When I was a junior product tester fresh out of college, I was excited to get my first brief testing grills. Imagine it - a whole week of doing nothing but grilling. The first day, I spent a morning assembling a shiny row of grills, but when it came to cook my first test I realised I didn't have a scientific method to grilling. I'd grilled chicken a million times, sure, but I didn't know the actual science of grilling with the lid on or off.
Thankfully, after years of testing the best grills and talking to my sources in kitchens and barbecue pits around the country, I know the simple rule.
