Our Best Grill Tips

It’s a matter of personal preference. Gas is quicker than charcoal, but with charcoal you can generate higher heat, even with the lid open. There are, however, some models of gas grills that have the same heat ranges as charcoal grills.

For more grilling information, see Weber’s Time To Grill by Jamie Purviance.

Can eating grilled foods cause cancer? Tout

Research has found that grilling meats at high temperature for long periods produces chemicals that are linked to cancer risk. These chemicals form when fat from cooking meat drips onto a flame, heating element, or hot coals and produces smoke. The chemicals rise with the smoke and are deposited onto the food. The charred, blackened parts of grilled food contain the highest concentration of these chemicals. The American Cancer Society recommends that you not eat the charred or blackened bits on foods, use lean meats to minimize the fat that drips onto the fire and causes smoke, and select cuts of meat that cook quickly.

According to the experts at Weber, you should keep the lid closed as much as possible, whether you’re using gas or charcoal. The lid limits the amount of air that gets to the fire, so keeping it closed helps prevent flare ups. It also helps the food cook more evenly because the top and bottom of the food is cooking simultaneously. Without the lid, the fire loses heat more quickly and some foods take longer to cook.

For more grilling information, see Weber’s Time To Grill by Jamie Purviance.

See the MyRecipes Grill Timer to get the approximate cooking times and safe end temperatures for chicken, beef, pork, and seafood.

No. If there were any bacteria in the raw meat, the bacteria can transfer to the marinade mixture and back to the meat again if you baste with the same marinade. Either make a separate mixture for basting, reserve part of the original mixture before marinating, or put the marinade mixture that touched raw meat in a saucepan and boil for at least one minute before reusing.

To keep them from spinning, skewer each shrimp twice—once near the head and once near the tail end. Then you can just turn the whole skewer without having to turn individual shrimp.

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