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Tips for great charcoal grilling!
*Don't use charcoal grills in closed environments. Charcoal produces
carbon monoxide when it's burned, and each year about 30 people
die and 100 are injured in the U.S. as a result of carbon monoxide
fumes from charcoal grills and hibachis used inside.
*Do not store charcoal grills indoors with freshly used coals.
*Cook food to the proper temperature. You can use a meat thermometer
to be sure. Ground beef should be cooked to at least 160 degrees
Farenheit, steaks to 145 degrees, and chicken pieces to 170 degrees.
*A charcoal chimney is a convienent way to light a charcoal grill,
and it avoids the gaslike odor/taste that can be left behind by
lighter fluid. With a charcoal chimney, you place crumpled newspaper
in the bottom, and pour charcoal in the top. Then light the newspaper
at the bottom. In about 15 minutes you should have hot coals to
disperse.
*After lighting, spread charcoal out to cover the entire bottom
of the grill. Let the flames burn down for even heat.
*The quantity of briquets required depends on the size and type
of your grill, the foods being cooked, and weather conditions.Here
are some tips: for one pound of meat or poultry, you'll need about
30 briquets. If the weather is especially windy, cold, or humid,
add a few more briquets.
*To increase heat during cooking, fan the fire and tap ashes from
the briquets. To decrease heat, sprinkle the briquets with a little
water.
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