Grilling Basics

I started this page to share basic knowledge I've learned over the years.  If I can help you learn then that is a worthy pursuit. 

Let's start with types of grills. My decision was made for me years ago when my dad gave me his old, worn out 30" Weber.  It had no legs and was falling apart Although already over 25 years old they just dont make them like that any more.  I've had many other grills along the way but none so trusty and used as that old Weber.   

Learning how to even use a grill can be challenging. If I could go back in time, I would learn more about cooking techniques and what I liked to cook before choosing a grill.  Over time, I have learned that you need different types of cooking. As an example, for a pork butt or pork ribs you need smoky indirect heat, for a steak, chicken breast or kabobs you need searing hot direct heat.  Often, direct in contact with the flames. For a beef brisket you need low heat over an extended period,  possibly 16-20 hours!  For burgers or brats you need quick searing heat for a short duration. In all of these instances, I find myself asking: "What are you cooking?" So, this should be a really big factor in which type grill you choose.  

 Grills

• Charcoal
  The number and styles of these type of grills is simply astounding.  With a lid, without a lid, different shapes, portable, Hibachi, kettles, Kamados (green egg), on and on and on. Simple, I prefer one that has a cover. This adds flexibility as long as its big enough. Size lets you grill or smoke, directly or indirectly.  Kamado style grills (green egg) offer flexibility in high heat grilling or smoking. However, low temperature smoking below 225 is often a challenge. Grilling capacity also comes at a premium price. Hibachi grills are mostly for decoration. They're really too small for most uses. 
  Pros: Some Inexpensive; Flexible grilling/smoking depending on model; Kamado style grills last much longer and hold the heat in well.
  Cons: Messy; Some not very durable; Takes time to heat up, cheap metal grills rust quickly; Kamado style are generally pretty pricy and might be overwhelming as a starter grill.

•  Natural Gas / Propane
  Many many styles here as well.  So many cheap grills too. Many of these will only last a year or two. I don't buy cheap grills any longer. If you are going this route get a stainless steel model. Yes it needs to be stainless not only outside but on the inside as well. The SS models are expensive but last a long time.  Multiple burners are better as they can provide direct or indirect cooking. I've had one since 2013 and it does not rust, cleans up fairly easy and cooks like  like the day I got it.  Some even have interchangeable burners.    
  Pros: Quick to heat up; Less clean up, Some Inexpensive; Some Portable 
  Cons: No charcoal flavor; Cheap models rust quickly;  Burns food easily; Some expensive

• Infrared Gas / Propane
  Depending on the type, these work better than a regular gas grill and give you high heat in just a few minutes. Some cheaper infrareds have regular gas burners below and cooking grates that capture not only the heat but also the drippings. These initially do a good job but decline quickly once the grates get filled up with grease and food debris. 
  Ceramic infrared is a variant that are more pricy but get super hot and also give you that open flame concept. These can also get clogged but I've had better luck with the ceramic style. I also have a very handy griddle that can be placed over the grill for breakfast or smash burgers. 
  Pros: Quick to heat up; Less clean up; Durable and long lasting; Some portable
  Cons: No charcoal flavor;  More expensive   

• Pellet Smoker
  Generally with a pellet smoker you have some flexibility to cook with direct or indirect heat.  I do not own a pellet smoker grill but have heard there is a risk of fire in some. In a grill of this type a fire risk could be exaggerated due to grease accumulating in the grill.  This Im sure is explained in the instructions (but who reads those?). 
  Pros: Slow cooking; Grilling; Heavy smoke; Flexible cooking
  Cons: Fire Hazard on some; cheap grills rust quickly; 

•  Smokehouse
  A smokehouse is for long smokes. I do have a small smokehouse with a pellet feeder and a separate firebox.  There is a risk of fire. I mitigate this by using a fire shield over the pellet feeder and by using drip pans under whatever I am smoking. So there is no grease buildup anywhere. Produces amazing smoke rings and deep smoked flavors.
  Pros: Slow cooking; Heavy smoke; Cold smoke during winter
  Cons: No searing or grilling; Slow to start;  Large, takes up a lot of space;
  
  

Fuels - Briquettes, Lump, Wood

• This was a real revelation to me that I should have learned years ago. Charcoal briquettes are a horrible fuel. If you are using a charcoal grill you should ONLY be using lump charcoal.  Briquettes are to charcoal like McNuggets are to chicken.  The cheap stuff contains additives to make more of it cheaper and to hold it together. I cooked on this stuff for years and while I dont worry about it, had I known, I would have switched years ago! Live longer and learn.  

• Lump charcoal is real wood, no additives. Yes, it is more expensive but, it lasts longer, burns hotter and has about 1/10th the ashes. Makes food taste better, it's healthier and less cleaning out the bottom of the grill.

• Do not use charcoal starter, or as we used to call it lighter fluid.  Use either a chimney, a Looft lighter, torch or electric element starter.  All these work just as well and you dont get petroleum fumes/taste in you food.  Match Light should be banned.

• Wood can be used not only for adding a smoky flavor but also as a heat source itself. Over a campfire, an open pit or in a smokehouse.  Pit masters typically make their own lump charcoal by burning logs and gathering the coals from the bottom of a burn pit. 

Grilling or Smoking

• What is the difference between grilling and smoking?  Basically, you could say, only a few degrees and you would only be part right. Grilling is above 225 deg F.  Smoking is below 225 deg F. 
  Some observations:
  You get a different flavor when you are grilling as some of the drippings invariably get into the fire and vaporize back into the food.
  Smoking at a lower temperature takes longer but allows for more smoke flavor to get in the meats.  

• I learned how to grill out of necessity, I WAS HUNGRY! I also loved that smoky flavor you get when grilling with wood.  So, learn what you like to eat then grill it. Throw some hickory chips on the fire for extra flavor.  You will burn some stuff and you will learn more. I learned the hard way to always burp a Green Egg at high temperature.

•  I learned how to smoke meats because I wanted to make my own bacon. That is now an adventure where I have made bacon, smoked fish, turkey, venison, brisket, pork ribs and more. I still love to grill as well.  
  
  

More to Come....