When you’re done with the charcoal grill, close the lid and let the coals cool down naturally before emptying the ashes. Charcoal grills get hotter and impart a more natural flavor, but they’re more difficult to clean and keep at a constant temperature. [2] X Research source
Gas grills tend to be more expensive but are easier to work and don’t take as long to heat up. [4] X Research source Make sure the gas is turned to the off position before hooking the propane tank up to the grill.
If you’re using a charcoal grill, empty the ashes from your previous grilling session, if necessary. You can heavily clean your grill by heating up the grill for 15 minutes to loosen any food particles, turning the gas off, and then using a wire-bristle brush dipped in soapy water to scrub the grate clean.
A gas grill will have settings, such as Low, Medium, and High, that you can easily adjust to get the right heat level. Your charcoal grill will just be set up normally with lit coals underneath.
For charcoal grills, keep your coals or briquettes on one side of your grill—the direct heat side—and keep the other side (the indirect heat side)—free of coals. Close the lid for slower-cooking foods to keep the heat in.
A gas grill only takes about 10 minutes to warm up while a charcoal grill will take 20. To preheat a gas grill, just turn the dial to your desired heat setting. To preheat a charcoal grill, light the coals using a flame and flammable material (such as newspaper or lighter fluid).
Make sure you’re not handling cooked foods with a tool that has uncooked meat residue on it. Try to flip your food only once or twice to keep in the juices.
The internal temperature of poultry should be 165 °F (74 °C) while pork and fish should be 145 °F (63 °C). Beef ranges from 140 °F (60 °C) which is rare, to 170 °F (77 °C) which is well done. Make sure you’re using a thermometer that’s made for meat and poultry.
The internal temperature of poultry should be 165 °F (74 °C) while pork and fish should be 145 °F (63 °C). Beef ranges from 140 °F (60 °C) which is rare, to 170 °F (77 °C) which is well done. Make sure you’re using a thermometer that’s made for meat and poultry.
While your meat will continue to cook a bit after it’s removed, don’t take it off the grill if it’s still undercooked.
Grilled veggies make an excellent side to a meal, and barbecued fruits, like pineapples or bananas, make a good dessert. Denser vegetables such as potatoes benefit from being boiled before you grill them. Place the veggies and/or fruits on a kebab to easily grill them.
For medium-rare, aim for a temperature of 145 °F (63 °C), while an internal temperature of 160 °F (71 °C) is medium.
It’s recommended that you cook your salmon to about 125 °F (52 °C) and then let it sit and cook off of the grill a while longer. Add lemon to your salmon once it’s finished for flavor.
Chicken wings should have an internal temperature of 165 °F (74 °C)—just make sure the thermometer isn’t touching the bone if you go to take the temperature. Opt for pieces of skinless chicken as a healthier alternative. [16] X Trustworthy Source American Heart Association Leading nonprofit that funds medical research and public education Go to source
Check for an internal temperature of at least 145 °F (63 °C). The size and thickness of your ribs will determine how long it takes them to cook.
