In this introduction to a series of 'how-to' grilling techniques, I will begin by clearing the air, so to speak, and clarify some of the terminology and technical terms used in the world of outdoor cooking.

Cooking outdoors is one of the most satisfying albeit primeval methods of cooking foods. No other style of cooking gives both the feeling of accomplishment and the wonderful flavoring of wood smoke to foods. Grilling outdoors is a great way to social network and return to nature. No other cooking method invites such social interaction and proactively as that of cooking food over an open fire outdoors. Whether it is outside of you camp tent, on the patio of the RV rental spot or on your deck outside your home, grilling is a cooking technique like no other.

Indirect Cooking versus Direct Cooking

An indirect cooking method refers to grilling when the cooking fuel such as charcoal or wood chips is placed along the sides or on one side of the grill and the food is placed in an area of the grill that is not over the cooking fuel. Most of the time, this method recommends the use of a drip-type pan that is usually a disposable pan made of aluminum foil, either preformed or formed by several layers of aluminum foil.

This method is preferred for meats that typically can be oven-roasted and will most benefit from the slow, steady smoking or oven-roasting method of cooking. These include large roasts of beef or pork and could include large chickens, turkeys, duck, goose and even wild game such as venison. The slow roasting method breaks down tough fibers inside the meat that actually 'melt' and thereby flavor at the same time it tenderizes the cut of meat. Smoke can be applied during a portion or during the entire cooking process depending upon what you want from the final result.

Direct cooking is just what is implied by its name. Your food is placed directly over a charcoal or wood coal fire and is rapidly cooked using the heat to sear the food. This method is not appropriate for large cuts of meat but should be used for foods that will benefit from a quick searing method. This includes steaks, hamburgers, chops, fish, chicken parts, hot dogs or other lean cuts.

Different recipes may use one or both methods during the cooking process. Some foods may be started using the indirect method and finished over the heat for a final sear. Some may do it the other way. Some recipes may or may not recommend the use of utilizing a cover during the cooking process. Covering the grill by closing the lid has several affects on the cooking process. Foods will cook quicker as the lid helps retain more of the heat from the fire and will actually redirect the heat downward on the food. The taste of smokiness will be increased as more smoke is retained by the lid. The lid also helps regulate the temperature of the grill using vents below the grill along with the vent(s) on the grill lid. Lastly, the grill lid limits the amount of fresh air and oxygen available during cooking. This will stop or greatly reduce the amount of grill fires or flare-ups that occur during cooking.