Flamers Grill

Cooking over live fire, organised by heat rather than by recipe.

Temperatures Every entry About

The whole register

Every entry, all 23

The complete roster, grouped by section and numbered within it. This is the dense version; the front page carries the edit.

01 Heat

Section page · 4 entries

No.
Entry
What it settles
Length
01Two zones, or nothingA single even bed of coals gives you one setting and no way out of it.A long read 02Charcoal against gasRadiant heat from glowing solid fuel behaves differently from a burner, and the gap shows most on anything thin..A short read 03Reading the coalsAsh colour, the hand test, and why a thermometer at grate height tells you less than you think..A short read 04The lidOn, it becomes an oven; off, it is a grill.One page

02 The Patty

Section page · 4 entries

No.
Entry
What it settles
Length
01Eighty-twenty, and why the number movesFat is moisture, flavour and the thing that renders into the fire.A short read 02Grind and grainCoarse holds texture, fine turns to paste, and the direction it packs matters..A short read 03Pressing costs everythingEvery press is rendered fat in the coals instead of in the meat..One page 04Form it looselyCompaction is the commonest reason a burger eats dense..One page

03 Crust

Section page · 3 entries

No.
Entry
What it settles
Length
01What a crust actually isSurface browning needs dry surface and sustained contact heat.A short read 02Dry the surfaceThe single most effective thing you can do before anything is lit..One page 03The single turnThe argument for leaving it alone, and the case against..One page

04 Smoke

Section page · 3 entries

No.
Entry
What it settles
Length
01Smoke is an ingredientClean thin smoke seasons; thick white smoke deposits soot and tastes of it.A short read 02Wood over coalsA handful on an established bed, not a firelog..One page 03The stallA long cook sits at a temperature for hours because it is evaporating, not failing..One page

05 The Grate

Section page · 3 entries

No.
Entry
What it settles
Length
01Distance is the dialHeight above the coals is the only continuous control most fires have..A short read 02Bars and marksGrill marks are contact points, which means most of the surface is not touching..One page 03Clean and oilA hot clean grate sticks less than a cold oiled one..One page

06 Long Cuts

Section page · 3 entries

No.
Entry
What it settles
Length
01The cuts that reward patienceConnective tissue converts to gelatine given long low heat.A short read 02Indirect heatThe fire on one side, the meat on the other, and the lid doing the rest..A short read 03RestingWhat is actually happening, and why the argument persists..One page

07 At the Fire

Section page · 3 entries

No.
Entry
What it settles
Length
01Cooking for a crowdSequencing, holding and the fact that the fire is a finite resource that is dying from the moment you light it..A short read 02Holding without dryingCovered, off the heat, and not for as long as you hope..One page 03The fire goes outPlanning the cook around a bed that is losing heat the whole time..One page