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COOKING/GRILLING TIPS
The best oils to use when grilling meats are high temperature oils
(i.e., peanut, canola, safflower, and cottonseed oils).
Coat your food, not the grates, with oil.
Keep grates clean. A clean grate is less likely to be sticky and will
last longer.
Before you start grilling, organize the food by cooking technique,
required cooking time, and grilling area required.
Sauces containing sugars and fats can cause flare-ups and burn your
food. Apply these sauces only in the last 10 minutes of cooking.
Marinades and rubs enhance the flavor of food. A dry rub or liquid
marinade can be used prior to cooking.
Charcoal lighting and cooking results will vary, depending on the
number of briquettes and the brand and type of charcoal used.
A general rule for cooking with charcoal: After the flames die
out, allow a light gray ash to form on the outside of the briquettes
before beginning to cook.
You can control the amount of heat and air flow by raising and
lowering the charcoal bed with the turning mechanism/charcoal
tray handle.
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