Direct heat is used to cook food directly over the coals or burners. Although this is the fastest method of cooking, you risk burning the outside of foods while the inside remains uncooked. Direct heat works best for fare less than two inches thick and those that will take no more than 25 minutes to cook. Grease and marinades can drip over the coals, causing flare ups. To cook on direct heat, light the coals and let them heat up until you see that they start to turn a grayish color. Next, spread the coals evenly on the bottom of the grill. Place the food directly on top using a rack or metal skewers. The grill’s hood can be up or down when cooking with direct heat.
Indirect heat should be the preferred method on charcoal grills. Start by lighting the coals; when they are ready, separate in two piles and move to opposite sides of the grill, leaving the center clear. Position the food over the cleared space. You can also place a tray of water directly under the food. This is especially worth it if you are cooking with a hood. It will keep the air inside the grill moist and prevent your food from drying out. Delicate foods such as vegetables or bread should always be grilled on indirect heat. To cook with indirect heat on a gas grill, simply place a tray over the burners. Always keep the hood down when cooking with indirect heat.
TECHNIQUES: GET THE BASICS RIGHT
Choose the right equipment. Consider investing in a few tools that would make the process of grilling easier and more effective.
If you are following a recipe, pay special attention to cooking times and adjust temperature (gas grills) or amount of coals (charcoal grills) if necessary.
Food should be at room temperature before it goes on the grill.
Timing is everything. Wait until the grill is at the right temperature before you put the food on. Preheating should take about 15 minutes for a gas grill. Charcoal grills need a longer preheating time (30-40 minutes), which entails waiting until the coals have become red hot with a thin white ash covering on them.
Consider the weather if you are using a charcoal grill. Grilling takes longer on cold weather but less time on windy days because both affect the intensity of the fire.
Never leave grills unattended for any reason, especially around children. An average gas grill can reach 500°F in less than two minutes. In charcoal grills, a small flare up can into a fire in a question of seconds.
Do not add sugary or tomato-based sauces until near the end of cooking time to keep the food from burning.
Most foods need to be turned only once, halfway through cooking time.