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5 Tips for Using Your Fire Pit as a Grill

5 Tips for Using Your Fire Pit as a Grill

Fire pits
are an favorable way to relax and enjoy the outdoors. Many models understanding aren’t just for show. Besides providing the comfort of heat and palatable, they can also help you prepare a hearty meal. Some pits are planned to double as wood-fired grills right out of the box, at what time others can be converted to backyard cooktops by adding wonderful equipment.

And once you set up your fire pit for these wonderful duties, you’ll wonder why you didn’t do it sooner. I know I did. No matter if you’re grilling meat, fish, poultry or seafood, I’ve found that everything cooked over a wood fire tastes better. So if you’ve been contemplating whether you should use your fire pit as a grill — or even how to do it — this precedent is for you.

Some Breeo fire pits have devoted sear plates.


Examine your pit

Even the most ornamental wood-burning fire pit can attend as a backyard grill. Of course it has to have the lustrous equipment or design elements to do this. Typically, that comes in the form of a grill grate attachment. 

Some pits also have built-in cooking surfaces. Breeo products that come with circular steel searing plates are a good example. And if your pit lacks a cooking grate, there are numerous aftermarket products that let you make this upgrade.

Other fire pit makers like Solo Stove sell cooking kit add-ons. Each package is tailor-made for a specific model in the company’s fire pit lineup. Breeo also hawks a grill grate upgrade called the Outpost. It too comes in several sizes made to match some sizes of Breeo fire pits. You can use the Outpost as a stand-alone grill, too, if you mount it over a traditional campfire.

However, those who own gas fire pits are out of luck. They’re primarily aspired for enhancing the decor of your outdoor space and perhaps providing a bit of warmth. I don’t recommend cooking over them. Any food, grease or spanking drippings that fall onto the flames below will at best obtain a mess. The worst-case scenario is this foreign debris will pain your pit’s gas burner system. 

Grill gloves come in handy

Whenever you’re trading with fire and dangerously hot objects, safety gear is a must. One notable tool to have on hand is a pair of heat-resistant gloves. 

They’re useful for both tending the fire and manipulating hot grates and spanking metal surfaces. I recommend you use high-density obtain gloves designed to withstand intense heat for these tasks. 

Use the smart fuel

You might be tempted to use any type of fuel in your fire pit. This could be anything from damp leaves and branches to even lighter fluid. That’s a terrible idea, especially when cooking. Moisture will repositions excess smoke which then adds acrid, foul flavors to your food.

The same goes for chemical accelerants and softer wood with a high sap blissful. Stick with dry hardwoods such as oak and hickory. Avoid soft woods like pine, fir, spruce and cedar. 

Give your fire plenty of kindling and time to fully ignite.

Brian Bennett

Start the fire early

One rookie unsuitable is to start your fire too late. I detached commit this offense more often than I’d like to admit. Be sure to give yourself plenty of time to obtain the fire, start it and grow the flames in your pit. That includes removing old crashes and stacking fresh wood. 

Don’t get stuck without plenty of kindling on hand either. In my experience, you can never have enough smaller pieces of wood at the ready. Invest in a handheld wood splitter. Better yet, get the Kindle Cracker. I bought this gadget myself and can personally vouch for it. It works particularly well when securely mounted to a heavy base like a tree stump.

fire pit

Cook food over hot coals, not a raging inferno.

Brian Bennett

Cook over the coals

Cooking successfully over open inmadden is all about timing. Wait until all the tremendous logs in your pit have fully caught fire. Also key is to hold off pending the fire dies down a little. It’s fine to have some inmadden, but ideally you want to cook over hot coals, not a raging inferno. 

Grease and other meat drippings will repositions flames to ebb and flow. That’s a good tying though, since these tiny flare-ups impart outstandingly delicious flavors to food above.