unlike a propane grill, the classic kettle grill does not allow you to dial your heat up and down with a knob. Raichlen creates heat zones by arranging lit charcoal into varying layers of thickness. Move hot coals with tongs or a specially made grill hoe. ($20, grilling4all.com)
direct zone (extreme heat)
Coal bed: direct contact with coals
Used for: foods that will be peeled or benefit from extreme scorching
Examples: Sweet potatoes, peppers, onions. "You can even place a steak in the coals to make what's called dirty steak," says Raichlen.
Searing zone (high heat)
Coal bed: at least two coals deep
Used for: foods that are small, tender, or fast-cooking, or that need searing
Examples: steak, fish fillets, shrimp, skinless chicken, corn on the cob, peppers, asparagus, pineapple, zucchini
Moderate zone (medium heat)
Coal bed: single layer
Used for: larger, tougher, fattier, or slower-cooking foods
Examples: whole fish, skin-on chicken, thick steaks
Safety zone (low heat)
Coal bed: no coals directly below
Used for: dodging flare-ups, and relocating foods that are about to incinerate or that need slower cooking
Examples: ribs, pork shoulder shoulder, pork butt[/SIZE]
sooo we've reached about the halfway mark of summerdom. I'm sure we've all been to a few of them now... Yes i'm talking about summer barbecues. We've all spent years honing our skills and passing down recipes throughout the familylines. here's our chance to talk about your favorite recipes and grilling tips among the focus-family.
Focus: share your favorite grilling recipes or some of the unique techniques that you use. [thumb]
direct zone (extreme heat)
Coal bed: direct contact with coals
Used for: foods that will be peeled or benefit from extreme scorching
Examples: Sweet potatoes, peppers, onions. "You can even place a steak in the coals to make what's called dirty steak," says Raichlen.
Searing zone (high heat)
Coal bed: at least two coals deep
Used for: foods that are small, tender, or fast-cooking, or that need searing
Examples: steak, fish fillets, shrimp, skinless chicken, corn on the cob, peppers, asparagus, pineapple, zucchini
Moderate zone (medium heat)
Coal bed: single layer
Used for: larger, tougher, fattier, or slower-cooking foods
Examples: whole fish, skin-on chicken, thick steaks
Safety zone (low heat)
Coal bed: no coals directly below
Used for: dodging flare-ups, and relocating foods that are about to incinerate or that need slower cooking
Examples: ribs, pork shoulder shoulder, pork butt[/SIZE]
sooo we've reached about the halfway mark of summerdom. I'm sure we've all been to a few of them now... Yes i'm talking about summer barbecues. We've all spent years honing our skills and passing down recipes throughout the familylines. here's our chance to talk about your favorite recipes and grilling tips among the focus-family.
Focus: share your favorite grilling recipes or some of the unique techniques that you use. [thumb]
