Temperature Best Bets

Temperature Best Bets
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Sports coaches like to remind their players that “to excel beyond the limits – you must be a master of the fundamentals.” Wise words. The best players can do more because they are, first and foremost, masters of the fundamentals. Grilling is no different. If you’re new to grilling, or just need a refresher course, here are some points to keep in mind for ensuring delicious, safe and perfectly-cooked food, every time.

Know your heat.

There is nothing more fundamental to cooking than to understanding how heat transfers to your food. Different cookers use differeCheck-chick-tempnt kinds heat. When you learn about heat – how to make it, manage it and use it to produce the desired results – you are on your way to becoming a great cook.

Know your temps.

Most grills have thermometers built into the hoods. Keep in mind that these read the air temperature. They are an excellent guide for roasting, much the same way you cook in your kitchen oven. But for grilling, knowing the temperature at thood-thermhe grates is important because that’s the temperature that’s cooking your food. That said, you also need to take into account the temperature of your food. If you’re cooking from frozen, your cooking times will be much different than cooking fresh.

Know your range.

CDN_GRATE_THERMIt can be frustrating to read a recipe that calls for a HIGH or MEDIUM heat setting. Know that these instructions refer to the surface temperature of your cooker. Since each grill type is different, those with hood-mounted thermometers can use a grate thermometer for a more accurate reading. Use your thermometer and this guide as a reference to the temps in the HIGH, MEDIUM and LOW spectrum.

Heat Setting – Grate Temperature Range

High – Approximately 450°F to 550°F on the surface of the grates

Medium – Approximately 350°F t0 450°F on the surface of the grates

Low – Approximately 250°F to 350°F on the surface of the grates

Once you know your grill top is at the right temperature, you’re ready to cook. Make sure to use a meat thermometer and always follow USDA guidelines for proper internal meat temperatures to ensure your food is safely cooked to your liking. With a little practice, you’ll be a master of the flame. Happy grilling!

5 thoughts on “Temperature Best Bets

  1. I just purchased a Tru Infrared grill, and it does a fantastic job on steaks. What a difference 700+ degrees makes! The grill works so well generating heat that I am having trouble keeping the temperature at bbq levels (250 or less) for smoking ribs. Even when I use indirect heat (one burner only) at the very lowest flame setting, the temperature gauge on the other burner shows a temperature very close to 300. Can you give me a tip/trick to keep cooking temperatures at 250 or below?

    Many thanks…

  2. Art – Barry ‘CB’ Martin here and I’m going to recommend you head over to the Char-Broil LIVE! Community Forums and talk to others who have the same grill —- because your question is one that members may have some very good tips for you. Just click on the FORUM tab at the top of the page.

    ONE of the interesting factoids of cooking with Char-Broil TRU-Infrared is learning how it works a bit differently from traditional convection (hot air) grills. The infrared “turns to heat when it hits the meat” and the excess heat formed on the surface of the meat will heat the air…that generates the hood temperature readings. When cooking with one of these grills you can set up for indirect cooking (as you clearly have done) but the use of IR to cook meat is a great way to ensure you have the great benefits of how IR preserves the moisture in meat by 30%-50%. So cooking with smoke and on the IR grates is way to get smoky flavors and maintain moisture in the meat too!

    It sounds like your grill is a model with temperature gauges mounted right at the grates – especially helpful for grilling steaks and seafood to get outstanding sear marks! You can elevate the ribs off the grates a bit and realize that you are getting infrared off the grates hitting the meat.

    By the way – you mention temperature as a problem — but the question I need to ask is – “How are the results?”

  3. Hello Barry,

    The results for steak are great, of course. My ribs need to be more tender. Cooking at a lower temperature (and therefore more slowly) should do the trick. I will take your advice to connect with other members on the FORUM to find ways to keep the temperature at 250 degrees or less.

    Thanks again!

  4. So my question is this. To check the temperature of a thick steak how do you inject the thermometer without having the juices run out the hole you’ve just created?

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