When grilling the first thing you should do is ensure that the grill is clean and remove any leftover debris form any previous grilling.
Cleaning the grill prevents the food from sticking to the grill grates and reduces flare ups.
After cleaning the grill, you should then preheat your grill for 10 minutes to 15 minutes to allow the grill to reach the high temperature needed for searing.
You can also keep your grill grates clean by using aluminum foil or tin foil, unless you want some direct heat or flames to the food.
When grilling you should leave the lid open, when you want a hotter grill.
Although if you want to sear, cook items quickly or manage flare ups you should keep the lid open on the grill.
When you close the lid on the grill it makes the grill hotter by trapping in moisture and heat, which turns the grill into an oven for more even and more efficient cooking of foods, especially for thicker meats.
Although closing the lid can also reduce the control of searing and also requires managing the air vents when using charcoal grills to adjust the heat in the grill.
And leaving the grill lid open allows the heat from the grill to escape, which also slows the cooking and requires more fuel to cook the food.
Although leaving the lid open on the grill also allows for better visibility and immediate control of flareups, which makes it better for quick searing on the grill for foods like foods and thinner foods.
You should keep the grill lid closed when cooking thicker cuts of meat, as the meats in the grill with the lid closed will cook evenly from the edge to the center.
And if you're roasting or baking foods in the grill, the lid should also be closed for consistent and all around heat.
And when indirect grilling of foods, the lid of the grill should also be kept closed, which is essential for cooking larger food items like whole chickens.
When you keep the lid of the grill closed it also saves fuel and is more efficient at maintaining heat.
Although if you want to sear, cook items quickly or manage flare ups you should keep the lid open on the grill.
Leaving the lid of the grill open for searing allows for better control of the char and gets you a crust on the foods without overcooking the inside.
And thin steaks, fish or vegetables in which you need direct flame contact is also when you should leave the lid of the grill open and when managing flare ups as leaving the grill lid up allows you to see and handle any grease fires immediately should they happen.
On charcoal grills, using the vents is key when keeping the lid closed.
To make the charcoal grill hotter, keep the lid closed and open the vents including the bottom vents to increase airflow to the coals, which makes the grill hotter.
And to cool down the charcoal grill, close the vents to restrict oxygen.