The art of grilling is multifaceted and there are several methods that can be used to prepare food to a high standard. Here are some of the most common grilling methods, their recommended temperatures and the types of grills suitable for them.
With direct grilling, the food is directly above the heat source. This method is most often used for quick-cooking foods such as steaks, sausages and vegetables.
Recommended temperature: 230-290°C
Suitable types of grills: Gas grills, charcoal grills and electric grills
Indirect grilling is ideal for larger or thicker pieces of food that need to cook slowly at a lower temperature, such as whole chickens or roasts. Here, the food is not placed directly over the flame.
Recommended temperature: 120-180°C
Suitable grill types: Gas grills and charcoal grills with enough space for two zones, pellet grills.
Smoking involves slowly cooking food over a small amount of smoke, which gives it a unique, smoky flavor. This method is often used for ribs, brisket and pulled pork.
Recommended temperature: 90-120°C
Suitable grill types: Smoking grills, pellet grills, kamado grills, some gas and charcoal grills with smoking accessories.
Sear Grilling (High Temperature Grilling)
Sear grilling, or high-temperature grilling, is a method of using extremely high temperatures to quickly seal food on the grill for a juicy interior.
Recommended temperature: above 300°C
Suitable types of grills: Gas grills with sear station, infrared grills, charcoal grills with good ventilation.
Rotisserie grilling (rotating spit)
Rotisserie grilling involves rotating food on a skewer over the heat source. This method is often used for larger pieces of meat or poultry.
Recommended temperature: varies depending on the food to be grilled, but usually between 150 and 200°C.
Suitable grill types: Gas grills, charcoal grills and kamado grills with rotisserie accessories.
Each of these methods provides a unique flavor and texture. The best way to find out which method you like best is to try them all and experiment.