Grilling Tips: Different Types of Fires For Different Types Of Food

24 Apr, 2016 by Sonja Bochow

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Hey it’s grilling season! And no doubt we all want to get some good stuff going on our grills. Just in time, America’s Test Kitchen has put out a guide for us to use so we can get the best performance out of our charcoal grills. Read on for some excellent tips.

From LifeHacker:

The guide starts with the basic single-level fire: one layer of charcoal across the bottom of the grill, lit and glowing. America’s Test Kitchen notes it’s ideal for fast-cooking types of foods, like sausages, fish, and some vegetables.

They move on to methods like the two-level fire (shown above), ideal for bone-in steaks and chops, and offers area of high and low heat, all the way up to banked fires (all the coals on one side, ideal for brisket or pork shoulder since it can accommodate a lot of meat and even a pan of water for steaming). They even show you how to set up double-banked coals, which offers a cool space in the center but still enough heating for even cooking, ideal for grilling a whole chicken, for example.

Summer is coming, the outdoor cooking season is upon us and we have lots of hungry people waiting for grilled foods! Mmmmm….is that steak we smell?

Full guide at link below:

https://atkgrill.com/how-to-engineer-your-fire/