4 Grilling Habits That Take Out Some of the Guesswork

Before the first burger goes on, sort out the boring bits: a hot grill, cold raw meat and a working food thermometer. It's easier to do that now than to wonder about a pink centre while everyone waits to eat. These four habits cover the coals, marinades, smoking wood and the pause before you slice a cooked cut of meat.

Check Temperature Before Thinking About Resting

The steak has grill marks. That still leaves a question about the middle, which is what the thermometer is for. USDA grilling guidance sets 145°F for whole beef, pork, veal and lamb steaks, roasts and chops, followed by a three-minute rest.

Burgers made with ground beef or pork need 160°F. Poultry, including ground poultry, needs 165°F. Check the food before it comes off the grill. Resting and slicing can wait until you've got that part right.

Let the Charcoal Get Ready

Grey ash is worth waiting for. In Kingsford's chimney-starter guide, ash and glowing coals indicate that the charcoal is ready to cook over. The instructions for your particular grill and fuel are the ones to follow.

After that, watch the heat rather than assuming it will stay the same. Briquettes are prepared charcoal fuel, and a meal can take longer than the first hot stage of the fire. Charcoal belongs outdoors. Adding lighter fluid to lit coals is unsafe.

Marinate in the Fridge

Pour off a clean portion of marinade first if you want sauce for the table. Once raw meat has been in it, that liquid needs proper boiling before it can be reused. The clean portion saves you that extra step.

Leave the meat in the refrigerator while it marinates. Follow the recipe's timing rather than assuming an hour works for everything. A dry rub is another approach altogether. Use clean plates and utensils when the cooked food comes off the grill.

Use Smoking Wood the Way Your Grill Allows

A bag of smoking chips isn't an invitation to tip wood anywhere inside a grill. Check the manual. Weber's smoker-box instructions describe an accessory and its position for a particular gas setup; your barbecue may handle smoke differently.

Keep to wood sold for food smoking and leave painted or treated scraps out. Add it as the maker directs, rather than waiting for the fire to die because a generic tip told you to. The food needs controlled heat as well as smoke.