Every home should have a fire extinguisher, especially if you have an outdoor grill. Keep it close by your grill to make it easy to put out any fires before they get out of control.

When seasoning meat, I like Maldon sea salt; I never use table salt, which is way too salty and contains anti-caking agents. Season aggressively, throwing handfuls of salt at the meat: the theory goes that much of the salt will fall off at this stage and during cooking; what is left is the correct amount of seasoning. Indirect cooking also provides a safety net. By using two cooking zones – direct and indirect – you can moderate how your meat cooks: if the grill gets a little out of control, just move the meat to the indirect area until it calms down. The aim is to have two very different temperatures, one at each end of the barbecue. Ideally, the indirect zone will hover about 105-130C, while the direct zone will be about 170-190C. Dirty grilling For the grill master who wants to impress, a grill press is the best way to get those perfect grill marks on all your meat.

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THIS IS A LOAN SOLICITATION ONLY. CONSUMERS UNIFIED, LLC IS NOT A LENDER. INFORMATION RECEIVED WILL BE SHARED WITH ONE OR MORE THIRD PARTIES IN CONNECTION WITH YOUR LOAN INQUIRY. THE LENDER MAY NOT BE SUBJECT TO ALL VERMONT LENDING LAWS. THE LENDER MAY BE SUBJECT TO FEDERAL LENDING LAWS. Controlling temperature can be learned only through practice. You will soon begin to understand the hot and cool spots, how long it takes for the coals to burn down to the optimum temperature and how long a full load of charcoal lasts. There’s a ketchup to suit just about anything you feel like throwing on the barbecue, from beef and pork to oily fish such as sardines. Photograph: Lisa Linder/Getty Images/Dorling Kindersley Shrimp butter (for firm white fish such as turbot, halibut, brill and cod – or even salmon) With Gourmet Burner Technology (GBT), OUTDOOR CHEF introduced seamless temperature control. This technology makes every BBQ fan’s heart beat faster. Low temperature cooking at 80° for the perfect fillet, low and slow at temperatures between 110° and 130° for juicy pulled pork or 360° C for a crispy pizza. The Gas Safety System (GSS) is another milestone in OUTDOOR CHEF‘s efforts to leave no stone unturned when it comes to safety. Rain, snow or storms – the flame burns! The GSS prevents gas from not being ignited and escaping. Type: Charcoal grills are typically less expensive than gas grills. However, the ongoing cost can be higher since you need to buy charcoal every time you use a charcoal grill (versus filling up the propane tank once for multiple uses on a gas grill). Generally, a natural gas grill costs more than a propane grill.

Electric grills are the only style available in a convenient tabletop size, which makes them great for small spaces, including apartments, condos and small houses. Single people, couples and small families will find these convenient, especially in the summer — they can cook a full meal without heating up the entire house. Size: A smaller grill often comes with a smaller price tag. Tabletop, travel and other portable grills cost less than standard or full-size grills, even when made out of the same material. Kamado cookers are traditional Japanese cooking stoves fueled by wood or charcoal with a ceramic exterior. Their shape allows for all-over cooking without having to turn food at all. Kamado-style grills can maintain heat up to 750 degrees, and they can be used as a pizza oven, a grill or to bake anything that a regular oven could bake. Several brands have their own spin on kamado grills.Full-size grills can be as large as 1,200 square inches, which is enough to grill almost 60 4-inch burgers and leave a half-inch of space between them while they cook. These huge grills are ideal for people who regularly entertain large groups and have the outdoor space to fit a full-size grill. Blend the butter with the spices and lemon juice, then fold in the remaining ingredients. Lay a sheet of clingfilm on a work surface and use this to roll the butter mix into a sausage shape. Put in the fridge to set, then cut into roughly 50g discs. Lay a disc on top of freshly grilled fish and leave to melt. In 2021, Raichlen launched Planet Barbecue®, a line of ready to heat and eat barbecue and grilled foods. He also created the Steven Raichlen Signature lines of grilling accessories and seasonings. His latest venture is a new restaurant concept: the Star Grill by Steven Raichlen for the Windstar cruise line. Raichlen founded Barbecue University®, now held at the Alisal Guest Ranch in Solvang, California, and has lectured on this history of barbecue at institutions as diverse as Harvard, the Library of Congress, and the Smithsonian Institution. Best Charcoal Grills | Best Gas Grills | Best Flat Top Grills | Best Pellet Grills | Best Kamado Grills | Best Indoor Grills | Best Small Grills | Best Portable Grills Smokers

Grills are great for cooking, but they also represent a potential safety hazard if you don’t take the right precautions. For this Portable Charcoal Grill, Masterbuilt employed a simple version of technology it developed for its larger 560 Digital Charcoal Grill. With the use of a fan and a separate charcoal firebox, you can have this grill hot enough to cook in about the same time it takes to heat up a portable propane grill. For tougher cuts, try pushing the coals to one side and putting on a lid with the vents open, to let air pass through (if your barbecue doesn’t have a lid, improvise with something else made of metal). This is known as indirect grilling or roasting, and causes hot air to flow evenly around the meat, much as occurs in a convection oven. An overcrowded grill is a no-no, because it stops oxygen reaching the charcoal. Photograph: Julian Hawkins/Rex Features Now we’re cooking

Whether it is meat, crispy pizza, fresh bread or paella you are cooking – there are no limits to culinary creativity with OUTDOOR CHEF. Raw veg takes on a whole new life once dunked into the anchovy-and-garlic-heavy dip anchoïade. Photograph: Alamy Crudités with anchoïade We loaded the firebox with charcoal from The Good Charcoal Company, which was a consistent medium size and perfect for the small, 1.5-pound-capacity firebox. We lit the charcoal with a torch for about 60 seconds, turned the fan to medium, closed the firebox, and in 15 minutes were grilling burgers. Steven Raichlen hosts the popular TV shows Steven Raichlen’s Project Fire and Project Smoke, Primal Grill, and Barbecue University on American Public Television. His new show, Steven Raichlen’s Planet Barbecue®--focused on global grilling—launched on Memorial Day, 2023. Raichlen also stars in several French-language TV shows, including Le Maître du Grill and Les Incontournables du BBQ. His Italian TV show, Steven Raichlen Grills Italy, airs on Gambero Rosso. An award-winning journalist, Raichlen writes regularly for The New York Times. His work has appeared in The Wall Street Journal, Esquire, GQ, and all the major food magazines. In 2015, he was inducted into the KCBS Barbecue Hall of Fame.

A standard grill size (two to four burners, or 360 square inches) works for most people who use their grill regularly and cook for a group of up to six people. A two-burner grill can comfortably fit nine hamburgers, while a four-burner grill can cook up to 15 at a time.

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You need some basic tools when grilling, including a spatula, fork and tongs. You should also get a meat thermometer and skewers if you plan on cooking vegetables and small cuts of meat. Understanding the role of collagen in your meat is crucial to understanding barbecue. Muscles that generally do very little work have less connective tissue and collagen, and are therefore more tender: these are the prime cuts. Cheaper cuts usually have more connective tissue and collagen, so tend to be tougher.