When you purchase a grill, the first decision you have to make is whether you want a charcoal grill or gas grill. Both types offer many different features to cater to your grilling needs. Some people believe charcoal grills give food better flavor, while others prefer the convenience of gas grills. Below is a brief comparison of the two types:

Charcoal Grills

• Less expensive than gas grills;
• Heat to a higher temperature;
• Offer a more “smoky” flavor.

Gas Grills

• Preheat in 10 – 15 minutes;
• Include multiple burners for better heat control;
• Easier to clean than charcoal grills (no ash to clean up);
• Burn longer than charcoal grills (up to 14 hours).

Once you have chosen a grill, you will need to determine the best way to cook your food. There are two specific types of grilling: Direct and indirect.

Direct Grilling

When you cook using the direct grilling method, food is placed directly on the grill over the heat source. Depending on the manufacturer’s instructions, food can be covered or uncovered. To ensure even cooking, only turn the food once. Foods that cook best using this method include:

• Tender meat cuts (rib eye steaks);
• Thin meat and poultry (boneless chicken breast);
• Foods that require short cooking time (burgers or well-trimmed steaks and chops);
• Small, quick-cooking vegetables that cook in less than 30 minutes (zucchini).

When cooking on a charcoal grill, arrange the coals evenly in a single layer. They should extend about one inch beyond the area of the food. If you are using a gas grill, place the food directly over the fire – the intense heat will allow the food to brown faster.

Indirect Grilling

Cooking using the indirect method involves positioning the food on the grill rack away from, or to the side of the heat source. The grill is covered during cooking, allowing the food to be cooked from all sides –eliminating the need for turning. Be sure not to lift the grill cover while cooking because escaping heat and smoke will lengthen the cooking time.  Foods that are ideal for this cooking method include:

• Roasts (beef, pork, veal or lamb);
• Larger food that takes longer to cook (ribs).

When cooking on a charcoal grill, place a disposable drip pan that covers the surface below the food. Using tongs, place coals around the perimeter of the pan. Heat the coals until they are covered in gray ash. If you are using a gas grill that has two burners, preheat both burners, then turn one off and place the food over the unlit side – away from the heat source. If your gas grill has three burners, preheat all three, turn off the middle one and place the food in the center. Be sure to include a drip pan for foods that have juices.

Source: Better Homes and Gardens