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Even heat circulation is crucial, and it's achieved by adjusting the vents to let oxygen in and out and stacking the coals to develop indirect and direct cooking zones. Charcoal does not contain water, allowing it to reach those white-coal temperature levels that produce the best sear on a steak or char on a cob of corn.

Sure, there are many types of charcoal grills, from barrel formed to flat-tops. Even a standard Weber Original Kettle grill (top-rated in Consumer Reports' "Finest Charcoal Grills of 2020") can outperform the others merely based on its timeless shape, which is optimum for heat circulation.

If you desire the highest-performing, many heat-efficient charcoal-burning grill on the market and expense isn't a deterrent, think about a Kamado, whose models consist of The Big Green Egg (see opposite page). Fuel. Pick lump charcoal over briquettes. Swelling burns hotter. Zerkel also likes to include smoking (skilled wood) chips, which give a more intense, smoky flavor.

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Forget the lighter fluid. Purchase a chimney. This hollow metal cylinder with a bottom grate holds the charcoal. You use paper and matches or an air-driven lighter to help the charcoal ignite and never have food that tastes like lighter fluid. Photo by Aliza Baran Tighten up your poultry video game.

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One failsafe method is to opt for thigh meat, which has more fat and therefore greater juiciness and flavor. Don't like dark meat? Buy bone-in, skin-on breasts and prepare them thoroughly over indirect heat. Zerkel also recommends marinading the breast ahead of time and butterflying it slicing open the breast to make 2 cutlets.

The method you cook this lean breast meat makes a distinction, too. To keep it from losing its valuable juices, "I would scorch it and move it to the cold side of the grill" to cook slowly, he states. He also buys whole chickens, cuts them up and has parts he can prepare differently grilled thighs, poached (in liquid on the range) breasts for ramen.

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Season your meat with salt and let it come to room temperature. (You can even season it up to 8 hours before cooking and let it being in the fridge.) Position the steak on the most popular part of the grate and sear it for 2 to 3 minutes on each side.

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Then move the meat to the cooler part of the grill to finish it off to whatever temperature you like. Fall for veggies. A preferred on the Zerkel grill is cabbage. "I'll put a half-cabbage on the 'cold' side of the grill, get an excellent char on it, and it softens and ends up being something else" something wonderful, he states.

"The crust it forms will also help it separate" from the grate without falling apart, he says. Before using it each time, Zerkel scrapes the grate and wipes it down with oil.

Weber Original Kettle 26," $329 at Village Ace Hardware (2170 N. Prospect Ave.) Advocates declare the big advantage is the taste it imparts to food that tantalizing smoky taste. Zerkel, a professional chef who's accustomed to utilizing a range's knobs and temperature level controls with precision, likes this approach of cooking for its unpredictability.

Picture by Aliza Baran The Big Green Egg can bake, slow-smoke, saut and sear. If price is no things, this grill just may be for you. Image courtesy of Didriks You may have become aware of this gizmo a green, egg-shaped ceramic grill that can cook a pizza at 700 degrees in minutes and smoke a beef brisket at 220 degrees for 14 hours.

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The Big Green Egg is a barbecuing financial investment that might make good sense if you prepare to use it a lot. Todd Minkin does. The Fein Brothers co-owner keeps his Egg in regular rotation in summertime. What does he like about it? "Because of the density of the ceramic, it holds its temperature level well.

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The Egg doesn't need much charcoal, and for those who hate cleaning grills, this one is low-maintenance. To buy: Especially fantastic for steaks, ground meat and pork ribs, bone-in roasts, chops.