Genius Grilling Hacks That The Master Chefs Swear By

Enjoying something prepared on a grill is one of the best parts of summer. But there's a lot more to grilling than just throwing meat on the fire — it's a complicated operation. Depending on the weather, what you’re cooking, and the type of grill you’re using, you could get a completely unexpected result. To avoid any mistakes, let's dig into all the tricks every grill master swears by.

30. Hand thermometer

If your grill doesn’t have a built-in thermometer, your hand can be a decent substitute. Keep your hand about five inches above the grill and count how many seconds you can stand the grill’s heat. For instance, five seconds means your grill is 400℉, and 11 is about 225℉.

29. Oil your grates

To prevent sticking, coat your grates with a light layer of cooking oil. Pour your preferred oil in a bowl, dip in a folded paper towel, and wipe the oiled towel on your grates. Do this a few times to create a nonstick surface. Don’t use too much, otherwise you’ll be in for a big flare up.

28. Two-zone cooking

If you have a gas grill with multiple burners or a charcoal grill with enough space, set up two temperature zones while you’re cooking: one higher and one lower. When you’re grilling, your meats and other foods can finish at differing rates. So, if something looks like it’s overcooking, move it to the low-heat zone and vice versa.

27. Direct and indirect grilling

Cooking something directly over your grill’s heat source, compared to using a cooler section, will impact the quality of whatever you’re preparing. If your meal will take no more than 15 minutes, use direct heat, but for those thicker hunks of meat, go indirect. Direct heat can overcook your food when used for too long.