow the instructions in your owner's manual for the lighting and glow.

When the construction of a coal fire, start with enough coals on the bottom grid to cover an area about 3 inches larger on all sides to the size of the food you plan to cook. Add more briquettes if the weather is wet or windy. Mound briquettes or put them in a chimney starter and light them, leaving the grill lid is off. After lighting the charcoal, leaving them in piles or the starter until they are bright red (about 20 minutes), then spread them on the grid in a single layer. Let the burning of coal for 5-10 minutes or until they are covered with gray ash before placing food on the grill.

1. charcoal briquettes light:

Place briquettes in a mound in the center of the bottom rack. Place them close with a light for

Instant-lighting briquettes, which ash over in 20 minutes, are saturated with a petroleum product that turns easily with a match. In addition to electric starters and light liquid liquids, gels and fire starter fire starter paraffin are two ways that respect the environment to make work from charcoal easier. Wait about 1 minute after adding an entry of liquid, gel or wax before igniting the briquettes. Never use gasoline or kerosene as a fire starter.

Direct and indirect grilling

Before the organization of coal, whether you are going to grill directly or indirectly. Any grill can be used for direct cooking, including salamanders (the home of shallow base on the legs) and grills. For indirect grilling, you need a grid that has a lid. These grids can be either tea or wagon form and gas, electric or coal heat.

With direct grilling, the food goes on the grill directly on the fire. Direct grilling is best suited to foods that are soft, small and thin and can be cooked in under 30 minutes, including steaks, hamburgers, kebabs, hot dogs, boneless poultry, fish, and Most vegetables. For a charcoal grill, use tongs with long handles to spread the coals evenly in one layer. To set up a gas grill for direct cooking, preheat and set the parameters of gas flow at desired heat.

2. Direct cooking with charcoal:

Rake the coals evenly directly in the section of the grid where the food goes. grilling indirectly means placing food on an area on the grid without any direct heat source and the grid is covered during cooking.

indirect grilling is the choice for cooking whole poultry, ribs, large roasts and whole fish. pliers to set up a charcoal grill for indirect cooking, use a long handle to arrange the coals in a pan that collects the juice fat in foods by minimizing outbreaks. Use a disposable foil pan or you do heavy foil.


3. Indirect grilling with charcoal:

Move coals to host a pan; rearrange the coals as needed.

For indirect grilling on a gas grill , light the grill according to your owner's manual. Turn setting to high and let warm up for 10-15 minutes. If your grill.