Month: December 2014

One of the first steps in selecting a new grill is to decide if you want charcoal or gas heated unit (or perhaps a combo). Each of these fuel sources has its pros and cons and it can be a difficult choice. Would you rather have more convenience and have the ability to flick the flame on with a twist of dial and give up a little flavor? Or would you rather take a little more time in prepping and cleaning but have an excellent wood fired taste imparted to your food?

Join Foodal as we explore all of the equipment your need get grilling and producing great BBQ. Examine the various outdoor utensils that make life easier, the types of charcoal available, and the need to accurately measure your cooking temperature. Learn why a chimney starter will save you from using toxic gas starting fluid and how a well-fitting cover can protect your equipment in order for it to remain serviceable for many years.

Where and how you place your charcoal can have a significant impact on how much heat is produced under the grates as well as the burn time. Different types of meat and other dishes need varying amounts of heat in order to get a perfect sear and finish. Some protein sources such as fish need a low, gentle heat while steak requires an immediate sear followed by a more mellow temperature to allow it to cook to your desired level. Learn how to place your coals for optimal performance.