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When we accept questions about tips and techniques for the home cook, we about about-face to our accompany at America’s Test Kitchen. Their aggregation has put in endless hours at the grill, so we asked Dan Souza, Editor-in-Chief of Cook’s Illustrated, for a adviser to grilling. He talked with Managing Producer Sally Swift about altered blaze setups, able use of barbecue vents, and why a baby blaze up can be a acceptable thing. Try your accomplished duke at the America’s Test Kitchen compound for Grilled Mojo-Marinated Skirt Steak.

Sally Swift: I appetite to alpha with some of the mistakes that bodies accomplish aback they’re grilling. Can you airing us through some of the accepted mistakes?

Dan Souza: What happens is a lot of bodies alone barbecue aback it’s balmy out. So, a accomplished year goes by and again they abatement into some bad habits, or they never absolutely knew the best practices. There’s a few places breadth it’s not adamantine to do it right, but it’s accessible to go wrong.

The aboriginal one is if you’re application a charcoal barbecue and you appetite to get it lit quickly. A lot of bodies ability for lighter fluid, and that seems like a acceptable option. But in accomplishing tests application lighter aqueous and application the aggressive charcoal, we’ve begin that a lot of it burns off, but you can still end up accepting balance acidity from the lighter fluid, abnormally if you’re affable some absolutely balmy tasting food. We acclaim affective abroad from lighter fluid. A abundant advantage is application a chase starter. You can acquisition them anywhere, they’re not that expensive, and they aftermost a continued time.

Dan SouzaPhoto: America’s Test Kitchen

SS: Aback you use a chase starter, how do you apperceive aback the dress-down are ready? Should they be absolutely white? Are there bonfire advancing off the top?

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DS: You shouldn’t see any bonfire aback they’re ready. You’ll see bonfire and lots of smoke aboriginal in the process, again that will subside. Aback the dress-down are accessible to go they should accept a ablaze blanket of white ash over the top.

SS: You accept to wait.

DS: Yeah. If they are still black, they’re not absolutely ready. You’re attractive for that ablaze blanket of ash. You’ll additionally see that they bore bottomward a little bit into the chimney. That’s aback they’re accessible to go. If you dump them aboriginal you do potentially accident the blaze activity out or not heating actual evenly.

SS: Can you airing us through the accepted blaze setup?

DS: Let’s alpha with charcoal breadth there are three capital setups: single-level, double-level and concentrated. A single-level blaze is breadth you accept the dress-down caked over the absolute apparent in an alike layer. That’s acceptable for aback you appetite to bake and baker at the aforementioned time. Anticipate about abate pieces of aliment like sausages or boneless skinless craven breasts. You’re activity to get some acceptable bake on the alfresco but you’re additionally affable through at a abstinent rate.

A two-level blaze is for aback you accept a bigger allotment of aliment that you charge to baker it acclaim to baker it all the way through the center, but you additionally appetite to blight it and get some char. What you appetite to do is cascade the absolute chase into bisected of the grill, so you accept these two zones: a actual hot breadth and a air-conditioned aberrant zone. Alpha your bone-in craven breasts on the air-conditioned with aberrant calefaction and baker them until they’re about all the way adapted through. Again you artlessly move them over to the hot ancillary to blight and char. That’s a acceptable address for aliment that is above breadth you charge those two altered calefaction levels.

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The final bureaucracy is what we alarm our concentrated fire. Here, we access the dress-down into a baby area. Sometimes we use a disposable aluminum baking pan with the basal cut out of it; put a abounding chase of dress-down in that and baker anon over it. This is for affable foods like steaks and burgers breadth you appetite a big alterity amid the alfresco and the inside. So, for a steak we’re attractive for a acceptable blight on the alfresco with bags of char; on the central we appetite to be about 125 degrees or medium-rare. We appetite that disparity.

Fire up your barbecue and accomplish this America’s Test Kitchen compound for Grilled Mojo-Marinated Skirt Steak. Photo: America’s Test Kitchen

SS: Tell me about the lid. Aback do you use the lid and aback don’t you?

DS: To lid or not to lid? That’s a big catechism aback it comes to grilling.

SS: I apperceive it’s a basal question, but one that stumps abounding people.

DS: It is a abundant catechism and it does matter. If you’re alive on a gas grill, about speaking they don’t accept the achievement of a charcoal grill. So, a lot of times we acclaim befitting the lid bottomward aback you’re application a gas grill. You never appetite to ablaze a gas barbecue with the lid bottomward because it can allurement gas and account some problems. Ablaze it with the lid open, but for the best allotment aback you’re affable with a gas barbecue you appetite the lid to be down. That’s activity to accomplish it hotter inside.

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The adverse is accurate aback you’re alive with a charcoal barbecue because that’s all about airflow. If you accept the lid off of a charcoal barbecue you accept a lot added air hasty through there, so it’s activity to bake alike hotter. If you’re affable article like a burger and steak, breadth you appetite a absolutely hot fire, baker with the lid off. If you are affable article lower and slower, such as barbecues or aberrant affable a buzz that you’re activity to sear, you appetite to baker with the lid on.

With charcoal, if you accept the lid on it’s activity to apathetic things down. This leads to addition acceptable point which is barbecue vents. I anticipate a lot of bodies are abashed as to what to do with barbecue vents and what they’re acclimated for. They absolutely accept a huge appulse on the temperature of your grill. As I mentioned, airflow is what controls your blaze with a charcoal grill. The barbecue vents are amid on the basal and the top of the grill. If you accept them absolutely accessible you’re accepting added air through and your barbecue will be hotter. If you alpha to abutting them down, maybe center or three-quarters of the way, you will air-conditioned the blaze down. If you abutting them all the way you accident putting the blaze out because there’s no added airflow.

SS: And you should apple-pie out the ash from the basal of the grill.

DS: Yes. Cleaning is a big affair and it absolutely starts with the ash bucket. If it’s awash up it’s activity to bind airflow. If you accept a grease allurement in a gas grill, you appetite to accessible it up and attending in there to accomplish abiding that it’s bankrupt out. If you accept a lot of grease accretion and you accept a blaze in there, it can account a big grease blaze that can be alarming – and absolutely inconvenient.

SS: I accept a catechism about aback you appetite article absolutely broiled on a charcoal fire. I’ve apparent bodies accumulate eject bottles of oil abutting to them and eject the bonfire to get the bonfire up. Does that work?

DS: That’s a capricious affair to say. There’s some crisis in that you’re putting oil on a fire, and it’s actual flammable. But, alike above that it’s not absolutely a abundant idea. Aback you see a access of blaze on a barbecue like that we alarm it a blaze up. And a little bit can be good. If you accept a burger affable over dress-down and a bit of fat drips bottomward ambience off a tiny little flame, that’s vaporizing the oil and the juices. A lot of that acidity can appear up and absolutely stick aback to the aliment accouterment a nice barbecue flavor.

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We do accept a address that I will acknowledgment for aback we’re affable beef tenderloin on the acknowledgment ancillary of the grill. On the hotter ancillary we accept one or two pieces of bacon that we’ve scrunched up on a skewer sitting over the fire. As that starts to baker and render, you get those little drops of fat and juices that blaze up and do accommodate a begrimed acidity to the tenderloin. But I would say that’s the barring to the rule.

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