Must-Know Grilling Hacks

Must-Know Grilling Hacks

1. Clean up your gas grill – Built-up gunk causes flare-ups and off-flavors; disassemble and clean with household supplies (consult the manual so you don't damage parts).
2. Make your grill non-stick – Heat the grill, cut an onion in half and rub the cut side over the hot grate.
3. Start charcoal with newspaper – Use rolled-up old newspaper to light a charcoal grill; super-hot grey coals are the key to great results.
4. Turn a gas grill into a smoker – Poke holes in a foil-covered disposable aluminum bread pan filled with hickory wood chips and set it over a burner.
5. Grill citrus – Halve and grill lemons, limes or oranges to intensify flavor for fish and drinks; add the peels to the smoker.
6. Clean a stainless-steel grill – Use Mr. Clean Outdoor Pro magic erasers/spray: spray, wait a few minutes, wipe off.
7. Keep bugs away with sage – Toss a few sage leaves on the coals; the smoke repels mosquitoes and flies.
8. Perfect sausages – Poach sausages first so they cook through, then char the outside on the grill.
9. Scrub with aluminum foil – Cover the grate with foil, heat it, then crumple it and scour with tongs.
10. No-scrub grate cleaning – Soak grates overnight in a trash bag with a capful of household ammonia, then rinse.
11. Bake the grates – Bake small grates in a 500°F (260°C) oven for 1 hour, cool, then brush off gunk.
12. Ice cubes to keep meat moist – Place broth (or water/butter/spiced-water) ice cubes on the meat while it grills.
13. Apple-juice spray for pork – Spritz pork with apple juice for sweetness and moisture.
14. Use briquettes – They contain additives that burn steadily for an even cook.
15. Wait for grey coals – Grey, slightly glowing coals are at maximum, even heat.
16. Rub one hour ahead – Apply rub or marinade at least an hour before cooking (simple rub: equal parts salt, pepper, onion powder, granulated garlic).
17. Keep patties simple – Season beef patties with just salt and pepper; press a thumbprint in the center to stop bulging.
18. Add wood chips – Add chips to the coals when the initial fire dies down for smoky flavor.
19. Reserve marinade for glazing – Save some marinade to brush on during cooking for extra flavor and moisture.
20. Use lump wood charcoal – Chemical-free alternative to briquettes; lights fast, burns hot, adds real smoky flavor.
21. Carry-over cooking – Pull meat off a minute or two early; trapped heat finishes it without overcooking.
22. Flip only once – Flipping repeatedly loses juices; let one side cook fully before turning.
23. Marinate with beer – Beer's enzymes tenderize meat and add a caramel-like flavor.
24. Perfect grill marks – Point the meat to 10 o'clock, rotate it to 2 o'clock, then flip and repeat.
25. Use two skewers – Two skewers stop food twisting so it cooks evenly.
26. Rest steaks at room temp – Take meat out ~20 minutes before grilling for even cooking.
27. Add a dollop of mayo – Mix mayo into ground meat to add moisture.
28. Don't cut immediately – Rest the meat off the grill so juices redistribute.
29. Have the right tools – Use separate tongs and spatulas for raw and cooked meat.
30. Roast veggies on the coals – Blacken vegetables directly on the hot coals for deep smoky flavor.
31. Check propane level – Pour boiling water down the tank's side; the line where hot meets cool shows the level.
32. Egg-carton fire starter – Soak an egg carton with lighter fluid, nestle coals inside, and light it.
33. Keep fish intact – Grill fish on top of lemon slices so fillets hold together.
34. Light coals with chips – Oily potato chips can be lit to ignite charcoal instead of lighter fluid.
35. Two-zone fire – Heat coals on one side only; sear over the hot side and finish on the cool side.
36. Open or closed lid? – Open the lid for thin cuts (fast, high heat); close it for large cuts like brisket or ribs (steady, low).
37. A closed lid isn't hotter – Vents feed oxygen; closing the lid actually slows the burn for steady, low smoking.
38. Add charcoal while cooking – Add more coals in small batches to keep the temperature steady.