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GRILLING
Successful charcoal grilling depends on a good fire. The
general rule for knowing when your coals are ready for
grilling is to make sure that 80 percent or more of the
coals are ashy gray. Using caution, arrange the hot coals
on your charcoal grate based on your desired method of
cooking. Here are a few steps you can take to adjust the
temperature of your fire:
• If it is too hot, spread the coals out a bit more, which
makes the fire less intense.
• Avoid laying the coals on the walls of the smoker.
• Partially close the vents in the grill, which reduces the
amount of oxygen that feeds the fire.
• In the event of a severe flare-up, spray the flames with
water from a squirt bottle. Be careful, spraying with
water tends to blow ashes around and make a mess.
• Add briquettes 2 or 3 at a time to increase the burn
time. Allow 10 minutes for coals to ash over before
adding more.
• Cooking on your new grill is a hands-on experience,
and it is recommended to remain outside with your grill
while cooking.
• Grilling can be affected by many external conditions.
In cold weather, you will need more heat to reach an
ideal cooking temperature, and grilling may take lon-
ger. The meat's internal temperature and thickness
can also affect cooking times.
• Cold and thicker meats will take longer to cook.
FOOD SAFETY
Food safety is a very important part of enjoying the out-
door cooking experience. To keep food safe from harmful
bacteria, follow these four basic steps:
1. Clean: Wash hands, utensils, and surfaces with hot
soapy water before and after handling raw meat.
2. Separate: Separate raw meats from ready-to-eat foods
to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
3. Cook: Cook meat and poultry thoroughly to kill bacte-
ria. Use a thermometer to ensure proper internal food
temperatures.
4. Chill: Refrigerate prepared foods and leftovers prompt-
ly.
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O K L A H O M AJ O ES . CO M
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