Grilling Basics

First of all, I will freely admit that I am not a grilling, barbecuing kind of woman. I do not currently own a grill. In my childhood, the one grill that was possessed was used on less than a handful of occasions. I have, though, eaten plenty of grilled foods and I approve of the cooking method when used right. When used poorly, however, the grill is going to not only ruin the appetite of those eating its offerings, but may also ruin the appetite of nearby people.

One of my neighbors has a charcoal grill. From what I know of charcoal grills, they can be the most difficult to control or master, but produce some of the best grills when used right. From what I know of charcoal itself, it is not well used in damp weather. Yesterday, it was constantly stormy, going from rain to sleet to hail and back again, with brief interludes of cold wet winds. Naturally, charcoal is not going to heat well in these conditions. To assist with heating, one is to use lighter fluid - not gas - on charcoal grills.

But the air smelled like gas for hours, and the fresh cool air that was coming through our windows was terribly tainted (the smell is being washed out of the bed sheets as I write.) So, after waiting tentatively for a few hours, I daringly stuck my head out the window, hoping for fresh air. Alas, while the gas had begun to dissipate, the air stunk now of badly burnt grease still resting on the cooling charcoals. It took another hour or so to be able to open the windows safely.

Self-made grill masters, I beg of you: learn carefully the basics of grilling before even purchasing, much less using, a grill. And remember, if at home, and the conditions aren't right - there is a nice oven and stove inside you can use. While campers may forgive your stink on a damp night, there is no excuse for giving indigestion to your neighbors at home.