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For foods that require a hot sear, like a steak, or that take a long time to cook through, like a bone-in chicken breast, you'll want to build a two-zone fire. Arrange all the lit coals on one half of the grill's lower grate. That creates a searing surface over the side with coals, and an indirect cooking area on the side without. With either method, add coals continuously every 30 to 60 minutes to roughly maintain the quantity that you started with.
When to close the lid. There's no hard and fast rule about when to use the lid, so you'll need to take clues from what you're cooking. Generally, most foods that cook quickly, over a single-zone fire, can be cooked without the lid in place. You'll want the lid for foods that take longer to cook because it helps trap hot air, producing indirect convection heat, which cooks foods through without scorching the surface from direct contact with flames.
3. Rotisserie Racks If you’re a fan of succulent, evenly roasted meats, a rotisserie rack could be the game-changer you need. These racks hold your meat in place while it slowly rotates over the heat source, ensuring even cooking and incredible flavor. Ideal for larger cuts such as whole chickens or roasts, rotisserie racks add an engaging dynamic to your grilling routine.
racks for grill
