grill

A grill is a device or cooking method that uses direct radiant heat from below to cook food. Grills typically place a food-safe grate over a heat source, with heat coming from charcoal, gas, electricity, or wood pellets. Grilling is often distinguished from barbecuing by its emphasis on high heat and rapid cooking, though practical setups may blend both approaches.

Types of grills vary by fuel and design. Charcoal grills burn charcoal briquettes or lump charcoal, delivering smoky flavor and high heat but with less precise temperature control. Gas grills use propane or natural gas with adjustable burners and vents. Electric grills rely on electric heating elements and are common for indoor use or locations with fire restrictions. Infrared grills employ radiant heat to achieve rapid searing. Pellet grills burn wood pellets and offer a combination of grilling and smoking, with computerized controls for temperature.

Key components include the heat source, a cooking grate, a lid, airflow controls, and often a thermometer. Charcoal grills require managing coals and ash; gas grills require safe connections and regulator checks; pellet grills need a hopper and feed mechanism.

Cooking principles involve searing food quickly over direct heat to develop a crust, then finishing through indirect heat or with the lid closed to cook through without excessive charring. Temperature and time depend on food type, thickness, and desired doneness. Maintenance involves cleaning grates, removing grease, and, for cast iron or chrome-plated surfaces, seasoning or wiping to prevent rust.

See also: barbecue, outdoor cooking, cooking equipment, smoking (food).