Grilling 101

GAS GRILLING

While gas grills are quick and easy, it’s important to know that your average gas grill is going offer fewer BTUs (British Thermal Units) compared to a charcoal. Your ability to sear will not be quite the same, but with a few tricks, you can still achieve a fantastic sear and cook incredible food on a gas grill.

• Lighting:

  Open your propane tank to full flow, light all burners setting them to low, close the lid and let the grill preheat for 5-10 minutes. This primes the grill and ensures even heat distribution, no matter what you’re cooking.

• Temperature:

  Gas grills vary. Before your first cook, take some time to get to know your specific grill. Observe how quickly it heats up, what the high and low settings truly mean for its temperature, and how consistent the heat is across the grates.

• Zone Cooking:

  This is a game-changer for gas grills. Start with all burners on to preheat. Then, turn one or more burners completely off to create a cooler, indirect heat zone. The residual heat from the active burners will keep this “off” side warm, making it perfect for finishing thicker cuts or keeping food warm without overcooking.

• Closing & Cleaning the Grill:

  At the end of your grilling session, always turn off the propane at the tank. Give your grates a good scrub while they’re still warm – it’s much easier to remove food residue then. Don’t worry about a pristine clean; you’ll give it a thorough scrub at the start of your next session.

Pitmaster Tips: Want to infuse some smoky flavor into your gas-grilled food? Our secret is a simple foil pouch. Place a handful of wood chips (like hickory or applewood) in aluminum foil, poke a few holes in the top, and place it directly over an active burner. The smoke will begin to waft through your grill, imparting a delicious aroma and flavor.

CHARCOAL GRILLING

Ah, real fire. Real smoke. Lots of flavor. Charcoal truly excels when it comes to achieving that perfect sear and deep, smoky flavor. However, it does require a bit more involvement in starting and managing your fire.

Lighting:

• Your bottom grate holds the charcoal and top grate will hold your food. We’ll build that fire on the bottom grate.

• We strongly encourage using a chimney starter instead of lighter fluid. Lighter fluid can impart an unpleasant chemical taste to your food. Chimney starters are quick and efficient.

• Place your chimney starter on the bottom grate. Use fire starters or newspaper underneath the chimney, then fill the chimney with charcoal.

• Light the newspaper/starters. Wait until the coals are glowing red and covered with a fine layer of white ash, even on the top coals. This indicates they are fully lit and ready.

• Very carefully pour the hot charcoal onto one side of the grill. Bank it up to create a distinct hot (direct heat) side and a cooler (indirect heat) side.

Pitmaster Tip: When determining how much charcoal to use, consider your cook time. A short, quick cook (like burgers or thin steaks) requires less charcoal than a longer cook (like a whole chicken or ribs).

Temperature Control: With charcoal you have two ways to control your heat:

• Top Vent (Lid Vent):

  This vent controls the airflow out of the grill and directs your heat. More open means more air, which fuels the fire and increases heat. For high-heat searing, align the top vent directly over your hot charcoal zone. For longer, slower cooks (or thicker cuts), position the vent on the opposite side of the hot zone to draw heat across the food evenly.

• Bottom Air Intake Vent:

  This vent controls the airflow to the charcoal. More open means more oxygen, which increases the fire’s intensity and heat. Close it down to reduce airflow and lower the temperature.

Shutting Down the Grill: Shut all the vents to suffocate the fire. Once cooled, scoop out the charcoal chunks and ash for disposal. Alternatively, you can leave the lid off and let everything burn down to fine ash, but this takes much longer and requires you to remain with the grill until the fire is completely out.

Pitmaster Tip: Don’t burn your house down.

PREP FOR SUCCESS

A clean grill is the foundation of a great grilling experience. While it might seem counterintuitive, the easiest time to clean your grill grates is often at the beginning of your session, after a quick preheat.

Cleaning Your Grates:

• Start by heating your grill for 5-10 minutes with the lid closed to reach 350-400°F. This high heat burns off any remaining food particles, making them easier to remove.

• Using a sturdy grill brush or scrubber, vigorously clean the grates. You want to remove as much charred residue as possible.

Pitmaster Tips: If you don’t have grilling tools, ball up a large piece of tinfoil and use tongs or a grill mitt to scrub the grates with the foil.

Seasoning Your Grates:

Seasoning creates a non-stick surface, which is particularly helpful for delicate foods. While not strictly necessary for every cook, it’s a good practice.

• If you’re going to oil your grates, do it just before adding food to the grill. Applying oil too early can cause it to burn off completely during preheating.

Pitmaster Tips: Use an onion. Cut an onion in half and place it on long a long grilling fork or tongs to use it as a scrubber. This will pick up any grit or grime and season the grill with a little flavor.

MASTER TWO-ZONE COOKING

Two-zone cooking sounds fancy, but it’s simply the smartest way to control your grill’s heat. You’re creating one area with direct heat (hot) and another with indirect heat (cooler).

• The Hot Zone (Direct Heat):

  This is where the food is directly over the flame or hot coals. It’s for searing, achieving those beautiful grill marks, and cooking thinner cuts like burgers, chops, or wings quickly. Think high heat, fast cooking.

• The Cooler Zone (Indirect Heat):

  Here, the heat source is off to the side, and the lid is closed, turning your grill into more of an oven. This is your go-to for thicker cuts like ribs, whole chickens, or pork shoulder. It allows food to cook slowly and evenly without burning, locking in moisture and building flavor.

You’ll often start your protein on the hot (direct) side to get a fantastic sear and those appealing grill marks. Then, you’ll move it over to the cooler (indirect) side and close the lid to allow it to finish cooking through without charring the outside. The cool side is your safety zone, perfect for bringing food to its ideal internal temperature or applying sauces without burning.

Minimum Internal Temperatures

Per USDA Guidance

Beef, Pork, Veal & Lamb Steaks, Chops, Roasts 145 °F (plus 3 minute rest time for necessary carry over cooking)

Ground Meats (Beef, Pork, Lamb, Veal) 160 °F

All Poultry (Breasts, Whole Bird, Legs, Thighs, Wings, Ground Poultry, Giblets, and Stuffing) 165 °F

Fish & Shellfish 145 °F

SEASON EARLY, SAUCE LATE

When it comes to flavor, your approach can make all the difference. Start with salt and build your desired flavor profile.

Seasoning for Penetration: Before the heat, focus on getting flavor into your meat through marinades, brines, or dry seasonings.

• Marinades:

  Ideal when you have a few hours or even overnight for prep. Leaner proteins like chicken and seafood typically need 2-4 hours, while tougher cuts of pork or beef can benefit from overnight marination.

• Dry Seasonings/Rubs:

  A quick and effective way to add salt and flavor. These are great when you’re short on time. Apply the seasoning and let it sit for at least 15-30 minutes if possible, or go straight to the grill. Saucing for Finishing

Sauce for Finishing Touch: Sauces, especially those with sugar, can burn quickly over high heat. Therefore, it’s best to apply them towards the very end of your grilling process, ideally over indirect heat.

• BBQ Sauces and Glazes:

  These are your final layer of flavor, complementing your initial seasoning and allowing for creative flavor pairings.

Pitmaster Tips: Apply your sauce or glaze in multiple thin layers towards the end of cooking. Brush a layer on, let it set and caramelize slightly over indirect heat, then brush again. Repeat this a few times to build up a sticky, tacky, finger-licking-good finish.