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Even heat circulation is key, and it's accomplished by adjusting the vents to let oxygen in and out and stacking the coals to create indirect and direct cooking zones. Charcoal doesn't include water, allowing it to reach those white-coal temperature levels that produce the ideal sear on a steak or char on a cob of corn.

Sure, there are many types of charcoal grills, from barrel formed 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 traditional shape, which is ideal for heat circulation.

If you desire the highest-performing, most heat-efficient charcoal-burning grill on the market and cost isn't a deterrent, think about a Kamado, whose designs include The Big Green Egg (see opposite page). Select swelling charcoal over briquettes.

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This hollow metal cylinder with a bottom grate holds the charcoal. You use paper 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 tactic is to decide for thigh meat, which has more fat and for that reason greater juiciness and taste. Buy bone-in, skin-on breasts and cook them carefully over indirect heat.

The way you cook this lean white meat makes a difference, too. To keep it from losing its precious juices, "I would burn it and move it to the cold side of the grill" to cook slowly, he states. He also purchases entire chickens, cuts them up and has parts he can cook differently grilled thighs, poached (in liquid on the stove) breasts for ramen.

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Initially, season your meat with salt and let it come to room temperature. (You can even season it up to eight hours before cooking and let it being in the fridge.) Position the steak on the hottest part of the grate and burn it for 2 to 3 minutes on each side.

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Move the meat to the cooler part of the grill to complete it off to whatever temperature you like. "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 positions it cut side down and leaves it alone. "The crust it forms will likewise assist it separate" from the grate without falling apart, he says. For cleaning, decide for a wire brush. Before using it each time, Zerkel scrapes the grate and wipes it down with oil.

Weber Original Kettle 26," $329 at Town Ace Hardware (2170 N. Possibility Ave.) Supporters claim the huge benefit is the taste it imparts to food that enticing smoky taste. However Zerkel, an expert chef who's accustomed to using a stove's knobs and temperature level controls with accuracy, loves this method of cooking for its unpredictability.

Picture by Aliza Baran The Big Green Egg can bake, slow-smoke, saut and sear. If rate is no things, this grill just may be for you. Picture courtesy of Didriks You may have heard of this contraption a green, egg-shaped ceramic grill that can cook a pizza at 700 degrees in minutes and smoke a beef brisket at 220 degrees for 14 hours.

Freddy's Frozen Custard & Steakburgers

The Big Green Egg is a barbecuing investment that may make sense if you plan to utilize it a lot. Todd Minkin does. The Fein Brothers co-owner keeps his Egg in regular rotation in summer. What does he like about it? "Since of the density of the ceramic, it holds its temperature well.

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It likewise needs "essentially no maintenance," he says. "It's clearing out the ashes." The Egg doesn't require much charcoal, and for those who hate cleansing grills, this one is low-maintenance. That's another factor Minkin enjoys his Egg: He just needs to clean it once a season. To purchase: Particularly terrific for steaks, ground meat and pork ribs, bone-in roasts, chops.