The answer is both “yes” and “no,” depending on the type of charcoal and the magnitude of damage done by the moisture.
Fig wood, a hardwood with a sweet and cinnamony smoke, is ideal for certain kinds of meat.
A reader asked if eucalyptus, an Australian-native hardwood, can be cooked over. Here’s our take on the topic.
When grilling thick-cut steak, high heat and flare-ups are not your friend. Here’s why, and what to do about it.
There’s a time and place for grilled, pan-fried, and roast bacon. When in doubt, here’s how to choose.
Hot dogs, a perishable food, should be eaten shortly after they’re done grilling. Otherwise, they may become unsafe to eat.
Just like every other grilled meat, burger patties shouldn’t be left to sit out for too long after they’re done cooking.
Grilled veg won’t last all that long before they become unsafe to eat. So eat them up within a couple of hours or store them in the fridge.
Grilled steak can only sit out for so long before the bacteria inside it grows to dangerous levels (and it becomes unsafe to eat).
Eat that bird up shortly after taking it off the grill and refrigerate any leftovers once you’re done eating. Here’s why.