Grills

Direct heat, two-zone setups, searing and reverse searing on charcoal and gas.

Grills6 minute read

Build direct and indirect heat zones on charcoal and gas grills, then use them to prevent scorching and finish meat safely.

Grills5 minute read

Preheat your gas grill safely, identify its hot spots, and prevent common propane and grease hazards.

Grills7 minute read

Learn a repeatable indirect-then-direct method for thick steaks, with practical searing advice and USDA temperature guidance.

Grills4 minute read

Choose lump or briquettes, light charcoal with a chimney, and manage vent settings for predictable fire control.

Grills4 minute read

Grill burgers, chicken, and pork with reliable heat control, food thermometer targets, and safer flare-up procedures.