Question 1 of 8
Your chimney is lit — smoke rising, small flames visible. How long before you pour the coals into the grill?
Question 2 of 8
You see orange flames still dancing above the coals in your chimney.
What do those active flames tell you?
Question 3 of 8
You are grilling brats and want medium heat. Which vent setting is correct?
Question 4 of 8
Fat dripped on the coals and flames are jumping up at your food.
What is your first move?
Question 5 of 8
Your guest wants a medium-well burger. What internal temperature are you targeting?
Question 6 of 8
You are cooking chicken breasts AND a thick steak at the same time. You want to sear the steak but give the chicken time to cook through slowly.
What is the best grill setup?
Question 7 of 8
10 minutes in — your burger is barely cooking. The coals look faded with lots of ash and almost no orange glow.
What is happening and how do you fix it?
Question 8 of 8
You pull a burger off the grill — thermometer reads 138F. Before serving, what should you do?