The Best Type of Grill Fire for What You Are Cooking
If you’re new to grilling, you’re probably using the “add charcoal, lighter fluid, light” method, but the best way to grill is to learn how to stack the coals and take advantage of direct and indirect heating. In this guide from America’s Test Kitchen, you will learn how to set up your grill properly.
The tutorial starts with a simple one-tier fire : one layer of charcoal on the bottom of the grill, lit and lit. America’s Test Kitchen notes that it is ideal for quick-cooking meals like sausages, fish, and certain vegetables.
They move on to techniques such as the two-tier fire (shown above), which is ideal for steaks and bone-in chops, and offers areas of high and low heat, right up to sloping fires (all coals on one side, ideal for brisket or pork spatulas, as it can accommodate a lot of meat and even a pot of water for steaming). They will even show you how to arrange the coals with two rows that provide a cool space in the center, yet warm enough to cook evenly, perfect for grilling a whole chicken, for example.
Some of this may sound daunting, but depending on what you want to cook, extra space under your food for a tray or water pan, or space for a cool spot can be critical. Follow the link below for a complete guide.
How to light a fire | America’s Test Kitchen