About the Grill

Whether using a gas grill or cooking over hot coals, I suggest owning a grill with a vented cover, for versatility (cooking flexibility).

About Open Grilling—Over Hot Coals

When coals are heated in a grill uncovered, with wide open vents on the bottom, the heat will be more intense (hotter) than in a covered grill because there is more air directly feeding the fire. The initial searing of foods should always be done on an open grill, over direct heat, after coals have calmed down. Then, after some color is achieved, you can move food over to indirect heat (not directly over heated coals) and apply the cover. That way, food will cook more gently and, ultimately, you'll have more control. When almost done, uncover the grill and move food back to the hotter portion of the grill grate. Continue to cook, uncovered, until food is done to your liking.   

About Closed Grilling

Most often, keep the top and bottom vents open to feed the fire; however, if you want a very slow fire, close vents halfway. If your food is very fatty, it's a good idea to place a drip pan in the center of the grill under the grate, and shove hot coals to the sides. Fill drip pan with water (and herbs or soaked aromatic wood chips, if desired) and cook food over drip pan.  This is indirect heat, since hot coals are not directly under food being cooked. The water in the pan creates a moister environment which helps to prevent flare-ups as the fat melts during cooking. Also, this added moisture helps protect—and preserve—the succulent texture of meats like ducks and other whole poultry, that require  longer cooking. After the red-hot stage, close upper and bottom vents halfway and place a thermometer on the grill away from direct heat, let the fire calm (covered) and temperature reduce to 350°F. A whole leg of lamb will take about one hour and fifteen minutes—turning and basting occasionally.

Instant thermometer test: Beef should reach 125°F at thickest spot, lamb 130°F, pork 145°F and poultry 160°F always check the thickest part of the thigh). Turn meat and baste every 20 minutes or so.

Things to Remember: Grilling Variables

Outdoor temperature will affect the time it takes for the internal temperature of a covered grill to reach the desired cooking temperature. Building an uneven fire can also alter heat intensity, so use an instant thermometer to gauge cooking progress.

The shape of your food will also help determine overall cooking times: A long, narrow loin of beef or pork will take about 30 to 45 minutes on the grill, total.With a chubbier, thicker roast, figure about 15 to 20 minutes per pound, total. Regardless of cut, always allow meat to rest for 10 to 15 minutes after removing from the grill, covered loosely with aluminum foil.  This finishes the cooking process by letting the internal juices to centralize, and allowing the temperature to make its final rise (about 10 degrees). The exception to this is when grilling fish. Fish should be served immediately after removing from grill.

About Storing Charcoal

Take the coals out of the paper and store them in a tightly covered garbage bin; a plastic one is fine. Leave a short shovel and a pair of heavy-duty gloves in the bin (on top of the coals) to protect your hands.