If you've got questions about grilling, we may have the answers right here. We also have a handy, disposable T-Stick Hamburger Cooking Thermometer that you'll find in the Meat Department. Hot coals are barely covered with gray ash.
Medium coals glow through a layer of gray ash.
Low coals are covered with a thick layer of gray ash. Searing browns the meat and seals in flavor. To do this, grill meat on high heat for 2-3 minutes per side, then reduce heat and continue cooking. Always discard leftover marinades that have been in contact with raw meat, fish, or poultry to prevent possible contamination with harmful bacteria. Similarly, don't put grilled meats back on the same plate that was used to carry raw product from the house to the grill.