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Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Food to be grilled is cooked on a grill (an open wire grid with a heat source above or below), a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill), or griddle  (a flat plate heated from below). Heat transfer to the food when using a grill is primarily via thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is termed broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is by thermal radiation.

Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).


Charcoal kettle-grilling

Charcoal kettle-grilling refers to the process of grilling over a charcoal fire in a kettle,to the point that the edges are charred, or charred grill marks are visible.[11] Some restaurants seek to re-create the charcoal-grilled experience via the use of ceramic lava rocks or infrared heat sources,offering meats that are cooked in this manner as "charcoal-cooked" or "charcoal-grilled".

Barbecue/grill-roasting/grill-baking

The term "barbecue" was traditionally applied to a cooking method where low, indirect heat and smoking wood (or hot coals of charcoal) were used to slow cook basted pork or beef, in a process similar to earth oven or masonry oven cooking.

Using indirect heat, you place the food item so that it is not directly over flames or coals. This is done by having the fire or coals on only one section of the grill and placing the food item on a part of the cooking grill opposite the flames or coals - for example, having the burners going on the right side of a gas grill but off on the left side or placing the coals on the right side of the grill and no coals on the left side. In a charcoal grill, when indirect grilling, it is best to place a foil pan of water under the food to keep it from drying out. Using the indirect grilling method is best for large cuts of meat or bone-in poultry. It allows the food to slowly cook all the way through without burning or charring on the outside of the meat. Traditional American barbecue is cooked using a grill-roast or grill-bake method, combining two techniques simultaneously.

In addition, by using a baking sheet pan placed above the grill surface, as well as a drip pan below the surface, it is possible to combine grilling and baking to cook meats that are stuffed or coated with breadcrumbs or batter, as well as to cook breads and even casseroles and desserts. When cooking stuffed or coated meats, the foods can be baked first on the sheet pan, and then placed directly on the grilling surface for char marks, effectively cooking twice; the drip pan will be used to capture any crumbs that fall off from the coating or stuffing.