Charcoal Grills

Written by Sierra Rein
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Charcoal grills remain specialized but honored tools for cooking meats, vegetables, and bread. Although some people have chosen to purchase conventional ovens due to their ease of use, many professional and residential chefs prefer grills for their ability to cook food with a unique smoky flavor. Some of these grills are designed to sit outside on a family porch, while others are made specifically for professional restaurant chefs, catering companies and high-volume grilling companies.

There are two major ways to cook food on a charcoal grill: direct and indirect. Direct charcoal grilling involves placing the heated briquettes along the entire bottom of the grill, while the indirect method of cooking refrains from placing the charcoal in the middle. The direct method is best for thin steaks, corn, hamburgers, baked potatoes and vegetable skewers, while the indirect cooking method is best for thicker meat cuts, spare ribs, lobster, meat loaf and chicken.

Specialized Charcoal Grills Get the Job Done

For weddings, parties, film shoots, and large church gatherings, it is best that the barbecued meats and vegetables be cooked evenly and in time for all the guests. It is also good to be considerate of specific religious or health-based diets, and to not mix meats and vegetables together. To facilitate this, a chef can purchase three-tiered charcoal grills with removable grill covers.

Keeping an average temperature throughout the grilling process is also a challenge. One way to solve this is to purchase an adjustable grill with at least three height positions. This way, fast-grilling foods can be placed as close to the heat source as possible, while slow-cooking products can be placed higher so they are not burned over time.

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