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Even heat distribution is essential, and it's accomplished by changing the vents to let oxygen in and out and stacking the coals to create indirect and direct cooking zones. Charcoal does not consist of water, enabling it to reach those white-coal temperature levels that develop the perfect sear on a steak or char on a cob of corn.

Sure, there are various types of charcoal grills, from barrel shaped to flat-tops. Even a basic Weber Original Kettle grill (top-rated in Consumer Reports' "Finest Charcoal Grills of 2020") can outperform the others just based on its classic shape, which is optimal for heat blood circulation.

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

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This hollow metal cylinder with a bottom grate holds the charcoal. You utilize newspaper and matches or an air-driven lighter to help the charcoal catch fire and never ever have food that tastes like lighter fluid.

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One failsafe strategy is to choose for thigh meat, which has more fat and therefore greater juiciness and flavor. Buy bone-in, skin-on breasts and prepare them carefully over indirect heat.

The way you cook this lean breast meat makes a distinction, too. To keep it from losing its valuable juices, "I would sear it and move it to the cold side of the grill" to cook gradually, he states. He likewise purchases whole chickens, cuts them up and has parts he can prepare differently grilled thighs, poached (in liquid on the range) breasts for ramen.

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

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Then move the meat to the cooler part of the grill to finish it off to whatever temperature level you like. Fall in love with veggies. A preferred on the Zerkel grill is cabbage. "I'll put a half-cabbage on the 'cold' side of the grill, get a good char on it, and it softens and ends up being something else" something wonderful, he says.

He then puts it cut side down and leaves it alone. "The crust it forms will also help it separate" from the grate without breaking down, he says. For cleaning, opt for a wire brush. Before using it each time, Zerkel scrapes the grate and cleans it down with oil.

Weber Original Kettle 26," $329 at Town Ace Hardware (2170 N. Prospect Ave.) Supporters claim the big benefit is the flavor it imparts to food that tantalizing smoky taste. Zerkel, a professional chef who's accustomed to utilizing a range's knobs and temperature level controls with accuracy, loves this method of cooking for its unpredictability.

Image by Aliza Baran The Big Green Egg can bake, slow-smoke, saut and sear. If rate is no things, this grill simply might be for you. Photo courtesy of Didriks You may have become aware of this gizmo 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.

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The Big Green Egg is a grilling financial investment that may make sense if you prepare to use it a lot. Todd Minkin does. The Fein Brothers co-owner keeps his Egg in regular rotation in summertime. 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 buy: Particularly fantastic for steaks, ground meat and pork ribs, bone-in roasts, chops.