Ladies, Start Your Grills
Grilling Is Not Just for the Guys

Where - A small patio or covered area is not conducive to a large charcoal grill. Charcoal grills are best used on a large outdoor deck or in a backyard. Without available space, a gas grill is a better option.

When - If weekend afternoons are dedicated to grilling, then charcoal is the way to go. Set aside extra time to assemble the coals, light the fire and wait for the coals to heat. However, if you are short on time or looking for a quick way to cook a weeknight meal, then the quick start of a gas grill will better suit your needs.

What - When grilling small cuts or smaller quantities of meat, consider using a gas grill to provide fast and efficient direct heat. If you are grilling large pieces of meat, or larger portions, a charcoal grill will help create a slow-cooked, smoky taste using indirect heat.

Grilling Guide
Once you are equipped with a grill, learning about direct and indirect heat - the two main methods of grilling - will help you make informed decisions when preparing grilled foods. These methods have less to do with the type of grill being used, and more with the thickness and volume of the meat being grilled.

Direct Heat
Direct heat - the most common method - means grilling the food directly over the hottest point of the heat source. Grill pork chops, burgers, kabobs and anything less than 2 inches in thickness over direct heat. Follow these simple tips when grilling using direct heat:

For charcoal grilling, arrange coals evenly throughout the grill. When using a gas grill, turn on all the burners to the desired temperature.

Flip food once to ensure even cooking.

Use the following descriptions of coals to check cooking temperature when using charcoal:
- Low - Ash coat is thick, red glow less visible
- Medium - Coals covered with light-gray ash
- High - Red glow visible through ash coating

Indirect Heat
Indirect heat requires the "fire," or heat source, to be built off to the side, or around the area where the cooking takes place. Follow these meat grilling strategies to grill larger cuts of meat, like ribs and roasts, using indirect heat with either a charcoal or gas grill.

Charcoal Grill

Arrange the coals in a ring along the perimeter of the grate, or bank on one side.

Place an aluminum foil drip pan in the center of the fire grate, or to the side opposite the coals.

Add the grill grate and place the pork over the drip pan.

To adjust the temperature, partially open the vents on the bottom of the grill.

Cooking time will vary depending on the cut of meat and the quantity of food being grilled, but plan for about an hour for a 2-pound loin roast and 1 1/2 to 2 hours for a slab of ribs.

Gas Grill

For a two-burner grill, preheat only one burner. For a three- or four-burner grill, light only the outside burners and place the meat in the center.

When hot, place the meat over the unlit burner and close the lidto trap the heat inside.

Most gas grills come equipped with a catch pan, or grease collector, so there is no need for a drip pan.

The Smoldering Effect - Adding Smoke for Flavor
For both charcoal and gas grilling, adding smoke to the meat is a fantastic way to create an authentic barbecue flavor. The most ancient and time-honored method for enhancing the flavor of grilled food - smoking - can be achieved by following these simple steps:

When using a gas grill, put presoaked wood chips in a cast-iron smoker box or wrap them in aluminum foil and punch small holes in the foil to release the smoke. Do not put wood directly on burners or it will burn too quickly and leave ash in the grill.

When using a charcoal grill, place wood chips directly on heated coals after the flames have subsided and the coals are gray in color, or place wood chips in a smoker box.

Start with small amounts of wood chips, especially if experimenting. The recommended amount is 1/4 cup of wood chips.

Always add the wood chips when you are ready to start cooking, and not before you place the food on the grill.