Char-Griller Professional Grills & Smokers

Welcome to BBQ 101! Char-Griller and Kingsford have teamed up with Susie from Hey Grill Hey, and each week we're going to go through the basics of barbecue to help you become a backyard barbecue pro in no time.

This week, we're going to discuss grilling techniques. Did you know you can grill, bake, smoke, reverse-sear, and so much more on your grill? As Susie always says, "If you can cook it inside, you can cook it outside!"

GRILLING

First, let's talk about grilling. Grilling is direct, radiant heat. Think about how you cook hot dogs or hamburgers directly over the heat source. Generally, grilling usually happens between the 350-to-500-degree range. Most grilled recipes require just a few minutes on each side.

The main benefit of grilling is that your food will cook fast because you're cooking at a high heat. Because you're searing the exterior of your food, achieving that caramelization, you're getting ideal flavor and sealing in the juices, giving you a great texture.

SMOKING

Another technique is smoking. Smoking is a form of indirect cooking and usually takes place between 200-300 degrees over a period of hours. Smoking adds flavor, tenderizes, and it turns some of the worst cuts of meat into a great meal. You can add in wood chips or chunks for added smoke flavor.

The big benefit of smoking for a long period of time is the smoke breaks down collagen, which is a tough muscle tissue protein, making the meat more tender. When smoking with charcoal, you infuse a rich, smoky flavor into dishes.

BAKING

Next, let's talk about baking. Baking is done by cooking with indirect heat between 300-400 degrees. The big benefit of baking on your grill is you're able to bake just like you would inside, but you're not heating up your house, and you the added delicious, smoky flavor.

REVERSE-SEARING

Finally, let's talk about reverse-searing. To reverse sear, you're smoking then searing. The main benefit with reverse-searing is that you get the tenderness of smoked food, providing more control over the internal temperature, while still getting a great caramelized crust.

You can do this on the Smokin' Champ by having two different heat zones, direct and indirect. Cook until the internal temperature is 10 degrees below your desired doneness, then crank up the heat. You can smoke your meat in the main chamber of the grill, and then place it on the grates within the Side Fire Box to finish of the reverse-sear.

Reverse-searing really enhances the flavor and texture of your dish. This method works great with meat like steak, ribeye, and pork chops.

These are just a few techniques you can master in your own backyard. Get out there and try it for yourself!