Live-fire cooking questions
The questions people ask most often around the grill and the fire ring, answered briefly.
Is it better to cook over charcoal or wood?
Both work. Lump charcoal and briquettes give steadier, more predictable heat and are easier for beginners. Hardwood burned down to embers gives more flavour but takes longer and needs more attention. Many cooks start with charcoal and add a split or chunk of hardwood for flavour. See Choosing wood for cooking fires.
What is the hand test?
Hold your palm about 12 cm (5 inches) above the grate and count how long you can comfortably keep it there. Roughly 2 to 3 seconds is high heat, 4 to 5 medium-high, 6 to 7 medium, and 8 to 10 low. It is an approximation, so pull your hand away as soon as it feels too hot. The cook chart lists the heat level for each food.
How do I know when meat is safely cooked?
Use a food thermometer in the thickest part, away from bone. USDA safe minimums are 145°F (63°C) with a 3-minute rest for whole cuts of beef, pork, lamb, and veal; 160°F (71°C) for ground meats; and 165°F (74°C) for all poultry. Colour and juices are not reliable indicators.
How do I stop flare-ups?
Build a two-zone fire so you always have a cooler area to move food to. Trim excess fat, avoid oily marinades dripping onto coals, and keep the lid nearby: closing it reduces oxygen and calms flames. Do not spray water on a charcoal grill full of food; it throws ash onto everything.
Can I burn scrap lumber or pallets?
No. Treated, painted, stained, or glued wood can release toxic compounds, and pallets may be chemically treated. Cook only over clean, seasoned hardwood or charcoal made for cooking.
Can I use a charcoal grill in a tent, garage, or porch?
Never. Burning charcoal produces carbon monoxide, which is odourless and can kill in an enclosed or partly enclosed space. Grill outdoors only, well away from buildings and tents.
How do I put out a campfire properly?
Drown it with water, stir the ashes and embers, and drown it again until everything is cold to the touch with the back of your hand. If water is scarce, use dirt or sand and stir in the same way. Never bury hot coals; they can smoulder and reignite. See Cooking over a campfire safely.