Notes on Grilling – Slower is Better

I am a huge fan of barbequing with my Weber Grill. I prefer to use natural hard wood charcoal or briquettes for the best flavor.

One of the most common mistakes (or outcomes) from grilling is either burnt or undercooked food (or burnt on the outside and raw on the inside). My secret is using low heat or indirect methods.

For low heat cooking, patience is required. The coals need to “die down.” It is helpful to leave some of the old ashes in the grill. This helps inhibit the flow of oxygen, which in turn controls the fire.

For indirect methods, keep all of the charcoal on one side of the barbecue. This allows initial cooking directly above the coals. Once the meat or vegetables have been browned or caramelized, they can be moved off the heat, to the safe zone. You can grill with the lid off or on. Applying the lid also lowers the oxygen to control a hot fire.

Apply the lid to allow food to become infused with smoke. Consider adding wood chips to the fire for added flavor. I prefer fruitwoods like cherry and apple, but you can use hickory or mesquite. Make sure the lid vent holes are open and away from the coals to draw smoke across the food.

If you are in doubt about the doneness of meat, use an instant-read thermometer to gage the cooking. A good thermometer provides doneness guidelines for each type of meat (chicken, pork and beef).

These tips should help you grill flavorful, smoky, tender, moist food. Get out there and grill!