Techniques

Practical guides to grilling, smoking, live-fire and camp cooking methods.

  • Lighting Charcoal With a Chimney Starter: Steps and Safety

    Lighting Charcoal With a Chimney Starter: Steps and Safety

    Weber, AmazingRibs.com and the National Fire Protection Association (NFPA) all agree on the starting point: use a chimney starter rather than a bottle of lighter fluid. They differ on timing, on how many fire-starter cubes to use, and on whether to shake the coals partway through. This guide follows Weber’s chimney starter walkthrough, Weber’s Chimney Starter 101, Weber’s charcoal grill owner’s guide, AmazingRibs.com’s charcoal starter guide and NFPA’s grilling safety tip sheet. Temperatures are in °F, with °C conversions of our own.

    The Setup Steps

    Weber’s walkthrough starts by taking the cooking grate out of the kettle. Fill the chimney to the top with charcoal (less if you are cooking less), put the lighter cubes on the charcoal grate and light them, then stand the chimney directly over the flame. Weber’s Chimney Starter 101 adds three preparation steps: open the lid damper fully, slide the bowl damper blades fully open, and sweep old ash into the ash catcher first.

    The fire starter itself is where the sources disagree. Weber’s Chimney Starter 101 specifies two lighter cubes. AmazingRibs says the package on Weber’s cubes calls for two but that one is enough. Weber’s UK page tells readers to light three. With no cubes, Weber’s owner’s guide says a few sheets of wadded newspaper in the bottom of the chimney will do. Chimney Starter 101 suggests soaking the paper in olive oil; AmazingRibs says oil is optional and that it has never found it necessary.

    How Long It Takes, and What “Ready” Looks Like

    Every source hedges the timing, and the ranges differ:

    • Weber’s walkthrough: about 10 to 15 minutes, depending on weather.
    • Weber’s Chimney Starter 101 and AmazingRibs: about 15 minutes.
    • Weber’s owner’s guide: 15 to 20 minutes with a chimney.

    The readiness cue is more consistent than the clock. Weber says the coals on top should be turning a bit gray with ash; the owner’s guide says a coating of white ash, and that the lighter cubes must be completely consumed before food goes on. AmazingRibs describes briquettes covered in gray ash, and says lump charcoal shows a mix of red embers and white ash and does not ash over, so about 15 minutes is enough. Only AmazingRibs recommends a step in the middle: at around five minutes, put on a glove and shake the chimney so the unlit top coals tumble down. Weber’s pages do not mention shaking.

    Pouring and Handling the Chimney

    Weber says to put on two insulated barbecue mitts and hold both handles; the swinging handle helps you lift the chimney and aim the coals. Arrange them for direct or indirect heat, put the cooking grate back and close the lid. Weber says the grill reaches 500 to 550°F (260 to 288°C) in about 10 to 15 minutes, counts as preheated, and then you adjust the dampers.

    Weber’s owner’s guide adds rules for the grill: use it outdoors only, never in a garage, breezeway or other enclosed area, and keep it at least two feet (60 cm) from combustible material. Do not wear loose flowing sleeves while lighting. Keep charcoal on the charcoal grate, not the bottom of the bowl. Afterwards, Weber says to set the chimney somewhere safe, away from pets and guests, and check that it is completely empty. AmazingRibs adds that it should sit on something heatproof.

    What the Safety Sources Say About Lighter Fluid

    Weber’s owner’s guide calls charcoal starter fluid “not recommended”. If you use it anyway, it says to remove any fluid that drained through the bowl vents before lighting, never to add fluid (or fluid-soaked charcoal) to hot or warm charcoal, and to cap the bottle and keep it a safe distance from the grill. It prohibits gasoline, alcohol and other highly volatile fluids for lighting charcoal. Weber’s blog adds that fluid can leave a flavor on food.

    NFPA’s tip sheet says to use only charcoal starter fluid, and never to add it or any other flammable liquid to the fire. It says to keep the fluid away from children and heat, and lists the chimney with newspaper and electric starters as alternatives; for electric starters it says to use an outdoor-rated extension cord. AmazingRibs goes furthest, asking readers not to use starter fluid or other petroleum products at all, and warning against squirting more onto a fire that is slow to catch.

    When You Are Finished: Hot Ash

    Weber says to extinguish charcoal by closing the bowl vent and lid damper with the lid on, not to use water on charcoal, never to touch the grate, ashes or charcoal to test whether they are hot, and never to dump ashes or charcoal before they are fully extinguished. NFPA says to let the coals cool completely before putting them in a metal container.

    Where This Guide Stops

    This article covers lighting only. The Weber and NFPA documents cited here do not describe how to fight a fire that has escaped the grill, so this article does not either; treat that as a matter for your local fire service, and see our guide to flare-ups and grease fires for what those sources do say. If a fire is slow to catch, do not reach for more fluid: NFPA and Weber both draw the line there.

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  • How to Grill Fish Fillets Without Sticking or Breaking

    How to Grill Fish Fillets Without Sticking or Breaking

    Fillets that weld themselves to the grate and then tear apart are the classic grilling fish story. This guide compares Weber’s fish pages with AmazingRibs.com, the Alaska Seafood Marketing Institute, the University of Alaska Fairbanks Cooperative Extension Service and the U.S. FDA. Most of the fixes are simple: a hot, clean grate, oil, patience and a single flip. Where the sources disagree, especially on skin-side-down versus flesh-side-down and on how done is done, both views are shown.

    Start With a Hot, Clean Grate

    Weber’s fish guide says to preheat on high and brush the grates with a stainless-steel brush, and it puts most sticking down to a grate that was not hot enough or not clean. Its target is medium to high heat, around 400-450°F (about 205-230°C, our conversion), whether the skin is on or off. A properly preheated grill lets the fish release itself when it is done. Weber’s five-tips page adds that high heat forms a crust that helps the fish release, that thinner fillets need hotter heat, and that beginners should start with firm, oily fish such as salmon, swordfish and tuna.

    Oil, Skin and Room Temperature

    Weber suggests letting fish sit 5-10 minutes to take the chill off, then oiling and seasoning it generously. For skin-off fillets it says to oil both sides. For skin-on fillets it gives a choice: oil the flesh side and sear it flesh-down, or simply set the fish skin-down on the grate. Weber also warns that marinades work quickly on fish, so it limits marinating to a few hours to avoid a mushy texture.

    The Alaska Seafood Marketing Institute leaves the skin on for a different reason: it protects the flesh from direct heat. The University of Alaska Fairbanks Cooperative Extension Service says to brush fish with melted butter, oil or sauce and set it on a rack that is oiled or sprayed with nonstick spray.

    Turn It Once: Weber’s 70/30 Rule

    Weber says every extra turn is another chance to stick, so flip only once and grill the first side longer. Its 70/30 rule for salmon: cook flesh-side down for about 70 percent of the time, roll the fillet over when the flesh releases easily from the grate, then finish for the remaining 30 percent. To serve, slip a spatula between the flesh and the skin and lift the fillet off, leaving the skin on the grate.

    Weber’s timing rule is 8-10 minutes per inch of thickness, but its own worked examples do not line up neatly with each other, and it tells readers to defer to their recipe. In Weber’s salmon fillet recipe, 1-inch fillets take 6-8 minutes on the first side over high heat (500-550°F, about 260-288°C) and 2-3 minutes on the second for medium-rare. Use these as starting points and let the release from the grate tell you when to turn.

    Direct Heat, Indirect Heat, Foil and Planks

    • Direct heat: Weber’s salmon recipe uses direct high heat with the lid closed.
    • Two-zone grill, fish on citrus: AmazingRibs.com’s catfish recipe sets up a two-zone grill at about 400°F (about 204°C), lays fillets on thick orange slices on the hot side, closes the lid and cooks about 15 minutes until the fish flakes with a fork. The site says the citrus base helps the fillets cook evenly and lift off intact.
    • Foil pan: The Alaska Seafood Marketing Institute’s sockeye method builds a shallow pan of two stacked sheets of heavy-duty foil, sprayed generously with cooking spray. The salmon sits skin-side down at 375°F (about 190°C), lid closed, 10-13 minutes, uncovered and unflipped. The Cooperative Extension Service’s foil-packet salmon takes 9-11 minutes on a covered grill.
    • Planks: AmazingRibs.com’s founder Meathead tested cedar planks and reports very little smoke reaches the meat; a plank soaked for 24 hours gained about 1.5 ounces of water, and he calls planking’s best feature its presentation.

    How Done Is Done? Where FDA and the Cooks Differ

    The FDA says most seafood should be cooked to an internal temperature of 145°F (63°C, our conversion), or until the flesh separates easily with a fork if you have no thermometer. The Cooperative Extension Service also says to test in the thickest part and describes done fish as opaque; it warns that fish looking dry or shrinking is overdone and that it keeps cooking off the heat.

    Some grilling sources aim lower. The Alaska Seafood Marketing Institute says to cook salmon only until it is lightly translucent in the center, and Weber’s recipe gives 2-3 minutes for medium-rare on the second side. Neither figure is the FDA’s 145°F, so cooks who follow the FDA number should let fillets go a little further. Weber recommends resting fish 3-5 minutes after grilling.

    Fish is one of the nine major food allergens the FDA lists, so keep that in mind when serving guests.

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  • How to Grill Shrimp: Shell-On, Brine, Heat and Timing

    How to Grill Shrimp: Shell-On, Brine, Heat and Timing

    Grilled shrimp cook in minutes, which is exactly why they go wrong: tough, dry and rubbery is one heartbeat past done. This guide lines up Weber’s step-by-step shrimp page with brining and shell-on advice from Serious Eats, AmazingRibs.com and North Carolina Sea Grant, and checks the doneness cues against the U.S. Food and Drug Administration. The sources do not agree on everything, so the differences are laid out below.

    Shell-On or Peeled?

    Weber’s grilling guide says shrimp can go on the grill with or without shells, and its author prefers peeling everything except the tail section, because bare shrimp let a marinade penetrate the meat. Weber also recommends jumbo or colossal shrimp for easier grilling and deveining down the back of each peeled shrimp.

    Serious Eats makes the opposite case. Its shrimp guide says leaving the shells and heads on adds flavour and shields the delicate meat from the heat, keeping it extra tender; the trade-off is a little mess, since diners peel at the table. North Carolina Sea Grant’s Mariner’s Menu recipe takes the same route with jumbo shrimp, head and shell on, tossed in oil, salt and pepper.

    To Brine or Not to Brine

    Weber does not brine. Its own favourite is a brush of olive oil with salt, pepper and a squeeze of lemon, or any marinade you like.

    Serious Eats recommends a quick dry brine for every cooking method: about 1 teaspoon of kosher salt and 1/4 teaspoon of baking soda per pound of shrimp, rested in the fridge for 15 minutes to about an hour. The salt keeps shrimp moist and the alkaline baking soda gives a firmer, crisper texture. For grilling it adds that a little sugar helps browning, but it treats the brine and the shell-on method as alternatives: with shells on, it suggests skipping the brine. AmazingRibs.com’s grilled shrimp and grits recipe uses the same salt-and-soda ratio on 1 pound of peeled large shrimp, and cites the Serious Eats technique.

    Skewering

    • Weber: thread the shrimp on a wooden or metal skewer; both work.
    • AmazingRibs.com: put five shrimp bodies on a bamboo skewer, soaked in water for at least 30 minutes, then run a second skewer parallel to the first so the shrimp do not spin when turned.
    • Serious Eats: nest the shrimp snugly on skewers; this reduces each shrimp’s surface area, so it is less likely to overcook or dry out.

    Heat and Timing

    The published times vary widely, partly because the shrimp and the heat differ:

    • Weber: preheat to 350-450°F (about 175-230°C, our conversion), set up for direct medium heat, and grill 5-7 minutes, turning halfway.
    • AmazingRibs.com: a charcoal grill set for two zones at about 325°F (about 163°C), with the shrimp cooked until opaque, roughly 2-3 minutes per side.
    • NC Sea Grant: medium-high heat, about 3 minutes, then turn and repeat until done, for jumbo shell-on shrimp.

    Because the numbers overlap but do not match, treat every time as a starting point and watch the shrimp instead of the clock.

    Doneness Cues and Food Safety

    Weber says finished shrimp turn pink outside and white and opaque inside, and warns that overcooking makes them tough. AmazingRibs.com says to grill until opaque. The FDA’s seafood guidance says most seafood should be cooked to an internal temperature of 145°F (63°C, our conversion), and for shrimp, scallops, crab and lobster it describes the flesh as firm, pearly and opaque when cooked. The FDA presents those visual cues for cooks without a food thermometer.

    Two safety notes from the FDA: thaw frozen seafood gradually in the refrigerator overnight, and never leave cooked seafood out for more than 2 hours (1 hour when it is above 90°F outside). Weber suggests buying fresh shrimp the day you grill them, while Serious Eats says raw frozen shrimp can be a reliable choice, so the two sources simply disagree on which is the better buy.

    Shrimp also count as crustacean shellfish, one of the nine major food allergens listed by the FDA, so label the dish clearly when cooking for guests.

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  • How to Grill Vegetables: Direct vs Indirect Heat

    How to Grill Vegetables: Direct vs Indirect Heat

    Vegetables are quick to grill and quick to ruin, and the published advice is not uniform. This guide compares Weber’s vegetable tips, its direct and indirect heat guide and its 2013 grilling guide with two university extension pages: Iowa State University’s AnswerLine tips and Penn State Extension’s grilling fruits and vegetables. Celsius figures are our own conversions.

    Direct or Indirect Heat

    Weber’s guide says direct grilling suits quick-cooking foods and lists vegetables such as corn, bell peppers and zucchini, at medium-high 450 to 500°F (232 to 260°C). It lists vegetables again for indirect roasting at medium heat, 375 to 425°F (191 to 218°C), and suggests two-zone setups where you cook meat directly while roasting potatoes or vegetables on the indirect side. Its 2013 grilling guide likewise grills vegetables by the direct method, with bigger items such as halved onions and whole potatoes on indirect. Half onions take 35 to 40 minutes indirect over medium heat and whole potatoes 45 to 60, while ½-inch onion slices take 8 to 12 minutes direct.

    Weber also has a hands-off method: slice vegetables, coat them in olive oil, salt and pepper, and cook them in a basket or pan at 400°F (204°C) over indirect heat for 15 to 20 minutes. Penn State’s tips list “avoid flames or direct heat” and suggest foil for small pieces, while Weber’s tips say to maximize direct contact with the grates for better flavor. Both can be right: direct contact for browning, indirect or foil for pieces that would burn or fall through.

    Cutting

    • Weber: cut as evenly as you can; ½ inch (1.3 cm) is right for most vegetables. Cut to give each piece as much flat surface as possible against the grate, such as peppers sliced from the flat sides.
    • Iowa State: keep pieces a consistent size for even cooking; it gives ½-inch slices for eggplant, onion and zucchini, 1-inch (2.5 cm) slices for cabbage and big florets for cauliflower.
    • Penn State: large, equal pieces; keep skins on to help the pieces hold their shape, and for produce with skin, put the cut side down on the grate for grill marks.

    Oil and Marinade

    Weber says vegetables need oil to prevent sticking and burning; canola works, extra-virgin olive oil adds flavor, and it advises brushing on just enough to coat rather than enough to drip and cause flare-ups. Iowa State puts a number on it: 1 to 2 tablespoons of oil per pound, and warns that too much causes flare-ups. Penn State adds that grilling is high heat, so choose an oil with a high smoke point. On marinating, Weber allows 20 minutes to an hour at room temperature, while Penn State recommends 10 to 20 minutes in the refrigerator.

    Times Differ, So Judge by Doneness

    Iowa State says most vegetables need 10 minutes or less on a medium-hot grill. Its per-vegetable times, over medium-high heat and turned partway, include:

    • Asparagus, peppers (quartered) and zucchini: 4 to 5 minutes per side.
    • Eggplant slices: about 5 minutes per side.
    • Onion slices: 2 to 3 minutes per side.
    • Portobello caps: 8 to 9 minutes, smooth side down.
    • Cauliflower florets: about 10 minutes, turning often.
    • Cabbage in 1-inch slices: about 10 minutes per side.

    Weber’s 2013 guide gives longer totals for some of the same items over direct medium heat: 6 to 8 minutes for asparagus, 8 to 12 for ½-inch onion slices, 10 to 15 for husked corn. Iowa State’s corn time is 4 to 5 minutes over medium heat, turning frequently, while Weber’s Mexican-style corn recipe uses 10 to 15 minutes at 350 to 400°F (177 to 204°C) turning occasionally. Grill temperature, thickness and how char-marked you like your vegetables all change the answer. Weber says firm vegetables such as onions and fennel are often grilled somewhere between crisp and tender, that the grill intensifies sweetness quickly so watch for burning, and that a few extra minutes makes them softer.

    Cooking a Mixed Batch

    Iowa State’s advice is to start the slowest vegetables first and add the quicker ones later, and to take produce off before it is fully soft since it keeps cooking. Add sweet glazes near the end so they brown without burning. Small pieces need a perforated basket or a mat to keep them off the fire and out of the grate gaps. Also, if you use a wire grill brush, Iowa State cautions that loose bristles can stick to food, so check the grates before cooking.

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  • How to Grill Pork Chops: Thickness, Brine and 145°F

    How to Grill Pork Chops: Thickness, Brine and 145°F

    Pork chops are lean, so a few degrees and a few minutes decide whether they are juicy or dry. This guide compares Weber’s butcher’s guide and brined pork chop recipe, America’s Test Kitchen’s charcoal-grilled chops, AmazingRibs’ pork chop pages and the National Pork Board, against USDA’s 145°F minimum with a 3-minute rest. Celsius figures are our own conversions unless a source gives them.

    Start With Thickness

    Weber says center-cut chops have the best flavor and tenderness at least 1 inch (2.5 cm) thick, which helps them resist drying on the grill. AmazingRibs also wants loin chops at least 1 inch and warns that thin chops are easy to overcook. America’s Test Kitchen’s charcoal recipe uses 1½-inch (3.8 cm) bone-in rib or center-cut loin chops, and Weber’s brined recipe uses 8-to-10-ounce loin chops 1¼ to 1½ inches thick. The National Pork Board notes chops range from ½ to 2 inches and that thickness is the main driver of cooking time. Bone-in or boneless, Weber says, takes about the same time; thickness is what counts.

    Brining

    All three cooks brine, and their times overlap:

    • Weber’s recipe: 1 to 1½ hours refrigerated in a sealed bag, then pat dry (do not rinse) and let the chops stand at room temperature 15 to 30 minutes.
    • America’s Test Kitchen: about 1 hour in a brine of ¾ cup kosher salt and 6 tablespoons sugar in 3 quarts of water, dried thoroughly before seasoning with a rub or pepper.
    • AmazingRibs: 1 to 2 hours for 1-inch chops, half that for thinner ones, then pepper but no added salt because the brine has seasoned them. It calls this one of the few cases where it prefers a wet brine over a dry one.

    Direct, Indirect or Both

    The sources use three different fires.

    • Direct medium. Weber’s butcher’s guide says a 1-inch chop takes about 8 to 10 minutes over direct medium heat; its brined recipe uses 350 to 450°F (177 to 232°C), lid closed, 10 to 12 minutes for the thicker chops, turning once or twice.
    • Sear, then move. America’s Test Kitchen builds a two-level charcoal fire, browns each side 2½ to 3 minutes over the hot side, then moves the chops to the cooler side under a disposable pan for 7 to 9 minutes more. Weber’s 2013 grilling guide lists a similar split for 1¼- to 1½-inch chops: a 6-minute sear over direct high heat, then 4 to 6 minutes indirect. For ¾-inch chops it is 6 to 8 minutes total over direct high heat.
    • Low and indirect. AmazingRibs cooks around 225°F (107°C) indirect, about 45 to 60 minutes for 1-inch chops, and advises resisting high heat, since a dark crust matters less on pork than on beef. Its optional finish is a short move over direct heat with the lid off.

    The Temperature Question

    USDA’s chart lists beef, pork, veal and lamb steaks, chops and roasts at 145°F (62.8°C) and “allow to rest for at least 3 minutes”, and adds that temperatures should be measured before removing food from the heat source. The National Pork Board gives the same 145°F with a 3-minute rest, and Weber’s butcher’s guide says the same, noting the meat may look slightly pink in the middle. Weber’s recipe adds “or your preferred doneness”, which is a personal choice, not the USDA minimum.

    The other cooks pull earlier and count on the temperature rising while the chops rest:

    • America’s Test Kitchen pulls at 135°F (57°C), rests 5 minutes and says the temperature should reach 145°F (63°C).
    • AmazingRibs’ pork chop article suggests 135 to 140°F (57 to 60°C) in the thickest part, while its recipe says 145°F at most and removing the chops at 140 to 145°F (60 to 63°C).

    Weber’s grilling guide explains the reasoning: it says thick chops and steaks should rest 5 to 10 minutes before carving, and that the internal temperature of the meat rises by 5 to 10 degrees during that time. That describes what happens after a chop leaves the grill, but it is not the wording USDA uses for its minimum.

    Anything pulled below 145°F is under the USDA minimum at the moment of removal, so this article uses 145°F as the target; take that reading in the center, away from bone, and then rest the chops at least 3 minutes.

    A Simple Plan

    Buy chops at least an inch thick, brine 1 to 2 hours, dry them, and use a two-zone fire so you can move them if they brown too fast. Let a thermometer, not the clock, tell you when they are done.

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  • How to Grill Boneless Chicken Breasts Without Drying Them

    How to Grill Boneless Chicken Breasts Without Drying Them

    Boneless, skinless chicken breasts are lean and uneven in thickness, which is why they dry out so easily. This guide compares how Weber, AmazingRibs and America’s Test Kitchen handle it, and checks each against USDA’s 165°F minimum for poultry. Sources: Weber’s boneless chicken breast recipe, AmazingRibs’ pounding article and chicken guide, and two America’s Test Kitchen recipes. Celsius figures are our own conversions unless a source gives them.

    Why the Cut Is Tricky

    AmazingRibs describes the problem as shape: cook the thick bulge to a safe temperature and the tapered edges end up dry. Its fix is to flatten the meat so heat and any brine or marinade reach it evenly. America’s Test Kitchen’s “all-purpose” grilled breast recipe uses the same idea, pounding to ½ inch (about 1.3 cm) so the pieces cook at the same rate. AmazingRibs takes the meat to about ¾ inch (about 1.9 cm), pounding gently with a skillet or saucepan through plastic wrap or a zip-top bag rather than a mallet or rolling pin, which it says tend to tear the meat. Both note that thinner chicken cooks faster, so watch it. For really thin pieces, AmazingRibs also suggests slicing each breast horizontally into two halves before pounding.

    Brine or Marinate

    • AmazingRibs: wet brines suit small, quick-cooking pieces such as skinless breasts. Its poultry-brine article gives 2 to 4 hours for chicken pieces, then a rinse and a thorough pat dry. In its lab comparison of chicken breasts, both wet and dry brining helped the meat hold water, with wet brining helping a little more.
    • America’s Test Kitchen: a 30-minute soak in a “brinerade” of salted water with fish sauce and honey, then oil on the chicken so it releases from the grate. Its other breast recipe uses a brine-and-oil mixture with garlic and sugar for 30 minutes to 12 hours.
    • USDA: for a basic brine, 3 tablespoons of salt per quart of water, refrigerated and covered, up to 2 days after purchase, and the brine discarded afterwards. USDA also warns that raw poultry labelled “marinated” or “self-basting” may already contain added solution (up to 8 percent by weight for boneless), and AmazingRibs says not to brine those products.

    Weber’s recipe skips the brine altogether, brushing 8-ounce breast halves with oil and a dry rub of granulated onion and garlic, salt, chili powder and pepper. Weber’s 2013 grilling guide likewise puts boneless, skinless breasts of 6 to 8 ounces at 8 to 12 minutes over direct medium heat. That is the least fuss, but nothing in it protects the thin ends from drying, which is what the pounding and brining steps address.

    Pick a Heat Setup

    The three approaches are:

    • Direct medium heat. Weber’s recipe grills over direct medium heat (350 to 450°F, 177 to 232°C) with the lid closed, 8 to 12 minutes, turning once or twice. Its direct-grilling guide puts chicken breasts in a hotter medium-high band, 450 to 500°F (232 to 260°C).
    • Direct 400 to 450°F. AmazingRibs recommends this range for boneless breasts.
    • Indirect, then sear. America’s Test Kitchen’s brine-and-sear method starts the breasts on the cooler side under a disposable pan, then finishes them over the hot side. Its timings: 6 to 9 minutes on the cooler side, flip, 6 to 9 more until the chicken reads 140°F (60°C), then 2 to 4 minutes per side over the hot side for grill marks. America’s Test Kitchen’s all-purpose recipe found the breasts stuck to the grate and tore when flipped until it oiled them first.

    The Temperature Question

    USDA lists poultry, including breasts, at 165°F (73.9°C), and its guidance says to check the thickest part of the breast and to measure before removing food from the heat. The sources vary:

    • Weber’s recipe says 165°F, then rest 3 to 5 minutes.
    • AmazingRibs gives white meat as 160 to 165°F (71 to 74°C) and says the old “juices run clear” test is a myth, so use a thermometer.
    • America’s Test Kitchen’s recipes target 160°F (71°C); the indirect-then-sear recipe rests the chicken for 5 minutes.

    The 160°F figures are below USDA’s minimum, so if you follow USDA, wait for 165°F in the thickest part before removing the chicken, then let it rest as Weber and America’s Test Kitchen suggest.

    Putting It Together

    Pound to an even thickness, brine or marinate in the fridge, dry and oil the surface, cook over a preheated grill, and use a thermometer rather than the clock. Every source’s timing is a guide, and thickness changes it.

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  • How to Grill a Steak on Gas or Charcoal: Sources Compared

    How to Grill a Steak on Gas or Charcoal: Sources Compared

    A good grilled steak comes down to a hot grate, a well-timed flip and a temperature reading. Weber’s steak tips and searing guide, AmazingRibs’ steakhouse-steak article and USDA’s safe-temperature chart mostly agree on that, but they split on salting time, resting and how hot the grate needs to be. This guide covers direct-heat steaks about an inch thick; very thick cuts suit a reverse sear, which has its own article on this site. Celsius figures are our own conversions unless a source gives them.

    Set Up the Grill

    Weber’s gas-grill page says to preheat with the lid closed for 10 to 15 minutes and brush the grates clean once they reach 500°F (260°C). Its searing guide adds that the grates themselves need to be 500 to 550°F (260 to 288°C) to leave sear marks, though it also says the searing reaction starts around 300°F (149°C) and warns that going past 500°F can burn food. For the steak itself it recommends 450 to 500°F (232 to 260°C) direct heat; its blog recipe for strip steaks says 450 to 550°F. Weber’s direct, indirect and two-zone guide files steaks and chops under “high heat” (500 to 550°F). Treat these as a range, not a contradiction: hot, preheated and clean.

    AmazingRibs goes hotter for thin steaks: leave the lid open and use the hottest part of the grill, ideally with the charcoal raised under the grate.

    Take the Chill Off, Then Season

    Weber’s tips say to let steaks stand at room temperature for 20 to 30 minutes so the interior cooks faster and does not turn gray and dry (its recipe says 15 to 30). On salt, the sources disagree in a way worth knowing:

    • Weber’s steak tips: salt 20 to 30 minutes ahead, so it dissolves into surface moisture and helps form the crust.
    • Weber’s grill skills page on salting beef: salt just a few minutes before grilling, because salting before refrigeration draws out moisture and the meat steams instead of searing.
    • AmazingRibs: dry brine, salting liberally an hour or two ahead (its recipe says two to four hours) and returning the steak to the fridge.

    Sear, Flip and Slide

    Weber’s searing guide has you put the steak on the grate with the lid closed for 2 to 3 minutes, then flip it onto a fresh part of the grate so the metal is still hot, and cook another 2 to 3 minutes. It also says that searing does not “lock in juices”; AmazingRibs makes the same point. For a steak much thicker than an inch, Weber’s tips suggest a sear-and-slide: sear both sides over direct high heat, then move it to a cooler, indirect area to finish. Weber’s 2013 grilling guide lists 4 to 6 minutes total for a three-quarter-inch steak, 6 to 8 for one inch, and for two inches a 6 to 8 minute sear plus 8 to 10 minutes indirect. Those are guidelines.

    AmazingRibs’ method for steaks an inch or thinner differs. It leaves the lid open, keeps the first side down while rotating the steak slightly about every 30 seconds so the grates do not brand it, then flips and cooks the second side for only about a minute. Its goal is an evenly dark surface without distinct grill marks.

    Rest or Don’t

    Weber’s searing guide says to rest for 30 to 40 percent of the time the steak spent on the grill. Its strip-steak recipe says 3 to 5 minutes, and the grilling guide says 5 to 10 minutes for thick steaks. AmazingRibs argues there is no need to rest and that serving right away keeps the crust crisp. The USDA chart is the deciding factor if you cook to its minimum: steaks are listed at 145°F (62.8°C) “and allow to rest for at least 3 minutes”.

    Doneness Numbers

    Weber’s steak temperature guide gives “chef standards” of 125 to 135°F (52 to 57°C) for medium rare, 135 to 145°F for medium and 155°F and up for well done. It also says meat rises about 5 degrees after leaving the heat, so a steak you want at 125°F comes off at 120°F. AmazingRibs aims for 130 to 135°F (54 to 57°C) for medium rare and advises erring toward undercooked, since a steak can go back on the grill.

    These numbers sit below the USDA minimum of 145°F with a 3-minute rest for whole cuts of beef. USDA says the temperature should be measured before removing food from the heat, and that people may choose higher temperatures for personal preference. Ground beef is different again: 160°F (71.1°C). Weber’s guide also prints a “U.S.D.A. standards” column with different figures (145°F for medium rare, 160°F for medium), which does not match USDA’s current single-figure chart; go by the USDA page itself. Whatever you choose, measure with an instant-read thermometer in the thickest part of the steak, away from bone, as Weber advises.

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  • How Pellet Grills Make Smoke, and Why It Tastes Lighter

    How Pellet Grills Make Smoke, and Why It Tastes Lighter

    A pellet grill is a controlled, small fire fed by an auger, and that design explains both its convenience and its reputation for milder smoke. This article draws on Traeger’s Select Pro owner’s manual, the Pit Boss 820 manual, Weber’s Searwood guidance, AmazingRibs.com, and the Pellet Fuels Institute (PFI) for what “food-grade” pellets do and do not mean.

    How the Smoke Is Made

    AmazingRibs describes an auger that pushes pellets from the hopper into a burn pot, roughly the size of a beer can cut in half, where a glowing igniter rod lights them and a fan feeds the fire. A deflector plate over the pot spreads the heat under the cooking surface, so the cooker works like a wood-fired convection oven. On start-up, Traeger’s manual says whitish-gray smoke appears in about two minutes as the pellets ignite. Traeger’s non-connected grill instructions say the thick white smoke should turn thin and slightly blue once the fire is established, after about 15 minutes.

    What the Smoke Setting Means

    Traeger’s manual says the SMOKE setting is for smoking and adding smoke flavor, and can also hold food at approximately 180-200°F (82-93°C). AmazingRibs reports one manufacturer putting Smoke at about 160°F (71°C), and says this varies with ambient temperature, humidity and fuel quality. It puts MAK’s Smoke setting at about 175°F (79°C), where MAK’s Bruce Bjorkman says the cooker uses about half a pound of pellets an hour. Weber’s Searwood guide gives its SmokeBoost mode as 82-95°C (180-203°F), depending on ambient conditions, and suggests using it at the start of a cook, then switching to a set temperature of 105-135°C (221-275°F) after 2 to 4 hours.

    So “smoke” is a feeding pattern, not a fixed temperature. On the Pit Boss 820 the auger runs 18 seconds, then pauses. The pause is set by the “P” setting, from 55 seconds at P0 to 150 seconds at P7, with P4 the factory default. Pit Boss says raising the number lowers the temperature and gives more smoke flavor, but going too high can put the fire out, and going too low overfeeds pellets and can cause creosote or incomplete combustion. AmazingRibs describes a similar Ortech controller (15 seconds on; off time from 45 to 165 seconds across P0 to P15) and sums it up: low heat means more smoke, high heat less.

    Why Pellet Smoke Tastes Lighter

    AmazingRibs’ explanation is combustion. Pellets carry none of the fillers found in briquettes, so they burn almost completely, and the hotter the fire, the less smoke. It says that at top settings there is little smoke, while below 250°F (121°C) the smoke is plentiful but mild, and that you can hardly oversmoke with pellets. The same page says a minority of owners find the flavor too mild.

    AmazingRibs’ science advisor Prof. Greg Blonder adds a surface argument: smoke sticks to cool, wet surfaces, and meat warms and dries over a few hours. His tips are a strong wood such as hickory or mesquite, starting with cold meat, and keeping the surface moist with a mop or spritz. Weber’s Searwood has a dedicated SmokeBoost mode for the start of a cook.

    What Is in the Pellets

    Traeger describes its pellets as made from 100% natural, food-grade hardwood, rated at 8,500 BTU per pound with 2% ash content in the manual. AmazingRibs gives the same 8,500 BTU per pound and says 10 pounds of pellets make about half a cup of ash. It describes cooking pellets as compressed sawdust with no glue, and says most are a blend of oak and a flavor wood because makers say pure varietal woods are too strong. A 2018 Biomass Magazine column by Chris Wiberg, reposted by pellet maker Bear Mountain, notes that opinions differ on what a pellet should be: a mesquite pellet may include a share of other woods for burn and flavor, and some products use flavoring rather than a specific wood.

    On heating pellets, AmazingRibs says heater pellets often contain softwoods such as pine and can contain treated lumber and other contaminants. Traeger’s manual says never to use heating fuel pellets because of potential hazardous contaminants and additives. Weber’s Searwood guide simply directs you to fill the hopper with Weber All Natural Hardwood Pellets.

    “Food-grade” is a label, not a certification. Wiberg wrote in 2018 that he knew of no published standards or other guidance for making and using barbecue pellets, and that PFI had formed a BBQ pellet caucus. PFI’s barbecue page says its members produce wood pellets specifically formulated for grilling and smoking, but does not describe a standard. Its Standards Program FAQ describes specifications for residential and commercial grade pellet fuel. We could not confirm whether a barbecue pellet standard has been published since.

    Safety Notes From the Manual

    Traeger’s manual says the grill is for outdoor use only, warns that carbon monoxide is colorless and odorless, says to store pellets dry and away from heat-producing appliances, and never to put water into the firepot, since it will jam the auger.

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  • Lump Charcoal vs Briquettes for Smoking: What Tests Found

    Lump Charcoal vs Briquettes for Smoking: What Tests Found

    Lump charcoal and briquettes both work for smoking, but the claims about them (hotter, longer, cleaner, tastier) do not all survive testing. This article sets out what America’s Test Kitchen measured with help from the USDA’s Forest Products Laboratory, what AmazingRibs.com and The Virtual Weber Bullet report, and what two kamado makers, Kamado Joe and Big Green Egg, say about their own fuels.

    Burn Time

    America’s Test Kitchen (ATK) tested two briquette brands and three lump brands. A full chimney of briquettes gave about 2.5 to 3.5 hours of cooking time, defined as temperatures above 300°F (149°C). The same volume of lump gave about 40 minutes to 2 hours. ATK’s chimney held roughly 6 quarts, which weighed 5-6 pounds in briquettes but only 2-4 pounds in lump.

    AmazingRibs describes a similar Cook’s Illustrated test: two six-quart chimneys, one lump and one briquettes. By volume the two burned about the same for roughly 30 minutes, after which briquettes held heat longer and lump turned to ash faster. The Virtual Weber Bullet calls it the general consensus that briquettes burn longer and more consistently.

    The makers are less uniform. Kamado Joe says lump burns hotter, less evenly and quicker than briquettes. Big Green Egg says its own lump burns hotter and longer. These are statements about different products from ATK’s, so they are not a direct contradiction of the tests, but they are marketing statements, not test results.

    Heat

    ATK reports that Forest Products Laboratory researchers found lump has more potential energy per gram in a bomb calorimeter. In real chimney tests, though, briquettes reached average peak temperatures of 666 to 729°F (352-387°C) against about 546 to 664°F (286-351°C) for lump. The researchers named the heavier weight of briquettes in a full chimney as one of the biggest reasons, and said heat depends on mass, density, size, arrangement and airflow. AmazingRibs’ science advisor Prof. Greg Blonder makes a similar point: irregular lumps can nestle together and impair airflow. AmazingRibs adds that a hotter fuel only matters if you want high heat, since you can lower the temperature by using less charcoal or less air.

    Ash

    ATK found lump produced a smaller volume of ash per chimney. AmazingRibs says lump leaves less ash because it has no binders, which matters in kamados with little room for ash to collect, and that binder-containing briquettes typically produce more. Both kamado makers claim less ash from lump.

    The Virtual Weber Bullet’s 2022 briquette-only test shows “briquette” is not one number. After a 2-hour uncontrolled burn, ash was 19% of pre-burn weight for Kingsford Original, 11% for Franklin Barbecue and 12% for B&B Competition Oak. The Virtual Weber Bullet’s own conclusion was that Franklin produced the least ash and Kingsford the most by weight.

    Consistency and Contents

    ATK found briquettes very uniform, while lump varied by brand and within a bag: one had mostly 4-inch cubes, another ran from powder to 7-inch slabs. About 20 to 50 percent of the lump it surveyed was too small to use, or contained foreign objects such as rocks. AmazingRibs likewise says lump varies in heat output per pound and often carries carbon dust.

    On additives, sources differ in detail. AmazingRibs lists Kingsford’s standard bag as containing anthracite coal, mineral charcoal, starch, sodium nitrate, limestone, borax and sawdust. The Virtual Weber Bullet lists similar ingredients but notes that Kingsford confirmed sodium nitrate was discontinued as an ignition aid in 2005-2006. Both say the additives serve purposes such as binding, ashing and ignition.

    Flavor and Which to Choose

    In ATK’s blind tests, tasters could not reliably tell lump from briquettes. AmazingRibs agrees that properly made lump tastes close to neutral, but says lumps that are not fully carbonized can add unpredictable wood smoke. Its author prefers briquettes for low-and-slow cooking and lump for hot, fast cooking. Both kamado makers favor lump in their own guides. By contrast, USDA’s smoker instructions assume “commercial charcoal briquettes or aromatic wood chips,” and Weber’s Smokey Mountain handbook gives fuel quantities for Weber briquettes.

    ATK notes that using one kind consistently teaches you how hot it gets and how long it burns, and AmazingRibs recommends picking one briquette brand and sticking with it for a year.

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  • Seasoning a New Smoker: What Makers and Cooks Advise

    Seasoning a New Smoker: What Makers and Cooks Advise

    Most new smokers come with a first-fire instruction, but the instructions do not agree with each other. Traeger, Masterbuilt and Weber’s Smokey Mountain handbook each give a different routine, and independent cooks such as the Virtual Weber Bullet and Heath Riles BBQ add their own. Here is what each says, where they split, and the safety notes that come with them.

    What the First Burn Is For

    Traeger describes seasoning as a one-time firing that burns off residual, non-toxic oils left from manufacturing. Masterbuilt says its pre-seasoning helps rid a Gravity Series grill of chemicals and oils left over from manufacturing. Weber’s handbook for the Smokey Mountain Cooker takes a lighter line: a “dry run” (a lit fire, no food) teaches you the vents and also removes dust or residue left from manufacturing.

    Pellet and Electric Smokers: Manufacturer Schedules

    • Traeger WiFIRE models (Ironwood, Timberline, Silverton): prime the auger, run at 350°F (177°C) for 20 minutes, then 450-500°F (232-260°C) for a further 30 minutes.
    • Traeger Woodridge: 350°F for 15 minutes, then 500°F (260°C) for 45 minutes. Traeger says not to wipe off the protective grease coating first, and that dark or excessive smoke and ash are normal.
    • Traeger non-connected grills: HIGH for 45 minutes with the lid shut, per Traeger’s support page and the Select Pro owner’s manual, which says it must be done before cooking any food. Traeger’s main how-to page instead says about 30 minutes on High after a 15-minute wait for the fire to establish.
    • Masterbuilt 710 electric smoker: water bowl in place but empty, 275°F (135°C) for 3 hours, with half a cup of wood chips added for the last 45 minutes, then cool down.

    Traeger adds that the burn-in should be repeated after installing new internal parts such as a heat baffle, drip tray or firepot, to remove the anti-rust oils those parts ship with.

    Charcoal Smokers: Oil, Fatty Meat, or Nothing

    Masterbuilt’s Gravity Series routine is the most structured: hopper a quarter to half full of lump or briquettes, 250°F (121°C) for 60 minutes, then 400°F (204°C) for 30 minutes. After a full cool-down, wipe a light coat of cooking oil on the grates, racks, charcoal grate and the inside of the lid and body, and repeat at 350°F (177°C).

    Weber’s handbook sets no times or temperatures; it just recommends the dry run, and notes that vent changes need at least 15 minutes to show an effect. The Virtual Weber Bullet goes further and argues a new Weber Smokey Mountain needs no seasoning at all, because it is steel with a porcelain enamel finish rather than raw steel. It does relay the routine used by competition cook Harry Soo for those who want one: a foil-covered, waterless water pan and a full chamber of hot briquettes run as hot as possible, then a 275°F (135°C) fire with fatty meat scraps, repeated at least twice. The site’s author considers that excessive for a backyard cook.

    Two independent guides sit at the other end. Heath Riles BBQ says to oil the interior thinly with a high smoke point oil, bring the smoker to 250-275°F (121-135°C) and hold for 2-3 hours. Smoked BBQ Source says 300°F (149°C) for 2-4 hours, using the same wood you plan to cook with.

    Where They Disagree

    • Temperature: from 250°F (Masterbuilt Gravity’s first stage, Heath Riles) to 500°F (Traeger’s Woodridge).
    • Duration: roughly 30 to 60 minutes of hot running for Traeger’s schedules, up to 4 hours for Smoked BBQ Source.
    • Oil: called for by Masterbuilt Gravity, Heath Riles and Smoked BBQ Source; not mentioned in Traeger’s pellet schedules, and Traeger’s Woodridge steps say to leave the factory grease coating on.
    • Whether to do it at all: Weber’s handbook suggests a dry run; the Virtual Weber Bullet says an enamel-finished Smokey Mountain does not need seasoning.

    None of these sources tests one routine against another, so the safest rule is to follow the manual for your model.

    Safety Notes From the Makers

    • Traeger’s Select Pro manual says the grill is for outdoor use only and includes a carbon monoxide warning, describing it as a colorless, odorless gas.
    • Traeger says the odd smell during burn-in is normal, and that a white ash-like film after seasoning can be wiped off with a non-corrosive degreaser.
    • Weber’s handbook calls for heatproof gloves when tipping lit fuel and warns that water spilled onto lit fuel sends very hot ash and steam up quickly.
    • Masterbuilt says to dispose of cold ashes by wrapping them in foil, soaking with water and placing them in a non-combustible container.

    Temperature conversions in this article are ours.

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