Chargrilling

Chargrilling is a cooking method in which food is cooked directly over radiant heat produced by hot charcoal or wood embers on a grill. It is widely used for meats, seafood, vegetables and fruit, and is valued for speed, browning and a smoky, charred flavor.

Most chargrilling is done on a charcoal grill, such as a kettle or barrel unit. Food sits on a grate above a bed of lit charcoal. Many cooks use lump charcoal or briquettes and may add wood for extra aroma. Heat is controlled with vents and arrangement of the coals, creating a hot direct zone and a cooler area for finishing.

Technique involves dry, well-seasoned foods and careful heat management. Preheat the grill, oil the grate, and place food over the hot zone to sear, then move it to the cooler zone to finish cooking. Turn as needed and avoid overcrowding to promote even browning. Flare-ups are managed by lifting the food or adjusting vents. Safety considerations include using long-handled tools, keeping the grill outdoors in a well-ventilated area, and maintaining a safe distance from structures and flammable materials.

Chargrilling imparts a smoky flavor and grill marks derived from the Maillard reaction and smoke from burning charcoal. It differs from barbecuing, which uses longer cooking over indirect heat, and from broiling or roasting, which use an oven or indoor grill. Regional practices vary in fuel and seasoning.

Origin of charcoal grilling dates to ancient open-fire cooking; in modern times it became popular with portable and built-in grills. The term chargrill is used in various regions to describe grilling over hot coals or flames and may also refer to specific grill designs.