This time of year is the perfect weather for backyard grilling, and while you might be a master of the gas grill, sometimes there’s nothing like cooking over charcoal. If you have never perfected the art of cooking over hot coals, here are some tips to get you started.
Charcoal Grilling Instructions
Open vents on bottom of grill: Light a large chimney starter full of charcoal (preferably hardwood).
For Direct-heat Cooking:
When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. It will be at the proper medium-hot temperature when you can hold your hand 5 inches above the grill rack (directly over the coals) for 3 to 4 seconds.