More than just one hot grid.
The biggest challenges while grilling - Part 3:

More than just one hot grid

When the coal is properly burned, there are many factors that determine the perfect grilling result. However, the main key is the right temperature. It is crucial that every food needs a different temperature.

Steaks 260 bis 280°
Poultry 140° bis 200°
Fish 160° bis 180°
Vegetables 150° bis 180°
Spare Ribs, Pulled Pork and Brisket 95° bis 130°

Learn how to get a feeling for temperature!

How can you estimate such high temperatures without technical help? There is a method that works pretty well, but also requires some training. All you need is your own hand palm. To measure the temperature as accurate as possible, place your hand about 12 centimeters from the grill grid – CAUTION: Risk of burns! When your hand is at the right distance from the grid, count the seconds just before it gets too painful and pull back.

If you can linger about eight to ten seconds, then you have a low heat (110 to 170 ° C). At five to seven seconds, you can assume a medium heat (170 to 230 ° C). If a very high temperature is reached (230 to 300 ° C), you can hold your hand only about one to four seconds above the heating source.

Technical support 

If this sounds too advanced for you, there are two types of grill thermometers that should help with the detection of grill temperatures:

Temperature needle

The first variant is the classic temperature needle. It is either permanently connected to the grill, attached to the grid or gets directly stung into the meat. This has the advantage that the user keeps track of current temperatures at all times. In addition, these measurements are very precise.

The disadvantage: The thermometer must be physically connected to the grill. Therefore, it is necessary to first attach the thermometer to the grill, which can be cumbersome depending on the barbecue model. It should also be noted, that the temperature sensors must not always touch the grid directly. Many manufacturers supply a spacer that can be attached to the grid like a clamp. If this was not supplied, you can help yourself with a cork: Simply pierce the cork, clamp it between the grid bars and pull the temperature sensors through the hole. Before the thermometer is used, however, you should inform yourself about the maximum heat resistance of the used device.

Also, not quite optimal are the needles that are inserted directly into the meat. With each measurement, juices are leaking from the inside, which significantly affects the taste. For this reason, it is recommended to make as few measurements as possible.

Infrared thermometer

The other high-tech variant is the infrared thermometer. These devices have the advantage that they do not need to be attached to the grill and food can be measured at distance. Thus, users have the opportunity to make as many measurements as they want. However, the grill temperature can only be measured selectively. Therefore, the infrared thermometer does not give continuous information about current temperatures. In addition, an infrared thermometer needs much more energy than a temperature needle. So always count in an extra pack of batteries.