Charcoal grilling is simple once you know the basics. Here are ten tips professionals use for great results every time.
- Choose good charcoal: dense, dry charcoal gives steady heat and less smoke.
- Skip chemical lighter fluid: it leaves a taste. Use a chimney starter or natural fire starters.
- Wait for ash-covered embers: start cooking when the charcoal is glowing grey, not while it is flaming.
- Create two heat zones: more charcoal on one side for direct heat, less on the other to finish cooking.
- Clean and oil the grate: prevents sticking.
- Bring meat to room temperature: for even cooking.
- Don’t flip too often: let a crust form, then flip — usually once.
- Control flare-ups: move pieces to the cooler zone when fat drips and ignites.
- Use a thermometer: the most accurate way to judge doneness.
- Let meat rest: a few minutes keeps the juices in.
Safety first
Grill outdoors, keep children away, and never bring a lit grill indoors because of carbon monoxide risk.
For restaurants and home use, try Al-Ahd BBQ charcoal.
