How to Heat Your Grill
Tips for success: This will teach you the various ways you can set up your grill. 99% of the time I use the indirect method. I believe the best-grilled foods are cooked slowly. Always clean your grill before you cook. Preheat the grill to heat up the grates. Then use a grill brush to clean off the food from the last time you grilled. I always use a cooking spray to season my grates before grilling.
Gas Grill Guidelines:
Turn all the burners on high, cover and heat for 10 minutes, then adjust the heat according to the recipe. For indirect-method grilling, just before grilling, turn off 1 burner (the end burner if there are 3).
Charcoal Grilling Guidelines:
Open the bottom vents on the grill. Pour about 2 to 3 tablespoons of oil on a few sheets of paper towels, place in grill, place charcoal on top, pour lighter fluid on charcoal, then light with a long handle lighter. It will take about 15 minutes for the charcoal to heat. Once they turn ash gray, they are properly heated.
Hardwood Lump Charcoal is best. Then the traditional charcoal.
For Direct-Method Grilling:
Before lighting charcoal, place them over 2/3 of the bottom rack. This will allow you to move food over the cold side, in case of flare-ups.
For Indirect-Method Cooking:
Before lighting charcoal, place them on one side of the bottom rack. This will allow you to sear your food and move it to the cool side to cook slowly. If your grill has a top rack. Place the majority of the food on the top rack over the cool side.
For Direct-or Indirect Method:
When charcoal turns ash gray, the grill will be at its hottest. Holding your hand 5 inches from the grill will help you decide the hottest to coldest spots. If you can hold your hand over for 1 to 2 seconds, hottest. If you can hold your hand over for 3 to 4 seconds, medium-high heat. If you can hold your hand over for 5 to 6 seconds, medium-low.