06/04/13 - 4:41pm
Compared to other basic cooking techniques, grilling is hard: the temperatures are high, timing is crucial and slight differences in the thickness or wetness of the food can dramatically affect how quickly it cooks.
Bad design choices by equipment makers — kettle-shaped grills with black interiors, for example — make it harder still. But if you’re willing to do some simple arithmetic or break out a roll of foil, you can reduce the guesswork and get better performance from your grill. Similar tricks work for broiling; after all, a broiler is basically just an inverted grill.