Overview

• Establish three distinct temperature zones on your grill by arranging charcoal or briquettes in a stepped formation for precise cooking control.
• Use grill tongs instead of forks to retain meat juices and avoid flare-ups; avoid using beer to douse flames as it creates ash and harmful smoke.
• Maintain hygiene by using separate plates and utensils for raw and cooked meat, and thoroughly clean tools that come in contact with raw meat.
• Choose high-quality charcoal with DINplus and FSC certifications for consistent heat, and avoid pre-marinated supermarket meat to ensure better flavor and safety.
• Follow fire safety guidelines from the German Fire Brigade: never grill in enclosed spaces to prevent carbon monoxide poisoning and avoid using flammable liquids like spirit to ignite or fuel grills.