Electrolux Newsroom Asia Pacific

3 easy hacks for better grilling


Don’t leave your BBQ or grilled foods to guesswork. Give yourself and your guests the tastiest, juiciest results every time with just a few easy tips.


Gas or charcoal

If it’s a richer, smokier flavour you prefer, charcoal grilling is better. Gas grills do emit less carbon monoxide and particles into the atmosphere however, so it’s a matter of your preference.

By Michael Miranda
A charcoal grill gives grilled food a richer, smokier flavour.

For charcoal grilling, try to use additive-free lump charcoal, which is just charred wood. Briquettes may contain wood scraps and sawdust as well as coal dust, sodium nitrate, borax and additives like paraffin or lighter fluid.  Avoid using the latter if possible as it can leave an unpleasant residue on food and pose safety risks if not used properly.


Use hardwood logs, chunks, or chips to impart a smoky flavour to the food. Different wood varieties provide subtle nuances. Examples include using applewood for sweetness, mesquite for tang, or hickory for a bacon-like flavour.


Marinate properly

Marinating does more than just give food flavour, it also reduces the formation of some carcinogens which form when grilling meats.

By John
Dry rubs are just herbs and spices blended together and rubbed onto meat to marinate it for grilling.

The fastest way to add flavour is with glazes – syrupy coatings made with honey, maple syrup or molasses and brushed on during the last few minutes of cooking. Wet and dry rubs also don’t require much preparation time.


You can blend herbs and spices together to create a dry rub using blenders like the Electrolux EBR2700K, whose mill grinder attachment makes grinding fresh herbs and spices together fuss-free. Or you can blend them with ingredients like oil, mustard and yogurt to create a wet rub. Coat the meat with the rub for a few hours before cooking to create a savoury crust.


If you’re looking to infuse flavour more deeply into the food, immerse them in marinades made with lemon juice, vinegar or wine. This can also help to tenderise the meat.


Creating heat zones

Sear food in the middle of the grill where the heat is highest, then move it to the outer edges to cook it through without burning. Come up with an arrangement, such as lining the food up or arranging them in a circular fashion to keep track of how long everything has been on the grill. This can also help you to keep raw food away from cooked ones.

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