THE GH GUIDE TO NEXT-LEVEL GRILLING

Get fired up with these expert ways to maximize your outdoor oven.

- KATE MERKER CHIEF FOOD DIRECTOR STEFANI SASSOS NUTRITION LAB DIRECTOR

Find the Heat Sweet Spot

Great grilling calls for more than just cranking up the fire and calling it a day. If you're cooking only on high, you're missing out on a whole world of flavor—not to mention risking burning your food. Here's how to maximize your grill's temperature potential.

1. Preheat. Open the lid, turn the dials to high, and close the lid. Give the grill about 10 minutes to preheat fully so grates will sear properly, and food will cook more evenly and stick less.

2. Mind the weather. Wind, cold, and high elevation can lower grill temps and slow cooking, so keep the lid closed and preheat longer to maintain steady heat.

3. Create zones. Set up direct high heat for searing; indirect heat (away from flames) for thicker cuts that need gentler cooking; and medium heat for most other foods.

4. Remember the rack. The upper shelf keeps finished foods warm, melts cheese, heats buns, and doubles as another indirect-cooking zone.

5. Use the lid. When down, it reduces flareups, lets the grill heat like an oven, and promotes faster and more even cooking.

6. Fight flareups. Move food to a cooler zone or turn down the temp, close the lid briefly to reduce oxygen, and let flames die down before you resume cooking. Keeping your grill grates clean helps too.

Pile On the Produce