You can choose from a variety of grills at
www.allyearcampinggear.comYou probably know an outdoor chef who barbecues wonderful meals atop the grill. The food smells awesome and tastes even better. And everything always remains under controll.......never a flare-up, never a burnt pork chop. this expertise doesn't happen by accident. Chances are, the backyard barbecue expert you know has taken the time to master the techniques involved in barbecuting.
Some tips -
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Preparing the firebox - Before you go out and fire up the grill, no matter what type of equipment it is, always read the manufacturer's instructions. The firebox may need a foundation for the charcoal fire. Protect the brazier grill's firebox with a lining of heavy-duty foil, then top with 1 inch of pea gravel, coarse grit, or expanded mica insulation pellets. This bedding foundation allows some air in under the briquets so the coals will burn better. It also protects the firebox from the intense heat of the coals, distributes the heat more evenly, and reduces flare-ups by absorbing dripping fats and the meat juices.
After you have used the grill a dozen times, the liner will be full of greasy drippings. Gravel or grit bedding can be washed, dried thoroughly, and used again. If you have used insulation pellets, discard and replace with new.
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Keep the briquets to a minimum - Beginning chefs often overdo it and build too big a bed of coals. Estimate how many briquets you'll need for the size of the grill and the type and amount of food to be grilled. It's unnecessary to cover the entire grill area for a few frankfurters. Large thick cuts of meat require more charcoal than do thin steaks and burgers.
If you plan to barbecue for more than one hour, extra briquets need to be added to the bed of coals to maintain its proper cooking temperature. Place a dozen cold briquets around the outer edge of the hot bed of coals. Then, as needed, rake them into the other coals. Or, have a metal bucket or small portable brazier of glowing coals ready at the side of your barbecue unit.
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Getting the charcoal started - Pile the number of briquets needed into a pyramid or mound in the center of the firebox. Drizzle liquid lighter over the whole surface of the charcoal. Wait 1 munute, then ignite with a match. (NEVER use gasoline or kerosene to start charcoal. Gasoline is much too dangerous, and kerosene adds an unpleasant taste to your food.)
Don't start barbecuing too soon, the coals need to burn about 20 to 30 minutes. The charcoal is ready for grilling when it dies down to a glow and no areas of black show. Live coals look ash-gray by day and glow red after dark. A thin layer of gray ash smothers the coals. You'll need to tap the coals frequently to loosen ashes so the coals can breathe and burn properly.
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Arranging the hot coals - When the coals are ready, use a fire rake or long-handled tongs to spread the coals in a single layer. The arrangement of the hot coals depends on the kind of grill used and the type of food being barbecued.
For spit-roasting spareribs, roasts, leg of lamb or poultry, use a ring of coals to grill. Position the foil drip pan directly under the meat, and then spread the coals in a circle all around the firebox.
In a covered grill for barbecuing large pieces of meat, make a foil drip pan a little larger than the meat. Place drip pan in center of firebox and pile coals on both sides of pan. Replace the grate and set meat directly over the drip pan. Lower the hood.
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Adjusting the heat for the right temperature - When the coals are too hot, either raise the grill's grate, lower the firebos, close the air vents, or simply remove some of the hot briquests. Increase the temperature of the coals in the grill's firebox by tapping the ashes off the burning coals with tongs, moving the coals closer together, lowering the grate, raising the firebox, or opening the vents to allow more air to circulate through the grill.
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Controlling the flare-ups - Reduce flare-ups when meat fat drips on the coals by spacing farther apart or removing a few to cut down on the heat. Keep a pump-spray bottle filled with water handy. sprinkle a little water on the flare-ups--don't soak the coals.
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Cleaning the barbecue grill - It's easiest to clean the grates right after barbecuing. Read all the cleaning, care, and storage directions supplied with your equipment before using any cleaning products or abrasives. Fill sink with hot, sudsy water and put the grill's grate in to soak. Later, a few swipes with a wet cloth will clean the grate.
If the grate is too large to fit in a sink, cover with wet paper towels or wet newspapers while you eat. Place the hot grate on one stack of well-soaked papers, then cover with second. Burned-on food usually washes right off with a wet cloth. Use scouring or abrasive type pads and/or a stiff grill brush for the stubborn spots.
HAPPY GRILLING!!
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