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Tips: Grilling Techniques

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Protein Temperature & Time: Hot & Fast

Everything you need to know to grill steak, chicken, pork chops and burger patties to perfection every time.
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Temperature Best Bets

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…
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What is Indirect and Direct Grilling?

Direct and indirect grilling are two different ways to cook your food. Direct grilling typically uses a very high heat and cooks food quickly, whereas indirect grilling uses lower temperatures and takes much longer.
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Get Fired Up: How to Start a Charcoal Grill

There’s nothing quite like the char-grilled taste of steaks, burgers and vegetables cooked over charcoal. But firing up a charcoal grill can be a little tedious—and frustrating. It doesn’t have to be! Follow these simple steps and you’ll be up and cooking in no time.
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How to Sear on the Grill

Searing is a technique used to cook meats at a high temperature in order to create a caramelized crust. Caramelizing, or the “Maillard Reaction,” is the process during which the natural amino acids and sugars move to the surface of the meat and create flavour compounds. A TRU-Infrared™ Grill will…
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Tips for Rotisserie Cooking on a Grill

No need to run to the grocery store – with the rotisserie accessory from Char-Broil, you’ll be dining on succulent rotisserie meals right from your backyard. Rotisseries work by roasting meat on a long rod or spit that turns over grates at a constant speed. It allows your meats to cook at the same…
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Smoking on Your Gas Grill

Smoking meats and vegetables is a great way to add new flavours to old favourites. And you can do it right on your gas grill.
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The Best Meats to Smoke

When it comes to testing a new smoker, it can be hard to know where to begin in terms of what to smoke. We recommend fattier cuts of meat, as they work well with low and slow cooking method. As the meat cooks, the fat melts, and the tough connective tissue breaks down, which produces a tender…
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Herb & Spice Substitutions

Have you ever found yourself in the middle of a recipe, open the spice cupboard – and you’re out of an herb or spice needed? Fear not, here is a list of close substitutions of herbs and spices that should get you through your cook successfully. Keep in mind that these alternatives will not taste…
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How to Get Perfect Sear Marks

Perfect sear marks on your grilled meat and vegetables not only look awesome, but also serve additional purposes. They seal in juices and help release the food from your grill. And have we mentioned that they are not that hard to do? Learn hot to get perfect sear marks in four easy steps.
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How to Grill with Wood Chips

Using a smoker isn’t the only way to infuse your food with a great, smoky flavour; you can achieve similar results by smoking wood chips on gas and charcoal grills.
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How to Cook on an Infrared Grill

Char-Broil’s Infrared cooking systems use the same technology the world’s best restaurants use to sear in juices. While it may be different at first, with practice and guidance, you can use your grill’s high heat to achieve the same results. Apply a light coat of high heat cooking oil, such as…
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Set Up Cooking Zones on Your Charcoal Grill

You can create the effect of direct or indirect heat by setting up two “zones” on your charcoal or gas grill. With a gas grill, you would simply light one half of your burners on one side and leave the other side off. Or use the warming rack as your indirect zone. The direct heat is on the lit side…
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How to Know When Steak is Done

It’s the age old question that comes up every time you grill a steak: How do you know when steak is done? If you’ve ever grilled a steak, you’ve probably had the urge to flip it “just one more time” or cut through the middle to make sure it isn’t raw… after all, who wants to work up an appetite for…
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How to Light Your Charcoal Grill: 3 Simple Steps

Grilling with charcoal can be a daunting task for any grill beginner. If you want to be a master charcoal griller, the first step is knowing how to light the coals. Here are a few different ways to start your charcoal that will get you grilling in no time!
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How to Smoke on a Gas Grill

Want delicious smoked food, but you don’t have a dedicated smoker? Not a problem. Learn how to smoke on a gas grill in a few easy steps for great smoky flavour.
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8 Grilling Tips

Whether you’re a novice griller or seasoned pro, it never hurts to have a few tips & tricks up your sleeve. Check out eight of our must-have, can’t-live-without grill hacks and enjoy stress-free grilling.
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Protein Temperature & Time: Hot & Fast

Everything you need to know to grill steak, chicken, pork chops and burger patties to perfection every time.
Read more
Why & How to Use Marinade Injections

We’ve all been there: mouthwatering meat on the grill, sizzling it’s way to juicy, flavourful perfection. Hot off the grill and on to your plate, it’s time for the moment of truth: the first bite. Instead of an explosion of juicy flavour hitting your tastebuds, it’s dry, crumbly and little-to-no…
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How to Use a Meat Thermometer

Food safety is key to enjoying grilled meats. Especially if you like rarer meats or cook a lot of poultry. The guesswork out of eyeballing your meat to see if it’s done by using a digital meat thermometer.
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How to Grill with a Wood Plank

Planking! Everyone’s doing it. Grilling on a hardwood plank keeps your food away from the direct heat of the grill. The plank serves as a heat shield and helps flavour your food. Many people stick with grilling salmon or other types of fish on a plank, but you can experiment by grilling other meats…
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How to Smoke on an Infrared Grill

Smoking food on a Premium TRU-Infrared™ grill by Char-Broil® is a cinch. Start by creating a two-zone grill. Leave one side completely off, while setting the other side of the grill to medium-high.
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Grilling Tips and Tricks

Check out our best grilling tips and tricks to bring out the best in your barbecue recipes.
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Zonal Cooking Tips and Tricks

When it comes to figuring out how to have multiple sides ready simultaneously, there’s a lot of conflicting advice out there. In my experience, zonal cooking is the best method of approach because it enables me to concurrently cook a variety of foods with different cook times and temperature needs…
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How to Preheat Your Grill

All of our Char-Broil grills will cook better when you preheat the grill beforehand — for both gas and charcoal. Plus, preheating helps remove some of the residue from prior use. How long should you preheat it? A good rule of thumb is about 15 minutes for maximum temperature or searing. To cook at a…
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Use Your Grill to Season Your Food

Every ingredient has a flavour. My favourite part of cooking is learning to understand which flavours are complementary and how different combinations affect the final taste of a dish. With so many combinations, I’m a total advocate of only using recipes for inspiration and making each one your own…
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Injecting Meats for Grilling

If you’re looking to add a little extra moisture to your meats – then try a technique called injecting. You can inject your meat with flavours or brine to help make it more succulent. Injection is also a no-wait, no-waste method to add flavour, since you don’t have to soak the meat in a marinade for…
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When is Charcoal Ready to Grill on?

Just because the charcoal has turned white, your grill may not be ready to cook on.
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Smoking on Your Gas Barbecue

Smoking meats and vegetables is a great way to add new flavours to old favourites. Even if you own a gas grill, you can still smoke like a pitmaster. And it’s not as time-consuming as you’d think.
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How to Brine

Brining is a process similar to marination, where meat mostly pork and poultry is bathed in a salt solution Brine before cooking. Brining is a great way to add moisture and flavour to your leaner choices meats. It’s simply a bath of salt, liquid and any other flavour or spices you’d like to add…
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Tips for Cooking Low and Slow on Your Gas Grill

While some use the terms “barbecue” and “grilling” interchangeably, the two are actually very different cooking methods. Grilling is hot and fast over direct heat. Barbecuing uses indirect heat and low temperatures that take longer to cook your meats—usually hours. If you want to be the master of…
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Tips: Grilling Techniques

Filter by

Protein Temperature & Time: Hot & Fast

Temperature Best Bets

What is Indirect and Direct Grilling?

Get Fired Up: How to Start a Charcoal Grill

How to Sear on the Grill

Tips for Rotisserie Cooking on a Grill

Smoking on Your Gas Grill

The Best Meats to Smoke

Herb & Spice Substitutions

How to Get Perfect Sear Marks

How to Grill with Wood Chips

How to Cook on an Infrared Grill

Set Up Cooking Zones on Your Charcoal Grill

How to Know When Steak is Done

How to Light Your Charcoal Grill: 3 Simple Steps

How to Smoke on a Gas Grill

8 Grilling Tips

Protein Temperature & Time: Hot & Fast

Why & How to Use Marinade Injections

How to Use a Meat Thermometer

How to Grill with a Wood Plank

How to Smoke on an Infrared Grill

Grilling Tips and Tricks

Zonal Cooking Tips and Tricks

How to Preheat Your Grill

Use Your Grill to Season Your Food

Injecting Meats for Grilling

When is Charcoal Ready to Grill on?

Smoking on Your Gas Barbecue

How to Brine

Tips for Cooking Low and Slow on Your Gas Grill