Grilling refers to the technique of cooking foods, usually meat, poultry and seafood but also vegetables, fruits and breads, directly over a heat source, such as hot coals or an open gas flame. The goal of cooking foods by grilling is to sear and brown the outside, giving the food its characteristically grilled flavor, while concentrating the moisture and juices inside.

The terms barbecue and grill are usually used interchangeably. When a distinction is made, barbecue refers to long, slow cooking, sometimes on a spit or in a pit, of large pieces of meat kept moist with a highly seasoned sauce. Barbecuing in this form is likely done for large groups or gatherings. By contrast, grilling implies quicker, lighter cooking of a wider variety of foods including poultry, seafood, vegetables and fruits, using seasonings, spice rubs, marinades and light sauces.

The most common open grills or braziers for charcoal cooking have large metal firebowls secured to long legs. The cooking racks can be raised and lowered in order to adjust the cooking distance of foods from the heat source. Since these open grills can be very inexpensive, their quality varies widely. Look for equipment with stable legs and a sturdy firebowl.

The popular kettle charcoal grill is similar to the brazier but has a cover, vents and a stationary rack. Cooking is more controlled, because the grill is covered and the vents can be used to adjust air flow and thus heat intensity. Food cooks more evenly, cooking time is reduced and smoked flavor is increased.

Gas grills for outdoor use provide lava stones or briquette-shaped rocks in place of charcoal. They heat up quickly and avoid the mess of charcoal. Gas grills are fueled either by a refillable gas canister or through a permanent hookup to a natural gas line.

Electric grills for use outdoors are manufactured with exterior-grade materials, wiring and plug.

Hibachis are small brazier-type grills with a cast iron bottom kettle that holds the coals and an open grill rack held in place on notched upright supports. Common to Asian cooking, they usually hold small amounts of food, for example four hamburgers.

Indoor grills may be free-standing electric countertop appliances or cooktops that are installed as part of a gas or electric range or counter cooking surface. Electric countertop grills have an electric element as their heat source and are considered smokeless. Built-in gas and electric grill tops use lava stones as a heat source and need generous venting, which is often part of the appliance.

Charcoal briquettes are manufactured by burning wood in the absence of oxygen until it is reduced to carbon, which is pressed into the briquette shapes in combination with starch binders, ground coal and sometimes added chemicals. The process was invented by Henry Ford as a way to use the wood left from making his car frames. Briquettes that are presoaked with lighter fluid are also available.

Charcoal lighter fluid can assist in starting a fire and imparts no flavor to the cooking food since it burns away within a few minutes after the fire is lit. Alcohol, gasoline and kerosene should never be used to light charcoal. Also, never add lighter fluid to a fire that is already lit.

Hardwood and fruitwood chips or chunks can impart additional flavor to charcoal-grilled foods. Choices include mesquite, hickory, apple, cherry, maple, peach, pecan and walnut. If you chip your own wood, never use soft woods, such as cedar, pine or spruce; these emit resins that can give food an unpleasant taste. Soak wood chips in water for at least 20 minutes before sprinkling over hot coals.

A spray bottle filled with water is useful to control wild sparks and very small flare-ups on a charcoal grill. Care should be taken not to overuse the water spray and inadvertently extinguish the coals. Do not use water to quench flare-ups on a gas grill. Simply close the hood and turn down the heat until the flames subside.

Grill cleaning utensils such as wire brushes and steel wool pads make cleanup after grilling much easier.

Rotisseries are often available as attachments for larger grills. The unit consists of a spit that is inserted through the food to be cooked and then placed in a motor-driven assembly that rotates the food during cooking, allowing it to baste in its own juices and cook more evenly.

Basting brushes, tongs, turners and forks are all useful utensils. If possible, choose ones with long handles. Some brushes are designed with angled handles for ease of use. Avoid using forks to pierce meat during cooking as this will result in lost juices. Never set these utensils directly on a hot grill as they can get very hot and even melt or burn.

Hinged wire baskets, available in a variety of shapes, are especially useful when cooking fish, which has a tendency to fall apart if cooked directly on the grill grid. Baskets may also be used to cook vegetables and other small foods that are not skewered.

Skewers are threaded with small chunks or strips of meat, poultry, vegetables and sometimes fruit to make kabobs for grilling. Metal skewers are best for heavier foods like chunks of meat. Long, thin wooden skewers work well for individual servings consisting of small pieces of meat, vegetables and fruits. Soak wooden skewers in water for about 30 minutes before using to prevent burning.

Heavy-duty foil is useful to shield foods on the grill from intense heat, to make drip pans, and to wrap and cover foods being cooked on the grill.

A meat thermometer can be useful for determining the doneness of foods.

Grease grill grid with oil or cooking spray before use to minimize food sticking to the grid and to assist cleanup. However, do not spray the grill over the fire as this could cause a flare-up.

To start a charcoal fire, pile the briquettes in a loose pyramid, soak with charcoal lighting fluid and allow the fluid to soak in for a minute or two before lighting. Or, use an electric charcoal starter by following the manufacturer's instructions.

Charcoal briquettes are ready for cooking when they are glowing red and their surface is covered with gray ash. Coals will take anywhere from 20 to 40 minutes to reach this stage. Using tongs, coals may then be spread out for even heat.

For direct grilling, arrange hot coals in a single layer to extend 1 to 2 inches beyond the area of the food on the grid. This method is for quick-cooking foods, such as hamburgers, steaks, chicken breasts and fish.

For indirect grilling, the food is placed on the grid over a metal or disposable foil drip pan with coals banked either to one side or both sides of the pan. This method is used for slow-cooking foods, such as large roasts and whole chickens.

To determine the degree of heat intensity, place your hand just above the grid. Count "one-thousand one, one-thousand two, etc." until your hand feels hot. Your time corresponds to heat intensity, 2 seconds for hot; 3 seconds for medium-hot; 4 seconds for medium; 5 seconds for medium-low. If you can keep your hand at that level for more than 5 seconds, the coals are low.

Electric or gas grills should be preheated according to the manufacturer's instructions.

If you want to start cooking and the coals are too hot, use tongs to spread them apart. Or, remove a few of the coals and partially close the vents to slow the fire. Or, adjust the grilling rack so the food will be farther from the heat.

To speed cooking, meats and vegetables may be partially cooked in the microwave before completing the cooking on the grill. Foods should not be allowed to stand after microwaving. For safety sake, immediately place them on the grill.

Do not crowd pieces of food on the grill. Food will cook more evenly with a 3/4-inch space between pieces.

Sauces and marinades add flavor and moisture to grilled foods. Brush foods with sauces during the last 30 minutes of cooking to avoid excess charring. For food safety, allow the meat or poultry to cook on the grill at least 5 minutes after the last application of sauce. If using leftover marinade for basting or as a sauce over cooked food, boil it for at least 1 minute.

For food safety, do not use the same pan or platter for both raw and cooked foods.

Never use an outdoor grill indoors, even in a tent, cabin or garage. Indoor use can create a fire hazard as well as introduce the danger of carbon monoxide fumes.