12 Grilling Mistakes You Don't Have to Make (But Probably Do)

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12 Grilling Mistakes You Don't Have to Make (But Probably Do)
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There probably won't be an exam, but let's make sure you'd ace it.

Adjusting the position of the vents is the best way to control oxygen and heat flow within your charcoal grill.Access to oxygen can have a major impact on how efficiently your coals combust. Too much and they can erupt into soot-inducing flames. Too little and they choke themselves out. The lower and upper vents on your charcoal grill can be used to adjust the flow of oxygen, thereby adjusting the heat generated inside your grill.

The relative positioning of the top and bottom vents can also make a difference! I like to position my vents with the lower vent on the opposite side of the food and the lid vents directly above the food to promote convection currents inside that more efficiently take hot air above and around the food.I'm gonna paint this sucker with multiple layers of barbecue sauce and let each one cook on because it'll give everything more flavor.

You know the drill. Hold your forefinger to your thumb and poke the ball of your thumb with your other hand. That's what rare feels like. Hold your middle finger and that's medium. Hold your third finger and that's well-done.You probably are not a professional, which means you probably haven't cooked the hundreds or thousands of steaks required to fine tune your poke-test finger. Your steak ends up well done or raw.Forget about the whole poke test.

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