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Even heat distribution is crucial, and it's achieved by changing the vents to let oxygen in and out and stacking the coals to create indirect and direct cooking zones. Charcoal does not contain water, allowing it to reach those white-coal temperature levels that develop the best sear on a steak or char on a cob of corn.

Sure, there are many types of charcoal grills, from barrel shaped to flat-tops. The biggest benefit of these two is their surface area size. If you entertain frequently or need to prepare a great deal of food at one time, they both use a lot of grate area. But even a standard Weber Original Kettle grill (top-rated in Customer Reports' "Finest Charcoal Grills of 2020") can surpass the others simply based on its classic shape, which is optimum for heat circulation.

If you desire the highest-performing, many heat-efficient charcoal-burning grill on the market and cost isn't a deterrent, think about a Kamado, whose designs include The Big Green Egg (see opposite page). Fuel. Pick lump charcoal over briquettes. Swelling burns hotter. Zerkel also likes to add smoking (seasoned wood) chips, which provide a more intense, smoky flavor.

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Forget the lighter fluid. Purchase a chimney. This hollow metal cylinder with a bottom grate holds the charcoal. You utilize paper and matches or an air-driven lighter to assist the charcoal catch fire and never have food that tastes like lighter fluid. Image by Aliza Baran Tighten up your poultry game.

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One failsafe technique is to go with thigh meat, which has more fat and therefore higher juiciness and taste. Don't like dark meat? Purchase bone-in, skin-on breasts and cook them carefully over indirect heat. Zerkel also recommends marinading the breast ahead of time and butterflying it slicing open the breast to make two cutlets.

The way you prepare this lean breast meat makes a distinction, too. To keep it from losing its valuable juices, "I would scorch it and move it to the cold side of the grill" to prepare gradually, he states. He also purchases whole chickens, cuts them up and has parts he can cook differently grilled thighs, poached (in liquid on the stove) breasts for ramen.

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First, season your meat with salt and let it come to space temperature level. (You can even season it up to eight hours before cooking and let it sit in the refrigerator.) Position the steak on the hottest part of the grate and burn it for two to three minutes on each side.

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Move the meat to the cooler part of the grill to finish it off to whatever temperature level you like. Fall for veggies. A preferred on the Zerkel grill is cabbage. "I'll put a half-cabbage on the 'cold' side of the grill, get a great char on it, and it softens and becomes something else" something fantastic, he states.

"The crust it forms will also help it separate" from the grate without falling apart, he states. Before using it each time, Zerkel scrapes the grate and wipes it down with oil.

Weber Original Kettle 26," $329 at Town Ace Hardware (2170 N. Prospect Ave.) Supporters claim the big advantage is the taste it imparts to food that enticing smoky taste. Zerkel, a professional chef who's accustomed to using a stove's knobs and temperature controls with accuracy, enjoys this technique of cooking for its unpredictability.

Image by Aliza Baran The Big Green Egg can bake, slow-smoke, saut and sear. If rate is no object, this grill just might be for you. Photo courtesy of Didriks You might have become aware of this device a green, egg-shaped ceramic grill that can prepare a pizza at 700 degrees in minutes and smoke a beef brisket at 220 degrees for 14 hours.

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The Big Green Egg is a barbecuing investment that may make sense if you plan to use it a lot. The Fein Brothers co-owner keeps his Egg in regular rotation in summer.

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The Egg doesn't need much charcoal, and for those who loathe cleansing grills, this one is low-maintenance. To purchase: Particularly excellent for steaks, ground meat and pork ribs, bone-in roasts, chops.