Grate positioning for charcoal grill?
When cooking on a charcoal grill, does it matter how far the grate is positioned above the charcoal? If so, how high should it be?
Best Answer
Distance from charcoal isn't really the issue (some steak recipes, in fact, call for the meat to be cooked directly on the coals). It's the temperature at the grate you ought to consider. Granted, distance is one factor in grate temperature. The amount of lit coals you have is another.
As for proper temperature, it all depends on what you are cooking. I like cooking my steaks on high heat, about 500-600F. Burgers at around the 450 range. Poultry closer to 400. Look up the "Mississippi Test," often referenced by Steven Raichlen, as a good way to measure your fire temperature.
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Quick Answer about "Grate positioning for charcoal grill?"
Carefully pour the lit coals in an even layer, spread them out over the bottom grate, place the top grate over the coals, and…that's it. This setup is best for thin cuts of meat, burgers, turkey dogs, skewers, veggies, shrimp—anything that can be cooked fairly quickly.How far should grill grate be from coals?
Your coals should be at least 4-inches away from the grill, but its gets more complicated than that. So, following the guidance below, let's make sure we get this right.How high should grate be above charcoal?
Unless cooking space is at a premium, it's always best to leave at least a small area with no coals to manage flare-ups and provide a cool zone. High-heat cooking is best at the 450\xb0F to 550\xb0F range, which means you're able to hold your hand about five inches above the cooking grate for two to four seconds.How should I arrange my charcoal grill?
Most charcoal grills have vents on the bottom. Open the vents wide and you get more air and thus a hotter fire. Partially close the vents and you get less air and a cooler fire. Make sure the vents are open when you light your charcoal and set up the grill.How To Light a Grill the Right Way
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Answer 2
At least this is what we usually do in Argentina. Charcoal grilling is very popular here, as you may see:
Wait until the grate is well heated! If you can adjust your grate height, heat it near the charcoal, as it is quicker, and then raise it to your (intended) final position. Wait for the grate temperature to stabilize before proceeding.
If you can't hold your hand just above the grate for 3 secs, it's too hot. Remove some charcoal or raise the grate.
If you can hold it for more than 5 seconds, it's too cold. Add embers or lower the grate.
That works well for most cuts. Tend to approach 3 secs for thin and meager meat and 4/5 secs for fatty or a big rounded piece.
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