I have been a grill "master" since I was a kid, but I have to admit, I didn't do it "right" until 2-3 years ago when my in-laws gave us a Weber kettle grill as a house warming gift.  They got it for us because I had been using a Weber Smokey Joe mini grill (portable, small grill), until I could afford a nice Weber gas grill.  Personally, the gas grill has now moved to the "nice-to-have" list.  I love my charcoal grills (I still use the mini grill) and now want to add a smoker to the mix.

Anyway, to the point of this post-- I didn't really learn to BBQ until I started using the large kettle grill.  I used to grill like what I believe 90% of BBQ griller's do-- direct, over flame burning of the meat.  This approach requires constant monitoring, flipping, and guessing about readiness.  It can also ruin a good piece of meat.  I decided I wanted to be a true master-- a top ten percenter-- my competitive nature I guess . . .

A little research and self education led the way to my true mastery of the BBQ grill.  The secrets I uncovered were as follows:

• Don't start until you have a super hot set of coals (briquettes or lump charcoal)-- all grey and orange to the point that your hand can't take much time hovering six inches above them
• Clean the grill surface while it's hot with a steel wire brush
• Reposition your hot coals-- I use three patterns (in order of my preferred use):
  • Center pyramid--  in a pile as the name implies
  • Edge border circle-- all coals in a ring at the extreme edge of coals platform
  • Edge piles-- two piles on opposing sides at the edge of the coals platform
• Cook away from the coals (indirect-- avoiding flame flare-up) with the cover on, the vents (top and bottom) wide open, and avoid taking the cover off except to flip
• Allow more cooking time-- indirect cooking keeps the juices in, but requires more time to cook
• Put the meat directly over the coals for the last four minutes (two on each side) allowing flare-ups to brown the meat
• Don't use a fork, instead use tongs or you will kiss those sweet juices goodbye

I will use wood chips (mesquite or hickory-- wet soaked or dry) occasionally, but not all the time.

Beyond incredible tasting meat, this approach also has the added benefit of requiring much less monitoring so you can sit with your family and friends more without getting up every two minutes to tend the grill.  Remember, I am a big believer in working smarter, not harder, as well as maintaining a quality of life . . .

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Related posts:
Marinade and Seasoning Ideas 
The Magic of BBQ Grilling
Friday Night's Dinner: A Big Savings Treat
Keeping It Simple on a Friday . . .