GRILLING EQUIPMENT
The right grilling accessories are essential for safety and to allow you to cook all the delicious foods you want on the grill.

• Meat thermometer
• Long-handled basting brush
• Heavy duty cooking mitt
• Seasonings
• Water spritzer
• Long-handled tongs
• Fire extinguisher

CHARCOAL GRILLING TIPS
An evenly burning bed of coals is the secret to maintaining control over your cookouts.

• Line inside of a charcoal grill with Reynolds Wrap® Heavy Duty Aluminum Foil for easy cleanup. Puncture foil at grill vent openings before lighting charcoal.
• Determine the number of coals needed by spreading single layer of coals 1 inch beyond edge of food for small cuts of meat. Heap more charcoal for longer cooking foods.
• Stack coals in a pyramid to light the fire. Pyramid shape provides enough ventilation for coals to catch. Be sure all coals are touching each other.
• Let coals burn until ashy gray before cooking. For most even cooking, never grill while some coals are still black.
• Once the coals have reached the correct cooking temperature, spread them for either direct or indirect methods.
• When cooking foods that require longer cooking times, use tongs to add 10 to 12 briquettes to edges of burning coals every hour to maintain heat.

Adjusting Charcoal Heat

• Vent holes in a covered grill control air flow. To raise the temperature, open vents fully. To lower the temperature, close halfway. To snuff out coals, close vents entirely.
  
• Distance of food from coals will affect cooking temperatures. Lower the grid for more intense heat and quick cooking. Raise the grid for longer, slower cooking without charring.
  
• Closeness of coals to each other affects temperature. To lower temperature, spread coals further apart. To increase heat, bank closer together and tap ash.

Settings on gas grills may not correspond with cooking temperature so be sure to adjust grilling times if needed.

• To determine the temperature of your grill, use the following guideline: Consider how fast your grill normally cooks hamburgers to well-done. A quarter-pound ½-inch thick hamburger (turned halfway through the grilling time) should take 12 to 13 minutes on a medium-high covered charcoal grill or 10 to 11 minutes on a medium-high covered gas grill. If your grill cooks faster or slower, adjust your grilling time.
• The Reynolds Kitchens recipes are tested on covered gas grills set at medium (350°F to 375°F) and medium-high (400°F to 450°F) temperatures.

If your grill cooks food too fast, consider trying Indirect Heat:

• Indirect Heat Method - The heat source (coals or gas burner) is on one side of the grill. The food is grilled on the opposite side with no coals or flame underneath.

CHARCOAL GRILLS:

Spray water directly at coals or sprinkle baking soda over coals after removing food.

GAS GRILLS:

Learn to manage flare-ups without a squirt bottle. Gas grill manufacturers do not recommend spraying flare-ups with water. Instead, you should:

• Drain off excess marinade or oil before putting food on grill.
• Use lean cuts of meat for grilling.
• Trim excess fat to 1/4-inch on steaks and chops. Less fat will prevent flare-ups.
• Remove skin and excess fat from chicken pieces.
• Use tongs rather than a fork for turning and handling meats to avoid piercing meats and losing natural juices.

• Use an instant read thermometer to test if food is done. Boneless, skinless chicken breast halves should be 170 degrees, bone-in chicken 180 degrees and pork chops 160 degrees. Checking meats for internal temperatures is the best way to determine when food is properly cooked or when done is about to become overdone.
• Always test for doneness at the minimum cooking time and then add time if needed.

If your grill cooks food too fast, consider trying Indirect Heat:

• Indirect Heat Method - The heat source (coals or gas burner) is on one side of the grill. The food is grilled on the opposite side with no coals or flame underneath.