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Even heat distribution is crucial, and it's attained by changing the vents to let oxygen in and out and stacking the coals to develop indirect and direct cooking zones. Charcoal doesn't consist of water, allowing it to reach those white-coal temperature levels that create the best sear on a steak or char on a cob of corn.

Sure, there are various types of charcoal grills, from barrel formed to flat-tops. Even a standard Weber Original Kettle grill (premier in Consumer Reports' "Best Charcoal Grills of 2020") can exceed the others merely based on its classic shape, which is ideal for heat blood circulation.

If you desire the highest-performing, most heat-efficient charcoal-burning grill on the market and expense isn't a deterrent, consider a Kamado, whose designs include The Big Green Egg (see opposite page). Pick lump charcoal over briquettes.

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Forget the lighter fluid. Buy a chimney. This hollow metal cylinder with a bottom grate holds the charcoal. You use paper and matches or an air-driven lighter to help the charcoal catch fire and never have food that tastes like lighter fluid. Image by Aliza Baran Tighten up your poultry game.

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One failsafe method is to go with thigh meat, which has more fat and therefore greater juiciness and taste. Don't like dark meat? Purchase bone-in, skin-on breasts and cook them carefully over indirect heat. Zerkel likewise suggests marinading the breast ahead of time and butterflying it slicing open the breast to make two cutlets.

The way you prepare this lean white meat makes a difference, too. To keep it from losing its precious juices, "I would scorch it and move it to the cold side of the grill" to prepare gradually, he says. He also purchases whole chickens, cuts them up and has parts he can prepare differently grilled thighs, poached (in liquid on the stove) breasts for ramen.

Freddy's Frozen Custard & Steakburgers

Season your meat with salt and let it come to space temperature. (You can even season it as much as 8 hours before cooking and let it sit in the fridge.) Position the steak on the hottest part of the grate and burn it for 2 to 3 minutes on each side.

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Move the meat to the cooler part of the grill to complete it off to whatever temperature you like. "I'll put a half-cabbage on the 'cold' side of the grill, get an excellent char on it, and it softens and ends up being something else" something fantastic, he states.

"The crust it forms will likewise assist it different" from the grate without falling apart, he says. Before using it each time, Zerkel scrapes the grate and cleans it down with oil.

Weber Original Kettle 26," $329 at Village Ace Hardware (2170 N. Possibility Ave.) Advocates claim the huge advantage is the flavor it imparts to food that tantalizing smoky taste. But Zerkel, a professional chef who's accustomed to using a range's knobs and temperature level controls with accuracy, likes this method of cooking for its unpredictability.

Photo by Aliza Baran The Big Green Egg can bake, slow-smoke, saut and sear. If price is no item, this grill just may be for you. Image thanks to Didriks You might have become aware of this device a green, egg-shaped ceramic grill that can prepare a pizza at 700 degrees in minutes and smoke a beef brisket at 220 degrees for 14 hours.

Freddy's Frozen Custard & Steakburgers

The Big Green Egg is a grilling investment that may make good sense if you prepare to utilize it a lot. Todd Minkin does. The Fein Brothers co-owner keeps his Egg in routine rotation in summer. What does he like about it? "Because of the density of the ceramic, it holds its temperature well.

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The Egg doesn't require much charcoal, and for those who hate cleansing grills, this one is low-maintenance. To purchase: Particularly terrific for steaks, ground meat and pork ribs, bone-in roasts, chops.