How to Get Char on a Grill?

To get good char on a grill, follow these key steps: proper preparation, the right technique, and careful monitoring.

Steps to Achieve Grill Marks and Char:

1. Preheat, Clean, and Oil the Grill:

   • Preheat your grill to medium-high heat. This ensures the surface is hot enough to create the desired char. Aim for a temperature around 400-450°F (200-230°C).
   • Clean the grill grates thoroughly. Leftover residue can prevent proper contact and hinder charring.
   • Lightly oil the grates. This prevents food from sticking, making it easier to rotate and flip while maintaining good contact for optimal char. You can use a high-smoke-point oil like canola or vegetable oil.

2. Oil the Food:

   • Lightly coat the food you're grilling with oil. This promotes even cooking and helps develop a nice sear and char.

3. Grill on an Angle:

   • Place the food on the grill at a 45-degree angle to the grates. This creates those appealing crosshatch grill marks.

4. Resist the Urge to Move It Too Soon: Peek, Don't Poke!

   • Allow the food to cook undisturbed for a few minutes before checking for char. The time will vary depending on the food and the grill's heat.
   • Lift a corner to check the level of char. If it's not charred enough, leave it for a bit longer.

5. Rotate:

   • Once you have the desired char lines on one side, rotate the food 90 degrees to create a crosshatch pattern. This maximizes the charred surface area and looks aesthetically pleasing.

6. Flip and Repeat:

   • Flip the food and repeat steps 3-5 on the other side. Remember to adjust cooking time based on the food's thickness and desired doneness.

Tips for Success:

• Use a Cast-Iron Grate or Grill Topper (Optional): Cast iron retains heat exceptionally well and provides excellent searing capabilities. If you don't have cast-iron grates, a cast-iron grill topper can achieve a similar result.
• Avoid Overcrowding the Grill: Overcrowding reduces the grill's temperature and prevents proper charring. Cook in batches if necessary.
• Control Flare-Ups: Excessive grease drippings can cause flare-ups that scorch the food. Trim excess fat from meats and keep a spray bottle of water handy to extinguish flames. However, occasional flare-ups are part of grilling and can contribute to the char flavor.
• Consider Marinades Carefully: Sugary marinades can burn easily, so either use them sparingly or apply them later in the cooking process.
• Don't Be Afraid of a Little Smoke: A bit of smoke is a sign that the grill is doing its job and contributing to the smoky flavor.