Kingsford: Advanced Grilling

Smoking: Smoking is all about temperature control. You’re gunning for an internal grill temperature of about 225º-250ºF. Place a candy thermometer in the top vent to get a reading without having to lift the lid. If the temp slides up beyond the desired range, close (or nearly close) the bottom vent by tapping with your spatula or using heat-resistant gloves. Open vent again when heat drops.

Searing: Direct method cooking means you have to be on your toes. Place meat directly over the coals on hottest part of the grill. Thinner cuts can be done in as fast as 1 minute to 90 seconds a side. Burgers will take more like 4-6 minutes a side with an ideal cooking temperature between medium and medium-low (350º-375ºF). You’re shooting for caramelization on the outside, and juice on the inside. Don’t overdo your meat. And always double check for desired doneness before serving.

Skewering: Grilled kabobs are a surefire crowd pleaser. If you’re grilling kabobs that have strips of beef, chicken or individual shrimp, double-skewer it by using two smaller skewers or threading one skewer through the meat in two places. This keeps strips and shrimp from spinning on the skewer and cooking unevenly. Cubed meat requires a single skewer and cooks more evenly. Soak wood skewers in water for at least 30 minutes before placing on grill to prevent them from burning.