Char-Broil 13301835, Product Manual

Page: 5 / 24

Direct and Indirect Grilling
Direct Grilling - For most grilling, the ignited coals are spread in a single layer under the food. This is called direct
grilling and is appropriate for relatively quick-cooking items such as hamburgers, steaks and most seafood. The single
layer of coals emits even, steady heat, whether the grill lid is open or closed, and represents the way most people grill.
For more control, pile some of the coals on one side of the grill where they will emit intense heat. You can move the food
around on the grill, setting it over the very hot coals when you want to sear it or when a thick piece needs to cook a little
more quickly. You can also use the adjustable charcoal grate and dampers to control the temperature in your grill.
Indirect Grilling - For items that take longer to cook, you will want to use indirect grilling. This method is for long, slow
cooking in a covered grill. For indirect cooking, the coals are piled two or three coals deep on one side of the grill, or
divided and piled on two sides. This leaves an empty space next to the coals or between them. Food cooked over
indirect heat is often started over direct heat and then moved to the cooler (empty) part of the grill for even, slow cooking.
To make the heat as even as possible, construct two piles of coals. It is common to place a metal drip pan in the empty
space beside or between the coals, which is filled with water, wine, beer, broth, or a combination. Place the food directly
over the drip pan. This injects a little extra moisture into the cooking environment and also catches dripping juices, which
makes clean-up a little easier and reduces the possibility of flare-ups. (Remember to keep a spray bottle filled with water
on hand to extinguish any flare-ups.) Once you get used to the indirect method, you may prefer to use it for more grilling
tasks. Although it may take a little longer, it is an excellent cooking method and a sure way to prevent the food from
burning and to promote even cooking.
Grilling with Wood Chips/Wood Chunks
For a more robust smoke flavor while using charcoal briquettes or lump charcoal, try adding wood chips or several wood
chunks to the fire. Wood chunks are available in a variety of natural flavors, and can be used alone or in addition to
charcoal. As a general rule, any hardwood that bears a fruit or nut is suitable for cooking. However, different woods have
very different tastes. Experiment with different woods to determine your personal favorite, and always use well-seasoned
wood. Green or fresh-cut wood can turn food black, and tastes bitter.
Our Recommendations:
Chicken - Alder, Apple, Hickory, Mesquite, Sassafras, Grapevines
Beef - Hickory, Mesquite, Oak, Grapevines
Pork - Fruitwoods, Hickory, Oak, Sassafras
Lamb - Fruitwoods, Mesquite
Veal - Fruitwoods, Grapevines
Seafood - Alder, Mesquite, Sassafras, Grapevines
Vegetables – Mesquite
Ground Meat
Beef, Pork, Veal, Lamb......................................160°F
Turkey, Chicken.................................................165°F
Fresh Beef, Veal, Lamb
Medium Rare.......................................................145°F
(let stand 3 minutes before cutting)
Medium................................................................160°F
Well Done............................................................170°F
Poultry
Chicken & Turkey, whole.....................................165°F
Poultry Parts.......................................................165°F
Duck & Goose....................................................165°F
Fresh Pork
Medium Rare......................................................145°F
(let stand 3 minutes before cutting)
Medium..............................................................160°F
Well Done..........................................................170°F
Internal Cooking Temperatures
USDA Recommended
Page 5