A charcoal grill is a great way to infuse flavor into your proteins and vegetables, but it’s very different from working with just about any other heat source. With that in mind, we’d like to provide these 3 practical reminders for backyard chefs that are using a charcoal grill.

  • Let the grill heat up – It takes longer to get the charcoal When you turn on a gas grill, you get instant heat. So if you recently switched to charcoal, be sure to get your fire going well before you put anything on the grill. If the grill isn’t hot when the meat hits it, you’ll have a tough time flipping without tearing your protein to shreds.
  • Leave the vents open – Again, charcoal grills rely on actual fire. There is no gas line feeding fuel. Fire needs oxygen as fuel, so if you close the lid without opening the vents, you’ll kill the fire and have to get it going again.
  • Don’t lift the lid – Every time you open the lid on your charcoal grill, lots of oxygen will flow into the charcoal area. You lose heat opening a gas grill, but you get a sudden explosion of heat when lifting the lid on a charcoal grill. Do it too often and you will burn the outside of your meat before cooking the inside, or you may just overcook the entire meal.

The Best Charcoal Grills and Accessories

Permasteel is proud to offer the grills and grilling accessories you need to make a success of your backyard bashes all summer long. Check out the high-quality gear in our online store to get your patio setup started off right.

Author Permasteel

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