Grills Just Want to Have Fun!

Strap on the apron and grab the tongs, it’s grilling season.

For those of you planning on purchasing a new grill, here are a few shopping tips and reminders, and for you diehard grillers, we have a checklist to help you tune up your old grill.

Selecting a Grill

Grills use one of three cooking methods:

Charcoal grills use charcoal briquettes, wood, or a combination of both. Cooking on a charcoal grill imparts a more intense smoked flavor. Cooking over charcoal requires time. After lighting, you should be ready to cook in 15-30 minutes, depending on the size of the grill and the number and type of briquettes. Better quality grills have air vents to control cooking temperatures. When using a charcoal grill, ashes need to be disposed of regularly.		Charcoal
Gas	Gas grills use liquid propane (LP) or natural gas. They ignite quickly, normally with a push-button lighter integrated into the grill. After about ten minutes of preheating, you’re ready to cook. The smoked flavor of charcoal grilling can be replicated to some degree by adding wood chips. Gas burns cleaner and is less expensive per use than charcoal. A standard size tank of liquid propane holds 20 lbs. of fuel, but don't be surprised when you pick it up if it feels like it weighs 40 pounds because propane gas is heavier than air. With the burners on high, a full tank lasts about 15 hours. Cooking at average temperatures, you should get 30 to 40 meals per tank.
		Electric
Electric grills must be near an electrical outlet. If you live in an apartment or other area that cannot accommodate charcoal or gas, you can still cook out with an electric grill. Newer electric grills do more than just put a stripe on your food. Using ceramic briquettes and a good marinade, you’ll produce some excellent cookout cuisine. Always follow the manufacturer’s instructions when using any type of grill.

What Size?

You can find everything from small hibachis for tailgating to trailer-mounted units built to handle a side of beef. Grill and smoker combinations are made for regular or slow cooking. Before shopping, determine:

• How many people will you be cooking for? Will you be cooking   entrees only or an entire meal? Most grilling cookbooks have recipe ideas for an entire menu, from appetizers to dessert. Don’t let your menu be limited by your equipment. When looking at grill capacity, consider the entire cooking area. Keep in mind that manufacturer’s specifications of the cooking area often include the warming rack and/or side burner on gas grills.
• What do you cook? Steaks, chicken breasts, and vegetables can be cooked in a small space. If you plan on cooking larger items, such as   briskets, you’ll need a large grill or smoker.
• How often will you be grilling? Remember charcoal grills may take ten to fifteen minutes longer than gas grills to be ready to cook. Weekend users have the luxury of time, but if you grill a lot during the week, gas or electric may be the way to go.
• How much space is available for the grill? A grill with side burners can take up a lot of space on a patio. Before you go shopping, measure your available space.
• What’s a BTU? A gas grill’s heat output is rated in British Thermal Units (or BTUs). Because this measurement is related to the size of the burner, it can be difficult to compare BTU ratings of different grills. A large grill with a high BTU rating cooks at a similar temperature as a smaller grill with lower BTUs. The ability of a grill to reach and sustain cooking temperature is more critical than how hot it can get. To ensure the best cooking performance, look for burner controls that allow specialized cooking.

 Grill Features

The cooking grid gives the characteristic stripe associated with grilled food and is available in different styles.

• Stainless steel grids are rust resistant but may allow food to stick.
• Chrome-plated grids are durable, but can chip and rust if not cared for properly. These grids may also allow food to stick.
• Cast iron grids require curing in the same manner as cast iron cookware to prevent rust. These heavy grates wear well, cook well and distribute heat more evenly than the other grids.
• Porcelain-coated grids are the best bet for non-stick cooking. However, the porcelain glaze can chip and rust if not properly cared for. Use a soft brass brush to clean.

  Lava Rocks

To prevent sticking on any grid, apply a light coat of cooking oil to the grid. After cooking, clean the grates by closing the cover and leaving the heat on for a few minutes (don’t overheat the grill). Remove residue with a wire grill brush.

When juices drip from food onto hot charcoal, it produces flavor because the resulting steam rises to season the food. Gas grills use several materials to produce the same effect.

• Lava rock heats quickly and disperses the heat to the interior of the grill. Lava is porous and allows grease to accumulate, lessening its efficiency and increasing flare-ups. Replace lava rock yearly or turn over to expose a fresh surface.
• Pumice stone operates like lava but collects less residue.
• Ceramic briquettes stay clean in the same manner as a self-cleaning oven -- the residue is baked off. Ceramic is more expensive than rock but lasts much longer.
• Heat Plates or bars are made of metal and allow heat to rise while dripping juices dissipate when they fall on the hot metal.

  Accessories vary greatly, but each is very helpful in its own right.

The weight of a grill should be considered. Grills aren’t sold by the pound, but remember that heavier gauge metal is more durable.

Side burners on gas grills allow you to prepare an accompanying dish without running back and forth to the kitchen. Strong, stable legs and handles that are insulated are essential features to look for.

A grill cover will help to prevent rust, small animals and insects from damaging your grill.

Accessories range from basic to specialized. A grill cleaning brush, tongs, spatula, and fork are must-haves. Basting brushes, a cutting board and a good set of knives are a wise investment. Cooking baskets and skewers make cooking smaller foods more efficient. Rotisseries are available to fit some grills.

If you plan on cooking poultry or large cuts of meat, invest in a quality meat thermometer.

Replacement parts make some grill repairs easy. With proper care, a good grill can last for years. A grill cover is also a good investment.

 Want to assemble it yourself? Most grills can be assembled in about an hour. If you’re in a hurry, many retailers offer pre-assembled units.

Grill Safety

Always keep two important safety concerns in mind when grilling:

1. Fire is an obvious hazard. Always use caution when lighting the grill and while cooking. Keep an eye out for inquisitive small hands. A gas grill can generate over 800 degrees of heat in the interior, so the outside inevitably gets very hot. Combine fire with petroleum products and the danger increases dramatically, so when lighting charcoal grills, use pretreated briquettes or only starter fluid specifically for charcoal. Never use gas or kerosene. Not only is it unsafe, your food may taste like a carburetor. As an alternative, use an electric starter or a chimney starter, which uses paper.
2. Bacteria. You’re outdoors, the guests are starving, it’s warm and it’s after dark. Sounds like a great garden party, right? It also sounds like a recipe for a trip to the ER. Food poisoning cases increase exponentially during the summer months when cooks head to the deck or patio. Keep food chilled and covered when it’s outside. Even better, don’t bring it out until it’s time to cook. Don’t rush the cooking process. Have appetizers ready to keep the hungry guests appeased. If it’s dark, don’t try to judge how thoroughly cooked the food is, especially meat or poultry. Use a meat thermometer. Always keep your utensils and cutting board clean.
   
   

   NOTE: This grill checklist is provided as a guide only. Grill models vary by manufacturer. Refer to your owner’s manual for specific instructions and procedures for your grill.

Grill Tune-Up.

If you have a charcoal grill, skip to steps 5 and 6.

1. Make sure the gas is off. Remove the grill grid and briquettes.
2. Clean the burners and venturi tubes. Venturies are the tubes that mix air and gas to feed to the burners. They need to be clear to work properly. The tubes make good homes for spiders and insects during the off-season. Even a small blockage can become a fire hazard. Remove the entire burner/tube assembly and clean with soapy water. Clean the holes with a wire brush, paper clip, or toothpick. Replace when dry. Check the burners. Food acids can cause the burner to corrode. Check for rust and replace if necessary.
3. Check the igniter with the gas off. You should see a spark at the electrode tip. When you try later with the gas on, the spark should ignite the burner. If not, the venturi may be clogged. Go back to step one. If you do not see a spark, check to see if the wire is loose. Replace a cracked or dirty electrode.
4. Check the gas supply line. Hoses can develop dangerous leaks over time. Cooking residue also accumulates on hoses. Animals such as mice and squirrels may find them appealing as a snack and chew on them. Rub a light coat of soapy water on the hose and look for bubbles. Replace the hose if necessary.
5. Clean the grill body, inside and out, especially the inside of the lid. Scrape and remove built up grease from the interior. The exterior can be sanded and repainted with specially formulated heat resistant grill paint. If your grill has grease traps, keep them clean and emptied throughout the season.
6. Clean the cooking grid. Replace the stone or briquettes.

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